📝 About This Recipe
Hailing from the lush regions of Oaxaca and Guerrero, Mole de Ciruela is a stunningly complex sauce that balances the natural sweetness of dried plums with the smoky heat of traditional chilies. Unlike its darker cousins, this mole offers a vibrant, fruity acidity and a velvety texture that feels both ancient and refreshingly modern. It is a celebratory dish, traditionally served with tender pork or chicken, representing the beautiful alchemy of Mexican stone fruits and spice.
🥗 Ingredients
The Protein
- 2 pounds Pork shoulder or loin (cut into 2-inch cubes)
- 1/2 White onion (for simmering the meat)
- 3 cloves Garlic (peeled)
- 1 tablespoon Salt (plus more to taste)
The Fruit and Chilies
- 1.5 cups Dried plums (Prunes) (pitted; look for soft, high-quality fruit)
- 4 pieces Ancho chilies (stemmed and seeded)
- 3 pieces Guajillo chilies (stemmed and seeded)
- 1-2 pieces Chipotle meco or morita (for a touch of smokiness)
The Aromatics and Thickeners
- 3 pieces Roma tomatoes (roasted)
- 1/2 White onion (sliced and charred)
- 4 cloves Garlic (unpeeled and roasted)
- 1/4 cup Almonds (whole, skin-on)
- 2 tablespoons Sesame seeds (toasted)
- 1/2 piece Bolillo roll or baguette (stale, sliced and fried until golden)
- 1 inch Cinnamon stick (Mexican Ceylon cinnamon preferred)
- 2 whole Cloves (toasted)
- 3 tablespoons Lard or Vegetable oil (for frying the paste)
👨🍳 Instructions
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1
Place the pork cubes in a large pot with 1/2 onion, 3 garlic cloves, and salt. Cover with water and bring to a boil. Skim off any foam, then reduce heat and simmer for 45-50 minutes until tender. Reserve 3 cups of the cooking broth and set the meat aside.
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2
While the meat simmers, place the dried plums in a bowl and cover with 1 cup of hot water. Let them rehydrate for 20 minutes until plump.
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3
In a dry skillet or comal over medium heat, lightly toast the Ancho, Guajillo, and Chipotle chilies for 30-60 seconds per side until fragrant but not burnt. Soak them in hot water for 15 minutes.
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4
On the same skillet, roast the tomatoes, sliced onion, and unpeeled garlic cloves until charred and softened. Peel the garlic once cooled.
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5
Toast the almonds, sesame seeds, cinnamon stick, and cloves in the skillet until the seeds are golden and the spices release their oils.
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6
Fry the bread slice in a teaspoon of oil until it is deep golden brown and crispy.
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7
Working in batches, blend the soaked chilies (without soaking liquid), the rehydrated plums (with their soaking liquid), roasted vegetables, toasted nuts, spices, and fried bread. Add 1 cup of the reserved pork broth to help the blades move.
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8
Strain the mixture through a fine-mesh sieve into a bowl to ensure a perfectly smooth, velvety texture. This is the hallmark of a professional mole.
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9
Heat the lard or oil in a heavy-bottomed pot (ideally a clay cazuela). Once shimmering, pour in the mole paste. Be careful, as it may splatter!
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10
Fry the paste over medium-low heat, stirring constantly for 10-12 minutes. The color will darken slightly and the oil will begin to separate at the edges.
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11
Slowly whisk in the remaining 2 cups of pork broth. Simmer on low for 20 minutes, stirring occasionally to prevent sticking.
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12
Taste the sauce. Add salt as needed. If the plums weren't sweet enough, you can add a small pinch of piloncillo or brown sugar.
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13
Add the cooked pork pieces into the sauce and simmer for another 10 minutes to allow the flavors to penetrate the meat.
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14
Serve hot, garnishing with a sprinkle of toasted sesame seeds and perhaps a few extra sliced plums.
💡 Chef's Tips
Always strain your mole through a fine-mesh sieve; the difference in mouthfeel is what elevates this from a salsa to a true mole. If the sauce is too thick, thin it with more broth; it should coat the back of a spoon like heavy cream. Be very careful not to burn the chilies when toasting, as burnt chilies will make the entire sauce bitter. For a vegetarian version, swap the pork for roasted cauliflower or thick slices of grilled chayote and use vegetable broth. This dish actually tastes better the next day after the spices have had time to fully bloom.
🍽️ Serving Suggestions
Serve with a side of fluffy white rice flavored with a hint of lime and cilantro. Warm, hand-pressed corn tortillas are essential for scooping up every drop of sauce. Pair with a crisp, cold Hibiscus (Jamaica) iced tea to cut through the richness of the mole. A side of quick-pickled red onions provides a bright crunch that complements the sweet plum notes. For an alcoholic pairing, a smoky Mezcal Joven or a medium-bodied Merlot works beautifully.