Mole Casero

I was intruduced to mole at my friend Roberto’s house. He had brought dehydrated mole back from Mexico – the authentic “Mole Pueblano”. I must admit, I was hesistant at first. Mole is a tomato based sauce with just about every spice you can think of added to it and topped off with chocolate. It ends up being quite thick and rich in flavor- a really interesting sauce!

The real mole takes days to make and is a traditional process that I can’t say this recipe replicates. What I offer is a simplified version of mole casero (homemade mole) that still managed to get the seal of approval by the people who know mole best!

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I think it takes less than an hour to make, but if you want it on enchiladas (which you do) you should allow a little more cooking time for the whole meal.

Recipe addapted from Veganomicon.

Spice

  • 1/3 cup sliced almonds
  • 1/3 cup crushed tortilla chips (both times I’ve made mole, I have toasted soft  tortillas to achieve the same end-result)
  • 2 T sesame seeds
  • 3-4 tsp chile powder
  • 1 1/4 tsp cinnamon
  • 1 tsp oregano
  • 1/2 tsp cumin
  • 1/4 tsp allspice

Mole

  • 3 T peanut oil (or vegetable oil, or sesame oil)
  • 4 garlic cloves
  • 1 small onion, diced
  • 2 cups hot vegetable broth
  • 2 T peanut butter
  • 6-8 tomatoes and a bit of water OR 1 (15 ounce) can diced tomatoes
  • 3 oz semi-sweet chocolate (60% cocoa)

1) Prepare the spice

Over medium heat, toast the almonds, tortilla chips and sesame seeds for about two minutes. Remove from heat and grind in a food processor, blender or magic bullet along with all the spices. Set aside.

2) Mole

In a large cooking pot, sauté the garlic and onion in peanut oil. Add the peanut butter, vegetable broth, tomatoes, spice (see above) and stir to mix everything. Bring to a boil, and then simmer for 8-10 min.

Allow the sauce to cool a bit and grind in food processor or blender until smooth.

Return to medium heat and add the chocolate. Leave on the stove-top until the sauce thickens (only a few minutes).

 

 

 

 

 

 

 

 

 

 

 

The mole is now ready to be served! If you go for the enchiladas, you can dip your tortillas in it, pour it overtop of them or pour it over your fillings. Really, the point is: get it in there and get lots!!

Below are two slightly different versions of how it was used on enchiladas. On the left is a picture from our enchilada post. The tortillas were dipped in the mole sauce and then some more was poured over top of them before baking them on a layer of tomato chile sauce. To the right, the mole was simply poured overtop the filling inside and then on top of the enchilada.

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