Tasting Table SF: Mole Sauce 

 

| Recipes | Jessica Battilana
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To learn more about this recipe, see our related story, Mexican in Marin, in our San Francisco edition. 

Mole Sauce

Yield: Makes about 12 cups


Cook Time: 1 hour 15 minutes

  • INGREDIENTS
  • 2 cups vegetable oil

    1 slice white bread, torn into pieces

    1 six-inch corn tortilla, torn into pieces

    1 medium white onion, finely chopped

    1 black (ripe) plantain, peeled and sliced into ¼-inch thick rounds

    12 peeled garlic cloves

    1 plum tomato, finely chopped

    4 ounces dried chile negro (16 dried chiles)--stemmed, seeded and torn into pieces

    4 ounces dried mulato chiles (8 dried chiles)--stemmed, seeded and torn into pieces

    4 ounces dried ancho chiles (8 dried chiles)--stemmed, seeded and torn into pieces

    ¾ cup raw almonds

    1½ tablespoons raw peanuts

    1½ tablespoons raw walnuts

    1½ tablespoons raw pumpkin seeds

    1 cup tahini (sesame paste)

    One tablet Mexican chocolate (preferably Ibarra brand), roughly chopped

    ¾ cup raisins

    2 tablespoons Kosher salt

    Pinch ground anise seeds

    Pinch ground cinnamon

    Pinch freshly ground black pepper

    ¾ cup sugar

    6 to 7 cups chicken broth or water

DIRECTIONS

1. In a large soup pot set over medium-high heat, heat the oil until shimmering but not smoking, 3 to 4 minutes. Add the bread, tortilla, onion, plantain, garlic and tomato and cook, stirring occasionally, until golden-brown, about 10 minutes.

2. Add the dried chiles to the oil and cook until fragrant, about 8 minutes. Meanwhile, use a food processor to grind the almonds, peanuts, walnuts and pumpkin seeds until fine. Stir the ground nuts and tahini into the chile mixture and cook until the nuts turn golden-brown, about 5 minutes. Reduce the heat to low and add the chocolate, raisins, 2 tablespoons salt, the anise, cinnamon, black pepper and sugar. Stir in 2 cups chicken broth and continue to cook the sauce, stirring and scraping the bottom of the pot often, until the sauce thickens and turns a rich mahogany brown, 20 to 30 minutes.

3. Turn off the heat and cool the sauce for 10 minutes. Transfer about half of the sauce to a blender jar, add 1½ cups chicken broth and blend until smooth, adding more chicken broth or water if needed. Pour into a large, clean pot and repeat with the remaining sauce and more chicken broth.

4. Add enough chicken broth or water to thin the mole to a ketchup-like consistency. Set over medium heat to rewarm. Season with salt to taste. Bake with enchiladas or serve over roast chicken or other roast meat.

 

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