Mole Rojo

Photo: flickr user An en Alain

Ingredients

3 Ancho chilies

3 Huajillo chilies

4 Garlic cloves

1/2 teaspoon Cumin

1/2 teaspoon Sesame seeds

4 Cloves

1/2 cup Pumpkin seeds

6 sprg fresh oregano

1/4 cup Flour

3 cups Red wine

1/4 cup Shallots, chopped

1/4 cup Olive oil

Salt and pepper

Lemon juice

Chicken broth

Preparation

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

Adjust consistencey with hot chicken broth to make more saucy, if desired.

Serve with cooked turkey, chicken, pork or beef.

NOTE: Any mild, red chilican be substituted for the Huajillo chilies if they can't be found.