Complicated, No! Labor intensive, Maybe! Lol! I promise you that once you begin preparing your own molé sauce at home, the store bought will not be quite as tasty as you thought. I grew up with mole paste out of a jar and it's great! But I feel the need to challenge myself when it comes to cooking especially. This is how I learn new things.
Course Salsa/Sauces
Cuisine Mexican
Prep Time 1 hourhour30 minutesminutes
Cook Time 3 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 8Servings
Ingredients
Ingredients For Recado(Chile Sauce)
Mantecapork lard or canola oil
10-12chile pasillastems and seeds removed
8chile mulatostems and seeds removed
2teaspoonscumin seeds
2full teaspoon Mexican oregano
8-10clovesgarlicsliced
2cupschicken broth
1/4 to 1/3cupwhite vinegaroptional
salt to taste
*I decided not to add any chile de arbol to this variation to keep it on the more mild side.
Seeds and Nuts
1/4cupblanched almonds
1/4cupnatural pepitas
1/2cupsesame seeds
The Spices
1 1/2teaspoonsMexican oregano
1teaspooncumin seeds
1/2teaspoonanise
2whole cloves
6 to 8peppercorns
1inchpiece of Mexican cinnamon
Other Ingredients
1large roma tomato
2 to 3chile serrano
1/2large white onionsliced into thick rings
6 to 8clovesgarlicskins on
1/3cupraisinssteeped in hot water
2corn tortillastoasted until charred(toast and char on a dry skillet at medium heat. Turn as needed)
1 1/2tablespoonscreamy peanut butterI used this since I had no peanuts
1disc Mexican chocolate3 to 3.5 ounces
8 to 10cupschicken broth
salt and pepperto taste
I also wanted to notethat I did not include any platano macho or plantains. It is a common ingredient used, but again not always easy to find where I live.
Instructions
Directions For Recado
Heat 1/3 to 1/2 cup oil to medium heat. After a few minutes, add two of the dried chiles. Cook for just about 20 to 30 seconds per side. They will become brighter in color at first, then start to darken in color. As soon as they become darker, take them out and transfer to a plate. Repeat until all peppers are done. Once peppers are done, break them into smaller pieces(they should be very brittle) and cover them with boiling water. Let them steep.
In that same pan, add a little more oil and heat to medium/low. Add the cumin seeds, oregano and garlic. Cook stirring often until the spices and garlic become aromatic and slightly toasted. Remove from heat.
Drain the water from the chiles and transfer them to the blender. Add 2 cups of fresh water or chicken broth, vinegar and all of the remaining ingredients, including the oil that you cooked the spices in. I prefer not to use the water that the chiles were soaking in. It can be bitter at times. Blend on high until smooth. Taste for salt. Strain sauce through a wire mesh strainer.
Directions For Toasting and Roasting
In one skillet, combine the almonds and pepitas(pumpkin seeds). Heat to medium and add just a drizzle of oil. When they begin to sizzle, stir as needed and cook just until lightly toasted. remove from heat and transfer to a small bowl.
Wipe out that same skillet and add the sesame seeds. Heat to medium and toast until golden in color. Stir as needed. Transfer to a bowl. Wipe out the skillet. Reserve 1/2 of the toasted sesame seeds for garnish on the mole.
In the skillet, add the spices and heat to medium. When they become aromatic, stir often. Toast for just a few minutes and remove from heat. Wipe out the skillet. Again and finally in this same skillet, add the tomato, onion, serrano and garlic. Drizzle with a little oil and heat to medium. Cook until they begin to char in some spots and cook through. remove the garlic after 15 minutes. If you feel comfortable toasting several ingredients at once using a few pans, you could do that as well.
Directions for Finishing The Sauce
Using a coffee grinder or mini chopper, add the toasted nuts. Grind by pulsing until it resembles a thick paste. Set side. Using a coffee grinder(I use mine strictly for spices) add the toasted spices and seeds. Grind until you have a fine paste/powder. Set aside.
Once everything is toasted, roasted and charred, add the ground seeds, nuts and spices to the blender. Also add the charred tomato, onion and serrano. Remove skins from garlic and add them, along with the raisins, charred tortillas and peanut butter. Add 2 cups of broth. Blend on high until smooth. For a smoother sauce, strain sauce through wire strainer and set aside.
In a large dutch oven pot, add 2-3 tablespoons of pork lard(manteca) or oil of choice, and heat to medium. After a few minutes when oil is hot, add the strained chile sauce(sauce from dried chiles). Cook for 5 to 7 minutes, stirring as needed. Add the other blended sauce and 6 cups of broth. Bring to a boil, reduce to a simmer and add the Mexican chocolate. Stir as needed to melt chocolate. Cover 3/4 of the way and continue simmering the mole sauce for a good hour or two. The sauce will become darker and thicker as it cooks and reduces. add extra broth (2 or more cups)depending on how thick you like it. Taste for salt along the way.
Notes
I also wanted to note, that I did not include any platano macho or plantains. It is a common ingredient used, but again not always easy to find where I live.