Ole Mole!

By Published On: May 27th, 2019Categories: Sauces0 Comments on Ole Mole!

I found this recipe on Pati Jinich’s website. According to Pati it originated in the late 1600’s in the kitchen of the Santa Rosa Convent in Puebla, southwest of Mexico City. Puebla is known for its culinary history, colonial architecture and pottery; particularly Talavera. This is a Mole Poblano recipe with many ingredients (29 to be precise!) and steps to prepare. Mole can be made much simpler with fewer ingredients, but since this was my first time making it I decided to go for the real deal!

From the náhuatl mulli, Mole is a thick sauce or paste made by grinding ingredients together in a molcajete or communal mill. I used a food processor. By gathering and measuring all your ingredients before beginning, this dish will come together more easily, but it still takes about 1 hour to assemble. This recipe uses 4 types of chiles including their seeds. I live in southern Arizona right on the Mexican border so can easily get the ingredients. If you don’t live near a Hispanic market you can order the chiles online.


1/2 cup lard, vegetable shortening or vegetable oil (I used lard.)
3 oz. chiles anchos; about 6 or 7 stemmed and seeded
3 oz. chiles pasillas; about 12 or 13, stemmed and seeded
3 oz. chiles mulatos; about 6, stemmed and seeded
1/3 oz. dried chipotle chiles; about 4, stemmed and seeded
1/2 white onion, about 1/2 pound, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
3 Tbsp. raw almonds with their skin
3 Tbsp. raw peanuts, shelled
3 Tbsp. raisins
1 Tbsp. pumpkin seeds
4 Tbsp. sesame seeds; more for garnish
1/2 cup reserved chile seeds (I used 1/4 cup.)
5 whole cloves
1/4 tsp. anise seeds
1/4 tsp. coriander seeds
1/2 tsp. whole black peppercorns
1 stick cinnamon
1/4 tsp. allspice
1/8 tsp. dried thyme
1/8 tsp. dried marjoram
1/2 pound Roma tomatoes, about 2, charred/roasted
1/3 pound tomatillos, about 3, charred/roasted
2 corn tortillas, sliced into 8 pieces
1/2 Bolillo Telera or day-old baguette, about 2 oz., thickly sliced (I used 4 baguette slices.)
6 oz. Mexican style chocolate or bittersweet chocolate
5 cups chicken broth, more for diluting later on
1 tsp. or more Kosher salt
1/2 cup sesame seeds, toasted to sprinkle as a garnish

In your largest skillet set over medium high heat, add 1/2 cup lard (or other shortening). Heat for about 2 minutes until hot. Add chiles in 2 to 3 batches and saute, stirring often. Be careful not to burn them. Remove with a slotted spoon and place in a mixing bowl.
In the same oil, add chopped onion and garlic. Saute for 2 to 3 minutes, stirring until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and cook for 2 to 3 minutes more.
Stir in the sesame seeds, reserved chile seeds, cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and cook for another 5 minutes until flavors are blended. Make room in the pan, and add the tortilla and bread pieces along with the charred tomatoes and tomatillos. Cook for another 5 minutes.

Add the sautéed chiles and pour in the chicken broth. Stir and once it comes to simmer, add the chocolate pieces and salt.

Mix all ingredients well and simmer for 15 minutes. Turn off heat, cover and let the mix rest for at least 1/2 hour to completely soften the chiles.
In batches, pure the mixture in a blender or food processor until smooth.

You can store this Mole, covered in the refrigerator for up to a month, or freeze it for up to one year.

When ready to eat, dilute a cup of Mole with 1/2 cup chicken broth or water in a saucepan. Simmer for 2 to 3 minutes until combined. Serve with rice over cooked chicken or other poultry. Or get creative and serve with enchiladas, savory empanadas, or potatoes!

Pati got the Mexican Rice recipe from head chef Jesus Ley on the Chepe train (formally known as the Chihuahua al Pací­fico) traveling with her family through Copper Canyon. Here is the recipe:
https://patijinich.com/red_rice_from_el_chepe/ I did not use peas or serrano peppers. I also added a few strands of saffron giving it that beautiful deep yellow color.







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