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.