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    You are in: Home / Recipes / Mole Rojo (Red Mole Sauce) for Turkey or Chicken Recipe
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    Mole Rojo (Red Mole Sauce) for Turkey or Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    15 mins

    1 hr 5 mins

    Chef Otaktay's Note:

    The chocolate in this sauce recipe is not sweet. You may not be able to find the right kind of dried chiles, unless you live in the southwest. Ancho chiles are brick red or darker, about 5 inches long and 2 -3 inches wide at the shoulder. It's medium hot, with underlying fuity flavor. Mulato chiles are dried Poblanos, the green form of the ancho, slightly larger, darker than anchos (no longer green when dried). Pasilla is very dark, almost black, wrinkled and tapered, only about 1 inch wide at the shoulder. Quite hot, underlying smoky flavor.

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    Units: US | Metric


    1. 1
      Start raisins soaking in warm water (20 minutes). Prepare the chiles: remove stems and seeds. On an ungreased cast-iron frypan (or in a 250 degree oven) dry roast them 5 minute, shake a cuple times, don't blacken them. Add water to a covered pan and simmer the roasted chiles very low for 30 minutes. Strain, cool.
    2. 2
      Husk tomatillos, wash tomatoes. Blacken in dry skillet or under broiler (or in gas flame on a fork) about 5 minutes. Dry-roast sesame in frypan 5 minutes until they finish popping, don't burn them. Saute almonds in the oil over medium heat until browned. Drain almonds, reserve oil.
    3. 3
      Puree the prepared tomatoes, tomatillos, sesame seeds, crumbled tortillas, and alonds in a blender to a fine paste. Add chiles, soaked raisins, roast garlic (peeled), stock, spices, puree all together fine. Melt chocolate in a little hot water, add to blender paste. Check the volume. Add enough water to bring it all to 5 cups during the blending process.
    4. 4
      Put all the oil in a high-sided pan and heat almost smoking hot. Refry the sauce over medium heat for 15 minutes, stirring constantly. Don't let it get too thick, add more water or stock if necessary. Strain sauce through a seive. Serve warm, not hot, over chicken or (especially) turkey.

    Ratings & Reviews:


    Nutritional Facts for Mole Rojo (Red Mole Sauce) for Turkey or Chicken

    Serving Size: 1 (682 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 460.6
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 12.7 g
    Cholesterol 6.5 mg
    Sodium 506.5 mg
    Total Carbohydrate 50.9 g
    Dietary Fiber 16.6 g
    Sugars 12.0 g
    Protein 11.6 g

    The following items or measurements are not included:

    dried pasilla peppers

    duck broth

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