Prep 15 mins
Cook 45 mins
This is a delicious traditional Mexican Mole'. There are a lot of ingredients, but it is easier than it looks. And very worth the effort. For the bolillos try Mexican Bolillos, Crusty Oval Rolls or use a crusty roll from your local bakery.
- 2 large plum tomatoes
- 1⁄2 small onion
- 2 garlic cloves, peeled
- 1⁄2 cup cacao, beans (they can be purchased online, Mexican specialty shops, or some health food stores)
- 1⁄4 teaspoon coriander seed
- 1⁄4 teaspoon anise seed
- 2 tablespoons pepitas (pumpkin seeds)
- 3⁄4 teaspoon dried chili pepper flakes
- 3⁄4 teaspoon black peppercorns
- 2 whole cloves
- 1⁄4 cup sesame seeds, toasted
- 2 tablespoons sesame seeds, toasted
- 1 stick cinnamon
- 1 cup oil, divided
- 1 corn tortilla (let air dry while assembling ingredients)
- 1⁄4 bolillo roll, sliced crosswise (4 slices)
- 1⁄4 ripe plantain, sliced
- 1⁄4 cup shelled raw peanuts
- 1⁄3 cup blanched almond
- 1 tablespoon blanched almond
- 1⁄3 cup raisins
- 1 leaf fresh thyme, from 1 sprig
- 1 sprig Italian parsley
- 1 tablespoon salt
- 2 (3 1/8 ounce) tablets mexican chocolate, chopped (6.2 ounces)
- 1⁄2-1 cup sugar, according to taste
- Cut the tomatoes in half lengthwise. Do not peel them before or after roasting.
- Slice the onion crosswise into 1-inch-thick pieces.
- Roast the tomatoes, onion and garlic cloves in an ungreased skillet until spotted with brown.
- Remove from the pan and place in a large bowl. Set aside.
- Add the cacao beans to the skillet and roast until fragrant, about 2 minutes, then remove from pan, wrap in a towel and set aside to cool slightly.
- When cool enough to handle, remove outer shell and skin.
- Next add the coriander seeds, anise seeds, pepitas, chile flakes, peppercorns, cloves, sesame seeds and cinnamon stick to the skillet and roast just until fragrant, about 1 minute.
- Remove from heat and transfer to the bowl.
- Add one-half cup oil to the skillet.
- When the oil is hot, fry the tortilla, then the bolillo slices until the tortilla is crisp and the bolillo slices are golden.
- Remove and drain on a paper towel.
- Fry the plantain slices until golden and softened.
- Remove and drain; Set aside.
- Fry the peanuts, almonds and raisins for about 1 minute until well browned.
- Drain on a paper towel.
- Fry the cacao beans until they turn a slightly darker color, about 30 seconds, and remove to a paper towel.
- Drain, then crush the beans.
- Fry all of the seeds and spices for 30 seconds, remove with a slotted spoon and return to the bowl.
- Discard the oil from the skillet.
- Heat the remaining one-half cup oil in a Dutch oven.
- Add the pureed chile mixture and simmer for 10 to 15 minutes, stirring often.
- In a blender, combine the cacao beans, seeds, spices, nuts and raisins.
- Grind with enough chile soaking liquid to puree. Add to the chile mixture.
- Grind the reserved roasted tomatoes, onions and garlic cloves, the thyme leaves and the parsley sprig in the blender with enough chile soaking liquid to puree, then add to the Dutch oven.
- Crumble the fried tortilla into small pieces.
- Place the bolillo slices, tortilla pieces and plantain slices in the blender with 1 tablespoon salt. Add enough soaking liquid to blend. Add this to the Dutch oven.
- Add the chopped chocolate and stir until dissolved.
- Add sugar to taste.
- Stir constantly over medium heat until the sauce thickens to the desired consistency and becomes very dark.
- Strain the sauce and return to a clean pot.
- Place over low heat.
- Discard remaining chile soaking liquid.