A typical mole without chocolate, but the light red sauce still has the blended
seasonings of both the Spanish and Indian cultures.
This recipe by Zocorrito Zorrilla is usually served with white rice and tortillas.
2 lb (1 kg) boneless lean pork, cut into chunks, or 1 large chicken
8 cups (64 fl oz/2 1) water
2 cloves garlic
1 tablespoon salt
5 chiles anchos, seeds removed
3 chiles guajillos, seeds removed
2 whole cloves
6 black peppercorns
½ tablespoon dried oregano
1 2-in (5-cm) stick cinnamon
6 cloves garlic
2 tomatoes, roasted (see glossary) and peeled
2 tablespoons (1 oz/30 g) lard
1 tablespoon raisins
6 oz (185 g) blanched almonds
1 ripe plantain or large firm banana, peeled
6 oz (185 g) sesame seeds
1 tablespoon sugar
1 lb (500 g) potatoes, cooked, peeled and cubed
2 tablespoons toasted sesame seeds for garnish
*Place the pork or chicken in a large pot or Dutch oven and add the water, onion, garlic and salt. Bring to a boil, skim the surface, cover and simmer for 40 minutes or until tender. (Timing will depend on which meat you are using.) Drain, reserving the stock.
*Meanwhile, prepare the mole. Toast the chiles (see glossary) on a comal or iron skillet, then soak in hot water to cover for 20 minutes. Toast the cloves, peppercorns, oregano, cinnamon, onion and garlic. Transfer to a blender and add ½ cup (4 fl oz/125 ml) of the reserved stock. Drain and add the chiles, then purée and strain.
*Purée the tomatoes and strain.
*Melt the lard in a saucepan, add the puréed chiles and cook, stirring constantly, for 3 minutes. Add the puréed tomatoes and continue cooking over medium heat for 15 minutes.
*In a blender, purée the raisins, almonds, plantain and sesame seeds with 1 cup (8 fl oz/250 ml) of the reserved stock. Add to the sauce, stirring constantly to prevent sticking, and cook for 15 minutes. Add 2-3 cups (16-24 fl oz/500-750 ml) of the reserved stock, until the sauce is the consistency of a thick cream soup. Add the sugar and correct the seasonings. Cook, uncovered, over low heat for 10 minutes.
*Add the meat and potatoes and simmer for 5 minutes. Sprinkle with toasted sesame sedes and serve with hot corn tortillas.