Mole
- 🌶️ 6 guajillo peppers, seeded
- 🌶️ 4 ancho peppers, seeded
- 🌶️ 4 pasilla peppers, seeded
- 🍅 4 Roma tomatoes, roasted
- 🧅 1/2 onion, roasted
- 🧄 4 garlic cloves, roasted
- 🥜 1/2 cup peanuts or almonds
- 🌰 1/4 cup sesame seeds
- 🍫 2 ounces Mexican chocolate
- 🌿 1 tsp Mexican oregano
- 🧂 1 tsp cinnamon
- 🧂 1/2 tsp cumin
- 🍬 1 tbsp sugar (adjust to taste)
- 🍞 1 slice of bread or 1 tortilla, toasted
- 🍗 4 cups chicken broth (adjust as needed)
- 🌽 2 tbsp lard or neutral cooking oil
Making mole from scratch is a labor of love and a cherished tradition in Mexican cuisine. This rich, sweet, and spicy sauce, made with dried peppers, nuts, seeds, and spices, varies by region and is perfect for serving over your favorite meats. This recipe reflects a personalized take on this classic dish.
Ingredients
🌶️ 6 guajillo peppers, seeded
🌶️ 4 ancho peppers, seeded
🌶️ 4 pasilla peppers, seeded
🍅 4 Roma tomatoes, roasted
🧅 1/2 onion, roasted
🧄 4 garlic cloves, roasted
🥜 1/2 cup peanuts or almonds
🌰 1/4 cup sesame seeds
🍫 2 ounces Mexican chocolate
🌿 1 tsp Mexican oregano
🧂 1 tsp cinnamon
🧂 1/2 tsp cumin
🍬 1 tbsp sugar (adjust to taste)
🍞 1 slice of bread or 1 tortilla, toasted
🍗 4 cups chicken broth (adjust as needed)
🌽 2 tbsp lard or neutral cooking oil
Equipment
**• **Blender or food processor
• Metate (optional, traditional tool)
• Large pan or pot
• Spatula
Prep Time
30 minutes
Cook Time
1 hour
Yields
4-6 servings
Calories & Macros (per serving)
Note: Nutritional values are approximate.
• Calories: 250
• Protein: 6g
• Carbohydrates: 18g
• Fat: 16g
Instructions
1. Prepare the Peppers
o Heat a dry skillet over medium heat and toast the dried peppers lightly, being careful not to burn them.
o Soak the toasted peppers in hot water for 15 minutes, then drain and set aside.
2. Roast and Toast Ingredients
o In the same skillet, roast the tomatoes, onion, and garlic until slightly charred.
o Toast the sesame seeds and nuts until golden and aromatic.
3. Blend the Base
o Blend the soaked peppers, roasted tomatoes, onion, and garlic with the chicken broth until smooth.
o Add the sesame seeds, nuts, toasted bread or tortilla, Mexican oregano, cinnamon, cumin, and sugar. Blend well.
4. Cook the Mole
o Heat the lard or cooking oil in a large pan over medium heat.
o Strain the blended mixture into the pan using a fine strainer or colander, pressing with a spoon to extract as much liquid as possible.
o Cook the mole sauce, stirring often, for about 20 minutes until thickened and aromatic.
5. Add Chocolate
o Stir in the Mexican chocolate and let it melt completely, adjusting sweetness with more sugar if desired.
o Add additional chicken broth if the mole is too thick.
6. Serve
o Serve the mole over your choice of meat, such as chicken, turkey, or pork.
o Garnish with sesame seeds, and enjoy with warm tortillas or rice.
Cooking and Serving Tips
• Adjust to Taste: Modify the sweetness, spiciness, or thickness by adjusting the sugar, peppers, and broth.
• Traditional Preparation: Use a metate for a more authentic texture and flavor, though it requires more effort.
• Storage: Mole can be refrigerated for up to one week or frozen for up to three months.
This homemade mole brings a touch of tradition and rich flavor to your table! 🌶️🍫✨
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