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Ingredientes
- 2 x ancho chiles seeded, toasted
- 3 x guajillo chiles seeded, toasted
- 1/4 c. vegetable shortening
- 5 x garlic cloves
- 1 pch anise seed
- 2 Tbsp. sesame seeds
- 3 med tomatoes roasted
- 1/4 c. almonds toasted
- 1/8 c. peanuts
- 1 pch grnd nutmeg
- 1 pch grnd cloves Freshly-grnd black pepper to taste
- 1/2 lb chocolate
- 1/4 c. raisins
- 1 sm onion minced
- 4 c. chicken stock
- 1 x chicken - (abt 3 1/2 lbs) cut in pcs
- 1/2 x yellow onion
- 1 x garlic clove Salt to taste
- 4 c. Red Mole (listed above)
Direcciones
- For the Red Mole: Soak chiles in water for 20 min.
- Place shortening, garlic, sliced onions and anise and sesame seeds in a stock pot and cook over medium heat for 5 min. Add in tomatoes. Remove chiles from water and place in the stock pot. Add in 2 c. of chicken stock and remaining ingredients and simmer for 45 min on low heat. Allow mix to cold.
- Transfer cooled mix to a blender and puree. Return mix to the pot and add in remaining chicken stock. Boil for 10 min. Remove from heat and allow to cold. (
- Makes about 8 c.)
- For the Chicken: Place the chicken in a Dutch oven. Add in onion half, a clove of garlic and water just to cover. Simmer about 20 min. Drain and reserve the stock, adding salt to taste. Add in the mole and continue to simmer till chicken is cooked, about 10 min.
- This recipe yields 4 servings.
