- Average
- Average budget
Ingredients
- 2 roma tomatoes, halved
- 1/4 large onion, halved
- 2 large unpeeled garlic cloves
- olive oil
- 2 ozs chile negro, seeded and deveined
- 2 ounces guajillo chile, seeded and deveined
- 6-7 cups vegetable broth
- 1 stale tortilla
- 2-inch piece of bolillo
- 1/3 cup unsalted peanuts
- 1/3 cup sesame seeds
- 2 tbsp blanched almonds
- 2 tbsp raisins
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin
- 1/4 tsp dried thyme
- 3 whole coriander seeds
- 3 whole black peppercorns
- 1 cinnamon stick
- 2 tomatillos, husked and halved
- 3 tbsp sugar
- 1 disk mexican chocolate, chopped
Preparation
Step 1
In a large have saute pan, heat 1/2 olive oil over medium-low heat. Fry all chiles in one batch for about 40 seconds, turning constantly, until fragrant. Transfer to paper towels to drain.
Step 2
Meanwhile, heat 4 cups vegetable broth. When boiling, add chiles, reduce heat and simmer 10 minutes. Set aside.
Step 3
In the meantime, add 2 tbsps olive oil to saute pan and fry the roasted onions, tomato and peeled garlic for about 1 minute. Add the tortilla and bolillo and cook for 5 minutes, stirring frequently.
Step 4
Add the peanuts, pumpkin seeds, sesame seeds, almonds, raisins, oregano, cumin, thyme, coriander seeds, black peppercorns and cinnamon stick. Saute until fragrant and ingredients are slightly toasted, about 8 minutes. Add chiles, draining them of excess soaking liquid and mix into the seed mixture.
Step 5
Transfer half of the cooled seed and chile mixture and 1 tomatillo into a high velocity mixer. Add 1/2 cup broth and blend 3 minutes to a very smooth paste, add more broth if necessary. Repeat with remaining see and chile mixture and remaining tomatillo.
Step 6
Heat 2 tablespoons olive oil in heavy large pot. Add mole paste and cook, stirring frequently until darkened, add more broth to desired consistency. Add sugar and chocolate. Season with plenty of salt.