Prep 20 mins
Cook 30 mins
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!
- 3 ancho chilies
- 709.77 ml boiling water
- 59.14 ml sesame seeds
- 44.37 ml canola oil
- 1 large onion, coarsely chopped
- 4 garlic cloves, mashed
- 2 chipotle chiles in adobo
- 793.78 g tomatoes, whole, chopped, pureed, it doesn't matter because it's all getting pureed in the end
- 29.58 ml peanut butter (creamy) or 29.58 ml almond butter (creamy)
- 118.29 ml raisins
- 2.46 ml ground cloves
- 2.46 ml ground black pepper
- 4.92 ml ground cinnamon
- 4.92 ml sugar
- 14.79 ml salt
- 14.79 ml oregano
- 29.58 ml chili powder
- 29.58 ml ground cumin
- 88.74 ml cocoa powder, NOT Dutch processed
- 473.18 ml water (from soaking the ancho peppers)
- 28.34 g dark chocolate, good quality
- 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.
- Toast the sesame seeds & set aside.
- 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.
- 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.
- 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.
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.
OH MY!!! This is worth TEN STARS. For years, I've eyed a Rick Bayless recipe for mole, but the ingredient list and the many many steps completely intimidated me! So, I settled for the base they sell in small jars. And it was good! BUT THIS, OMG...!!! Simple, and absolutely delicious. I followed the recipe exactly except they didn't have sesame seeds at the grocery. So, I substituted a tablespoon of tahini. Perfect! I also like my mole a bit on the sweet side, so I added an additional 2 teaspoons of sugar. Thanks so much for posting! Made for ZWT8 Team Om Nom Nommers.
Great mole, loved this one! I used almond butter and raw cocoa powder and 85 % chocolate. We had it with turkey and oven roasted sweet potatoes, just the perfect comfort food for a cool, cloudy summer day :D Thanks for sharing your twist on mole!
Made just for fun :)