Mole Almendrado

Mole Almendrado, a classic Mexican sauce hailing from the Puebla region, embodies rich culinary tradition. This savory and nutty dish, highlighted by almonds and a blend of dried chiles, is typically served with tender poultry. Experience the complexity and depth of this beloved almond mole with every bite.

Ingredients

🫒 Sufficient quantity of oil for frying
🌰 200g almonds
🌰 200g walnuts or pecans
🍇 100g raisins
🍑 100g pitted prunes
🥜 100g unsalted peanuts
🧅 100g onion
🧄 3 cloves of garlic
🍅 500g tomatoes
🍌 2 ripe plantains sliced
🍏 1 apple sliced
🌶️ 200g pasilla chiles cleaned, veins and seeds removed
🌶️ 100g guajillo chiles cleaned, veins and seeds removed
🌶️ 200g ancho chiles cleaned, veins and seeds removed
🍪 1 cup animal crackers
🌱 100g sesame seeds
⭐ 1 tablespoon anise seeds
🔲 10 pieces allspice
⚫ 6 pieces cloves
🥥 10g cinnamon stick
🍞 2 pieces of hardened Mexican bread bolillo, cut into pieces
🍗 1 liter chicken broth or more for consistency
💧 Water as needed for consistency
🍫 2 pieces of table chocolate
🧂 2 teaspoons of salt

Instructions

1- Preparation:

• Heat oil in an enameled cast iron pot over medium heat.
• In batches, fry the almonds, walnuts/pecans, raisins, prunes, and peanuts. Each should be removed with a slotted spoon once they change texture or color slightly e.g., almonds swell, peanuts turn golden.

2- Sauté Vegetables:

• In the same pot, add onions, garlic, and tomatoes. Sauté until the tomatoes are fully cooked. Remove and set aside.

3- Fruits and Chiles:

• Fry the sliced plantains and apple until golden. Remove and reserve.
• Fry the pasilla, guajillo, and ancho chiles lightly, and do not burn them. Remove and set aside.

4- Spices and Thickener:

• Add animal crackers, sesame seeds, anise seeds, allspice, cloves, and cinnamon stick to the remaining oil. Stir well.
• Fry the bolillo pieces briefly to toast.

5- Soaking:

• In the pot, combine all fried chiles, the cracker-spice mixture, and pour chicken broth over them. Ensure immersion and let soak for an hour.

6- Blending:

• In a Ninja Professional 1000W blender, blend the soaked ingredients into a smooth, fine paste. Add more broth or water if necessary for the right consistency.

7- Final Cooking:

• Pour the blended paste back into a clean pot. Adjust consistency with additional broth or water if needed.
• Add table chocolate and salt. Stir continuously over medium heat for about 15 minutes until the chocolate melts and the mole thickens.

8- Serving:

• Once ready, serve Mole Almendrado with cooked chicken or as a versatile topping for enchiladas or chilaquiles.

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: Approximately 2 hours
Servings: Approximately 10 servings
Nutrition (Approximate per Serving):

• Calories: 400
• Proteins: 10g
• Fats: 22g
• Carbohydrates: 42g
  Equipment:
• Enameled Cast Iron Pot
• Slotted Spoon
• Wooden Spoon
• Tongs
• Ninja Professional 1000W Blender
• Mixing Bowls
• Measuring Cups
• Induction Cooktop

Cooking Tips

• Carefully monitor frying times to avoid burnt, bitter flavors.
• The mole can be stored for up to 3 months if blended dry without broth.

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Mole Almendrado