Mole Paste Used for Making Mole Sauce
Unlock the rich, complex flavors of traditional Mexican cuisine with this mole paste recipe, the foundation for making authentic mole sauce. Featuring a harmonious blend of dried ancho, guajillo, and pasilla chiles, this paste is layered with toasted nuts, seeds, fragrant spices, and the deep richness of dark chocolate. The step-by-step process includes charring fresh vegetables, toasting a medley of ingredients, and blending them into a velvety mixture that simmers to perfection. Perfectly versatile, this mole paste can be refrigerated or frozen for later use, making it an ideal timesaving base for your next culinary adventure. Use it to create a luscious mole sauce for chicken, enchiladas, or roasted vegetables and elevate any meal with its bold, nuanced taste.
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Recipe Information
Ingredients
- 5 pieces Dried ancho chiles
- 5 pieces Dried guajillo chiles
- 3 pieces Dried pasilla chiles
- 2 tablespoons Cooking oil (vegetable or lard)
- 2 tablespoons Sesame seeds
- 2 tablespoons Raw almonds
- 2 tablespoons Raw peanuts (unsalted)
- 2 tablespoons Pumpkin seeds (pepitas)
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 5 pieces Black peppercorns
- 1 teaspoon Cumin seeds
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cinnamon
- 3 pieces Garlic cloves
- 0.5 piece White onion
- 2 medium Tomatoes
- 1 piece Corn tortilla
- 2 ounces Dark chocolate (70% cocoa or higher)
- 1 teaspoon Salt
- 2 cups Chicken or vegetable stock
Instructions
Toast the dried ancho, guajillo, and pasilla chiles in a dry skillet over medium heat for about 1-2 minutes until fragrant. Remove the stems and seeds, then soak them in warm water for 20 minutes to soften.
Heat the oil in a large skillet on medium heat. Toast the sesame seeds, almonds, peanuts, and pumpkin seeds until golden brown, about 3-5 minutes. Transfer to a plate.
In the same skillet, toast the cinnamon stick, cloves, black peppercorns, and cumin seeds until aromatic, about 1-2 minutes. Transfer them to the plate with the nuts and seeds.
In the skillet, roast the garlic cloves (with the skins on), onion halves, and tomatoes until charred on all sides, about 8-10 minutes. Peel the garlic once cooled.
Tear the corn tortilla into pieces and lightly toast it in the skillet until crisp. Set aside.
Drain the softened chiles and add them to a blender along with the toasted nuts, seeds, and spices, the charred vegetables, the toasted tortilla pieces, and the chicken or vegetable stock. Blend until smooth, working in batches if necessary.
Transfer the blended mixture to a large pot and simmer over medium-low heat for 20-30 minutes, stirring frequently to prevent sticking.
Stir in the dark chocolate and season with salt. Simmer for another 5 minutes until the chocolate is fully melted and incorporated.
Let the mixture cool slightly, then store it in an airtight container in the fridge for up to a week or freeze for later use.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
