Mole Zacatecano with a Twist

Ingredients

• 4 dried ancho chilies 4 dried ancho chilies
• 2 dried pasilla chilies 2 dried pasilla chilies
• 2 dried guajillo chilies 2 dried guajillo chilies
• 2 tomatoes, roasted 2 tomatoes, roasted
• 1 onion, roasted 1 onion, roasted
• 4 garlic cloves, roasted 4 garlic cloves, roasted
• 1 teaspoon cumin 1 teaspoon cumin
• 1/4 cup almonds, toasted 1/4 cup almonds, toasted
• 2 tablespoons sesame seeds, toasted 2 tablespoons sesame seeds, toasted
• 1 ounce dark chocolate 1 ounce dark chocolate
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups chicken or beef broth 4 cups chicken or beef broth
• Salt, to taste Salt, to taste
• 1 pound chicken or beef, cooked and shredded 1 pound chicken or beef, cooked and shredded

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   Place the dried chilies on a baking sheet and toast them in the oven for 5 minutes, until fragrant.
3. 3.
   Remove the stems and seeds from the toasted chilies and soak them in hot water for 15 minutes to rehydrate.
4. 4.
   In a blender, combine the rehydrated chilies, roasted tomatoes, roasted onion, roasted garlic, cumin, toasted almonds, toasted sesame seeds, and dark chocolate. Blend until smooth.
5. 5.
   Heat the vegetable oil in a large pot over medium heat. Add the blended sauce and cook for 5 minutes, stirring constantly.
6. 6.
   Gradually add the chicken or beef broth, stirring well after each addition. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally.
7. 7.
   Season with salt to taste.
8. 8.
   Add the cooked and shredded chicken or beef to the sauce and simmer for an additional 10 minutes.
9. 9.
   Serve the Mole Zacatecano with warm corn tortillas or steamed rice.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before rehydrating them helps to enhance their flavors. Be careful not to burn them during toasting.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa for the best flavor in the mole sauce.
• Almonds and sesame seeds — Toasting the almonds and sesame seeds brings out their natural oils and adds a delightful nuttiness to the sauce.

Tips & Tricks

• For a spicier mole sauce, add a few dried arbol chilies to the blend.
• If you prefer a smoother sauce, strain it through a fine-mesh sieve before adding the cooked meat.
• Leftover mole sauce can be stored in the refrigerator for up to 5 days or frozen for future use.
• Adjust the salt according to your taste preferences, as the amount may vary depending on the broth used.
• Experiment with different meats such as pork or turkey for a variation in flavors.

Serving advice

Serve the Mole Zacatecano with warm corn tortillas or steamed rice to soak up the delicious sauce. Garnish with toasted sesame seeds and fresh cilantro for added flavor and visual appeal.

Presentation advice

Present the Mole Zacatecano in a vibrant serving dish, allowing the rich, dark sauce to take center stage. Sprinkle some toasted sesame seeds and fresh cilantro on top for an elegant touch. Serve with a side of warm tortillas or steamed rice to complete the presentation.