Little Red Mole Sauce (Mole Colaradito)
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Yield: makes 6 cups
- 10 dried guajillo chiles, washed
- 2 lb. ripe tomatoes, coarsely chopped
- 1 large yellow onion, coarsely chopped
- 6 cloves garlic, peeled and chopped
- 1 tbsp. dried oregano, crumbled
- 1 tbsp. dried epazote, crumbled
- 1 bouquet garni of 6 whole allspice, 1 stick canela (Mexican cinnamon), and 4 whole peppercorns, wrapped in cheesecloth
- 1⁄2 cup sesame seeds
- 1⁄2 cup raisins
- 4 cups Chicken Stock
- Salt and freshly ground black pepper
- Remove stems and seeds from chiles. Dry-roast chiles in a cast-iron skillet for 5 minutes over high heat, turning often so that they don't burn. Remove chiles from heat and soften in a bowl with 2 cups very hot water for 15 minutes. Put chiles, tomatoes, onions, garlic, oregano, epazote, and bouquet garni in a pot with 2 cups water and simmer over low heat for about 30 minutes. Remove from heat. Discard bouquet garni. Puree sauce in small batches in a blender to make a smooth paste.
- In a nonstick pan, toast the sesame seeds until golden, then place in a bowl and set aside to cool. In the same pan, toast raisins over medium heat until plump, about 5 minutes. Cool. Grind seeds with a mortar and pestle or in a small electric grinder. When you have a smooth paste, add raisins and then continue to grind until smooth again.
- Combine the puree with the sesame-raisin paste and the chicken stock and simmer over low heat for 2-3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.