Pasilla Mole

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Description of this recipe: This Pasilla Mole is a complex and deeply flavorful sauce that’s more than just a condiment; it’s an experience. A symphony of toasted chilies, aromatic spices, fruits, nuts, and a hint of chocolate creates a rich, dark, and unforgettable taste.

Why you will love this recipe:

  • Unparalleled Flavor: The combination of smoky chilies, sweet fruit, warm spices, and earthy nuts creates a complex and balanced flavor profile that’s unlike anything you’ve ever tasted.
  • Impressive and Rewarding: Making mole is a labor of love, but the resulting sauce is so impressive and delicious that it’s well worth the effort. Imagine the looks on your guests’ faces when you tell them you made the mole from scratch!
  • Versatile Culinary Canvas: This Pasilla Mole isn’t just for enchiladas. It can be served over grilled chicken, pork, or vegetables, used as a sauce for tamales, or even as a dip for tortilla chips. It’s a versatile sauce that can elevate any dish.
  • A Taste of Tradition: Mole is a dish steeped in history and tradition. Making it yourself is a way to connect with the rich culinary heritage of Mexico.
  • Customizable: This recipe is a great starting point, but you can adjust the ingredients to suit your own taste. Want a spicier mole? Add more chilies. Prefer a sweeter mole? Add more fruit. The possibilities are endless.

Introduction

Mole (pronounced “moh-lay”) is a term for a variety of sauces in Mexican cuisine. The most well-known types of mole are from Oaxaca, Mexico. This recipe is for Pasilla mole, one of the easiest to make, so it is a great place to start.
Making mole is an art form. The flavors will blend to create something new and unexpected. It is best to start with quality ingredients and fresh spices and use a high powered blender for the best mole. It’s a culinary adventure that will reward you with a sauce that’s both deeply satisfying and incredibly versatile. So, gather your ingredients, clear your schedule, and prepare to embark on a culinary journey that will transform your understanding of Mexican cuisine.

Ingredients:

  • 4 dried pasilla chillies, seeds and stems removed
  • 3 dried guajillo chillies, seeds and stems removed
  • 2 medium tomatoes
  • 1 onion, quartered
  • 1 pear, halved but core left in
  • 2 garlic cloves
  • 40g sesame seeds
  • 60g peanuts, blanched
  • 5g cinnamon stick
  • 3 cloves
  • ½ tsp oregano
  • ½ tsp coriander
  • ½ tsp cumin seeds
  • 10 black peppercorns
  • 3 tbsp pork lard or sunflower oil
  • 300-400ml hot vegetable stock
  • 1 tbsp tomato purée
  • 45g dark chocolate

Preparation:

Step 1: Char the Chilies. Preheat your grill to high. Lay the dried pasilla and guajillo chillies on a baking tray. Grill them for about 1 minute on each side, until they are lightly charred and fragrant. Be careful not to burn them, as this will make the mole bitter. Transfer the charred chillies to a jug or bowl and cover them with hot water to rehydrate. Let them soak for at least 10 minutes, or until they are soft and pliable. This step is essential for softening the chilies and releasing their flavors.

Step 2: Char the Vegetables and Pear. Place the tomatoes, quartered onion, halved pear (with the core left in), and garlic cloves on the same baking tray. Place the tray under the hot grill and char the vegetables and pear for about 10 minutes, turning the tomatoes halfway through. You want them to be blackened and slightly softened. This step adds a smoky depth to the mole. Remove the tray from the grill and set the vegetables and pear aside to cool slightly.

Step 3: Toast the Sesame Seeds and Peanuts. While the vegetables are charring, toast the sesame seeds and blanched peanuts in a dry frying pan over medium heat. Stir them constantly to prevent burning. Toast them until they are lightly golden brown and fragrant, about 3-5 minutes. This step enhances their nutty flavor and adds texture to the mole. Remove the toasted sesame seeds and peanuts from the pan and set them aside to cool.

Step 4: Toast the Spices. In the same frying pan, add the cinnamon stick, cloves, oregano, coriander, cumin seeds, and black peppercorns. Toast the spices over medium heat for about 1 minute, until they are fragrant. Be careful not to burn them, as this will make the mole bitter. This step releases the essential oils in the spices and intensifies their flavor. Remove the toasted spices from the heat and set them aside with the nuts and seeds.

Step 5: Blend the Ingredients. Put the soaked chillies (reserving the soaking liquid), charred vegetables, charred pear, toasted nuts, and toasted spices in a high-speed blender. Add about 200ml of the water from the chillies and blend until the mixture is very smooth. You may need to add more water to achieve a smooth consistency. The mixture should be thick but pourable.

Step 6: Fry the Mole. In a large cast iron pot or lidded pan, melt the pork lard or sunflower oil over high heat. Once the oil is hot, carefully pour in the blended mole. Be careful, as the mole may splatter. Fry the mole for about 3 minutes, stirring continuously to prevent burning. This step deepens the flavor of the mole and helps to develop its characteristic texture.

Step 7: Simmer the Mole. Add about 100ml of the vegetable stock to the mole and lower the heat to a gentle simmer. Simmer the mole for a few minutes, stirring occasionally.

Step 8: Add the Tomato Puree, Chocolate, and Seasoning. Stir in the tomato purée, dark chocolate, and ½ tablespoon of sea salt. Mix everything well to combine. The chocolate will melt and add a richness and depth to the mole.

Step 9: Cook the Mole. Add a bit more of the vegetable stock (50-100ml) and mix. Cook the mole for about 1 hour, stirring in vegetable stock from time to time to avoid it burning or going dry. You want it to be the consistency of a loose paste. The mole is ready when a layer of oil appears on the surface. This indicates that the flavors have melded together and the sauce has thickened.

Step 10: Serve. Serve the Pasilla Mole over your favorite dishes, such as meat with rice or use it to top enchiladas.

COOKING Rating:

  • Difficulty: Intermediate
  • Time Commitment: Moderate (requires about 2-3 hours)

Serving Suggestions:

  • Enchiladas: The classic choice! Dip tortillas in the mole, fill them with cheese or shredded chicken, and bake until bubbly.
  • Chicken or Pork: Serve the mole over grilled or pan-seared chicken or pork chops for a flavorful and satisfying meal.
  • Tamales: Use the mole as a filling for tamales.
  • Vegetables: Drizzle the mole over roasted vegetables, such as sweet potatoes, Brussels sprouts, or cauliflower.
  • Tacos: Add a spoonful of mole to your tacos for an extra layer of flavor.
  • Rice: Serve the mole over rice for a simple and delicious side dish.
  • Dipping Sauce: Use the mole as a dipping sauce for tortilla chips or vegetables.

Tips:

  • Use fresh chilies: The flavor of the mole will be best if you use fresh, high-quality dried chilies.
  • Toast the chilies and spices: Toasting the chilies and spices will enhance their flavor and aroma. Be careful not to burn them.
  • Use a high-speed blender: A high-speed blender will ensure that the mole is smooth and creamy.
  • Cook the mole slowly: Cooking the mole slowly will allow the flavors to meld together and develop.
  • Adjust the seasoning: Taste the mole and adjust the seasoning as needed.
  • Store the mole properly: Store the mole in an airtight container in the refrigerator for up to 1 week.

Prep Time:

  • 20 minutes

Cook Time:

  • 1 hour 30 minutes

Total Time:

  • 1 hour 50 minutes

Nutritional Information (per serving, estimated):

  • Calories: 350
  • Protein: 10g
  • Sodium: 500mg

Conclusion

This Pasilla Mole recipe might seem daunting at first, but trust me, the results are worth the effort. The complex flavors and rich texture of this sauce will elevate any dish. It’s a true testament to the culinary traditions of Mexico.

Questions and Answers about Pasilla Mole:

Q1: Can I make Pasilla Mole ahead of time?

A: Absolutely! In fact, the flavor of mole often improves after a day or two in the refrigerator. The flavors meld and deepen over time. You can make the mole up to a week in advance and store it in an airtight container in the refrigerator. When you’re ready to use it, simply reheat it gently on the stovetop, adding a little vegetable stock or water if needed to thin it out.

Q2: Can I freeze Pasilla Mole?

A: Yes, you can freeze Pasilla Mole for longer storage. Allow the mole to cool completely before transferring it to freezer-safe containers or freezer bags. Be sure to leave some headspace in the containers to allow for expansion. Frozen mole can last for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Q3: Can I adjust the level of spiciness in this mole?

A: Of course! The spiciness of mole comes primarily from the chilies. If you want a milder mole, you can reduce the number of chilies or remove the seeds and veins from the chilies before soaking them. For a spicier mole, you can add more chilies, such as dried chipotle or ancho chilies. You can also add a pinch of cayenne pepper or a few drops of hot sauce to the mole while it’s cooking.

Q4: Can I substitute the pork lard with another type of fat?

A: Yes, you can substitute the pork lard with another type of fat. Sunflower oil is a great substitute. Other options include vegetable oil, canola oil, or even olive oil. However, keep in mind that the type of fat you use will affect the flavor of the mole. Pork lard will add a richer, more savory flavor, while vegetable oil will be more neutral.

Q5: What if I don’t have a high-speed blender?

A: If you don’t have a high-speed blender, you can still make Pasilla Mole, but it may take a little more effort. You can use a regular blender or a food processor. Blend the ingredients in batches, adding a little of the soaking liquid to help them blend smoothly. You may need to blend the mixture for longer to achieve a smooth consistency. If the mole is still a bit grainy, you can strain it through a fine-mesh sieve after blending.

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