Recipe - Mole Rojo

3 Ancho chilies
3 Huajillo chilies
4 Garlic cloves
One half teaspoon Cumin
One half teaspoon Sesame seeds
4 Cloves
One half cup Pumpkin seeds
6 Sprigs fresh oregano
One fourth cup Flour
3 cup Red wine
One fourth cup Shallots; chopped
One fourth cup Olive oil
Salt and pepper
Lemon juice
Chicken broth

Boil chilies and garlic in 1 quart water until very soft. Strain off 1/3 of
liquid and reserve. In a food processor, puree chilies and garlic along
with oregano leaves until very smooth. Pass mixture through a fine
strainer. Over high heat reduce red wine with chopped shallots until liquid
is almost gone. In a nonstick pan, toast cloves, pumpkin seeds and sesame
seeds over medium heat. Add reserved liquid from chilies and reduced red
wine mixture, stirring to mix. In separate saucepan make a brown roux by
cooking flour and olive oil over mediumlow heat, stirring continuously
until golden brown. Combine pureed, strained chile mixture and reduced
mixture with roux. Season with salt, pepper and lemon juice to taste.
Adjust consistencey with hot chicken broth to make more saucy, if desired.
Serve with cooked turkey, chicken, pork or beef. NOTE: Any mild, red chili
can be substituted for the Huajillo chilies if they can't be found.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 25,
1998