by Heather Schmitt-Gonzalez / Sunday, May 19, 2013
Slow Cooker Mole Rojo
Now, I almost hate to admit that the mole I like more than any other is my own. Ha! But in all fairness, the recipe originally came from Rick Bayless. I've only adapted it slightly here and there over the years. Maybe it's because it was "my first". I mean, first love sets the bar, right?
You see, a really good mole takes time to develop those complex layers of flavor. Chiles, nuts and seeds, tomatoes or tomatillos, dried fruit, spices, flavorful broth, (pleasantly) gritty Mexican chocolate, bread or tortillas - they all play their part in that medley. But time plays an equally important role. And, if you judge by the look of my kitchen on mole-making-day, so does a big, fat mess! Let's not forget the (ahem) warmth that fills the kitchen...and eventually the whole house...when a pot is simmering for the better part of a day over an open fire.
So worth it, but precisely the reason that it normally gets made in the wintertime around here.
You know why? (Of course you do, it's in the title of this post. Humor me.) Because it's made IN A SLOW-COOKER! So now I can comfortably make mole in the heat of the summer. I'll admit it's not quite as good as my first love, but it's really close. And the fact that the mess is basically non-existent compared to my dream-mole, I'm almost willing to overlook that. Plus, with a few tweaks, I believe I can come even closer.
- 1/2 cup vegetable oil (or good pork lard)
- 3 ounces mulato chiles, stemmed, seeded, & cut into 1" pieces
- 1.5 ounces ancho chiles, stemmed, seeded, & cut into 1" pieces
- 1.5 ounces pasilla chiles, stemmed, seeded, & cut into 1" pieces
- 4-6 garlic cloves, peeled
- 3 ounces whole almonds
- 2 ounces raisins
- 1 (15 ounce) can fire-roasted, diced tomatoes w/ their juices
- 1/2 teaspoon freshly ground Mexican canela (or regular cinnamon)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground anise seeds
- 1/8 teaspoon freshly ground cloves
- 1 ounce Mexican chocolate, roughl chopped
- 1 thick slice firm white bread, toasted darkly & broken into pieces
- 1/4 cup brown sugar + more as needed
- sea salt
- 2 quarts chicken stock/broth (or rich vegetable stock), approximately
Mole Verde Queretano
"On Mole" + Mole Amarillo
Mole de Olla
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.