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Sauces & Seasonings
Mexican
20 pounds of paste
1 hour
3 hours
Mole paste is traditionally served diluted with broth as a sauce over chicken and/or rice.
4 ounces Dried Pasilla Chiles
1 ounce chipotle chiles
1 cup vegetable oil
8 pounds plantain bananas, very ripe (black) and peeled
1 pound almonds, blanched
4 pounds Thompson Seedless Raisins or Flame Seedless Raisins
1 pound peanuts, shelled and skinned
2 pounds sesame seeds
4 bulbs organic garlic
1 pound fennel seeds
1 stick canela (cinnamon sticks) (8 inches)
3 cloves
7 Mexican chocolate tablets, broken and chopped
10 tortillas, burnt to black
25 black peppercorns
1/2 pound white sugar
Water as needed
Stem, seed and devein the chiles. Put 1/2 cup of oil in a skillet and brown the chiles uniformly. Remove from the oil with a slotted spoon and put the chiles in a large bowl or stockpot.
Slice the plantains into large slices and cook in the same oil until they are light brown, then put them in the bowl with the chiles.
Fry the almonds, raisins, peanuts, sesame seeds, and garlic separately in the oil, adding more oil if necessary. Add all to the bowl.
Mix the fennel seeds, cinnamon, cloves, chocolate, tortillas, peppercorns and sugar. Blend the mixture in a blender, in batches, adding a little water at a time until all the ingredients are blended. Pour the blender ingredients into the bowl and mix.
To make the paste, add a few cups of the mixture to the blender and puree with a little water until it is the consistency of peanut butter. Empty into another large bowl or pot. Continue pureeing a few cups at a time.
Heat 1/4 cup of oil in a large, deep pot and fry the paste for 15 minutes. Caution: the paste splatters, so fry carefully! Reduce the heat and simmer at the very lowest possible heat for 3 hours, stirring occasionally.
This quantity makes 20 pounds of paste, which can be refrigerated for months or frozen.
