Basic Mole Paste
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 0
Use this basic paste to create a variety of mole dishes. Mole can be frozen for several months. Make chimichangas.....mole and chicken, pork, rice..this is the basis for many, many recipes.
Ingredients
- I HAVE LISTED APPROXIMATE TIMES AS IT IS TOO HARD TO JUDGE. shopping list
- ------------------------------------------------------------------------------------------ shopping list
- 10 dried ancho chiles shopping list
- 6 dried pasilla negro (or negro) chiles shopping list
- 4 dried guajillo or mulato chiles shopping list
- 6 T black raisins shopping list
- 1/2 cup almonds shopping list
- 6 T raw sesame seeds shopping list
- 1/4 cup raw pumpkin seeds shopping list
- 1 slice French bread shopping list
- 1 corn tortilla shopping list
- One 3-inch piece of Mexican Canela (soft-bark cinnamon) shopping list
- OR 1 1/2 t ground cinnamon shopping list
- 6 whole cloves shopping list
- 1 t black peppercorns shopping list
- 1 1/2 t dried oregano shopping list
- 1 round of Ibarra mexican chocolate (3.1 oz.) shopping list
How to make it
- Wash the dried chiles under cold running water (hot water will increase the chile fumes).
- Shake out the chile seeds and break off the stems.
- Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches.
- The chiles should soften and slightly brown.
- Do not blacken them, or they will become bitter..
- When they are all toasted, place them in a large bowl and cover with boiling water.
- Leave them to steep for 30 minutes.
- Add the raisins to the hot water so they will plump up.
- While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins.
- Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully.
- Remove them as they begin to turn golden brown.
- At the same time, place the French bread and the corn tortilla to toast in the oven.
- The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.
- Break up the cinnamon, cloves and peppercorns in a mortar or pound with a heavy skillet (a spice grinder will work too).
- Grind the chiles almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.
- When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste
The Rating
Reviewed by 4 people-
This is a winner, I love to cook with Mole!! Great post!
shirleyoma
in Cove loved it
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real mole! going to market this week. :-)
tazoncaffeine
in Manchester loved it
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Excellent, excellent, excellent! Thanks for this post. It is one of the most authentic I have seen, and I love it!
m11andrade
in Kankakee loved it
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