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MOLE

MOLE mexican food recipes

MAKES 600ML

You’ll need:

100g dried mulato chillies
25g dried pasilla chillies
10g raw cashew nuts
10g blanched almonds
10g shelled hazelnuts
10g shelled walnuts
10g raw peanuts
10g sesame seeds
10g pumpkin seeds
1 onion, roughly chopped
10g dried apricots, roughly chopped
a pinch of ground cinnamon
a pinch of ground allspice
200ml groundnut oil
500ml chicken stock
20g soft dark brown sugar
10g caster sugar
40g dark chocolate (80% cocoa solids), broken up

How to make it:
First toast and soak the chillies (see method for Hot Death Sauce).

Toast the nuts and seeds until they are lightly browned (do the sesame seeds separately, as they cook much more quickly), then transfer them to the bowl of a food processor. Blitzuntil all the oils are rel eased and the mixture becomes totally liquid. This will take a good 20 minutes, and you will need to stop and push the mixture down from the sides several times.

Add the chillies to the processor with the onion, apricots, cinnamon and allspice. If themixture looks a little dry, add some of the reserved chilli water. The mixture should be thick but smooth and should blend fairly easily.

Heat the groundnut oil in a heavy-based pan over a low heat, then add the mixture from the processor and cook for 30 minutes, stirring constantly to stop it sticking.

Add the chicken stock and simmer on a low heat for 2 hours, stirring every 20 minutes or so, then add the two sugars and the chocolate and simmer for a further 30 minutes. This mole will keep in the refrigerator for up to a month, as long as it is stored in an airtight container.

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