Description
This is a thick, traditional molé that can be somewhat challenging to blend up but it is worth the effort.
Ingredients
Units
Scale
- 8 Dried Pasilla Chiles
- 8 Dried New Mexico Chiles
- 1 Dried Serrano
- 1 Dried Chipotle
- 2 Onions, chopped
- 4 Tomatoes, chopped
- 4 Tbsp Sesame Seeds
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cinnamon
- 1 cup Almonds
- 1 cup Raisins
- 2 cups Chicken Broth
- 3 oz Baking Chocolate (100% Cacao)
- Oil for the pan
Instructions
- Remove the seeds and stems from the Pasilla and New Mexico Chiles and tear them into pieces
- Cut the Serrano and Morita into a few large pieces.
- Put the chiles into a dry pan over medium heat and sweat, stirring constantly for 3 minutes or until they become fragrant. Put the in a large mixing bowl.
- Add the onions and tomatoes to the bowl.
- Add the sesame seeds.
- Add the cloves, coriander, cinnamon.
- Add the almonds and raisins.
- Tear the tortilla into pieces and add them to the bowl.
- Mix everything thoroughly.
- Working in small batches, add the ingredients to a blender with a splash of water and work it until combined into a thick somewhat chunky paste. Repeat until everything is blended. You should use less than a cup of water for this whole process.
- Heat some oil in a soup pot over medium heat.
- Add the molé paste and saute for 15 minutes.
- Add the broth.
- Break the chocolate into pieces and add it to the pot. Stir until it is melted and incorporated.
- Let the molé simmer on low heat for an hour, stirring frequently. Serve as is or thin with more broth.
Notes
This thick molé can be used as is as a sauce on things or thinned with broth for other uses.
