📝 About This Recipe
This luxurious spread reimagines the legendary 'King of Moles' from Puebla into a dense, velvety condiment that captures the soul of Mexican heritage. Featuring a complex tapestry of toasted mulato, ancho, and pasilla chilis balanced by the bittersweet depth of Mexican chocolate and nutty richness, this thickened version is designed for more than just simmering meats. It is a bold, aromatic masterpiece that brings smoky, spicy, and sweet notes to any modern appetizer board.
🥗 Ingredients
The Dried Chili Base
- 4 pieces Mulato Chilis (stems and seeds removed)
- 4 pieces Ancho Chilis (stems and seeds removed)
- 3 pieces Pasilla Chilis (stems and seeds removed)
Aromatics and Thickeners
- 1/2 large White Onion (thickly sliced)
- 4 large Garlic Cloves (unpeeled)
- 1/4 cup Almonds (whole, blanched)
- 1/4 cup Peanuts (unsalted, roasted)
- 3 tablespoons Sesame Seeds (plus extra for garnish)
- 2 tablespoons Raisins (plumped in warm water)
- 1/2 piece Bolillo Roll (stale, sliced into 1-inch pieces)
Spices and Finishing
- 1.5 ounces Mexican Chocolate (chopped (like Abuelita or Ibarra))
- 1/2 inch Cinnamon Stick (Mexican Canela)
- 2 pieces Whole Cloves (ground)
- 1.5 cups Chicken or Vegetable Stock (low sodium)
- 3 tablespoons Lard or Vegetable Oil (for frying)
- 1 teaspoon Sea Salt (to taste)
👨🍳 Instructions
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1
Heat a heavy cast-iron skillet over medium heat. Toast the dried chilis in batches for 30-60 seconds per side until fragrant but not burnt. Transfer them to a bowl of hot water and soak for 20 minutes.
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2
In the same skillet, roast the unpeeled garlic cloves and onion slices until they develop dark charred spots. Peel the garlic once cooled.
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3
Add 1 tablespoon of lard or oil to the skillet. Fry the almonds and peanuts until golden brown (about 2 minutes), then remove. Add the sesame seeds and toast until they jump and turn golden, then quickly remove to avoid burning.
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4
Fry the bread slices in the remaining fat until golden and crisp on both sides. This acts as our primary thickening agent for the spread.
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5
Drain the soaked chilis, discarding the soaking water. Place them in a high-powered blender.
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6
Add the roasted onion, garlic, toasted nuts, sesame seeds, fried bread, raisins, cinnamon, and cloves to the blender.
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7
Pour in 1 cup of the stock. Blend on high for 2-3 minutes until the mixture is an incredibly smooth, thick paste. If too thick to move, add stock 1 tablespoon at a time.
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8
Heat the remaining 2 tablespoons of lard/oil in a heavy saucepan over medium-high heat. Carefully pour in the chili paste (it will splatter) and 'fry' the sauce, stirring constantly for 5 minutes.
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9
Lower the heat to medium-low. Stir in the chopped Mexican chocolate and salt. Continue to cook, stirring frequently, for 25-30 minutes.
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10
The goal is a 'spread' consistency. Continue simmering uncovered until the mole reduces and thickens enough to coat the back of a spoon heavily, almost like a thick hummus.
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11
Taste and adjust seasoning. The flavors should be a harmonious balance of earthy, sweet, and a slow-building heat.
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12
Transfer to a bowl and let it cool slightly. The spread will continue to thicken as it reaches room temperature.
💡 Chef's Tips
Don't rush the chili toasting; if they turn black, they become bitter and will ruin the spread. For an even smoother texture, pass the blended mixture through a fine-mesh sieve before frying in the saucepan. If you can't find Mexican chocolate, use bittersweet dark chocolate and add a pinch of extra cinnamon and a drop of vanilla extract. The 'frying' of the sauce (Paso 8) is essential for developing the deep, cooked-in flavor characteristic of authentic Mole. Store in an airtight glass jar in the fridge for up to 2 weeks; the flavors actually improve after 24 hours.
🍽️ Serving Suggestions
Slather onto warm, thick corn tortillas or crusty sourdough crostini for a sophisticated appetizer. Use as a rich base spread for a gourmet turkey or roasted chicken sandwich. Serve alongside a platter of aged cheeses like Manchego or Sharp Cheddar. Pair with a bold Mexican Mezcal or a spicy Zinfandel to complement the smoky notes. Top with a dollop of crema agria and toasted sesame seeds before serving.