Name: Isthmian Red Mole (Mole Rojo del Istmo)
Yield: 2½ to 3 cups
Cuisine: Mexican
Ingredients: ½ teaspoon dried thyme; 2 bay leaves; 1½ cups homemade pork or chicken stock; 8 whole cloves, or ¼ teaspoon ground; 1 small day-old French roll (about 4 ounces), sliced, or 1 thick slice day-old challah or brioche; 6 large unpeeled garlic cloves; 1 teaspoon dried Mexican oregano; One 1-inch piece canela; ¼ teaspoon black peppercorns; 3 tablespoons lard (preferably home-rendered) or vegetable oil; 6 large pasilla or 4 large ancho chiles, tops and seeds removed; 1 large ripe tomato; 1 small onion, peeled and quartered; 1 teaspoon salt, or to taste; 1½ teaspoons sugar

Preparation info

2½ to 3 cups

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

Like Amarillo, Mole Rojo belongs to the lighter, simpler end of the seven-moles spectrum. This version from the Isthmus of Tehuantepec is one of my favorites for easy preparation and versatile uses. Like all moles, it goes perfectly with pork or chicken and is a great sauce for enchiladas. (See Enchiladas Zapotecas del Istmo.)

Mole Rojo as I’ve encountered it in Oaxaca has usually been on the sweet side, typically enriched with r

Ingredients

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Ingredients

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