Red mole recipe with seasoning by Doña Atilana
One of the most typical dishes of Chilapa is the red mole. This mole can be prepared with pork and chicken, which is usually accompanied by white rice, bread soup, bean tamales, white tamales, and tamales with pumpkin flowers.
The red mole is one of the most typical dishes of Chilapa. It can be prepared with pork and chicken and is usually served with white rice, bread soup, bean tamales, white and green beans, and pumpkin flower tamales.
Ingredients:
1 kg of guajillo chile
1 kg ancho chile
¼ of peanut
¼ of seed
¼ sesame seed
¼ of raisins
¼ almond
¼ cinnamon
¼ pepper
¼ clove
2 plantains
3 red onions
3 kg of lard
3 or 4 heads of garlic
3 pz of tortillas or bolillo
¼ of tomato
Preparation:
Devein the chili, removing the vein. Boil the tomato. Peel the garlic cut the seed in half. Cut the plantain into several pieces. Cut the onion into four pieces (depending on the size), peel the peanut leaving the shell. Fry the chili with the butter over low heat, avoiding that it gets too brown or burns (it is only a pass and take it out).
Later, with the same lard fry the seeds, the raisins, the plantain, the garlic, and the onion (they can be fried or roasted in the comal). Each ingredient is separate. The tortilla or bolillo can be browned on the comal or fried. The sesame seeds and the chile vein are browned in the comal over low heat avoiding burning.
To grind it, all the ingredients that have been fried can be put together, and what is raw is thrown aside. Grind it, and having this, fry it in a casserole with 1kg of lard (if necessary add a little more).
When will we know that our sauce is ready? When it no longer sticks to the spoon or the pan. This way we will know that it is going to be well fried and it should have fat to spare, this will be useful to keep the paste for more than a year.
Source: INPI
