The mole is one of the most representative preparations of the extensive Mexican recipe book. There are so many different varieties of moles that is even complicated to enumerate them. Besides the different varieties, we count with different versions of a same mole, depending of the state where it is elaborated.
This red mole is a recipe that comes to us from the state of Michoacan and although there are other well known red moles, like the one from Oaxaca or the one from Queretaro – this one is also necessary because it provides another touch to this category of moles. It is a mole that is not very elaborated, it has an intense red color, its flavor is also intense and it has slight sweet notes.
This type of red mole will give a very special flavor to some chicken pieces and it will also embellish them with a nice color. When the plate is served also add white rice and tortillas; we are sure that everyone will like it.
About the Recipe
This recipe is laborious but is not difficult.
The red mole is prepared with pumpkin seeds and they must not have shell nor salt so the final flavor is not altered.
In the preparation lard is used to give to the mole its original flavor although it could also be substituted for olive oil.