How to Make Authentic Homemade Mole

Mole, a mix of chiles, chocolate, onions, nuts, garlic, onions and more, might be seen as the national sauce of Mexico. Although some people might call it chocolate sauce, a mole connoisseur knows that the chocolate will be only barely noticeable when the mole is made right.

Things You'll Need

• 1/2 cup chocolate chips (semi-sweet)
• 3 tablespoons California chili powder
• 1 teaspoon chipotle chili powder
• 2 tablespoons gajillo chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon thyme
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 2 tablespoons cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground ginger
• 1 bay leaf
• 3 cloves garlic, peeled
• 1 small white onion, peeled and quartered
• 3 cups beef stock
• 1 or 2 cans crushed tomatoes (depending on taste)
• 3/4 cup unsalted roasted peanuts
• Large soup pot

Instructions

1. Pour all of the spices into the pot. Cover the spices with the beef stock and stir until thoroughly mixed.

2. Add the garlic cloves, onion and chocolate to the pot and set on medium-low heat. Stir until the chocolate is completely melted.

3. Add the peanuts. Cook over medium-low heat for about an hour; be careful to never let this come to a boil or even a low simmer. Continuously stir and scrape the bottom of the pot.

4. Reduce the heat to low and let cook seven hours or overnight. In the morning, stir the mixture thoroughly to ensure that the chocolate has not stuck to the bottom. Add the desired amount of crushed tomatoes. Taste the sauce and adjust seasoning as desired.

5. Remove the bay leaf from the pot. Transfer the sauce to a blender and blend on high until completely combined. Return to the pot and bring to a slight simmer. Let cook for about 15 minutes. Serve hot over your favorite enchiladas or use as a sauce for chicken.

References

• Oaxaca-Restaurants.com: Mole