Oaxacan-Style Mole

This authentic Oaxacan-style mole is a masterpiece of Mexican cuisine, balancing heat, sweetness, and earthiness. It features a deep base of toasted ancho and guajillo chiles, enriched with sesame seeds, peanuts, almonds, and walnuts. Dried fruits like raisins, prunes, and apricots add natural sweetness, while ripe plantains provide body. The sauce is finished with Mexican chocolate, creating a velvety texture and complex flavor profile. Traditionally served over chicken or turkey, this labor-intensive sauce is worth the effort for special occasions, holidays, or when you want to impress guests with a homemade, restaurant-quality dish.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 420

Dietary: Vegan

Description

This authentic Oaxacan-style mole is a masterpiece of Mexican cuisine, balancing heat, sweetness, and earthiness. It features a deep base of toasted ancho and guajillo chiles, enriched with sesame seeds, peanuts, almonds, and walnuts. Dried fruits like raisins, prunes, and apricots add natural sweetness, while ripe plantains provide body. The sauce is finished with Mexican chocolate, creating a velvety texture and complex flavor profile. Traditionally served over chicken or turkey, this labor-intensive sauce is worth the effort for special occasions, holidays, or when you want to impress guests with a homemade, restaurant-quality dish.

Directions

1
Rinse chiles under cold running water, removing seeds and stems.
2
Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact.
3
Briefly toast chiles, a few at a time, on the griddle, turning once or twice, until their aroma is released. Do not let them scorch.
4
As chiles are toasted, place them in a large bowl or saucepan. Cover with boiling water and soak until softened, no more than 10 minutes.
5
Drain chiles and reserve the soaking liquid.
6
Heat a small heavy skillet over medium-low heat. Add peppercorns and cloves; toast, shaking pan and stirring constantly, until fragrant, about 1 minute. Set aside.
7
Lightly toast cinnamon in the same pan for about 1 minute; add to the peppercorns and cloves.
8
Toast oregano in the same pan until fragrant and add to the spices. Set aside.
9
In a heavy medium skillet, heat 2 to 4 tablespoons of the lard over medium heat until rippling.
10
Add sesame seeds and sauté, stirring, just until golden, about 3 to 4 minutes. Do not let them darken. Remove to a medium-sized heat-proof bowl.
11
In the same pan, sauté peanuts until lightly browned, adding a little more lard if needed. Add to the bowl with sesame seeds.
12
Sauté the slivered almonds, then the pecans or walnuts, using a little more lard each time, adding toasted nuts to the bowl. Set aside.
13
Place raisins, prunes, and apricots in a bowl and pour hot sherry over them. Set aside to soften.
14
Peel plantain and cut into 1/2-inch slices.
15
In a medium skillet, heat 2 tablespoons of butter or lard until very hot. Add plantain slices and sauté until golden on both sides. Set aside.
16
Heat griddle or cast-iron skillet over high heat. Place unpeeled garlic and onion on griddle and roast, turning several times, until onion is blackened on all sides and garlic is dark brown and somewhat softened.
17
Let cool slightly. Peel onion and garlic; coarsely chop onion. Set aside.
18
On the same griddle, roast the tomatoes, turning several times until blackened on all sides. Place in a deep bowl to catch the juices. Let cool slightly and peel.
19
Place tomatillos in a small saucepan and cover with water. Bring to a boil and simmer uncovered until the color changes, about 5 minutes. Drain and set aside.
20
In a blender, puree the drained chiles and toasted spices with about 1 cup chicken stock until smooth. Add more stock if necessary. Repeat with remaining chiles and spices.
21
Force the puree through a sieve into a large, heavy saucepan or Dutch oven; discard any fibrous bits remaining in the sieve.
22
Puree sesame seeds and nuts in several batches with just enough chicken stock to facilitate blending. Add to the chile puree in the saucepan.
23
Puree dried fruit, sherry, and sautéed plantain in the blender, adding a little stock if necessary. Add to the saucepan.
24
Puree onion, garlic, tomatoes, and tomatillos. Add to the other purees in the saucepan.
25
Coarsely chop the chocolate and add to the pureed ingredients in the saucepan.
26
Bring the sauce to a boil over medium heat, stirring constantly.
27
Reduce heat to medium-low and simmer uncovered, stirring often, for 30 minutes.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 18.4 gg29%
Saturated Fat 4.4 gg23%
Cholesterol 204 mgmg68%
Sodium 4022 mgmg168%
Total Carbohydrate 15 gg5%
Dietary Fiber 3 gg12%
Sugars 8 gg
Protein 5 gg10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/oaxacan-style-mole/