Directions for: Mole Rojo

INGREDIENTS

1 lb(s) tomatoes
1 large white onion
8 garlic cloves, unpeeled
lb(s) chile ancho
lb(s) chile guajillo
3 Tbsp vegetable oil
2 oz pecans
2 oz peanuts, roasted & unsalted
4 Tbsp brown sesame seeds
1-2 inches of Mexican canela
8 black peppercorns
4 whole cloves
1 Tbsp dried Oaxacan oregano or marjoram
1- cups chicken broth
7 oz Mexican chocolate
16 assorted chicken pieces
white onion
4 garlic cloves
Salt to taste

DIRECTIONS

1. On a comal or griddle set over medium-high heat dry-roast the

tomatoes, onion and unpeeled garlic. The garlic will be ready sooner
when it shows brown spots, remove.
2. Remove the stems, seeds and veins from the chiles. Dry roast
them on a dry comal. Transfer to soak in hot water, no more than 15
minutes. Heat 1-1/2 tablespoons oil on a skillet and saut the
pecans and peanuts. When golden add the sesame seeds, canela,
peppercorns, cloves and oregano. Remove from heat.
3. Transfer the chiles into the blender add enough water to blend;
process until smooth, strain; reserve.
4. Heat remaining oil in a large cazuela (Dutch oven) set over
medium low heat and pour the chile puree over the oil. Fry for 5-10
min. Blend the remaining prepared ingredients, pass through a
sieve. Stir into the chile paste, let the mole reduce, and then add the
chicken broth, salt, sugar and chocolate to taste. Let it simmer
stirring occasionally until the mole covers the back of a spoon.
5. To cook the chicken: In a large stockpot bring salted water to a
boil, add onion and garlic, when is fast boiling it is time to add the
chicken pieces with bones and skins. Reduce the heat to the
minimum; let the chicken cook until done (it will be floating on top).
Check for doneness, remove and reserve. Strain the broth, reserve
for the mole.