Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Mole Rojo Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maxine Dubois
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x

Description

This Mexican Mole Rojo Sauce Recipe is made with a combination of dried chilies, spices, sesame, plantains and blended to perfection.

Ingredients

Scale
  • 1-2 pounds pork backbone, shoulder or butt, previously cooked
  • 1st mixture:
  • 4 guajillo chilies, deseeded
  • 2 mulato chilies, deseeded
  • 2 ancho chilies, deseeded
  • 2 pasilla chilies, deseeded
  • 2 garlic cloves
  • 1/2 onion
  • 4 whole peppercorns
  • 3 whole cloves
  • 1/2 cinnamon stick
  • 2nd mixture:
  • 4 tablespoons olive oil
  • Seeds from the chilies
  • 1/2 cup sesame seeds
  • 1 ripe plantain, sliced
  • 1 tortilla
  • 1/2 cup raisins
  • Salt and pepper, to taste

Instructions

  1. Take the seeds out of all the chilies and set aside in a small bowl. Bring a pot of boiling water and boil the chilies for 15 minutes. When the chilies are done boiling, add them in a blender, along with the garlic, onion, peppercorn, cloves, and cinnamon. Pour the water used to boil the chilies into the blender, about a cup. Blend until smooth. Use more water until everything blends. Use a fine mesh strainer to strain this 1st mixture into a bowl. 
  2. Meanwhile, in a large deep pan on medium heat, add oil and wait for it to shimmer. Fry the slices of banana, about 2-3 minutes per side. Remove and set aside on a plate. Add more oil if necessary and fry the tortilla 2-3 minutes per side. Remove and place on the same plate. Fry the raisins, for 2 minutes, frequently stirring. Set aside. Fry the chili seeds and the sesame seeds, stirring frequently, for about 1 minute. Add the chili seeds, sesame seeds, plantain, tortilla, raisins and a cup of water in the blender and blend until smooth. Use more water to help blend everything, but maintaining a thick consistency. 
  3. In the same large deep pan, pour the 1st mixture into it, and bring to a simmer. Cook for about 30 minutes on a medium low heat. Pour the 2nd mixture into the pan and stir to combine. Simmer for 1 hour. 
  4. Add your choice of meat (previously cooked) into the sauce. Feel free to use some broth if the sauce becomes too thick. 
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Find it online: https://www.cilantroparsley.com/mexican-mole-rojo-sauce-recipe/