Back to Recipes

30 Minute Mole

Prep: 15 minutes | Cook: 30 minutes Total Time: 45 minutes

Ingredients:

  • 1 kg water
  • 2.25 g butter
  • 150 g sweet onion, diced
  • 75 g peanuts, shelled
  • 50 g dark chocolate
  • 50 g tomato paste
  • 3 cinnamon sticks
  • 20 g pumpkin seed
  • 20 g garlic
  • 17 g galt
  • 15 g dried ancho chili, seeded
  • 15 g dried pasilla chili, seeded
  • 15 g dried mulato chili, seeded
  • 15 g dried guajillo chili, seeded
  • 15 g dried chipotle meco chili, seeded
  • 15 g dried, chipotle morita chili, seeded
  • 10 g sesame seed
  • 5 g cumin
  • 4.5 g oregano, fresh
  • 2.5 g caraway seed
  • 2.5 g thyme, fresh
  • 1.8 g mace
  • 0.5 g clove

Equipment:

  • Pressure cooker
  • Blender

Method:

  • Put all ingredients in pressure cooker
  • Cook at full pressure for 30 minutes
  • Remove cinnamon sticks and put all contents in blender
  • Blend until smooth
  • Serve with Turkey, chicken or pork (such as 24 hour sous vide pork shoulder at 140 ° F)
  • Drizzle with IL Fiorello Frantoio Extra Virgin Olive Oil

Adapted from Chef’s Steps by Raul Solario, Chef IL Fiorello