📝 About This Recipe
Hailing from the historic kitchens of San Pedro Atocpan, Mole Almendrado is a sophisticated, nutty masterpiece that balances the smoky heat of dried chiles with the sweet elegance of toasted almonds. Unlike the darker, chocolate-heavy Mole Poblano, this version shines with a warm, reddish-brown hue and a velvety texture that coats the palate beautifully. It is a celebratory dish that represents the soul of Mexican 'Mestizo' cooking, blending indigenous chiles with Old World nuts and spices.
🥗 Ingredients
The Chile Base
- 6 pieces Ancho Chiles (stemmed, seeded, and deveined)
- 4 pieces Mulato Chiles (stemmed, seeded, and deveined)
- 2 pieces Pasilla Chiles (stemmed, seeded, and deveined)
The Nut and Spice Aromatics
- 1 1/2 cups Blanched Almonds (whole or sliced)
- 1/4 cup Sesame Seeds (unroasted)
- 1 inch Cinnamon Stick (preferably Mexican Canela)
- 3 pieces Whole Cloves
- 5 pieces Black Peppercorns
The Thickeners and Sweets
- 1/2 piece Bolillo roll or French Bread (stale, sliced into rounds)
- 1/2 piece Plantain (very ripe, sliced into rounds)
- 1.5 ounces Mexican Chocolate (chopped (like Abuelita or Ibarra))
- 1/4 cup Raisins
Liquid and Fat
- 6-8 cups Chicken Broth (low sodium, kept warm)
- 1/2 cup Lard or Vegetable Oil (for frying ingredients)
- 3 pieces Roma Tomatoes (roasted until charred)
- 1/2 piece White Onion (thickly sliced)
- 4 pieces Garlic Cloves (unpeeled)
👨🍳 Instructions
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1
In a large skillet or comal over medium heat, toast the dried chiles (Ancho, Mulato, Pasilla) for 30-60 seconds per side until fragrant but not burnt. Transfer them to a large bowl of hot water and soak for 20 minutes.
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2
In the same skillet, roast the tomatoes, onion slices, and garlic cloves until charred and softened. Peel the garlic once cooled and set these vegetables aside.
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3
Heat 2 tablespoons of lard or oil in a heavy-bottomed pot. Fry the almonds until they turn golden brown. Remove with a slotted spoon and drain on paper towels.
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4
In the remaining fat, fry the sesame seeds, cinnamon, cloves, and peppercorns for 1-2 minutes until the seeds pop and turn golden. Be careful not to burn them. Remove and set aside.
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5
Fry the bread slices and the plantain rounds in the skillet until golden and caramelized. Remove and set aside.
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6
Drain the soaked chiles. Working in batches, place the chiles, roasted vegetables, fried nuts, spices, bread, plantains, and raisins into a high-speed blender.
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7
Add 2 cups of warm chicken broth to the blender and process until you achieve a very smooth, thick paste. If necessary, pass the paste through a fine-mesh sieve into a bowl to ensure a velvet texture.
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8
Heat the remaining lard/oil in a large, heavy pot (preferably a clay cazuela). Carefully pour in the mole paste—it will splatter, so use a lid as a shield.
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9
Fry the paste, stirring constantly for 5-8 minutes. The color will deepen and the oil will begin to separate at the edges.
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10
Slowly whisk in 4 more cups of chicken broth until the sauce reaches the consistency of heavy cream. Add the chopped Mexican chocolate.
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11
Simmer the mole over low heat for 45 minutes, stirring frequently to prevent sticking. Add more broth if it becomes too thick.
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12
Taste and season with salt. The mole is ready when it is glossy, thick enough to coat a spoon, and the flavors have fully melded.
💡 Chef's Tips
Always toast your spices and nuts separately as they have different burning points; burnt sesame seeds will make the mole bitter. If the mole feels too grainy, blend it for a full 2-3 minutes in a high-power blender or pass it through a chinois sieve twice. For a deeper flavor, make the mole one day in advance; the resting period allows the complex spices to harmonize. Use Mexican 'Canela' (Ceylon cinnamon) rather than Cassia; it is softer and more floral, which defines the almond profile. If the sauce is too acidic, add a pinch more chocolate or a teaspoon of brown sugar to balance the heat.
🍽️ Serving Suggestions
Serve over poached chicken thighs or roasted turkey breast for a classic presentation. Pair with a side of red Mexican rice and warm, handmade corn tortillas. Top with a sprinkle of toasted sesame seeds and extra slivered almonds for crunch. Accompany with a cold glass of Horchata or a bold, earthy Mezcal to complement the smoky chiles. Garnish with thinly sliced white onions and a crumble of Queso Fresco.