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Red Mole
¼ red chile“ancho” (Dried Poblano)
50 oz. (150 g) red “chilhuacle” (small bell-shape peppers)
1 lb. (½ kg) tomato (roasted)
2 onions
head garlic (roasted)
8 pepper corns
4 cloves
1 cinnamon stick
1 tbsp. toasted sesame seed
1 tbsp. oregano
16.7 oz. (50 g) pecans and almonds
16.7 oz. (50 g) peanuts
Preparation:
Remove seeds from chiles and roast over an open flame. Soak in hot water, drain and grind or blend together with the spices. Fry until raw taste has disappeared. Add tomato and broth, letting them boil. Add a little sugar and chocolate.
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