Mole Rojo Mexicano con Carne de Venado

Ingredientes

• 6 medium dried ancho chile peppers ((or 3 large pasilla chile peppers*))
• 1 large dried guajillo chile pepper ((or 4 small pulla chile peppers*) )
• 4 large garlic cloves
• 1/2 c raisins
• 1 medium onion, (diced)
• 1/2 c almonds
• 1/4 c peanuts
• 1 Tbsp oregano
• 1 Tbsp thyme
• 2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• Reserved chili soaking liquid ((As needed for consistency))
• 1/4 c + 2 Tbsp cacao powder
• 2 Tbsp piloncillo (or brown sugar)
• 1 c water
• 2 lbs venison steaks ((or beef sirloin steaks or chicken breast), cut into strips)

Preparación

1. 1

   --- For the Mole Paste ---

2. 2

   Place chile peppers in a large bowl and cover with hot tap water. Place a plate or other item on chilies to keep them submerged. Soak for 30-45 min, until soft and pliable.

3. 3

   Remove chiles from the soaking water. (Don’t throw the water out just yet.) Discard the stems and seeds and place the chile flesh in the bowl of a food processor or blender. Add he remaining Red Mole Paste ingredients (except the soaking liquid). Blend until mostly smooth, adding the reserved chile soaking liquid add needed to blend the mixture to a smooth paste.

4. 4

   --- For the Mole Sauce ---

5. 5

   Pour the chile paste into a large, non-stick skillet. Add the cacao powder, piloncillo, and 1 c water. Mix well and simmer, uncovered, until thick and no raw onion flavor remains (5-10 minutes).

6. 6

   Remove the mole sauce from the pan to a bowl, and set it aside.

7. 7

   --- For the Meat ---

8. 8

   Sear the venison strips in the same non-stick frying pan you just used for the mole sauce. Once all the sides of the meat are nicely browned, add the mole sauce back to the skillet. Simmer 5 minutes more, or until the meat is cooked through.

9. 9

   Serve with rice, beans, and/or tortillas.