Mexican
Chocolate Mole Recipe
Ingredients:
Dried chiles, seeded and
without veins and stems:
25 mulato chile
3 pasilla chile
10 ancho chile
5 chipotle chile
3 meco chile
Seeds & dried fruits:
500 gr almond
500 gr raisins
1 tbsp aniseed
1 tbsp dried cilantro
1/2 tbsp whole black pepper
3 cloves
1 cinnamon stick
Sweets
5 pieces of Mexican chocolate
1/2 cup sugar
Vegetables:
1 head of garlic
3 tomatoes, chopped
and seeded
Other ingredients:
3 bolillo (small French bread)
1 tortilla
Salt, to taste
Pork lard to fry
Directions:
1. In a big flat skillet or comal (a flat pan) at medium
heat, add a tablespoon of lard. When melted, fry all
the chiles, taking care not to burn them, especially the
chipotle chile as it will make a very hot mole.
2. As soon as they are fried, place them in a bowl.
3. In the same comal, fry the almonds and then
place them in the bowl with the chiles.
4. Proceed with this same method with the raisins,
aniseed, cilantro, black pepper, cloves and cinnamon.
Be careful not to burn the ingredients. When
finished, place them in the bowl with the chiles.
5. Now it is time to fry separately the bolillo, tortilla and
chocolate. Check if you need a little more lard to fry the
ingredients, taking care not to burn them. After the frying
is finished, place them in the bowl with the chiles.
6. In a separate pan or comal, fry the tomatoes with very little lard.
Please note that this is the whole preparation for the mole
paste. If you want to prepare mole sauce for enchiladas,
shredded chicken or whole chicken pieces, in a pan, fry some
mole paste (1 1/2 cup) at medium heat in a little lard until it
softens and then add chicken stock (3-4 cups) gradually until
obtaining a thick sauce. If the mole is too hot or spicy you
can add more small pieces of Mexican chocolate to taste.
7. In an ungreased comal at medium heat, roast
all the garlic cloves until brown (5 minutes). Then
add them to the bowl with the chiles.
8. In a clean pan at medium heat, toast the sugar
without melting it and add it to bowl with the chiles.
9. Now that all the ingredients have been fried, toasted and
roasted, grind them in a food processor or and industrial coffee
mill, or you can use the typical Mexican Metate, which is a stone
board with a cylindrical stone used to hand grind the ingredients.
10. You must obtain a creamy paste. You can use
the mole immediately or store it in the refrigerator
14 Food Mexico and Me Special Edition 2015
www.mexico.is