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Authentic Mexican Mole
Created by: Howcan Team
Ingredients
- 3 dried ancho chilies, stemmed and seeded
- 3 dried guajillo chilies, stemmed and seeded
- 3 dried pasilla chilies, stemmed and seeded
- 1/2 cup of raisins
- 1/4 cup of almonds
- 1/4 cup of sesame seeds
- 1/4 cup of pumpkin seeds
- 1/4 cup of peanuts
- 1/4 cup of unsweetened cocoa powder
- 1/4 cup of corn tortillas, torn into pieces
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of ground black pepper
- 4 cups of chicken broth
- 1 tablet of Mexican chocolate
- 1/4 cup of sugar
- Salt to taste
Instructions
- In a dry skillet over medium heat, toast the dried chilies for 2-3 minutes, then transfer to a bowl and cover with hot water. Let them soak for 15-20 minutes until softened.
- In the same skillet, toast the raisins, almonds, sesame seeds, pumpkin seeds, and peanuts until lightly browned, then transfer to a blender.
- Add the soaked chilies (reserving the soaking liquid), cocoa powder, torn tortillas, and 1 cup of the soaking liquid to the blender. Blend until smooth, adding more soaking liquid if needed to create a smooth paste.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Stir in the ground cinnamon, cloves, allspice, and black pepper, and cook for 1-2 minutes until fragrant.
- Pour in the blended chili paste and cook, stirring constantly, for 5-7 minutes to develop the flavors.
- Gradually pour in the chicken broth, stirring to combine. Add the Mexican chocolate and sugar, and season with salt to taste.
- Simmer the mole sauce over low heat for 1-1.5 hours, stirring occasionally, until thickened and rich in flavor.
- Serve the mole sauce over cooked chicken, turkey, or pork, and enjoy with rice and warm tortillas.
Mexican Mole is a rich, complex sauce with a history dating back to pre-Columbian times. Legend has it that nuns in the 17th century created the iconic Mole Poblano, blending indigenous ingredients with Spanish influences. This dish is a staple in Mexican cuisine, with each region offering its own unique variation. Chefs like Puebla's Chef Alonso Hernández and Oaxaca's Chef Abigail Mendoza are renowned for their mastery of Mole. The key to a great Mole lies in the balance of flavors from ingredients like chocolate, chilies, nuts, and spices. For an authentic experience, visit Puebla or Oaxaca to savor the best versions of this iconic dish.
150 min
6
350 calories
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