Back to Recipes30 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:
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