Ingredients:
3 dry Ancho peppers (remove stems)
3 dry Guajillo peppers ( remove stems)
2 garlic cloves
1/2 tsp of sesame seeds
1/2 tsp of ground cloves
1/2 cup of pumpkin seeds
1/4 tsp of dry (Mexican) oregano
chicken broth
1 lemon (juice)
1/4 cup of instant corn flour (maseca)
3 cups of red wine
1/4 cup of shallots finely chopped
1/4 cup of olive oil
salt and pepper
chicken broth or water
Directions:
Cook the dry peppers on high heat for 10 minutes cover and let them rest for 15 more minutes. In a nonstick pan, toast pumpkin, and sesame seeds over medium heat. In a blender add the cooked peppers, ground cloves,3 cups of chicken broth, garlic, oregano, toasted seeds, 1/4 teaspoon of salt, and blend well until smooth. Strain mixture through a fine sieve. Over high heat reduce red wine with chopped shallots until the liquid reduces to 1/2. Reduce heat to medium low, and add the strained sauce to the wine. Stir everything well and simmer for 10 minutes.
In separate saucepan make a brown roux by cooking the corn flour and olive oil over medium-low heat, stirring continuously until golden brown. Add the wine and pepper mixture slowly into the roux, stirring constantly to incorporate all the ingredients. Add the juice of one lemon and stir. Reduce to low heat and simmer for 10 minutes. Season with salt and pepper to taste. If the mole is to thick, adjust the consistency by adding more chicken broth mixing well and add salt to taste. Once you have reached desired consistency simmer for 10 more minutes and the mole is done.
Serving suggestions:
Once the mole is prepared you can serve it may different ways: You can serve with chicken, turkey, duck, enchiladas, pork, beef and top with toasted sesame seeds, with a side of red rice and beans, garnish with cilantro and eat with warm corn tortillas.