My family's traditional dish mole everyone in my family loves mole my mom is usually the one to make it and its special to me because i remember when i was little i would always love to help my mom make it cause it was fun but i dont think i helped very much i just like the fact that i was pouring and stirring things together anyways but i remember loving the days shell make it cause that means all the family would come together and just talk and making fun of the fact on how my mom is the only one that knows how to make mole perfect and how everyone else just sits and waits for her to make it . And all though i dont like mole i still get excited when she makes it because first cause of family that means all my family is gonna come over and the second reason is my mom knew i didnt like mole so she would just take me to IN -N -OUT cause im weird like my mom says everyone thinks im odd for not liking it but anyways this dish maybe a common mexican dish to make but to me it was a good day
1. Prepare the Dried Chiles
Clean and seed: Remove the stems and as many seeds as possible from a variety of dried chiles (e.g., ancho, guajillo, pasilla). Rinsing helps remove any remaining dust or seeds.
Toast: In a dry skillet or over a comal, lightly toast the chiles over medium heat until they are fragrant and slightly pliable, typically for a few minutes. Be careful not to burn them, as this will make the mole bitter.
Rehydrate: Place the toasted chiles in a pot and cover them with boiling water or broth. Let them soak for 10-30 minutes until softened, then drain, reserving the liquid for later use.
2. Prepare and Toast Other Ingredients
Char vegetables and aromatics: Onions, garlic, tomatoes, and/or tomatillos are often charred in a dry pan until softened and blackened in spots. This adds a deep, smoky flavor.
Toast nuts and seeds: Almonds, peanuts, sesame seeds, and pumpkin seeds are fried or toasted in oil until golden brown and aromatic. This step is also often used for spices like cinnamon sticks, cloves, and anise seeds.
Fry thickeners: Bread pieces, tortillas, or animal crackers are often fried to act as thickeners for the sauce.
Sauté dried fruit: Raisins or prunes may be sautéed until they puff up and caramelize, adding sweetness.
3. Blend the Components
Blend in batches: Combine the various prepared ingredients (chiles, vegetables, nuts, spices, thickeners, fruit) with some of the reserved chile-soaking liquid or chicken/vegetable stock in a blender.
Achieve smoothness: Blend each batch until the mixture is as smooth as possible.
Strain (optional but recommended): For a silky consistency, push the blended mixture through a fine-mesh strainer into a large bowl or pot. This removes any unblended bits of chile skin, nuts, or spices.
4. Cook the Sauce
Fry the purée: Heat some lard or oil in a large pot or Dutch oven. Carefully add the strained mole purée (it will spit and sputter) and cook, stirring constantly, until it changes color and thickens to a glossy consistency, about 5-10 minutes.
Simmer: Stir in additional broth and the dark chocolate (bittersweet or semi-sweet). Bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for at least 30 minutes to an hour, allowing the flavors to meld and deepen.
Season: Taste the mole and adjust seasoning with salt, sugar, or more spices as needed to balance the sweet, salty, and spicy notes.
5. Serve
The finished mole sauce should be thick enough to coat the back of a spoon.
Serve it hot over cooked chicken, turkey, or use it for tamales and enchiladas. Garnish with toasted sesame seeds.
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