Authentic Mole Rosa

A traditional sauce from the Mexican state of Guerrero, authentic mole rosa stands out for an astonishing pink hue obtained from rosy hibiscus flower, rose-colored chiles, among other roseate ingredients. This authentic mole rosa calls for ingredients such as almonds, peanuts, Habanero and güero chiles and relies on beet to provide this luscious sauce with its intense pink color. Spooned over chicken, this authentic mole rosa is garnished with rose petals, pine nuts, and fried plantains.
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Ingredients
8
Portions
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Preparation
20 mins
1h
Medium
  • For the seeds: Heat a pot over medium heat. Add lard and fry almonds, peanuts, pine nuts, and sesame seeds for no more than 5 minutes. Do not brown them too much. Set aside.
  • Heat another pot with lard over medium heat. Fry onion, garlic, yellow Habanero chile, güero chile, bread, plantain, cinnamon, star anise, allspice, clove, and cranberries without browning. Set aside.
  • Place unpeeled beet on a baking sheet and bake for 30 minutes at 392 °F. Peel and set aside.
  • Transfer fried seeds, fried chiles mixture, and baked beet to a blender. Add chicken broth. Blend for 8 minutes until mole is smooth.
  • Heat a pot with lard over medium heat. Fry mole. Cook for 30 minutes over low heat making sure it does not stick.
  • Spoon mole rosa over a plate. Place a warm cooked chicken piece. Spoon more mole over the chicken. Garnish authentic mole rosa with pink pine nuts, rose petals, and fried plantains. Serve with tortillas and pair with a drink.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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