Mole Rojo
By: Anonymous
Published: Monday, November 30, 2009 - 3:28pm

Ingredients




3 Ancho chilies
3 Huajillo chilies
4 Garlic cloves
1/2 teaspoon Cumin
1/2 teaspoon Sesame seeds
4 Cloves
1/2 cup Pumpkin seeds
6 sprg fresh oregano
1/4 cup Flour
3 cups Red wine
1/4 cup Shallots, chopped
1/4 cup Olive oil
Salt and pepper
Lemon juice
Chicken broth

Preparation

1 Boil chilies and garlic in 1 quart water until very soft. Strain off 1/3 of liquid and reserve. In a food processor, puree chilies and garlic along with oregano leaves until very smooth. Pass mixture through a fine strainer. Over high heat reduce red wine with chopped shallots until liquid is almost gone. In a nonstick pan, toast cloves, pumpkin seeds and sesame seeds over medium heat. Add reserved liquid from chilies and reduced red wine mixture, stirring to mix. In separate saucepan make a  2 Adjust consistencey with hot chicken broth to make more saucy, if desired. 3 Serve with cooked turkey, chicken, pork or beef. 4 NOTE: Any mild, red chilican be substituted for the Huajillo chilies if they can't be found. 


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