Mole Rojo Sauce
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."
- 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
If chilies are dried, then simmer them in water until they rehydrate and are soft.
Soak raisins in warm water until soft, and afterwards, discard water.
Husk tomatillos. Broil tomatillos and tomatoes in broiler until browned about 10 minutes turning them over midway.
Saute almonds in 1 tablespoon oil until browned about 15 minutes.
In a food processor, blend tomatillos, tomatoes, tomato paste, sesame seeds, almonds form a paste.
Add stock, and blend with chilies, raisins, garlic, spices until smooth.
Melt chocolate in a double boiler and blend into the puree.
Heat remaining oil in a sauce pan and refry the pureed mixture, stirring constantly for 20-25 minutes.
Strain through a sieve. Serve warm.
Tips & Variations
No special items needed.