T. Woolfe's Note:
I was asked on chat for my version of Mole. It's kind of the Central American equivalent of Curry paste, and just about as personal in varieties. I cut this down to absolute minimum in quantity. You'll likely want to at least double it but I was figuring for one. A lot of the Moles omit the Chili powder but add more varities of dried Chilies. Also ground Fried Bread as a replacement for or addition to the Chocolate. I know, it's a LOT of ingredients and even more bother, but the result with Chicken or Turkey... Ahhhh. I'll post a recipe for the Chicken Mole too.
My Private Note
Units: US | Metric
- 1 chipotle pepper, scrape out the seeds and ribs then mince fine
- 1/4 ancho chili, de seeded and chopped fine (Dried Anaheim)
- 2 tablespoons shortening or 2 tablespoons lard, i'll betcha bacon drippins would be good
- 1/2 tablespoon chili powder
- 1 teaspoon water, if needed
- 1/2 cup chicken broth
- 2 tablespoons tomato sauce
- 2 tablespoons fine chopped onions
- 1/2 tablespoon chopped raisins
- 1/2 tablespoon chopped almonds or 1/2 tablespoon walnuts
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon shelled pumpkin seeds
- 1/2 tablespoon peanut butter
- 1/2 teaspoon unsweetened chocolate or 1/2 teaspoon cocoa (You can raise the amount of cocoa or omit it entirely as it's a matter of taste)
- 3/4 teaspoon sugar
- 3/4 teaspoon oregano
- 1/8 teaspoon anise seed
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon clove
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1/8 teaspoon cumin
- 1Take the Chipoltie and Ancho pepper, scrape out the seeds and ribs then mince fine.
- 2Be Careful, Do Not get your hands close to anything and wash the knife and board when you are finished.
- 3Heat the 2 tablespoons, of shortening or lard in a pot.
- 4Add a tablespoon of Chili powder, the Ancho and the Chipoltie.
- 5Let them brown slightly.
- 6You might have to add a teaspoon of Water to keep them from burning.
- 7Add one half cup Chicken broth, and the 2 tablespoons Tomato sauce.
- 8Add the 2 tablespoons fine chopped Onions.
- 9Then add the 1/2 TBS each of chopped Raisins, chopped Almonds or Walnuts, Sesame seed, shelled Pumpkin seeds and Peanut butter.
- 10One teaspoon of unsweetened Chocolate or Cocoa, one of those secret ingredients.
- 11You can raise the amount of cocoa slightly, or omit as it's a matter of taste.
- 12Then the 3/4 tsp each of Sugar, and Oregano.
- 13Next the 1/8 tsp each of Anise seed, Allspice, Cinnamon, Cloves, Nutmeg, Ginger, and Cumin.
- 14Get it up to a boil and then turn the heat way down nearly nothing for about half an hour.
- 15If it looks like burning add a TBS or so more liquid, Chicken stock is fine.
- 16Let it cool then zap it in a blender until smooth.
- 17Be carefully when you start the blender, hot stuff seems to explode for a moment when you first turn it on so put a towel over the top.
- 18You now have your base sauce.
- 19OR, a lot of markets have it ready made in a jar if you want the taste without the pleasure and delightful smells of messing around with it.
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Nutritional Facts for Mole De Woolfe
Serving Size: 1 (240 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 887.9
- Calories from Fat 686
- Total Fat 76.3 g
- Saturated Fat 17.1 g
- Cholesterol 0.0 mg
- Sodium 1267.8 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 10.9 g
- Sugars 20.3 g
- Protein 18.3 g