My interpretation of ‘conejo en mole’

As I said, I’ve been hooked on raw cacao and recipes that utilise it lately. After experimenting with the ox cheeks, I looked up some classic Mexican dishes and found a hundred versions of chocolate and chilli based sauces. One that caught my eye was a brown mole sauce used with chicken and light coloured game. Which led me to creating this interpretation of Rabbit with mole dish.

INGREDIENTS

  • 1 jointed and parcelled rabbit
  • 500 ml chinotto (or coke with aromatic bitters in a pinch)
  • Teaspoon Mexican oregano
  • 1 medium onion, large chopped
  • 8 roma tomatoes, cut in half
  • Canola (rapeseed) oil
  • 1l chicken stock
Mole
  • Mexican Chillis (Actual mix can vary according to taste)
    • 1 chipotle
    • 3 Guajillo
    • 3 pasilla
    • 4 ancho
    • 1 Mulato
  • 2 tablespoons sesame seeds
  • 1 handful macadamia nuts
  • 1/2 cup dried muscat grapes
  • 6 cloves garlic
  • 1 piece toasted sour dough bread
  • 1/2 stick cinnamon
  • Teaspoon aniseed (fennel) seeds
  • 1/2 tablet (45g) Mexican chocolate
  • 45g dark (80%) chocolate
  • 45g raw cacao nibs
Day before preparations
  • Using a coffee grinder or a mortar and pestle, grind all of the mole ingredients and blend together then set aside in sealed container
  • Joint the rabbit, then place in a container with chinotto and oregano

Directions

  • Set the oven to 200*C
  • Remove the rabbit from the chinotto and shake off moisture
  • Place the mole mix into chinotto and allow ingredients to soak up the moisture
  • Cut tomatoes in half, lightly salt them and place onto an oven tray and let rest for ten minutes
  • Lightly drizzle with oil and place into oven for 20 minutes
  • In a pot, place a drizzle of oil and sauté the finely chopped onion
  • Place the rabbit into the pot and brown off each piece
  • Once each piece is browned off, remove and place aside
  • Remove the tomatoes from oven, place into pot with onion and mash down into a paste with onions
  • Add the chicken stock and allow to reduce for ten minutes on medium high
  • Add the mole mix and reduce heat, stirring regularly and simmering down to a reduction of approximately a third its volume
  • Place the rabbit back into the mole and continue cooking
  • Cook for 45 to 60 minutes – stirring occasionally (to ensure it doesn’t settle!)
  • Serve with bread, tortillas, rice or quinoa to mop up that delicious sauce!

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2 thoughts on “My interpretation of ‘conejo en mole’

  1. michael September 24, 2012 at 13:43 Reply

    Can I ask a couple of questions – where do you get the chilis from? I’ve found some dried ancho & habaneros at USA foods but I really struggle with the other varieties. And where did you get the raw cacao from? I’ve been dieing to try making a chicken mole.

    Thanks 🙂

    • xntrek September 24, 2012 at 14:08 Reply

      I bought the chilli pods (whole and smoked) from http://www.chilemojo.com.au/ (who also sell a few things USA foods miss in their collection) though I often purchase from http://wildfirechilli.com.au/ as well.

      In my version, I used them dry and that allowed me to pre-make the mix and store it away – which is also why I had to soak it before I used it.

      You can re-hydrate the chilli pods by soaking them in water overnight, but if you want fresh chilli pods, then you quite simply have to grow them. Chilli Mojo, Wildfire Chilli and http://www.chilliseedbank.com.au/ all sell chilli seeds if you are inclined to follow this path.

      The raw cacao I ended up getting from health food stores – they sell them as cacao nibs which I then grind away … you can even order them online at http://www.goodness.com.au/store/p228/Organic-Cacao-Nibs-Raw-200g/product_info.html

      I must admit, I had so much mole at the end of this dinner, we ended up re-using it to make chicken mole the day after. It was just as delicious – with the flavours actually improving – in this regard it is very much like a good curry – getting richer in complexity and flavours the day after you originally make it.

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