Three Sisters Black Mole

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Three Sisters Black Mole

Three Sisters Black Mole

This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Serves 56

Prep Time 50 min

Total Time 75 min.

Ingredients

  • 1/2 cup peanuts
  • 1/4 cup whole almonds
  • 1/4 cup sesame seeds
  • 1 cinnamon stick
  • 1 corn tortilla, cut in 8 wedges
  • 4 large guajillo, New Mexico or California chiles, (about 1 ounce; see Note)
  • 3 large dried mulato or ancho chiles, (about 1 1/2 ounces; see Note)
  • 3 tablespoon extra-virgin olive oil
  • 2 small or 1 large white onion, diced
  • 3 cloves garlic, minced
  • 3 ounces Mexican chocolate, (see Note), roughly chopped (1/2 cup)
  • 1/2 cup tomato sauce, or 2 plum tomatoes, chopped
  • 2 teaspoons sea salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups vegetable broth

Cooking Directions

Step 1

Preheat oven to 350°F.

Step 2

Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.

Step 3

Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.

Step 4

Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.

Step 5

Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)


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