Prepare the Chiles

  • Chile, ancho 140 g
  • Chile, mulato 140 g
  • Chile, pasilla 85 g
  • Chile, chipotle, dried 14 g

Prepare the Mole Ingredients

  • Onion, white 1 each
  • Garlic cloves 8 each
  • Tomatoes 4 each
  • Tomatillos 4 each
  • Corn tortillas 4 each
  • Cloves, whole 8 each
  • Coriander seeds 1 tsp
  • Black peppercorns 1 tsp
  • Cinnamon, sticks 2 each
  • Thyme, dried 2 tsp
  • Bay leaf 1 each
  • Mexican oregano 1 Tbsp
  • Knorr® Professional Liquid Concentrated Chicken Base 3 liter, prepared
  • Almonds 56 g
  • Peanuts 56 g
  • Pumpkin seeds 56 g
  • Sesame seeds 56 g
  • Pecans 114 g
  • Walnuts 114 g
  • Pambazo, bread 85 g
  • Raisins 56 g
  • Plantain 56 g
  • Prunes 56 g
  • Mexican style Chocolate "Abuelita" 285 g

Finish the Dish

  • Vegetable shortening 205 g
  1. Prepare the Chiles

    • Clean the chiles and toast them in the oven until fragrant about 8 minutes.
    • Place the chiles in a bowl and cover with boiling water, soak for about 15 min and drain.
  2. Prepare the Mole Ingredients

    • In a sheet pan, roast the onion, garlic, tomatoes, tomatillos.
    • In a large skillet, toast the almonds, peanuts, pumpkin seeds, pecans and walnuts.
    • Toast the tortillas, pambazo bread directly in the oven until dry and crispy.
    • In a small skillet, toast the cloves, anise seeds, coriander seeds, peppercorns, cinnamonand thyme.
    • In a large stock pot heat the prepared Knorr® Professional Liquid Concentrated Chicken Base and add ALL the ingredients (except the vegetable shortening) and simmer for about 10 minutes.
    • Season with a little bit of salt. Then transfer the mix to the blender and puree in batches until all the mix is smooth.
  3. Finish the Dish

    • In a very hot large casserole heat the shortening and pour the "mole" mixture making it "screech".
    • After you have pureed the mole and it is smooth, in a very hot casserole with very hot oil, we add the mole and the sound it makes is "screech". It needs to be extremely hot before you sear it or fry it, if it does not make a sound the oil and heat were too low. This step is used as a cooking technique in Mexico, the purpose is to awaken all the melded flavors even more. The layers of flavors are amazing even before this step. After this step, all the flavors come out stronger, especially the dried ingredients like cinnamon and pepper and the oil comes out and separates from the sauce. This oil comes out the color of the mole, in this case, is a reddish-brown with amazing flavor.
    • Stir the mixture often simmering for about 1 1/2 hours until is thick and you get "mole oil".
    • Yield: 7.5 liter