📝 About This Recipe
Inspired by the legendary 'eternal' sauces of Mexico City, this Mole Madre is a sophisticated, multi-layered masterpiece that balances smoke, spice, and sweetness. This version utilizes an 'aged' base combined with a 'new' mole to create a complex profile of dried fruits, nuts, and over twenty different chilies. It is a labor of love that represents the pinnacle of Latin American fine dining, offering a velvety texture and a flavor profile that evolves on the palate with every bite.
🥗 Ingredients
The Chile Base
- 150 grams Mulato Chilies (stemmed and seeded)
- 100 grams Ancho Chilies (stemmed and seeded)
- 100 grams Pasilla Chilies (stemmed and seeded)
Aromatics and Fruits
- 1 large White Onion (thickly sliced)
- 10 pieces Garlic Cloves (unpeeled)
- 1 piece Plantain (very ripe, sliced)
- 1/2 cup Raisins (golden or dark)
Nuts, Seeds, and Thickeners
- 1/2 cup Almonds (whole, skin-on)
- 1/4 cup Peanuts (unsalted, toasted)
- 1/4 cup Sesame Seeds (toasted until golden)
- 1 piece Bolillo Bread (stale, sliced)
- 1 cup Lard (rendered pork lard or duck fat)
Spices and Finishers
- 1 stick Mexican Cinnamon (Ceylon variety)
- 3 pieces Whole Cloves
- 100 grams Mexican Chocolate (chopped, high-quality cacao)
- 2-3 liters Chicken Stock (unsalted, high quality)
- 50 grams Piloncillo (grated, to taste)
👨🍳 Instructions
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1
In a heavy-bottomed cast iron skillet, toast the dried chilies over medium heat in small batches. Press them down with a spatula until they release their aroma and slightly change color, but do not let them burn or they will turn bitter.
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2
Place the toasted chilies in a large bowl and cover with 1 liter of hot chicken stock. Let them rehydrate for at least 30 minutes.
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3
In the same skillet, add a tablespoon of lard and fry the sliced plantains until golden brown. Remove and set aside. Fry the bread slices until crisp and golden.
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4
Dry-roast the onion slices and garlic cloves (in their skins) until charred and soft. Peel the garlic once cooled.
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5
Toast the almonds, peanuts, cinnamon, and cloves until fragrant. In the last 30 seconds, add the sesame seeds and raisins, stirring constantly to prevent burning.
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6
Working in batches, blend the rehydrated chilies with their soaking liquid until completely smooth. Strain through a fine-mesh sieve into a bowl.
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7
Blend the fried plantains, bread, roasted aromatics, nuts, and spices with enough chicken stock to form a thick, smooth paste. Strain this mixture as well.
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8
In a large, heavy clay pot (cazuela) or Dutch oven, heat the remaining lard over medium-high heat. Carefully pour in the chili puree. It will splatter, so be prepared.
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9
Fry the chili paste for 15-20 minutes, stirring constantly, until it darkens and thickens significantly. This 'searing' of the sauce is crucial for deep flavor.
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10
Lower the heat and stir in the nut and spice paste. Gradually add the remaining chicken stock until you reach a consistency that coats the back of a spoon.
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11
Add the Mexican chocolate and piloncillo. Simmer on the lowest heat possible for 4 to 5 hours, stirring every 15 minutes to ensure the bottom doesn't scorch.
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12
The mole is ready when the fat separates and rises to the top, and the color is a deep, shimmering mahogany. Season with salt to taste.
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13
To achieve the 'Madre' effect, save half of this batch. When you make your next mole, blend the old batch into the new one, continuing the cycle of aging.
💡 Chef's Tips
Always use high-quality lard or duck fat; it provides the essential mouthfeel that oil cannot replicate. If the mole tastes too bitter, add a small amount of extra piloncillo or chocolate to balance the tannins of the chilies. Never skip the straining process; a true fine-dining mole must be perfectly silken and free of any grit. To 'age' your mole quickly, let it sit in the refrigerator for 3 days before serving, reheating it gently each day to allow flavors to marry. Use a 'comal' or cast iron for toasting to ensure even heat distribution without hotspots.
🍽️ Serving Suggestions
Serve a perfect circle of mole on a warm white plate, topped with a single piece of sous-vide duck breast. Pair with a glass of Mezcal Tobalá to complement the smoky notes of the chilies. Accompany with fresh, hand-pressed blue corn tortillas and a side of lime-pickled red onions. A side of heirloom white rice cooked with star anise provides a fragrant, neutral base. Finish the plate with a sprinkle of toasted sesame seeds and a few edible marigold petals.