traditional molé
The story behind this sauce tells of two nuns surprised by a visitor. They had little in the way of food and so they used a molcajete to grind every ingredient they could find and simmered it in liquid until it thickened into a sauce.
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yield
serving(s)
prep time
10 Min
cook time
1 Hr
method
Stove Top
Ingredients For traditional molé
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12guajillo chiles, roasted, skinned, stemmed and seeded
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3 lgtomatoes, roasted and peeled
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1/4 clard
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1 lgwhite onion, peeled and sliced
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8 clovegarlic
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1 stickcinnamon torn into small pieces
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1 Tbspmexican oregano
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1/4 cunsalted peanuts or unsweetened peanut butter
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1whole clove
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1/4 cmasa harina
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1 tspcocoa powder
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1/4 tspthyme
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1/4 tspanise seeds
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1/4 craisins, soaked in water to soften (optional)
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3peppercorns
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4 cchicken stock
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sesame seed to sprinkle on top when serving
How To Make traditional molé
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1Note: The traditional way is to mash all of the ingredients except the broth, with a molcajete (mortar and pestle) but a blender will also do the job just fine.
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2Heat the lard in a large saucepan. Add in the onions and garlic and cook until translucent.
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3In a blender, puree the peanuts then add in the oregano, cinnamon, anise, peppercorns, thyme and cloves and blend with the tomatoes. Puree to make a smooth paste.
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4Add in the onions and garlic and puree again. Finally, add chiles to blender to puree into a smooth paste.
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5Add the chicken broth to the pot and add the pureed ingredients.
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6Make a roux, by mixing the masa with a 1/4 cup of the chicken broth.
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7Mix the roux into the broth and whisk until mixture is smooth. Add the pureed ingredients and simmer for 1 hour, covered and then simmer uncovered until sauce has thickened.
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8Sprinkle sesame seeds on top when serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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