Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Guajillo chiles - stemmed, seeded,

  2. 1 lb 454g / 16oz Pasilla chiles - stemmed, seeded,

  3. 1 lb 454g / 16oz Ancho chiles - stemmed, seeded,

  4. And deviened

  5. 2 Spanish onions - quartered

  6. 4 Tomatoes - quartered

  7. 10 Tomatillos - peeled

  8. 8 Garlic cloves - peeled (large)

  9. 1/2 cup 80g / 2.8oz Black raisins

  10. 1 cup 237ml Dried apricots

  11. 1 cup 237ml Prunes

  12. 4 cups 948ml Red wine

  13. 2 tablespoons 30ml Mexican oregano

  14. 1 tablespoon 15ml Cumin seeds

  15. 1 tablespoon 15ml Fennel seeds

  16. 2 tablespoons 30ml Whole black peppercorns

  17. 5 Cloves

  18. 2 Cinnamon sticks (large)

  19. 1 Chicken stock

  20. 2 Sweet plantains

  21. Vegetable oil - as needed

  22. 1 Mexican chocolate

  23. 5 Corn tortillas

  24. Serving Suggestion

  25. Beef, lamb, or chicken

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 500 degrees.

  2. Begin by placing all the dry chiles on sheet tray and toasting them in hot oven for 2 minutes until they start to let off an aroma, remove quickly and submerge them in bowl with hot water. Set aside.

  3. Preheat the broiler.

  4. Place the onions, tomatoes, tomatillos, and garlic on sheet tray and allow until roast and allow to char in a salamander or broiler and the vegetables have roasted for about 5 minutes. Remove and set aside.

  5. In a medium saucepan combine the prunes, apricots, and raisins with the red wine and allow to cook for 10 minutes or until the fruit has absorbed all the wine and set aside.

  6. In hot pan, toast all the spices, turning quickly as not to burn them. As soon as you see them smoking, remove, grind in a spice grinder, and set aside.

  7. To start assembling the mole combine the chiles, roasted vegetables, red wine-soaked dry fruit and the spices in large heavy bottom pot. And add the chicken stock and simmer for about 30 minutes.

  8. Meanwhile peel the plantains and slice into 1-inch thick slices. In a saute pan with 3 inches of oil, fry the plantains until golden and add to the pot as well as chocolate and tortillas cook for 15 minutes. Remove from the heat and puree the sauce until smooth. Serve with chicken, beef, or lamb.

  9. This recipe yields 12 servings.


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