How to Prepare Mole

I love mole, it is so tasty and different like a work of art. Mole originated many years ago in Puebla where nuns from the Convent of Santa Rosa developed this recipe that has been enjoyed by many since then. Original recipe calls for many types of nuts and chiles and of course Mexican chocolate that gives that special sweet flavor to this magical sauce. In my search for simplifying recipes for easier cooking I have developed a mole that is as tasty as the original, so I invite you to learn how to prepare mole, let’s cook!

INGREDIENTS

5 ancho dried chiles
5 guajillo dried chiles
3 cloves of garlic roasted
1 cup roasted peanuts
3 cups water
1 tablet of Mexican chocolate 90 grams
1 tablespoon peanut butter
1 teaspoon raw sugar
1 tablespoon chicken bouillon powder
1 teaspoon of garlic powder
1 tablespoon of cumin
Salt as needed

Preparation time: 45 minutes. This recipe makes 3 pounds or 4 containers of 12 ounces each. Approximate cost per container is less than $3.00 depending on ingredients cost at your local supermarket.

Process for Making Mole #ABRecipes — Process for Making Mole

Start roasting the peanuts, the garlic and the onions in a pan at medium heat. When grilled take them out of the pan and place ingredients in a plate for later use. In a soup pan place the chiles (remove stems) and the roasted garlic, onion and peanuts, cover with water and cook for 15-20 minutes at medium heat or until chiles are soft. Then place the cooked chiles with the peanuts, the garlic and the onion in the food processor and mix well until getting a smooth but thick consistency. Pour this paste again in the soup pan and add rest of the ingredients, including the peanut butter, the seasonings and the Mexican chocolate cut in chunks. You can add water if needed but not too much since mole sauce needs to be thick and creamy. Stir with a whisk and let sauce to simmer for another 20 minutes until all ingredients incorporate together and the chocolate is melted.

Delicious Mexican Mole #ABRecipes — Delicious Mexican Mole to enjoy with Turkey, Chicken, on Enchiladas, Empanadas and much more!

When I prepare mole I do enough so that I can keep in the freezer or to giveaway to friends and family that enjoy this treat. Now that you know how to prepare mole I invite you to let me know how you used it and how much your family enjoyed it.

Happy eats!

Author
Recent Posts

Chef Adriana Martin

Adriana Martin is a home chef and founder of adrianasbestrecipes.com. She is a Latina food writer specializing in recipe development influenced by Mexico's culinary culture and European cuisine. Her grandmother taught her how to cook, and now her mission is to inspire others to make homemade meals. Adriana teaches online cooking classes, is a trained food stylist and photographer, and has published thousands of recipes online. She is the author of "The Best of Mexican Cooking – 75 Authentic Home-Style Recipes for Beginners", "The Super Easy Taco Cookbook," and "Taco Obsession." LATISM has recognized Adriana as one of the Top 100 most influential Latina bloggers, and Telemundo awarded Adriana the TECLA Awards under the category of best food creator.

Latest posts by Chef Adriana Martin (see all)