Best Simple Red Mole Recipes

SIMPLE RED MOLE ENCHILADAS WITH SHREDDED CHICKEN

Steps:

• From Ancho seasoning to mole: In a medium-size (4-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 1 1/2 tablespoons of the oil or lard over medium. Add the almonds and cook, stirring regularly, until lightly toasted, about 3 minutes. Using a slotted spoon, remove the almonds to a blender or food processor. Add half of the onion to the pan and cook, stirring frequently, until richly browned, about 10 minutes. Use the slotted spoon to scoop the onions in with the almonds, leaving behind as much oil as possible. (If needed, add a little more oil or lard to the pan, let heat, then continue.) Add the raisins, stir for a minute as they puff, then use the slotted spoon to scoop them in with the almonds.
• Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side. Cool, peel and add to the almond mixture in the blender, along with the cinnamon, chocolate and bread. Add 1 cup of the broth and blend to a smooth puree, scraping and stirring every few seconds.Return the pot to medium-high heat and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the Ancho mixture and cook, stirring almost constantly, until darker and very thick, about 5 minutes. Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick once again. Stir in the remaining 4 1/3 cups of the broth, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (If you have never made mole before, season it until it's slightly sweet--the sugar balances the strong flavors.)
• Warming the tortillas: Set up a steamer (with this many tortillas, you'll need 2 vegetable steamers set up in saucepans or a big Chinese steamer--either choice with 1/2-inch of water under the steamer basket); heat to a boil. Wrap the tortillas in 2 stacks in heavy kitchen towels, lay in the steamer, and cover tightly. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.
• Finishing the enchiladas: Turn on the oven to the lowest setting and warm 6 to 9 plates in it. Toast the sesame seeds in a small skillet, stirring frequently, over medium heat until golden, 2 to 3 minutes. In a medium-size saucepan, combine the chicken with 1 1/2 cups of the mole and warm over medium heat. Bring the remaining mole to a simmer.
• When you're ready to serve, quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and sesame seeds.

SIMPLE RED MOLE

Steps:

• Toast chiles. Cover with hot tap water and soak for 30 minutes, then discard the soaking liquid. Brown the vegetables and meat. Scoop 2 tablespoons of the lard or oil in a large (8-quart) Dutch oven set over medium heat. Add the onion and cook until soft, 6 or 7 minutes. Add the garlic and fry until the onion is nicely browned, about 4 minutes longer. Transfer the onions and garlic to a blender jar, leaving as much fat as possible in the pot. Raise the heat to medium-high and add more fat, if needed, to coat the pot. Dry the pork on paper towels, then brown it in an uncrowded single layer, 2 to 3 minutes per side; remove to a plate, draining well. Dry the chicken breasts and cut each one into three pieces. Brown them for 2 to 3 minutes per side, add to the pork and set the pot aside. Make the sauce. Add the rehydrated chiles to the blender. Pulverize the spices in a mortar or spice grinder and add to the chiles, along with the bread and 1 cup of water. Blend to a smooth puree, then strain through a medium-mesh strainer into a large bowl. If necessary, add a little lard or oil to coat the pot, then set over medium-high heat. When quite hot, add the puree all at once and fry, stirring constantly, for 4 to 5 minutes until darkened and thick, dislodging any bits that earlier may have stuck to the pan. Stir in 2 cups of water, salt (about 2 teaspoons), vinegar and browned pork. Partially cover and simmer over medium-low for 45 minutes to an hour, until the pork is tender. Add the chicken and pineapple, cover and simmer 13 minutes. While the chicken is cooking, heat a tablespoon of lard or oil in a large nonstick skillet over medium. Add the plantains and fry until browned, 3 to 4 minutes. Add to the manchamanteles. Stir in the sugar (usually about 2 or 3 tablespoons). Thin with a little water if the sauce has thickened past a medium consistency.

RICK BAYLESS- SIMPLE RED MOLE WITH MEAT AND FOWL

Steps:

• http://www.rickbayless.com/recipe/simple-red-mole-with-meat-and-fowl/