My red mole' sauce recipe

Guajillo Pepper

Mole, pronounced (MOH-lay) is from Nahuatl molli , meaning "concoction, or mixture". Red mole is from central Mexico in the Puebla and Oaxaca regions. Other mole colors include brown, black, green, and yellow. This red mole is a dark, red sauce usually served with poultry. Mole' is a smooth sauce blended of onion, garlic, several varieties of chilies, ground seeds. Not all moles contain chocolate.



Here is how I do it.

1/4 pound of dried Guajillo peppers, and 1/4 pound of ancho chiles

1 bunch garlic

1 tsp salt

1 tsp cumin

1 cup of water

Stem and seed the dried chilies, this will save you a ton of work later.

Once that is done put all the dried peppers in a bowl of warm water and let them soak for about 20 min.

Peel the garlic and set it aside

Put the soaked chilies in a food processor with the garlic, salt and cumin powder and water.

Run all these ingredients in the food processor until it is smooth.

Get a large mesh strainer and place it over a large bowl.

Pour the chili mixture into the strainer and using a plastic spatula push as much of the pepper mixture through as you can. You can pick up and drop the strainer a few times to get all the good liquid out.

simmer the resulting paste covered on medium heat for about 15 min. If it gets a little too thick you can add more water.

This Mole' rojo as it's called, can be poured over fried eggs, cheese enchiladas, pork chops roasted meats or just about anything.

It's not very spicy but is has a good southwestern flavor.

My favorite is to pour it over scrambled eggs with onions and cheese.

This is a good starter mole' for someone who may not be familiar with strong spices and bitter flavors.