Mole Rojo Day 2

This is how I spent Wednesday.  It was a long, productive, satisfying day in the kitchen, and it only happens quite like this once a year.   Photos Ahoy! yes, I played with the photos again.

The frying starts. See the shiny fried dried chiles!
Mole frying

Chiles and seeds and nuts and raisins and tortillas and bread fried. Onions and garlic and tomatoes and tomatillos still to go.
Mole medio frito

Red, green, and white – good Mexican colors.
Mole red green white

Chiles soaked and drained, ready to grind and strain. All the rest with chicken broth ready to grind and strain.
Mole ready to grind

Grinding. I do not use the traditional molcajete to grind everything, nor do I use the current traditional blender. I need less liquid with the food processor than with our old blender. And I use the food mill instead of a mesh colander and rubber spatula to strain and press everything. The mess is very traditional. The photo does not adequately capture the mess.
Mole grinding mess

Colando chile. Looks like chocolate, doesn’t it? Just chiles guajillos and pasillas/anchos, fried, soaked, and ground.
Mole grinding chile

El chile ya colado. That was three or four batches through the food mill. Ow. Still looks like chocolate, maybe a rich dark chocolate frosting. Smells and tastes fruity and a little sharp, mostly raw.
Mole chile ready to fry

Colando everything else. Colando los chiles gets rid of the little bits of skin that stick between your teeth and are impossible to grind down to nothing, despite my husband’s hopes in the past that more soaking would do the trick. Nope, must colar. Colando the ground nuts, seeds, fruit/vegetables, spices, bread, tortillas is more like making a very flavorful peanut butter or hummus. Sort of. So I put it all through the food mill, then dumped the stuff that didn’t go through back in the food processor, and back through the food mill again to get as much as possible. I bet if I used a molcajete, it would be smooth to start with. Probably five batches through the food mill. Ow. Ow. Ow.
Mole grinding nuts

Molido y colado. Tastes raw, the flavors diluted after adding the bread, tortillas, and broth.
Mole nuts ground

More mess.
Mole mess after grinding

The ground chile fried. Now it’s an even more luscious color and texture. If a roux isn’t cooked enough, the flour tastes raw. Bleagh. If the chile isn’t fried, the flavor is raw and sharp, even a little weak. Boring, bleagh.
Mole fried ground chile

The ground nuts etc mixing into the chile.
Mole chile and nuts coming together

So happy together… Starting to simmer.
Mole together

The chocolate! Finally!
Mole chocolate cotija

It’s grainy chocolate, not like the smooth stuff we’re used to here. Full of sugar and a bit of cinnamon. I love gnawing on it, but it’s too sweet as hot chocolate for my taste. Not too sweet for the Kid’s taste.
Mole chopping chocolate

Look! Chocolate in the mole! (and I was so excited, I blurred the photo!)
Mole with chocolate

The last simmer.
Mole last simmer

Simmered, salt and sugar to taste, and we have mole rojo! Nearly 5 quarts, enough to freeze for Xmas.

Can I rest now?

No. I made a double batch of dough for dinner rolls.
Dinner roll dough


No. Twenty tiny pies.
20 tiny pies that was

I know there aren’t 20 here. I think only 17 made it to the morning.


Yes, now.

So Much Work, but worth every minute of it. That’s some good mole.


1 Comment

Filed under Food

One response to “Mole Rojo Day 2

  1. Ohboyohboyohboyohboy does that look GOOD! Can I come to YOUR house for Thanksgiving next year? (I adore mole, and have never had the courage to even think about making it. Mmmm…..)

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