Photograph of the finished Mole rojo

Mexico · Gà xốt mole đỏ Oaxaca

Mole rojo

3 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 3.7 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 8.5 oz
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 7.1 oz
  • Photograph of Sliced almonds Sliced almonds 7.1 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 6.3 oz
  • Photograph of Raisins Raisins 5.6 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Tortilla Tortilla 8 leaves
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Pork fat Pork fat 8.5 oz

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.

Start cooking