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Red Mole




Difficulty:Moderate
Prep Time:30 Minutes
Cook Time:3 Hours
Serves:12

Nutritional Information

Mole is a really deep and rich sauce. Don’t skip toasting the chiles. This is a large batch that will leave plenty

Ingredients

  • 10 oz tomatillos, husked and rinsed
  • 1 1/3 cup sesame seeds
  • 1 ea onion
  • 1 cup pork lard or vegetable oil, plus a little more if necessary
  • 6 ounces dried mulato chiles, stemmed, seeded and torn into large flat pieces
  • 3 ounces dried ancho chiles, stemmed, seeded and torn into large flat pieces
  • 3 ounces dried pasilla chiles, stemmed, seeded and torn into large flat pieces
  • 8 each garlic cloves, peeled
  • 1 cup unskinned almonds
  • 1 cup raisins
  • 1 tsp cinnamon preferably freshly ground Mexican canela
  • 1/2 tsp black pepper, preferably freshly ground
  • 1/2 tsp anise, preferably freshly ground
  • 1/4 tsp cloves preferably freshly ground
  • 2 ounces Mexican chocolate, roughly chopped
  • 3 qts. chicken broth
  • Salt
  • 1/3 cup sugar

Directions

  • 1. Preheat Egg to 400ºF with cast iron grate for direct heat. Grill the tomatillos, onion and garlic. and chop. Place dutch oven on the grate and preheat for 15 minutes add a little oil and toast chiles until fragrant. Next wipe out oil and toast nuts and sesame seeds. Blend all ingredients with just enough chicken stock to form a paste. Add bacon fat to dutch oven and saute paste until it is very fragrant. Finally, add remaining chicken stock and simmer until reduced by 2/3 3-4 hrs. Checking to make sure the liquid hasn’t all evaporated add more if necessary or water. The long simmer time helps to further caramelize natural sugars and deepen flavors.
  • 2. In Class on 5/2 and 5/3 we served with alder wood smoked chicken thighs rubbed with Dizzy Pig Mole rub.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828