Traditional Molé

Raven Higheagle

By
@ravenhigheagle

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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Comments:

Serves:

Makes about 6 cups

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

12
guajillo chiles, roasted, skinned, stemmed and seeded
3 large
tomatoes, roasted and peeled
1/4 c
lard
1 large
white onion, peeled and sliced
8 clove
garlic
1 stick
cinnamon torn into small pieces
1 Tbsp
mexican oregano
1/4 c
unsalted peanuts or unsweetened peanut butter
1
whole clove
1/4 c
masa harina
1 tsp
cocoa powder
1/4 tsp
thyme
1/4 tsp
anise seeds
1/4 c
raisins, soaked in water to soften (optional)
3
peppercorns
4 c
chicken stock
sesame seed to sprinkle on top when serving

Directions Step-By-Step

1
Note: 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.
2
Heat the lard in a large saucepan. Add in the onions and garlic and cook until translucent.
3
In 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.
4
Add in the onions and garlic and puree again. Finally, add chiles to blender to puree into a smooth paste.
5
Add the chicken broth to the pot and add the pureed ingredients.
6
Make a roux, by mixing the masa with a 1/4 cup of the chicken broth.
7
Mix 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.
8
Sprinkle sesame seeds on top when serving.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican