'Mole', from an indigenous Mexican language, means sauce, mixture or stew. Modern moles combine flavours from Europe (by way of Spain), Latin America and Africa. Like the Indian curries with which they share their moorish ancestry, there are many different recipes for mole.
Ground nuts and seeds are generally used as thickeners, and a variety of spices balance the heat of the chillies. Moles can be used on a wide variety of meat and vegetables, including chicken, pork, goat and mushrooms.
Makes 1 litre
What you'll need:
5 dried arbol chillies
50g dried pasilla or ancho chillies
50g dried negro chillies
Vegetable oil for the pan
Sesame seeds for sprinkling
1 wheat flour tortilla
1 small brown onion, sliced
500ml chicken or vegetable stock
125g Mexican chocolate
Salt and freshly ground black pepper
What to do:
Preheat oven to 150 degrees. Clean dried chillies, removing seeds, stalks and ribs. Saute in a little oil for 8 to 10 seconds. The chillies will redden; be careful not to burn them. Remove from heat and drain on paper towels. When cool enough to handle, break into pieces.
Separately toast pecans, raisins, sesame seeds and tortilla in a baking pan in oven until they begin to brown a little. Ocassionally shake the pan so as not to burn them. Once evenly toasted, break tortilla into small pieces. Heat a little oil in a pot, add onion and saute for about 3 minutes. Add pecans, raisins, tortilla bits and chillies. Cook all together for another 2 minutes.
Add stock; heat without bringing to a boil. Add Mexican chocolate and keep cooking until mixture simmers (but still do not allow to boil) and chocolate is all dissolved. Remove from heat and blend in a blender or food processor until very smooth.
Return mole to pot, bring to a simmer. Simmer for 10 minutes, stirring constantly. Add salt, pepper and brown sugar to taste.
Sprinkle sesame seeds on top of mole when served.
Want to give this a go but not sure where to find all the ingredients? Click here to find the chillies & Mexican chocolate.
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