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– Oaxacan –
Reddish Mole

The reddish mole is one of the well-known Oaxacan moles. It is of burnt red color and of strong aroma. The mole is a stew of ancient lineage that was present on the tables of the great Mexicas lords and that has been living a slow process of enrichment and evolution. Especially from the XVI century when the Mexican cuisine benefited of new ingredients coming from Europe and Asia.

In this mole you will have a salsa that is somewhat thick, very soft, with a point of hotness and a flavor full of contrasts – due to the wide variety of ingredients that are used in its preparation.

– This mole has the particularity that is prepared with chilcostle pepper, which is a dried, thin and very spicy chili. A chili that is used to give hotness to salsas and tamales. Chilcostle means yellow chili in Nahuatl.

The reddish mole is traditionally served over chicken or pork, previously cooked. Furthermore the dish is accompanied with white rice and corn tortillas. In Oaxaca is custom, that the mole that remains is used to prepare enchiladas during weddings or baptisms.

About the Recipe

• This recipe, as almost of any mole, is complex and it needs your dedication.
• Remember that this mole is made with chilcostle pepper, which is scarce and very difficult to get outside Oaxaca. The alternative is to replace it for the guajillo pepper.
• In this recipe bolillo bread is used, which we recommend it to be a little dried so your mole acquires a better consistency.
• We are also going to need plantain and it cannot be substituted for regular banana because its consistency and flavor are not adequate for this mole.
• The preparation will take you 50 minutes.
• The recipe is given for 8 portions.

Ingredients

10 Ancho Peppers (3.5 oz)

6 Chilcostle Peppers (1.7 oz) or 5 Guajillo Peppers (1.7 oz)

1/2 Chocolate tablet (1.5 oz)

2 Tomatoes (14.1 oz)

1 Plantain (10.5 oz)

1 Onion (7 oz)

1/2 Garlic head (1 oz)

2 Cloves

2 tablespoons of Sesame Seeds

1 teaspoon of Cinnamon

1 teaspoon of Oregano

2 Bolillo Bread slices (1.4 oz)

1 qt of Chicken Stock

4 tablespoons of Lard

2 Black Peppercorns

1/4 tablespoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Griddle

1 Blender

1 Bowl

1 Colander

1 Measuring Cup

1 Cutting Board

1 Tongs

1 Slotted Spoon

1 Turner

1 Knife

Directions

Roast the Chilies

1. Discard the seeds of 6 chilcostle peppers or 5 guajillo peppers and of 10 ancho peppers.
2. Put on a griddle over medium heat:

• The 6 Chilcostle Peppers or the 5 Guajillo Peppers with the ones you worked.
• The 10 Ancho Peppers with the ones you worked.

3. Roast all the chilies that were put on the griddle for about 2 minutes, until all their sides are moderately roasted; move them regularly with some tongs.

Don’t roast the chilies for a long time because its flavor becomes bitter.

4. Transfer from the griddle to a colander, with the tongs, the chilies that were roasted and rinse them.
5. Transfer from the colander to a bowl the chilies that were rinsed and cover them with warm water.
6. Leave the chilies that were put in the bowl soaking for about 10 minutes, until they soften.

While the Chilies are Ready...

1. Separate the garlic cloves from 1/2 garlic head and peel them.
2. Put on the griddle over medium heat:

• The Garlic cloves that were peeled.
• 2 Tomatoes.
• 1 Onion

3. Roast the garlic cloves for about 2 minutes and the tomatoes and the onion for about 4 minutes, until all their sides are moderately roasted; move them regularly with the tongs.
4. Remove from the griddle the garlic cloves and the onion that were roasted; then reserve.
5. Transfer from the griddle to a blender, with the tongs, the tomatoes that were roasted and reserve.

If you want you can remove the skin of the tomatoes.

Fry the Onion and the Garlics

1. Melt in a frying pan over low heat 1 tablespoon of lard.
2. Incorporate in the frying pan:

• The Garlic cloves that were roasted.
• The Onion that was roasted.

3. Fry the frying pan ingredients for approximately 1½ minutes, until they are well fried; stir regularly.
4. Transfer from the frying pan to the blender, with a slotted spoon, the ingredients that were fried and then reserve.

Fry the Sesame Seeds

1. Melt in the frying pan over low heat 1 tablespoon of lard.
2. Incorporate in the frying pan 2 tablespoons of sesame seeds and fry them for about 40 seconds, until they are moderately fried; stir regularly.
3. Transfer from the frying pan to the blender, with the slotted spoon, the sesame seeds that were fried; then reserve.

Fry the Plantain and the Bolillo Bread

1. Peel 1 plantain.
2. Slice the plantain that was peeled, then reserve.
3. Melt in the frying pan over low heat 1 tablespoon of lard.
4. Incorporate in the frying pan:

• The Plantain slices that were cut.
• 2 Bolillo Bread slices.

5. Fry the frying pan ingredients for approximately 1½ minutes, until they are moderately fried; stir regularly.
6. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then set aside.

Back to the Chilies

1. Verify that the chilies that were left soaking are soft, if not leave them soaking for a longer time.
2. Transfer from the bowl to a colander the chilies that were soaked and remove the water excess.
3. Transfer from the colander to the blender the chilies with the ones you worked.
4. Also add in the blender:

• 2 Cloves.
• 1 teaspoon of Cinnamon.
• 1 teaspoon of Oregano.
• 1 cup of Chicken Stock (8.4 fl oz).
• 2 Black Peppercorns.
• 1/4 tablespoon of Salt.

5. Blend very well the ingredients, then reserve.

Cook the Mole

1. Melt in a saucepan over low heat 1 tablespoon of lard.
2. Add in the saucepan:

• The Mixture that was blended.
• 1/2 Chocolate tablet.

3. Mix the saucepan ingredients and bring the mixture to a boil over high heat; stir regularly.
4. When the mixture boils reduce to low heat and cook it for about 15 minutes, until the chocolate has dissolved and the mixture thickens and acquires a darker color; stir regularly.

From time to time scrape the saucepan bottom so the chocolate doesn’t stick.

5. Add in the saucepan 3 cups of chicken stock (25.3 fl oz), mix the reddish mole and bring it to a boil over high heat.
6. When the reddish mole boils reduce to low heat and cook it for about 10 minutes, until it thickens; stir occasionally.

Laborious but Delicious

Tip: If the mole thickens because it was prepared a few days ago, it can be diluted with a little chicken stock.

Variation: Other of the famous 7 moles of Oaxaca is the yellow mole – make sure to try it.

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