Authentic Mole Paste for Versatile Mole Sauce
This rich and flavorful mole paste is the heart of traditional Mexican cuisine, adapted from Emeril’s recipe for Tequila Marinated Chicken in Mole Sauce. With a sumptuous blend of roasted vegetables, toasted spices, and nuts, this paste delivers a deep, complex flavor that elevates any dish. Yielding 3 1/2 cups, this mole paste serves as a foundation for creating exquisite mole sauce, perfect for complementing roasted chicken, turkey, pork, fish, or for use in delicious enchiladas. Garnish with classic Mexican accompaniments such as diced avocado, corn tortillas, cilantro, and pickled onions. The beauty of this recipe is its adaptability; the paste freezes well for future use, allowing you to experiment with various proteins. Next up, I plan to explore its potential with duck or rabbit, and can’t wait to share those results.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Tomatoes
2 large (cored, cut in half, seeds removed)
Onion
1 medium (peeled, cut into 1-inch chunks)
Garlic cloves
10 (unpeeled)
Dried ancho chilies
10 (stem removed, seeds reserved)
Dried guajillo chilies
5 (stem removed, seeds reserved)
Sesame seeds
1/4 cup
Black peppercorns
1 tablespoon
Cinnamon stick
1 (about 2 inches long)
Whole cloves
4
Dried Mexican oregano
2 teaspoons
Dried thyme
2 teaspoons
Toasted almonds
1/4 cup
Dry roasted peanuts
1/4 cup
Raisins
1/4 cup
Chicken stock
1 cup (plus a little more if necessary)
Cooking oil
3 tablespoons
Mexican chocolate
3 1/2 ounces (chopped)
Cooking oil
1 tablespoon
Fire-roasted tomatoes (canned)
1 (14 1/2 ounce) can (pureed in blender)
Instructions
1
Preheat your broiler and line a large baking sheet with parchment paper. Place the garlic cloves, halved tomatoes, and onion on the baking sheet and broil until the garlic is soft (about 10-12 minutes) and the tomatoes and onion show slight caramelization.
2
In a large skillet, toast the dried ancho and guajillo chilies over medium heat until fragrant and lightly browned, taking care not to burn them. Transfer the toasted chilies to a large glass bowl and cover them with hot water to rehydrate.
3
In the same skillet, toast the reserved seeds from the chilies along with the sesame seeds until golden and fragrant. Set this mixture aside in a separate bowl.
4
Toast the black peppercorns, whole cloves, Mexican oregano, dried thyme, and cinnamon stick in the hot skillet for just a few seconds until they release their aromas, then add them to the bowl with the seeds.
5
After the garlic has cooled, peel the cloves and combine them in a high-powered blender with the roasted tomatoes, caramelized onions, softened chili pods (discard rehydrating liquid), toasted seeds, toasted spices, toasted nuts, raisins, and approximately 1 cup of chicken stock. Blend until the mixture is fully smooth and thick. Scrape down the sides as necessary for an even texture.
6
In a large deep pot, heat the cooking oil of choice (peanut oil is recommended) over medium heat. Carefully pour in the pureed mixture; it may splatter, so use caution. Once the mixture reaches a boil, reduce the heat to a simmer and stir in the 3 1/2 ounces of Mexican chocolate, allowing it to melt.
7
Let the mole paste simmer for about an hour, stirring frequently, until it achieves a rich, deep reddish-brown hue. This painstaking process adds to the depth of flavor, so enjoy the aromatic experience as you prepare this dish.
8
Once done, use about a cup of this paste to further create your mole sauce. Freeze the remaining mole paste in 1-cup containers to enjoy later.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary yield of this Authentic Mole Paste recipe?
This recipe yields approximately 3 1/2 cups of rich and flavorful mole paste.
How is this mole paste recipe adapted?
It is adapted from Emeril’s recipe for Tequila Marinated Chicken in Mole Sauce.
What are the recommended uses for this mole paste?
The paste is a versatile foundation for mole sauce, perfect for roasted chicken, turkey, pork, fish, duck, rabbit, or enchiladas.
Can I freeze this mole paste for later use?
Yes, the mole paste freezes very well. It is recommended to freeze it in 1-cup containers for future convenience.
What types of dried chilies are required for this recipe?
The recipe calls for 10 dried ancho chilies and 5 dried guajillo chilies.
How should I prepare the garlic for the roasting process?
The 10 garlic cloves should be broiled unpeeled on a baking sheet until soft, which takes about 10-12 minutes.
What are the suggested garnishes for dishes served with this mole?
Traditional garnishes include diced avocado, corn tortillas, cilantro, and pickled onions.
How do I rehydrate the dried chilies?
After toasting the chilies in a skillet until fragrant, place them in a glass bowl and cover them with hot water until softened.
Should I discard the chili seeds?
You should reserve the seeds from the ancho and guajillo chilies to toast them later with the sesame seeds.
What spices are included in the aromatic mixture?
The recipe includes black peppercorns, whole cloves, Mexican oregano, dried thyme, and a cinnamon stick.
What kind of nuts are used in this mole paste?
The recipe uses 1/4 cup each of toasted almonds and dry roasted peanuts.
Which type of chocolate is essential for this recipe?
3 1/2 ounces of chopped Mexican chocolate is stirred into the paste during the simmering process.
How long should the mole paste simmer?
The paste should simmer for about an hour, stirring frequently, to achieve its deep flavor and color.
What is the recommended cooking oil for frying the paste?
Peanut oil is the recommended cooking oil for heating and frying the pureed mixture.
What consistency should the blended mixture have?
The mixture should be blended in a high-powered blender until it is fully smooth and thick.
How do I prepare the fresh tomatoes for roasting?
The 2 large tomatoes should be cored, cut in half, and have their seeds removed before broiling.
What is the role of the canned fire-roasted tomatoes?
One 14.5-ounce can of fire-roasted tomatoes is pureed and added to the mixture for additional depth.
Does the recipe use raisins?
Yes, 1/4 cup of raisins is added to the blender with the other ingredients to provide a hint of sweetness.
What should I do if the paste is too thick during blending?
You can add a little more chicken stock if necessary to help the mixture blend smoothly.
What color should the finished mole paste be?
After simmering for an hour, the mole paste should achieve a rich, deep reddish-brown hue.
Why is it important to toast the spices?
Toasting the spices for a few seconds in a hot skillet helps them release their natural oils and aromas.
Should I use the chili soaking liquid?
No, the instructions state to discard the rehydrating liquid before blending the softened chili pods.
How do I avoid splatter when cooking the puree?
Pour the pureed mixture into the hot oil carefully and use a deep pot to help contain any potential splattering.
How much chicken stock is used initially?
The recipe calls for approximately 1 cup of chicken stock during the initial blending process.
How long is the cinnamon stick used in the recipe?
A 2-inch cinnamon stick is toasted briefly and then blended into the paste with the other ingredients.
What size chunks should the onion be cut into?
The medium onion should be peeled and cut into 1-inch chunks before being roasted.
How many total ingredients are used in this recipe?
There are 19 specific ingredients used to create this authentic mole paste.
When is the Mexican chocolate added to the pot?
The chocolate is added once the pureed mixture reaches a boil and the heat is reduced to a simmer.
Is the garlic peeled before or after roasting?
The garlic is roasted unpeeled and should be peeled only after it has cooled following the roasting process.
How much of the finished paste is typically used for a single batch of sauce?
The recipe suggests using about 1 cup of this paste to create a batch of mole sauce.