Ingredients with Measurements:
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 2 dried pasilla chiles
- 1/2 cup almonds
- 1/2 cup raisins
- 1/2 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1/2 cup peanuts
- 1/2 cup pecans
- 1/2 cup walnuts
- 1/2 cup bread crumbs
- 1/2 cup vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cinnamon stick
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 cups chicken broth
- 2 ounces Mexican chocolate
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Remove stems and seeds from the dried chiles and place them on a baking sheet.
3. Toast the chiles in the oven for 5-7 minutes until fragrant.
4. In a large pot or Dutch oven, heat the oil over medium heat.
5. Add the chopped onion and minced garlic and sauté until translucent.
6. Add the toasted chiles, almonds, raisins, sesame seeds, pumpkin seeds, peanuts, pecans, walnuts, bread crumbs, cinnamon stick, cumin, coriander, oregano, black pepper, and salt.
7. Stir well and cook for 5 minutes.
8. Add the chicken broth and bring to a boil.
9. Reduce heat to low and simmer for 30 minutes.
10. Remove the cinnamon stick and transfer the mixture to a blender or food processor.
11. Blend until smooth.
12. Return the mixture to the pot and add the Mexican chocolate.
13. Stir until the chocolate is melted and well combined.
14. Simmer for an additional 10 minutes.
15. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 25g
Protein: 12g
Sodium: 650mg
Sugar: 8g
Substitutions for ingredients:
- You can use any combination of dried chiles depending on your preference.
- You can substitute chicken broth with vegetable broth or water.
- You can use any type of chocolate instead of Mexican chocolate.
Variations:
- You can add cooked chicken or turkey to the mole for a heartier dish.
- You can add a tablespoon of peanut butter for a creamier texture.
- You can add a splash of tequila or mezcal for a smoky flavor.
Tips and tricks:
- Be careful when toasting the chiles as they can burn easily.
- Make sure to blend the mixture until smooth for a silky texture.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftover mole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mole in a pot over low heat, stirring occasionally.
Presentation ideas:
Serve the mole in a bowl or on a plate with rice, beans, and tortillas.
Garnishes:
- Chopped cilantro
- Diced onion
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
- Quesadillas
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Quesadillas
Troubleshooting advice:
- If the mole is too thick, add more chicken broth or water.
- If the mole is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Mole Oaxaqueño is a traditional Mexican sauce from the state of Oaxaca. It is made with a variety of dried chiles, nuts, seeds, and spices. The sauce is often served with chicken or turkey and is a staple of Mexican cuisine.
Flavor profiles:
Mole Oaxaqueño is a complex and rich sauce with a deep, earthy flavor. It is slightly sweet from the raisins and chocolate and has a subtle spiciness from the chiles.
Serving suggestions:
Serve the mole with rice, beans, and tortillas for a complete meal.
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Region: Mexican