Oaxaca-style Mole

La Cocina Mexicana de Pily
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Oaxaca-Style Mole Recipe
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Description

Mole is a sauce traditionally used in Mexican and hispanic cuisine. Make your own tasty mole sauce with this recipe for Oaxaca-style Mole. Made with a blend of three different types of chili peppers, chocolate, and a myriad of seasonings, this Oaxaca-style Mole sauce is rich and robust in flavor, making it the perfect sauce to cover your favorite grilled or roasted meat. This sauce takes a bit of time to make, but the end result of delicious flavor combinations is absolutely worth it.

Ingredients

  • 200 grams lard (may be substituted with vegetable oil)
  • 150 grams chili (Pasilla, seeded and deveined)
  • 150 grams chili (black Mulato, seeded and deveined)
  • 150 grams chili (ancho, seeded and deveined)
  • 25 grams peanuts
  • 25 grams pecans
  • 150 grams almonds (unpeeled)
  • 25 grams pumpkin seeds
  • 25 grams sesame seeds
  • 2 tortillas (small, dried)
  • 1 piece bread
  • 750 grams tomatoes
  • 125 grams tomatillos (green tomatoes)
  • 1 garlic (small, head, chopped)
  • 1 onions (medium, chopped)
  • 2 liters chicken broth
  • 1/2 plantains (sliced and fried)
  • 25 grams raisins (soaked in hot water)
  • 2 clove
  • 3 allspice (grains)
  • 3 black peppercorns
  • 1/2 tablespoon oregano
  • 2 avocado leaves (roasted)
  • 1 cinnamon sticks
  • 1 thyme (sprig)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon anise
  • 230 grams chocolate
  • salt
  • sugar
  • pork
  • pork
  • meat
  • chicken
  • chicken

Directions

  1. In a saucepan, heat some of the lard and fry the chilies one by one. Be careful not to burn them. Place the chilies on absorbent paper and set aside.
  2. In the same saucepan, add the peanuts, pecans, almonds, and pumpkin seeds. Fry until golden brown. Remove from the saucepan and set aside.
  3. Carefully fry the sesame seeds until golden brown. Set aside.
  4. Fry the tortillas and the piece of bread in the lard.
  5. In a griddle, roast the tomatoes, tomatillos, garlic, and onion.
  6. Soak the chilies in hot chicken broth until soft. Place in the blender and puree. Add more chicken broth as needed. Sift.
  7. In another saucepan, heat the rest of the lard. Add the sifted chili mixture. Stir with a wooden spoon.
  8. Separately, blend the peanuts, pecans, almonds, pumpkin seeds, sesame seeds, and chicken broth as needed. Sift and pour into the chili sauce.
  9. Puree the tomatoes, tomatillos, garlic, onion, plantain, and raisins. Sift and add to the chili sauce.
  10. Puree the cloves, allspice, peppercorns, oregano, avocado leaves, cinnamon, thyme, cumin, and anise in chicken broth as needed. Sift and add to the sauce.
  11. Puree the tortillas and the bread with chicken broth as needed. Add to the sauce.
  12. Add the chocolate directly into the sauce.
  13. Stir until the grease surfaces. Continue to heat until it thickens.
  14. Season with salt and sugar if needed.
  15. Serve pouring over your choice of meat, chicken or pork. Garnish with sesame seeds.
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