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3 Chile Blend Mole Paste

Many traditional mole paste recipes require upwards of 25 or even 30 ingredients. This recipe prepares an authentically flavored paste without quite so much hassle. The secret is to use our Diced Mexican 3-Chile Blend, a custom medley of ancho, guajillo and pasilla chiles, and also to add a bit of seasoned Mexican-style chocolate to reinforce the earthy flavor of the sauce.

Prep time: 20 min

Cook time: 10 min

Total time: 30 min

3 Chile Blend Mole Paste
Copyright Recipe © 2015 Woodland Foods

Ingredients

3 cups

Directions

  1. Toast Diced Mexican 3-Chile Blend in dry skillet over medium heat just until fragrant, about 1 minute, stirring constantly. Transfer to heatproof bowl and cover with very hot water. Set aside for 20 minutes to soften.

  2. Meanwhile, toast sesame seeds in same skillet just until golden brown and fragrant. Transfer to blender jar. Add onion, almonds, raisins, cinnamon, oregano and 1/2 cup chicken broth. Pulse to coarsely chop.

  3. Drain softened chiles and transfer to blender with other ingredients. Process into smooth paste, thinning with chicken broth as necessary. Pass through fine sieve to ensure uniform smoothness, if desired.

  4. Melt lard in 3-quart pot over medium heat. Add mole paste, chocolate and sugar. Cook, stirring constantly, until most liquid evaporates and mole forms tight, dense paste. Cool to room temperature then refrigerate (for up to 2 weeks) until needed.

  5. For service, heat paste in skillet over medium-high heat. Whisk in warm stock, 1/4 cup at a time, to thin paste to desired consistency. Taste and adjust seasoning with salt and pepper. Serve over roasted or grilled poultry, meat or fish.