MOLE ROJO:

Ingredients for the chicken broth:

2 Chickens cut into pieces

1 onion
4 Cloves of Garlic
2 teaspoons of salt

Ingredients for the mole sauce:

6 Ancho Chiles (115 gms)

6 Mulato Chiles (100 gms)
6 Pasilla Chiles (60 gms)
1 cup of lard (200 gms)
1 large French bread of 65 gms sliced
3 garlic cloves
½ medium onion
300 gms of Huaje Red Tomato (3 to 4 pieces)
1/3 cup of sesame seeds plus a little more to decorate
1/3 cup of roasted peanuts
¼ cup raisins
1 cup of Walnut (100 gms)
½ teaspoon Whole Cumin
½ teaspoon of whole Allspice
4 whole cloves
1 teaspoon whole black pepper
1 Cinnamon stick 7 to 8 cm
1 slice of Ginger ½ cm thick by 3 cm in diameter (do not grind)
2 Tablespoons Chicken Stock Powder (Knorr Switzerland)
200 gms of Metate Chocolate (type Abuelita Chocolate)
PREPARATION
The chicken is put in a pot and covered with water. Add the onion, garlic and
salt and boil long enough for the chicken to cook, approximately 20 minutes.
It is removed from the wood to use later.
The chilies are cleaned of tail and seeds. They are cleaned with a damp
cloth to remove dust, they should not get wet. They open up to lay flat.
In a frying pan, put some of the lard to heat over medium heat and pass the
open chiles to fry quickly first on the inside, which should be seen to change
color and the skin of the chile becomes enchinated, turn and fry quickly on
the other side taking care that they do not burn because they make them
bitter. After the chiles are fried, stir them with hot chicken broth to soften
them.
In the same pan, add more butter if necessary and fry the slices of bread on
both sides. The bread is not allowed to toast, it is fast. The bread is passed
to the pain with the chili.
The onion and garlic are also fried for a few moments, not allowed to brown,
just boiled. Everything is removed from the pan when it is golden.
The tomatoes are roasted in a comal or frying pan and peeled.
The sesame seeds are dry roasted in a small pot, until they are light golden
in color.
All the ingredients fried and soaked in broth are going to be transferred to
the blender or Thermomix glass. Peanuts, raisins and walnuts are also
added to the blender glass. These ingredients are natural, they are not fried.
Cumin, allspice, black pepper and cloves are put in the molcajete and
crushed. The cinnamon stick is also added and all the spices are broken.
These spices are added to the blender jar.
Grind all the ingredients in the blender, add the roasted and peeled
tomatoes, the toasted sesame seeds and the necessary chicken broth to
make a very smooth sauce.
It should be very well ground. This sauce is strained and put in a saucepan
to gently boil. Add the chocolate, ginger and chicken consommé powder
stirring the bottom for approximately 15 to 20 minutes. Before adding the
chicken you can remove the piece of ginger.
The pieces of cooked chicken are added to the mole and it is served
decorating with more sesame seeds.