Mole Rojo (Red Mole Sauce) For Turkey Or Chicken

Name: Mole Rojo (Red Mole Sauce) For Turkey Or Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole dried pasilla peppers; 10 whole dried ancho chiles; 8 whole dried mulato chiles; 2 quarts water; 4 tomatillos (yellow ground cherries in lantern husks); 5 roma tomatoes; 1/2 cup raisins; 1/3 cup sesame seeds; 2 corn tortillas, dried in oven and chopped up; 6 garlic cloves, roasted and peeled; 2 2 cups chicken broth or 2 cups turkey broth; 2 teaspoons cinnamon; 1/8 teaspoon clove (ground); 1/2 teaspoon ground black pepper; 1/2 teaspoon ground allspice; 1 teaspoon salt; 5 ounces baker's unsweetened chocolate squares; 3 tablespoons chicken fat or 3 tablespoons peanut oil

Servings: persons

6 whole dried pasilla peppers
10 whole dried ancho chiles
8 whole dried mulato chiles
2 quarts water
4 tomatillos (yellow ground cherries in lantern husks)
5 roma tomatoes
1/2 cup raisins
1/3 cup sesame seeds
2 corn tortillas, dried in oven and chopped up
6 garlic cloves, roasted and peeled
2 2 cups chicken broth or 2 cups turkey broth
2 teaspoons cinnamon
1/8 teaspoon clove (ground)
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1 teaspoon salt
5 ounces baker's unsweetened chocolate squares
3 tablespoons chicken fat or 3 tablespoons peanut oil

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
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
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
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.

751

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 whole dried pasilla peppers, 10 whole dried ancho chiles, 8 whole dried mulato chiles, 2 quarts water, and more.

Yes, Mole Rojo (Red Mole Sauce) For Turkey Or Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!