📝 About This Recipe
This luxurious mole celebrates the deep, raisin-like sweetness of ground Ancho chilies, transformed into a complex sauce that balances smoky heat with earthy cacao. Unlike traditional moles that require days of labor, this version utilizes high-quality ground spices to achieve a sophisticated, multi-layered profile in under an hour. It is a silky, midnight-hued masterpiece that embodies the soul of Oaxacan soul food with a modern, accessible twist.
🥗 Ingredients
The Spice Base
- 1/2 cup Ground Ancho Chili Powder (pure ground ancho, not a chili blend)
- 1 teaspoon Ground Cinnamon (Mexican Canela)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/8 teaspoon Ground Cloves (a small pinch)
Aromatics and Body
- 1 medium White Onion (roughly chopped)
- 4 pieces Garlic Cloves (peeled and smashed)
- 2 pieces Roma Tomatoes (charred or roasted)
- 1/4 cup Animal Crackers or Toasted Bread (used as a thickener)
- 1/4 cup Pepitas (Pumpkin Seeds) (toasted)
- 2 tablespoons Raisins (soaked in warm water for 10 mins)
Liquids and Finishing
- 3-4 cups Chicken or Vegetable Stock (low sodium)
- 1.5 ounces Mexican Chocolate (such as Abuelita or Ibarra, chopped)
- 3 tablespoons Lard or Neutral Oil (for frying the paste)
- 1 tablespoon Piloncillo or Brown Sugar (adjust to taste)
- 1 teaspoon Kosher Salt (plus more to taste)
👨🍳 Instructions
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1
In a dry skillet over medium heat, lightly toast the ground ancho chili powder, cumin, and cinnamon for 30-60 seconds until fragrant. Be careful not to burn them, as they will turn bitter.
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2
In the same skillet, add a teaspoon of oil and sauté the onions and garlic until they are deeply browned and softened, about 8 minutes.
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3
Add the charred tomatoes, toasted pepitas, raisins, and animal crackers to the skillet. Stir for 2 minutes to allow the flavors to meld.
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4
Transfer the onion and tomato mixture into a high-speed blender. Add the toasted ground spices and 1 cup of the stock.
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5
Blend on high until the mixture is completely smooth. It should look like a thick, velvety purée. If it's too thick to move, add another 1/2 cup of stock.
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6
In a large heavy-bottomed pot or Dutch oven, heat the lard or oil over medium-high heat until shimmering.
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7
Carefully pour the blended paste into the hot oil. It will splatter—this is the traditional 'seasoning' of the sauce. Stir constantly for 5 minutes as the color darkens.
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8
Whisk in the remaining stock gradually until you reach your desired consistency. It should coat the back of a spoon thickly.
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9
Lower the heat to a simmer and add the chopped Mexican chocolate and piloncillo.
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10
Simmer gently, uncovered, for 25-30 minutes. Stir frequently to prevent the bottom from scorching.
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11
Taste the sauce. The flavors should be a balance of sweet, spicy, and savory. Add salt as needed to brighten the earthy notes.
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12
For a professional finish, pass the sauce through a fine-mesh sieve into a clean bowl, though this is optional if your blender is powerful.
💡 Chef's Tips
Always use 'pure' ground ancho chili rather than 'chili powder' blends which contain oregano and salt. If the sauce tastes too bitter, add an extra teaspoon of sugar or a splash of orange juice to balance it. Toasting the ground spices is crucial, but they burn in seconds; stay vigilant and remove from heat immediately once the aroma hits. For a vegan version, use vegetable stock and coconut oil or neutral oil instead of lard. Mole always tastes better the next day; make it 24 hours in advance if time permits.
🍽️ Serving Suggestions
Serve over poached chicken breasts or roasted turkey for a classic Enmoladas feast. Pair with a crisp Mexican Lager or a smoky Mezcal Negroni to cut through the richness. Use as a decadent sauce for roasted cauliflower or sweet potato tacos. Serve alongside warm corn tortillas and a side of fluffy Mexican red rice. Garnish with toasted sesame seeds and thin slices of red onion for crunch and acidity.