Grand Recipes

Here is a tempting Mexican recipe for you, shared by Executive Chef Guido de la Mora.

Mole Rosa

This pink mole is a traditional recipe from the state of Guerrero and owes its color to beets. There are other versions of this distinctive dish with Jamaica (dried hibiscus flowers) and with different chilies.

Learn to make this pink mole recipe from scratch, frying almonds, peanuts, chili peppers and
then grinding everything together. The combination of flavors makes this dish exceptional and
the intense pink color will make it stand out on your table.

Serves eight people

Ingredients

  • 1 cup almonds, peeled and filleted
  • 1 cup peanuts
  • 1 cup pine nuts, rose or white
  • 1 1/2 cups sesame seeds
  • 1/4 onions
  • 1 clove garlic
  • 3 serrano chillis, seedless
  • 2 slices of white bread (baguette)
  • 1 stick cinnamon
  • 1 teaspoon star anise pod
  • 2 cloves
  • 1 beet
  • salt
  • 5 cups chicken broth
  • 8 pieces chicken, leg and thigh, cooked
  • Pine nuts and rose petals, to decorate
  • Serve with tortillas

Preparation

For the seeds, add the butter in a pan and start frying the almonds, peanuts, pine nuts and sesame at a medium heat for a maximum of 5 minutes; it is important that they do not brown too much.
Heat oil in a pan and sauté the onion, garlic, serrano chilli, bread, cinnamon, anise and cloves for seven minutes, medium temperature without browning.
Place the unpeeled beets on a tray and bake for 30 minutes, at 200 ° C. Remove the skin and reserve.
Blend the fried seeds and mix with the fried chilies and the baked beets; Add chicken broth and blend for 8 minutes, until the mole is very smooth.
Heat a pot over medium heat and add oil, fry the mole and cook for 30 minutes at low temperature, taking care that it doesn´t stick. Serve some of the mole on a plate, top with the hot cooked chicken and drizzle with more mole. Sprinkle with pink pine nuts and rose petals. Serve with warm tortillas and a drink!

Mole Rosa