Mole Rojo Sauce
Recipe: #7905
January 14, 2013
Categories: Fresh Tomatoes, Sauce, Tomato/Red Sauces, Poultry, Fruit, Tomato, Vegetables, Peppers, Mexican, Southwest, Budget-Friendly, Quick Meals, Cinco de Mayo, Fall/Autumn, Potluck, Regional Holiday, Summer, Food Processor, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spicy more
"This recipe came from my DD's culinary school learning packet. I have rewritten the instructions and added approximate times, as I haven't made this yet."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (903.6 g)
- Calories 588.4
- Total Fat - 39.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 34 mg
- Sodium - 3021.9 mg
- Total Carbohydrate - 54 g
- Dietary Fiber - 6.8 g
- Sugars - 17.8 g
- Protein - 14.9 g
- Calcium - 367.3 mg
- Iron - 6.2 mg
- Vitamin C - 63.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
If chilies are dried, then simmer them in water until they rehydrate and are soft.
Step 2
Soak raisins in warm water until soft, and afterwards, discard water.
Step 3
Husk tomatillos. Broil tomatillos and tomatoes in broiler until browned about 10 minutes turning them over midway.
Step 4
Saute almonds in 1 tablespoon oil until browned about 15 minutes.
Step 5
In a food processor, blend tomatillos, tomatoes, tomato paste, sesame seeds, almonds form a paste.
Step 6
Add stock, and blend with chilies, raisins, garlic, spices until smooth.
Step 7
Melt chocolate in a double boiler and blend into the puree.
Step 8
Heat remaining oil in a sauce pan and refry the pureed mixture, stirring constantly for 20-25 minutes.
Step 9
Strain through a sieve. Serve warm.
Tips & Variations
No special items needed.
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