Muisca-inspired Queretaro Mole

Ingredients

In this Muisca-inspired adaptation of Queretaro Mole, we incorporate traditional Muisca ingredients like coca leaves and guasca herb to infuse the dish with the unique flavors of Muisca cuisine. These additions bring an earthy and herbal note to the mole, creating a delightful fusion of Mexican and Muisca flavors. We alse have the original recipe for Mole de Queretaro, so you can check it out.

• 4 dried ancho chilies, stemmed and seeded 4 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 2 dried pasilla chilies, stemmed and seeded 2 dried pasilla chilies, stemmed and seeded
• 1 tablespoon coca leaves, finely ground 1 tablespoon coca leaves, finely ground
• 1 tablespoon guasca herb, finely chopped 1 tablespoon guasca herb, finely chopped
• 1/2 cup almonds, toasted 1/2 cup almonds, toasted
• 1/4 cup pumpkin seeds, toasted 1/4 cup pumpkin seeds, toasted
• 1/4 cup sesame seeds, toasted 1/4 cup sesame seeds, toasted
• 1/4 cup raisins 1/4 cup raisins
• 1/4 cup masa harina (corn flour) 1/4 cup masa harina (corn flour)
• 4 cloves garlic 4 cloves garlic
• 1 small onion, chopped 1 small onion, chopped
• 2 tomatoes, roasted and peeled 2 tomatoes, roasted and peeled
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups chicken or vegetable broth 2 cups chicken or vegetable broth
• 1 tablet Mexican chocolate 1 tablet Mexican chocolate
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 3g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies until fragrant, about 2 minutes per side. Remove from heat and let cool.
2. 2.
   In a blender or food processor, combine the toasted chilies, coca leaves, guasca herb, almonds, pumpkin seeds, sesame seeds, raisins, masa harina, garlic, onion, and roasted tomatoes. Blend until smooth, adding a little water if needed.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the blended mixture and cook for 5 minutes, stirring constantly.
4. 4.
   Stir in the chicken or vegetable broth, Mexican chocolate, cinnamon stick, cumin, dried oregano, salt, and pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
5. 5.
   Remove the cinnamon stick and blend the sauce again until smooth.
6. 6.
   Return the sauce to the pot and simmer for an additional 10 minutes. Adjust the seasoning if needed.
7. 7.
   Serve the Muisca-inspired Queretaro Mole over cooked chicken or turkey, and garnish with sesame seeds and fresh herbs if desired.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before blending them enhances their flavor. Be careful not to burn them, as it can make the sauce bitter.
• Mexican chocolate — Mexican chocolate adds a unique touch to the mole. If unavailable, you can substitute it with dark chocolate and a pinch of cinnamon.

Tips & Tricks

• For a spicier mole, add a small amount of ground Muisca chili peppers.
• If the mole sauce becomes too thick, you can thin it out with a little more broth or water.
• To save time, you can use store-bought roasted tomatoes instead of roasting them yourself.

Serving advice

Serve the Muisca-inspired Queretaro Mole over cooked chicken or turkey, accompanied by warm tortillas or rice. Garnish with sesame seeds and fresh herbs for an extra touch of flavor and presentation.

Presentation advice

Present the Muisca-inspired Queretaro Mole in a vibrant serving dish, allowing the golden color of the sauce to shine. Arrange the cooked chicken or turkey on a platter and pour the mole sauce generously over it. Sprinkle with sesame seeds and garnish with fresh herbs for an appealing visual presentation.