Our Diced Mexican 3-Chile Blend, a custom medley of ancho, guajillo and pasilla chiles, helps reduce the typically large ingredient list for this shortcut mole recipe.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients
3 cups
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3 Ounces Diced Mexican 3-Chile Blend
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1/2 Tablespoon Sesame Seeds, White, Hulled
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1 Medium Onion, chopped
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3 Tablespoons Slivered & Blanched Almonds
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2 Tablespoons Natural Seedless Raisins
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1/2 Teaspoon Ground Sri Lankan Cinnamon
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1/2 Teaspoon Mexican Oregano
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1 3/4 Cups Chicken Broth, divided
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2 Tablespoons Lard
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2 Tablespoons Finely Chopped Mexican Chocolate
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1 Teaspoon Light Brown Sugar
Directions
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Toast Diced Mexican 3-Chile Blend in dry skillet over medium heat just until fragrant, about 1 minute, stirring constantly. Transfer to heatproof bowl and cover with very hot water. Set aside for 20 minutes to soften.
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Meanwhile, toast sesame seeds in same skillet just until golden brown and fragrant. Transfer to blender jar. Add onion, almonds, raisins, cinnamon, oregano and 1/2 cup chicken broth. Pulse to coarsely chop.
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Drain softened chiles and transfer to blender with other ingredients. Process into smooth paste, thinning with chicken broth as necessary. Pass through fine sieve to ensure uniform smoothness, if desired.
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Melt lard in 3-quart pot over medium heat. Add mole paste, chocolate and sugar. Cook, stirring constantly, until most liquid evaporates and mole forms tight, dense paste. Cool to room temperature then refrigerate (for up to 2 weeks) until needed.
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For service, heat paste in skillet over medium-high heat. Whisk in warm stock, 1/4 cup at a time, to thin paste to desired consistency. Taste and adjust seasoning with salt and pepper. Serve over roasted or grilled poultry, meat or fish.