Recipes

Recipes

Mole

Mole

INGREDIENTS


All unsalted/untoasted:

  • 1/4 cup almonds

  • 1/4  cup walnuts

  • 1/2 cup pumpkin seeds 

  • 1/2 cup sesame seeds


Thickeners

  • 2 cups bread crumbs

  • 1/2 cup corn masa

  • 1/2 cup flour


Sauce

  • Turkey broth (reserved from cooked turkey) or chicken broth

  • 1 1/2 cups Chimayó (New Mexico) or chili molido puro *sub Pasilla Negra for darker mole

  • 1 cup corn oil (or lard)

  • 2 pounds butter (8 sticks)

  • 3 tbsp vanilla

  • 4 oz unsweetened chocolate

  • salt to taste

  • 2-3 Tbsp sugar, to taste


*Optional 

  • Pureed

    • 1/4 cup raisins (boil to soften)

    • 2 tomatoes  blackened

    • 1/2 onion blackened

    • Replaced chili powder with softened chilies (pasilla/ancho (negro) and/or guajillo/chipotle/hatch (rojo)

  • Added to dry blend

    • 1/2 tsp ground cinnamon

    • 1/2 tsp ground cloves



DIRECTIONS


BAKE
Bake pumpkin seeds (350°F)

Mix in olive oil and spread the seeds in a single layer on a parchment-lined or lightly greased baking sheet. Bake for 15-25 minutes, stirring every 5-10 minutes, until they are light golden brown and fragrant.


SAUTE

Add oil to the skillet and toast the following over medium heat. Strain the oil into a bowl when removing. Place fried items into a bowl and pour the strained oil back into the pan.

  • Chiles (if not using ground): add one layer of chiles at a time, frying on both sides for just a few seconds

  • Onion and Garlic (optional): Saute the onion for 1-2 minutes. Add the garlic and saute for just a few seconds 

  • All the nuts/seeds over medium heat, largest to smallest until fragrant and golden brown.

  • Raisens(optional) until softened 

  • Toast bread

  • Toast flour and masa mix until golden brown


PUREE

To the bowl of saute ingredients add ground chile, cinnamon, cloves (optional)

Puree and strain the above ingredients adding broth as needed to a thick but pourable sauce.

If after blending if you need to strain because the ingredients did not break down completely, take the paste left behind from straining and place it back into the blender. Once all of the paste is in the blender, add more broth, blend again, and strain into the pot. This step helps you draw as much flavor as possible from the pureed ingredients.  


SIMMER

  • Put oil and butter in large pan (dutch oven)

  • Add pureed mixture

  • Add the broth slowly stirring until well blended

  • Allow the mole to reduce on a very low simmer until silky smooth and loosely thick. 

  • Stir in the vanilla and chocolate

• Add Salt and sugar to taste

INGREDIENTS


All unsalted/untoasted:

  • 1/4 cup almonds

  • 1/4  cup walnuts

  • 1/2 cup pumpkin seeds 

  • 1/2 cup sesame seeds


Thickeners

  • 2 cups bread crumbs

  • 1/2 cup corn masa

  • 1/2 cup flour


Sauce

  • Turkey broth (reserved from cooked turkey) or chicken broth

  • 1 1/2 cups Chimayó (New Mexico) or chili molido puro *sub Pasilla Negra for darker mole

  • 1 cup corn oil (or lard)

  • 2 pounds butter (8 sticks)

  • 3 tbsp vanilla

  • 4 oz unsweetened chocolate

  • salt to taste

  • 2-3 Tbsp sugar, to taste


*Optional 

  • Pureed

    • 1/4 cup raisins (boil to soften)

    • 2 tomatoes  blackened

    • 1/2 onion blackened

    • Replaced chili powder with softened chilies (pasilla/ancho (negro) and/or guajillo/chipotle/hatch (rojo)

  • Added to dry blend

    • 1/2 tsp ground cinnamon

    • 1/2 tsp ground cloves



DIRECTIONS


BAKE
Bake pumpkin seeds (350°F)

Mix in olive oil and spread the seeds in a single layer on a parchment-lined or lightly greased baking sheet. Bake for 15-25 minutes, stirring every 5-10 minutes, until they are light golden brown and fragrant.


SAUTE

Add oil to the skillet and toast the following over medium heat. Strain the oil into a bowl when removing. Place fried items into a bowl and pour the strained oil back into the pan.

  • Chiles (if not using ground): add one layer of chiles at a time, frying on both sides for just a few seconds

  • Onion and Garlic (optional): Saute the onion for 1-2 minutes. Add the garlic and saute for just a few seconds 

  • All the nuts/seeds over medium heat, largest to smallest until fragrant and golden brown.

  • Raisens(optional) until softened 

  • Toast bread

  • Toast flour and masa mix until golden brown


PUREE

To the bowl of saute ingredients add ground chile, cinnamon, cloves (optional)

Puree and strain the above ingredients adding broth as needed to a thick but pourable sauce.

If after blending if you need to strain because the ingredients did not break down completely, take the paste left behind from straining and place it back into the blender. Once all of the paste is in the blender, add more broth, blend again, and strain into the pot. This step helps you draw as much flavor as possible from the pureed ingredients.  


SIMMER

  • Put oil and butter in large pan (dutch oven)

  • Add pureed mixture

  • Add the broth slowly stirring until well blended

  • Allow the mole to reduce on a very low simmer until silky smooth and loosely thick. 

  • Stir in the vanilla and chocolate

• Add Salt and sugar to taste

*This recipe was adapted from Mom’s original to recreate the familiar flavors we grew up with, then with experimentation expanded with optional ingredients that add depth and complexity.