Salsa de Mole en Aceite

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Chile en aceite with mole spices.
1 cup vegetable oil
2 cloves garlic
50 g dried chile de arbol
2 whole dried guajillo chiles
1/4 cup raw unsalted almonds
1/4 stick Mexican cinnamon
2 whole cloves (stem and berry)
1 Tbls sesame seeds
1/4 wheel Mexican chocolate
1 Tbls tamarind paste
1 Tbls salt
1. Heat the oil over medium heat in a 2 quart saucepan and fry the garlic lightly until golden brown and soft. Remove and drain.
2. Fry all chiles, turning frequently with tongs, until dark and almost black but not burnt. Remove and drain. 
3. Fry the almonds, cinnamon, and cloves for 2-3 minutes, until aromatic.
4. Remove the almonds, cinnamon and cloves from the oil and grind to a paste in a mortar and pestle. If the paste is too dry, add a teaspoon of the oil.
5. Remove pan from heat and add the sesame seeds and chocolate.
6. Allow the oil to cool until safe to blend, about 15 minutes. Combine all ingredients in a blender and pulse until chiles are about the size of red pepper flakes.
If you don't want to use the mortar and pestle, combine all ingredients except the chiles in the blender and blend until smooth, then add the chiles and pulse to chop.

James Reddell

Member since Oct 2007

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