Rabbit in Three Chiles Mole

Name: Rabbit in Three Chiles Mole
Prep time: 60 min
Yield: 7
Cuisine: Mexicana
Ingredients: 1 onion, finely sliced; 4 tablespoons vinegar; whole-wheat pasta, in pieces; 1 teaspoon ground black pepper; 2 leaves bay; 4 ancho chiles; 3 pasilla chiles; 2 chipotle chiles, dry; 1/4 cups toasted peanuts; 4 tablespoons vegetable oil

Juan Francisco Tenorio Mimila

Delicious recipe for Rabbit in Three Chiles Mole. A Mexican recipe to prepare rabbit.

Reviewed by Editorial Team of Kiwilimón

Published: 09-10-2012

Preparation

Medium

Place the sliced onion, vinegar, and a little salt, and let it sit for 30 minutes. Quickly wash the pieces of rabbit and pat them dry with absorbent paper towels. Grind the garlic cloves, pepper, bay leaf, and salt in a molcajete (mortar). Rub the rabbit pieces with this mixture and let them rest for 15 to 20 minutes. Meanwhile, clean the chiles, remove the seeds, and soak them in hot water for 20 minutes. In a saucepan, heat the oil and brown the pieces of rabbit in batches of three to ensure they are well browned. Set aside. In the same fat, fry the peanuts, grind them with the soaked chiles, and fry until the fat rises to the top of the sauce. Add enough water to cover the rabbit pieces, cover the saucepan, and cook on low heat until the rabbit is well cooked and the sauce thickens. Serve the rabbit covered with the sauce and garnish with sliced onion.