Mole Rojo
Description
This Mexican sauce features Chilies, Chilies, Cloves, Cumin, Sesame seeds. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt and pepper Lemon juice Chicken broth Boil chilies and garlic in 1 quart water until very soft.
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Strain off 1/3 of liquid and reserve.
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In a food processor, puree chilies and garlic along with oregano leaves until very smooth.
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Pass mixture through a fine strainer.
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Over high heat reduce red wine with chopped shallots until liquid is almost gone.
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In a nonstick pan, toast cloves, pumpkin seeds and sesame seeds over medium heat.
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Add reserved liquid from chilies and reduced red wine mixture, stirring to mix.
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In separate saucepan
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make a brown roux by cooking flour and olive oil over medium-low
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heat , stirring continuously until golden brown.
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Combine pureed, strained chile mixture and reduced mixture with roux.
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Season with salt, pepper and lemon juice to taste.
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Adjust consistencey with hot chicken broth to make more saucy, if desired.
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Serve with cooked turkey, chicken, pork or beef.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 673.9kcal
- % Daily Value *
- Total Fat 37.3g58%
- Saturated Fat 6.5g33%
- Cholesterol 76.5mg26%
- Sodium 1521.6mg64%
- Total Carbohydrate 21.8g8%
- Dietary Fiber 3.7g15%
- Sugars 1.6g
- Protein 32.9g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, chilies, chopped, cloves, cumin, flour, fresh, mexican, mole, oil, olive, oregano, pumpkin, red, rojo, sauce, seeds, sesame, shallots
