Little Red Mole Sauce

Name: Little Red Mole Sauce (Mole Colaradito)
Total time: PT0D0H0M
Yield: makes 6 cups
Ingredients: 10 dried guajillo chiles, washed; 2 lb. ripe tomatoes, coarsely chopped; 1 large yellow onion, coarsely chopped; 6 cloves garlic, peeled and chopped; 1 tbsp. dried oregano, crumbled; 1 tbsp. dried epazote, crumbled; 1 bouquet garni of 6 whole allspice, 1 stick canela (Mexican cinnamon), and 4 whole peppercorns, wrapped in cheesecloth; 1 ⁄ 2 cup sesame seeds; 1 ⁄ 2 cup raisins; 4 cups Chicken Stock; Salt and freshly ground black pepper

Serves
makes 6 cups

This popular mole—subtle, spicy, slightly sweet, earthy-red in color—is one of the seven classic moles for which Oaxaca, Mexico, is known. It is especially good served over herbed roast pork.

Ingredients

10 dried guajillo chiles, washed
2 lb. ripe tomatoes, coarsely chopped
1 large yellow onion, coarsely chopped
6 cloves garlic, peeled and chopped
1 tbsp. dried oregano, crumbled
1 tbsp. dried epazote, crumbled
1 bouquet garni of 6 whole allspice, 1 stick canela (Mexican cinnamon), and 4 whole peppercorns, wrapped in cheesecloth
¹⁄₂ cup sesame seeds
¹⁄₂ cup raisins
4 cups Chicken Stock
Salt and freshly ground black pepper

ADVERTISEMENTAD

Instructions

Step 1

Remove stems and seeds from chiles. Dry-roast chiles in a cast-iron skillet for 5 minutes over high heat, turning often so that they don't burn. Remove chiles from heat and soften in a bowl with 2 cups very hot water for 15 minutes. Put chiles, tomatoes, onions, garlic, oregano, epazote, and bouquet garni in a pot with 2 cups water and simmer over low heat for about 30 minutes. Remove from heat. Discard bouquet garni. Puree sauce in small batches in a blender to make a smooth paste.

Step 2

In a nonstick pan, toast the sesame seeds until golden, then place in a bowl and set aside to cool. In the same pan, toast raisins over medium heat until plump, about 5 minutes. Cool. Grind seeds with a mortar and pestle or in a small electric grinder. When you have a smooth paste, add raisins and then continue to grind until smooth again.

Step 3

Combine the puree with the sesame-raisin paste and the chicken stock and simmer over low heat for 2-3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.

Remove stems and seeds from chiles. Dry-roast chiles in a cast-iron skillet for 5 minutes over high heat, turning often so that they don't burn. Remove chiles from heat and soften in a bowl with 2 cups very hot water for 15 minutes. Put chiles, tomatoes, onions, garlic, oregano, epazote, and bouquet garni in a pot with 2 cups water and simmer over low heat for about 30 minutes. Remove from heat. Discard bouquet garni. Puree sauce in small batches in a blender to make a smooth paste.
In a nonstick pan, toast the sesame seeds until golden, then place in a bowl and set aside to cool. In the same pan, toast raisins over medium heat until plump, about 5 minutes. Cool. Grind seeds with a mortar and pestle or in a small electric grinder. When you have a smooth paste, add raisins and then continue to grind until smooth again.
Combine the puree with the sesame-raisin paste and the chicken stock and simmer over low heat for 2-3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.