📝 About This Recipe
Mole de Queso is a hidden gem of Mexican home cooking, originating from the central highlands where dairy and chilies meet in a comforting embrace. Unlike the complex, chocolate-infused moles of Oaxaca, this 'mole sencillo' features a vibrant, silky sauce made from toasted chilies and spices that perfectly poaches thick slabs of salty, squeaky cheese. It is a soul-warming vegetarian masterpiece that balances smoky heat with the creamy richness of fresh Mexican cheese.
🥗 Ingredients
The Chili Base
- 6 pieces Guajillo chilies (stems and seeds removed)
- 2 pieces Ancho chilies (stems and seeds removed for sweetness)
- 2-3 pieces Chiles de Árbol (optional, for extra heat)
- 2 cups Hot water (for soaking the chilies)
Aromatics and Thickener
- 3 large Plum tomatoes (roasted until charred)
- 1/2 piece White onion (thickly sliced)
- 3 pieces Garlic cloves (peeled)
- 1 piece Corn tortilla (stale or toasted until crisp)
- 2 pieces Whole cloves (toasted)
- 4 pieces Black peppercorns (toasted)
- 2 tablespoons Vegetable oil (or lard for traditional flavor)
The Main Stars
- 1.5 pounds Queso Panela (cut into 1-inch cubes or thick slabs)
- 2-3 cups Vegetable broth (low sodium)
- 1 large Epazote sprig (fresh is best, or substitute with cilantro)
- to taste Kosher salt
👨🍳 Instructions
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1
Begin by cleaning your dried chilies. Wipe them with a damp cloth, remove the stems, and shake out the seeds.
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2
In a dry comal or heavy skillet over medium heat, lightly toast the Guajillo, Ancho, and Árbol chilies for about 30-60 seconds per side until fragrant but not burnt.
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3
Place the toasted chilies in a bowl of very hot water and let them soak for 15 minutes until soft and pliable.
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4
While the chilies soak, roast the tomatoes, onion slices, and garlic cloves on the skillet until they develop dark charred spots and soften.
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5
Toast the corn tortilla directly over a flame or in the pan until it is very dry and slightly charred; tear it into small pieces.
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6
In a high-speed blender, combine the soaked chilies, roasted tomatoes, onion, garlic, toasted spices (cloves and peppercorns), and the tortilla pieces.
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7
Add 1 cup of the chili soaking liquid (or fresh broth) to the blender and process until the sauce is completely smooth and velvety.
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8
Heat 2 tablespoons of oil or lard in a large, deep pot (a clay cazuela is ideal) over medium-high heat.
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9
Carefully pour the chili puree into the hot oil; it should sizzle and 'fry.' Stir constantly for 5 minutes as the color darkens to a deep brick red.
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10
Lower the heat to medium and stir in 2 cups of vegetable broth. Bring to a gentle simmer.
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11
Add the epazote sprig and season with salt. Remember that the cheese is salty, so under-season slightly at this stage.
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12
Gently slide the cubes of Queso Panela into the simmering sauce. Cover and cook for 8-10 minutes, allowing the cheese to heat through and absorb the flavors without melting away.
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13
Check the consistency; if the mole is too thick, add a splash more broth. The sauce should coat the back of a spoon elegantly.
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14
Remove the epazote sprig before serving. Ladle the mole and several pieces of cheese into shallow bowls.
💡 Chef's Tips
Always strain your sauce through a fine-mesh sieve after blending if your blender isn't high-powered; a smooth texture is the hallmark of a good mole. If you cannot find Queso Panela, Queso Fresco or even Halloumi make excellent substitutes as they hold their shape when heated. Be careful not to burn the dried chilies when toasting, as burnt chilies will make the entire sauce taste bitter. For a richer flavor, use a little bit of pork lard instead of vegetable oil to fry the sauce base. Let the mole sit for 10 minutes after cooking; the flavors deepen significantly as it rests.
🍽️ Serving Suggestions
Serve with plenty of warm, hand-pressed corn tortillas to scoop up the extra sauce. Pair with a side of Mexican red rice (arroz rojo) to soak up the smoky chili gravy. A glass of cold Hibiscus Tea (Agua de Jamaica) provides a perfect tart contrast to the rich cheese. Top with a few rings of raw white onion and a sprinkle of fresh cilantro for a bright finish. Serve alongside some refried black beans seasoned with a hint of cumin.