Exotic, refined and original, the rabbit meat bathed in the traditional red mole will be a delight for your diners.
INGREDIENTS
(For 8 People)
- 2 wild rabbits, cleaned and quartered
- 1 onion halved
- 3 garlic cloves
- Oregano
- 1 bay leaf
- 1 sprig of thyme
- Salt to taste
For the mole
- 1 onion finely chopped
- 2 garlic cloves finely minced
- 8 tablespoons corn oil
- 1/4 of kilo of mulatto chile
- 1/4 of kilo of pasilla pepper
- 1/4 of kilo of guajillo chili
- 300 grams of pine nuts
- 50 grams of hazelnuts
- 50 grams of almonds
- 50 grams of sesame
- 50 grams of walnuts
- 100 grams of raisins
- 0 grams of pumpkin seed
- 1 cinnamon stick
- 100 grams of pine nuts to garnish
PREPARATION
The rabbit is washed very well, boiled with a little salt, with the onion and with the fragrant herbs. It drains, dries and browns very well.
The mole: The chili peppers are deveined, ginned (some seeds are set aside) and they are put to soak for 15 minutes in very hot water. Blend with a little of the soaking water and strain.
Heat 6 tablespoons of oil in a saucepan and add the onion and garlic, fry until they take on a dark tobacco color and remove them from the oil with a perforated spoon. Put the strained chilies in that same oil, fry them until they thicken, add the well-strained broth where the rabbit was cooked and let it boil for a few minutes.
In the remaining 3 tablespoons of oil, fry all the nuts, sesame, raisins, chili seeds to taste and the cinnamon stick, then blend with a little broth and add to the previous stew. Let everything simmer for about 15 minutes, then add the rabbit and finally the pine nuts, to garnish.
