Name: Mole Rojo
Ingredients: 3 Ancho chilies; 3 Huajillo chilies; 4 Garlic cloves; 1/2 ts Cumin; 1/2 ts Sesame seeds; 4 Cloves; 1/2 c Pumpkin seeds; 6 Sprigs fresh oregano; 1/4 c Flour; 3 c Red wine; 1/4 c Shallots; chopped; 1/4 c Olive oil; Salt and pepper; Lemon juice; Chicken broth

A healthy church has a pervasive concern with church growth – not simply growing numbers but growing members. A church full of growing Christians is the kind of church growth I want as a pastor. Some today seem to think that one can be a “baby Christian” for a whole lifetime. Growth is seen to be an optional extra for particularly zealous disciples. But be very careful about taking that line of thought. Growth is a sign of life. Growing trees are living trees, and growing animals are living animals. When something stops growing, it dies.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Sauces, Mexican	1	Servings

INGREDIENTS

3		Ancho chilies
3		Huajillo chilies
4		Garlic cloves
1/2	ts	Cumin
1/2	ts	Sesame seeds
4		Cloves
1/2	c	Pumpkin seeds
6		Sprigs fresh oregano
1/4	c	Flour
3	c	Red wine
1/4	c	Shallots; chopped
1/4	c	Olive oil
		Salt and pepper
		Lemon juice
		Chicken broth

INSTRUCTIONS

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 brown roux by
cooking flour and olive oil over medium-low heat, stirring continuously
until golden brown. Combine pureed, strained chile mixture and reduced
mixture with roux. Season with salt, pepper and lemon juice to taste.
Adjust consistencey with hot chicken broth to make more saucy, if desired.
Serve with cooked turkey, chicken, pork or beef. NOTE: Any mild, red chili
can be substituted for the Huajillo chilies if they can't be found.
Posted to MC-Recipe Digest by Nancy Berry <[email protected]> on Mar 25,
1998

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