Black mole

Black mole

By
From
Breddos Tacos
Makes
500g
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
25g dried oregano
50g cayenne pepper
50g smoked paprika
1 stick cinnamon
50g almonds
50g pecans
50g pumpkin seeds
50g garlic cloves, unpeeled
50g arbol chillies, roasted and soaked in water for 30 minutes
3 Corn tortillas, torn up
50g guajillo chillies, dry roasted and soaked in water for 30 minutes
50g raisins
1/2 banana, peeled
50g good-quality dark chocolate, min. 70% cocoa solids
or 3 tablespoons cocoa powder
100ml water
100ml beef stock, reduced to 50ml on a low heat for 30 minutes
25g freshly ground black pepper
3 tablespoons lard or butter

Method

  1. Traditional mole recipes are defined by processes and levels of complexity – they involve toasting, burning, frying, blending and sieving. This is not a traditional mole recipe. It’s a quick adaptation to allow you to incorporate great flavour into a dish without too much complexity and time. You only need one pan and one blender for this recipe, and it’s worth making at least once.
  2. Toast all your herbs, spices, nuts and seeds in a dry pan for a few minutes until fragrant. Remove and set aside. Add the garlic to the same pan and toast until the skin is burnt and blistered – 10 minutes. Remove and set aside. Add the torn-up tortillas to the pan and toast until black.
  3. Put all the ingredients apart from the lard or butter into a blender and pulse. Scrape down the sides of the blender and add some water if the sauce is really thick.
  4. Heat up the pan you were using for the spices until scorching hot. Add the lard or butter and let it melt. Being very careful, add the blender contents to the pan – it should fizz and spit. Lower the heat and let the sauce cook down for 10 minutes. If it’s a little too thick, add water. Once it’s done, decant into a jar and keep for up to 2 weeks.
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