Oaxacan-Style Mole
Spice up your life with this sultry sauce
Dylan Muñoz•Mar 11, 2025
Instructions
Soak dried chili peppers in 1 cup of boiling water for at least 10 minutes, allowing the natural oils to filter into the water. Remove the peppers from the water, reserving 1 cup of the water for later. Slice peppers into large chunks and set aside.
Over a stove pot on medium-high heat, add olive oil (1 Tbsp) and cook the anise (1 tsp), clove (½ Tbsp) and peppercorns (½ Tbsp) until fragrant. Add the shallots (2), hazelnuts (¼ cup) and garlic cloves (4 cloves). Cook for an additional 3 minutes, stirring occasionally.
Add the tomato paste (1 Tbsp) and allow it to turn a deep red – about 5 minutes.
Add the cinnamon stick (1), golden raisins (1 Tbsp), cumin (1 tsp), pumpkin seeds (¼ cup), sesame seeds (1 Tbsp), peppers, oregano (1 tsp) and thyme (½ Tbsp). Stir occasionally until fragrant and seeds are lightly browned, about 5 minutes.
Add orange juice, chicken broth and chili pepper water (1 cup) and cover pot. Simmer on medium-high heat for 30 minutes stirring occasionally.
To the liquid mix gradually add the chocolate (1 bar), ensuring it is well incorporated. Once the chocolate has melted, add the brioche (2 slices) and set aside to cool slightly for 5 minutes.
Notes
Storing
Mole can be refrigerated and stored for 5 days. Rehydrate with a teaspoon of water, reheat for one minute, mix well and serve.
