Ingredients with Measurements:
- 6 chilhuacle peppers
- 3 ancho peppers
- 2 pasilla peppers
- 1/2 cup almonds
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup raisins
- 1/2 cup chopped onion
- 4 garlic cloves
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp black pepper
- 1/4 tsp salt
- 4 cups chicken broth
- 1/4 cup vegetable oil
Special equipment needed:
- Blender or food processor
- Large pot
Step-by-step instructions:
1. Toast the chilhuacle, ancho, and pasilla peppers in a dry skillet over medium heat until fragrant, about 2-3 minutes per side. Remove from heat and let cool.
2. Remove the stems and seeds from the peppers and tear them into small pieces.
3. In the same skillet, toast the almonds, sesame seeds, and pumpkin seeds until lightly browned, about 3-4 minutes. Remove from heat and let cool.
4. In a blender or food processor, combine the toasted peppers, nuts, raisins, onion, garlic, spices, and salt. Blend until smooth, adding chicken broth as needed to create a smooth paste.
5. Heat the vegetable oil in a large pot over medium-high heat. Add the mole paste and cook, stirring constantly, for 5-7 minutes until fragrant.
6. Add the remaining chicken broth and bring to a simmer. Reduce heat to low and let simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened.
7. Serve the mole chilhuacle over chicken, pork, or vegetables.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for toasting the peppers, nuts, and seeds
Medium-low heat for simmering the mole sauce
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 23g
Protein: 12g
Fiber: 6g
Sodium: 500mg
Substitutions for ingredients:
- If chilhuacle peppers are not available, you can substitute with guajillo or ancho peppers.
- If you don't have almonds, you can use cashews or peanuts instead.
- You can use honey or brown sugar instead of raisins.
Variations:
- Add a tablespoon of cocoa powder for a richer flavor.
- Use beef or turkey broth instead of chicken broth.
- Add a tablespoon of peanut butter for a nuttier flavor.
Tips and tricks:
- Toasting the peppers, nuts, and seeds before blending them will enhance their flavors.
- Be sure to stir the mole sauce frequently while it simmers to prevent it from sticking to the bottom of the pot.
- Leftover mole sauce can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Storage instructions:
Store leftover mole sauce in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheating instructions:
Reheat the mole sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mole chilhuacle over a bed of rice or with warm tortillas on the side.
Garnishes:
Garnish with chopped cilantro, sliced avocado, or crumbled queso fresco.
Pairings:
Serve with a side of refried beans and a fresh green salad.
Suggested side dishes:
- Refried beans
- Rice
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the mole sauce is too thick, add more chicken broth to thin it out.
- If the mole sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before handling food.
- Cook chicken, pork, or vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Mole chilhuacle is a traditional Mexican sauce made with chilhuacle peppers, which are native to the Oaxaca region of Mexico. The sauce is typically served over chicken or pork and is a staple of Mexican cuisine.
Flavor profiles:
Mole chilhuacle has a complex flavor profile that is both sweet and savory, with notes of cinnamon, cumin, and coriander. The chilhuacle peppers add a smoky, slightly spicy flavor to the sauce.
Serving suggestions:
Serve the mole chilhuacle over chicken, pork, or vegetables for a delicious and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican