Mole

“This is what happens when you feed memory to fire and let it speak.”

Mole

This mole leans into darkness—chili, chocolate, and smoke—but twists toward light with the subtle sweetness of ripe plantain. It’s unexpected. It’s decadent. And it still honors the old ways: layered spice, toasted seeds, bitter and sweet, fire and earth. Serve it with chicken, roasted vegetables, or simply spoon it into your mouth and remember who you are.

Ingredients

  • 3 dried ancho chiles
  • 2 dried pasilla chiles
  • 2 dried mulato or guajillo chiles
  • 2 tbsp sesame seeds
  • 2 tbsp pumpkin seeds (pepitas)
  • 2 tbsp almonds or peanuts
  • 2 tbsp raisins or dried figs
  • 1 ripe plantain, peeled and sliced
  • 1 small onion, chopped
  • 3 garlic cloves, peeled
  • 1 cinnamon stick (or ½ tsp ground)
  • 2 cloves or ¼ tsp ground
  • 1 tsp cumin
  • 1 tbsp coriander seeds or 1½ tsp ground
  • 2 tbsp tomato paste
  • 2 oz Mexican chocolate or bittersweet chocolate
  • 2–3 cups broth (chicken or veg)
  • Salt to taste
  • 2 tbsp lard, ghee, or oil


How The Alchemy Happens


Toast the chiles lightly, soak in hot water for 20 minutes. Remove seeds and stems.

Toast sesame seeds, pumpkin seeds, almonds, and spices separately—until aromatic but not burned.

Sauté onions, garlic, and plantain slices until soft and golden.

In a blender, combine everything: chiles, nuts, seeds, plantain, raisins, tomato paste, onion mix, chocolate, and 1½ cups broth. Blend until thick and smooth.

In a heavy pot, heat oil. Pour in the mole and fry the sauce—yes, it sizzles and darkens. Add broth to adjust thickness.

Simmer gently for 20–30 minutes. Salt to taste. Stir. Taste. Whisper thanks.

🔙 Back to the Kitchen

“This isn’t sauce. This is how we carry the dead forward through flavor.”