Seven Moles of Oaxaca

Ingredients

• 7 dried ancho chilies (50g / 1.8oz) 7 dried ancho chilies (50g / 1.8oz)
• 5 dried guajillo chilies (30g / 1.1oz) 5 dried guajillo chilies (30g / 1.1oz)
• 3 dried pasilla chilies (20g / 0.7oz) 3 dried pasilla chilies (20g / 0.7oz)
• 2 dried chipotle chilies (10g / 0.4oz) 2 dried chipotle chilies (10g / 0.4oz)
• 1 dried mulato chili (5g / 0.2oz) 1 dried mulato chili (5g / 0.2oz)
• 1 dried cascabel chili (5g / 0.2oz) 1 dried cascabel chili (5g / 0.2oz)
• 1 dried morita chili (5g / 0.2oz) 1 dried morita chili (5g / 0.2oz)
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tomatoes, roasted and peeled 2 tomatoes, roasted and peeled
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/4 cup (60g) almonds, toasted 1/4 cup (60g) almonds, toasted
• 1/4 cup (40g) peanuts, toasted 1/4 cup (40g) peanuts, toasted
• 1/4 cup (40g) sesame seeds, toasted 1/4 cup (40g) sesame seeds, toasted
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) unsweetened cocoa powder 1/4 cup (60ml) unsweetened cocoa powder
• 1 cinnamon stick 1 cinnamon stick
• 2 cloves 2 cloves
• 2 allspice berries 2 allspice berries
• 2 tablespoons lard or vegetable shortening 2 tablespoons lard or vegetable shortening
• Salt, to taste Salt, to taste
• Sugar, to taste Sugar, to taste
• 1 ounce (30g) Mexican chocolate, grated 1 ounce (30g) Mexican chocolate, grated

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 20g / 5g (total / sugars)
• Protein: 6g
• Fiber: 5g
• Salt: 0.5g

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 the stems and seeds from the chilies.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the toasted chilies, roasted tomatoes, almonds, peanuts, sesame seeds, raisins, chicken broth, cocoa powder, cinnamon stick, cloves, and allspice berries to the pot. Stir well to combine.
4. 4.
   Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
5. 5.
   Remove the pot from the heat and let the mixture cool slightly. Transfer the mixture to a blender or food processor and blend until smooth.
6. 6.
   In the same pot, heat the lard or vegetable shortening over medium heat. Pour the blended sauce back into the pot and cook for an additional 10 minutes, stirring constantly.
7. 7.
   Season the sauce with salt and sugar to taste. Add the grated Mexican chocolate and stir until melted and well incorporated.
8. 8.
   Continue to cook the sauce for another 10 minutes, allowing the flavors to meld together.
9. 9.
   Remove the pot from the heat and let the sauce cool to room temperature before using or storing in the refrigerator.

Treat your ingredients with care...

• Dried chilies — Toasting the dried chilies before using them helps to enhance their flavors. Be careful not to burn them, as it can result in a bitter taste.
• Mexican chocolate — Mexican chocolate is traditionally used in mole sauces for its distinct flavor. If you can't find Mexican chocolate, you can substitute it with dark chocolate and add a pinch of cinnamon and a dash of chili powder for a similar taste.

Tips & Tricks

• If you prefer a spicier mole sauce, you can add additional chipotle chilies or a pinch of cayenne pepper.
• To save time, you can prepare the mole sauce in advance and store it in the refrigerator for up to a week. The flavors will continue to develop and intensify over time.
• Serve the Seven Moles of Oaxaca with warm tortillas, rice, and your choice of protein such as chicken or turkey.

Serving advice

Serve the Seven Moles of Oaxaca over tender chicken or turkey, accompanied by warm tortillas and rice. Garnish with sesame seeds and fresh cilantro for an extra touch of flavor and presentation.

Presentation advice

Arrange the chicken or turkey on a platter and generously ladle each mole sauce over the meat, creating a colorful and vibrant display of flavors. Sprinkle sesame seeds and fresh cilantro on top for an appealing finishing touch.