My Own Mole

READY IN: 50mins
Recipe by Elmotoo

In looking at mole recipes, there is always some part that I would change. So, I did some research, read loads of recipes, picked out the parts (ingredients & measurements) that I like best & created my own recipe! I found some shortcuts; the ingredient list is still typically long but there's nothing difficult to find . It's YUMMY, imho. ;) It's nice & spicy & there's heat but it won't blow the back of your head off. Lovely texture. Great depth of flavor. It's also easy & doesn't take very long!

Top Review by Lavender Lynn

This was fun to do and great to eat. Milder and more complex than canned mole we've used in the past, this mole had a great texture that flowed smoothly into place and then held its shape for presentation. We put it over a charcoal-grilled steak -- mole is usually served on chicken, but we're odd that way -- and sprinkled a little grated cotija cheese on top for the final touch. Made for ZWT8.

Ingredients Nutrition

Directions

  1. Pour boiling water over ancho peppers in a bowl & set aside to soak for 30 minutes or more until soft. Drain, reserving water but discard the stems & seeds. Set aside.
  2. Toast the sesame seeds & set aside.
  3. Heat oil in large saucepot. Add chopped onion & saute until soft. Add smashed garlic & saute a few minutes longer. Add chipotles, soaked ancho peppers, tomatoes, peanut (or almond) butter, raisins, spices & ancho water. Stir & bring to a simmer.
  4. Using a slotted spoon, scoop out all the solids into a blender. Add toasted sesame seeds. Puree thoroughly. Add back to pot. Simmer 15 minutes until thickened. Taste for seasoning.
  5. This can be served with anything - chicken, beef, pork, tempeh, tofu,turkey -- tonight I served it with pork tenderloin that I seasoned with salt & pepper, seared well in a cast iron skillet, covered with a few ladlefuls of sauce & finished in a 400F oven.

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