This dish was created in the 17th century in Puebla, Mexico, by Sister Andrea de la Asunción, a Dominican nun from the Santa Rosa convent. The original recipe included more than 100 ingredients. Today, mole remains a classic dish for celebrations and special occasions such as weddings and baptisms. This...
Ingredients
Chiles and Base Ingredients
mulato chiles, deveined and deseeded250g- pasilla chiles, deveined and deseeded350g
- ancho chiles, deveined and deseeded350g
pork lard250g
garlic, peeled3clove
medium onions, chopped2
hard tortillas, broken into pieces2
baguette1/2
Fruits, Nuts, and Spices
raisins60g
almonds125g
anise seeds1tsp
cloves2
cinnamon stick1
sesame seeds125g
black pepper1tsp
Additional Ingredients
tablets of metate chocolate (used for making chocolate milk)3
tomatoes, peeled and chopped150g
large turkey, cut into pieces (can be substituted with 4 chickens)1
broth made with carrot, onion, celery, parsley, and other vegetables
salt and sugar to taste
Nutrition (per serving)
Calories
566.5kcal (28.33%)
Protein
10.3g (20.64%)
Carbs
23.4g (8.52%)
Sugars
8.4g (16.9%)
Healthy Fat
23.9g
Unhealthy Fat
16.4g
% Daily Value based on a 2000 calorie diet
How to make Traditional Mexican Mole
Prepare the Chiles
- Step 1
Devein and deseed the mulato, pasilla, and ancho chiles. Toast them lightly in a dry skillet until aromatic, being careful not to burn them.
- Step 2
Soak the toasted chiles in warm water for about 20 minutes until softened.
Prepare the Base
- Step 1
Heat the pork lard in a large skillet. Sauté the garlic and onions until softened.
- Step 2
Add the broken tortillas and baguette pieces to the skillet and fry until golden.
- Step 3
Add the raisins, almonds, anise seeds, cloves, cinnamon stick, and sesame seeds. Toast them gently until fragrant.
Blend the Ingredients
- Step 1
In a blender, combine the soaked chiles, sautéed ingredients, peeled tomatoes, and a portion of the vegetable broth. Blend until smooth.
- Step 2
Strain the blended mixture through a fine sieve to remove any solids.
Cook the Mole
- Step 1
Return the strained mixture to a large pot. Cook over medium heat, stirring constantly to prevent sticking.
- Step 2
Add the metate chocolate, stirring until it melts and is fully incorporated into the sauce.
- Step 3
Season with salt and sugar to taste. Adjust the consistency with more vegetable broth if needed.
Cook the Turkey or Chicken
- Step 1
In a separate pot, cook the turkey or chicken pieces in the vegetable broth until tender.
- Step 2
Once cooked, add the turkey or chicken pieces to the mole sauce and simmer for an additional 20 minutes to allow the flavors to meld.
Nutrition (per serving)
Nutrition (per serving)
Calories
566.5kcal (28.33%)
Protein
10.3g (20.64%)
Carbs
23.4g (8.52%)
Sugars
8.4g (16.9%)
Healthy Fat
23.9g
Unhealthy Fat
16.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Toast the chiles carefully to avoid burning, as burnt chiles can make the mole bitter.
Straining the sauce is essential for a smooth and velvety texture.
Use high-quality metate chocolate for an authentic flavor.
Prepare the mole a day in advance to allow the flavors to develop further.
Serve with warm tortillas and rice for a complete meal.
FAQS
Can I substitute the turkey with chicken?
Yes, you can substitute the turkey with 4 chickens as mentioned in the recipe.
What is metate chocolate?
Metate chocolate is a type of chocolate used for making traditional Mexican hot chocolate. It adds a rich and authentic flavor to the mole.
Can I make this recipe vegetarian?
Yes, you can omit the turkey or chicken and use vegetable broth instead. Serve the mole sauce over roasted vegetables or tofu.
How do I store leftover mole?
Store leftover mole in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.
What can I serve with mole?
Mole is traditionally served with warm tortillas, rice, and sometimes beans.
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