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| Ya puedo vivir. Una receta que sabe a puro sabor de Quintana Roo. |
Now Red Mole is made with tomatoes and red chiles, and green mole (which is next), is made with tomatillos. As complicated as mole is to make, you can buy the red mole in a jar which makes this recipe easy because your ingredient list is short.
RECIPE FOR VENISON RED MOLE
- Venison (I used canned venison made by my family, already defatted and precooked, so no chance of contamination with those Prions and SPE, like from Awakenings..ewww), about 1 lb, less is better in my book but if you are cooking for 6 you might want more, this recipe would feed about 3 to 6, depending on what else is on the plate.
- 1/4 medium yellow onion diced
- 1/4 red pepper diced (pretty to look at, loses taste in recipe, so may not be necessary to buy, especially since you are using such a small amount, you could just chop the whole thing up in order not to waste and add more veggies to the dish, same with the green pepper, I probably wouldn't with the onion because that actually tastes like something)
- 1/4 green pepper diced
- 8 ounces of diced tomatoes, I included the water from the tomatoes, do not strain the liquid out because otherwise this dish will burn to the pan
- 8 ounces of mole sauce
- 8 ounces of precooked black beans
- Salt to taste (I used none)
- EVOO
Saute onion in about 1 Tbsp of EVOO, then set aside.
Saute pepper
Combine all of the ingredients and bring to boil and cook for about 20 to 30 minutes (the precooked venison will shred easily, and in the process of cooking lose the venison tallow flavor)
MY PREFERENCE FOR SERVING (imagine this is actually a Mexican Chile Dish and it will be easy to understand what comes next):
Toppings: sour cream, shredded cheddar cheese
Accompaniments: soft flour tortillas or chips, rice of your choice precooked
Side or topping: shredded lettuce
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