Monday, April 16, 2012

Spicy Red Molé

Add peppers to a dry pan on medium heat and let brown
Add tomatoes, garlic and onion and bring to a simmer for 5 minutes

Spicy Red Molé
Ingredients:
5 dried Ancho peppers, de-stemmed
5 dried Arbol peppers, de-stemmed
5 dried Guajillo peppers, de-stemmed
3 Tomatoes, quartered
2 Tbsp minced garlic
1/2 cup chopped red onion
1/2 cup whole almonds
1/2 cup raisins (or more if you like it sweeter)
1/2 Tbsp ground cumin
1/2 Tbsp ground cinnamon
1 tsp salt
1/2 tsp ground black pepper
1 Tbsp Cocoa powder
4 cups water

To Make:
For a milder sauce remove seeds from peppers
Rinse and dry peppers
Add peppers to a dry pan on medium heat and let brown
Be careful not to let them burn by turning often
Add almonds and raisins
Add tomatoes, garlic and onion and bring to a simmer for 5 minutes
Add all ingredients to blender and blend until there are no lumps
Return all ingredients to the saucepan and bring to a boil then let simmer for 30 minutes stirring occasionally.
For best results, make this the day before you serve it so flavours can blend.
Serve at room temperature with Quesadillas.

No comments:

Post a Comment