Mole rojo

Method

1. 1 Roast each type of dried chili separately in a cast iron pan, then soak in hot water for 25 minutes.
2. 2 Toast almonds, sesame seeds, raisins, and a corn tortilla separately until slightly browned.
3. 3 Roasting the corn tortilla leaves until partially charred is a step in giving mole its characteristic bitter undertone.
4. 4 Blend everything together with the roasted tomatoes and cinnamon to make a sauce, then strain it through a fine sieve.
5. 5 Fry the sauce in hot pork fat for 25 minutes, stirring constantly until it darkens and thickens.
6. 6 Add Mexican chocolate to the boiled chicken and simmer for 40 minutes to allow the sauce to coat the meat.

With an appliance

• Pressure cooker 2 hr

  Replace step 6: simmer under low pressure for 15 minutes, then release pressure naturally; the sauce still needs to be fried for 25 minutes.