Mole de Queretaro

Ingredients

• 2 dried ancho chilies (seeds and stems removed) 2 dried ancho chilies (seeds and stems removed)
• 2 dried guajillo chilies (seeds and stems removed) 2 dried guajillo chilies (seeds and stems removed)
• 2 dried pasilla chilies (seeds and stems removed) 2 dried pasilla chilies (seeds and stems removed)
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1/2 cup (75g) almonds 1/2 cup (75g) almonds
• 1/4 cup (35g) sesame seeds 1/4 cup (35g) sesame seeds
• 1/4 cup (35g) pumpkin seeds 1/4 cup (35g) pumpkin seeds
• 1/4 cup (35g) raisins 1/4 cup (35g) raisins
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tomatoes, roasted and peeled 2 tomatoes, roasted and peeled
• 2 slices of bread, toasted 2 slices of bread, toasted
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• 2 allspice berries 2 allspice berries
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/4 teaspoon (1g) ground cloves 1/4 teaspoon (1g) ground cloves
• 1/4 teaspoon (1g) ground nutmeg 1/4 teaspoon (1g) ground nutmeg
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 ounce (30g) dark chocolate, chopped 1 ounce (30g) dark chocolate, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 3g)
• Carbohydrates: 32g (Sugars: 12g)
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat a dry skillet over medium heat and toast the dried chilies for a few seconds on each side until fragrant. Remove from heat and soak the chilies in hot water for 15 minutes until softened. Drain and set aside.
2. 2.
   In the same skillet, toast the almonds, sesame seeds, pumpkin seeds, and raisins until lightly browned. Remove from heat and set aside.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until golden brown.
4. 4.
   In a blender or food processor, combine the soaked chilies, toasted nuts and seeds, roasted tomatoes, toasted bread, cinnamon stick, cloves, allspice berries, dried oregano, ground cumin, ground coriander, ground cloves, and ground nutmeg. Blend until smooth, adding a splash of broth if needed.
5. 5.
   Pour the blended mixture into the pot with the sautéed onions and garlic. Cook over medium heat for 5 minutes, stirring constantly.
6. 6.
   Gradually add the chicken or vegetable broth, stirring well to incorporate. Reduce the heat to low and simmer for 30 minutes, allowing the flavors to meld together.
7. 7.
   Remove the pot from heat and let the mixture cool slightly. Transfer the sauce back to the blender or food processor and blend until smooth.
8. 8.
   Return the sauce to the pot and place it over low heat. Add the chopped dark chocolate and stir until melted and fully incorporated. Season with salt to taste.
9. 9.
   If desired, strain the sauce through a fine-mesh sieve for a smoother consistency.
10. 10.
    Serve the Mole de Queretaro over cooked chicken, turkey, or pork, and garnish with sesame seeds. Accompany with warm tortillas or rice.

Treat your ingredients with care...

• Dried Chilies — Toasting the chilies before soaking them helps to enhance their flavors. Be careful not to burn them, as it can result in a bitter taste.
• Dark Chocolate — Opt for high-quality dark chocolate with a cocoa content of at least 70% for a rich and intense flavor.

Tips & Tricks

• For a spicier mole, add a small amount of chipotle chili or cayenne pepper.
• If the sauce is too thick, add a little more broth to achieve the desired consistency.
• Leftover mole can be stored in the refrigerator for up to 3 days and reheated gently before serving.
• Experiment with different meats such as duck or beef for a unique twist on this classic dish.
• Serve the mole with a side of Mexican rice and refried beans for a complete meal.

Serving advice

Serve the Mole de Queretaro with warm tortillas or steamed rice to soak up the delicious sauce. Garnish with a sprinkle of sesame seeds for an added touch of texture and visual appeal.

Presentation advice

Present the Mole de Queretaro in a deep, rustic bowl, allowing the rich brown sauce to take center stage. Garnish with a sprig of fresh cilantro or a dusting of cocoa powder for an elegant touch.