Mole Sencillo (Simple Mexican Mole)
ID: d0545655...
A rich, velvety, and deeply flavorful Mexican sauce made with only 10 key ingredients. This starter mole strikes the perfect balance of sweet and heat by combining smoky dried chiles, warm spices, piloncillo, and dark chocolate.
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🍳 Cooking Flow
Char the tomato and onion on a hot skillet until blackened. → Quickly fry the dried chiles, crackers, nuts, seeds, and spices in lard. → Simmer all fried and charred ingredients in water with piloncillo and salt for 30 minutes, then blend until completely smooth. → Fry the blended paste in hot lard and simmer for 10 minutes until thick. → Stir in bittersweet chocolate off the heat until melted and glossy.
Cooking Steps
Brief Cooking Order
Char the tomato and onion on a hot skillet until blackened. → Quickly fry the dried chiles, crackers, nuts, seeds, and spices in lard. → Simmer all fried and charred ingredients in water with piloncillo and salt for 30 minutes, then blend until completely smooth. → Fry the blended paste in hot lard and simmer for 10 minutes until thick. → Stir in bittersweet chocolate off the heat until melted and glossy.
Introduction
A rich, velvety, and deeply flavorful Mexican sauce made with only 10 key ingredients. This starter mole strikes the perfect balance of sweet and heat by combining smoky dried chiles, warm spices, piloncillo, and dark chocolate.
Step 1
Core the Roma tomato and cut the white onion to get a 1/4 wedge.
Step 2
Tear open the ancho chiles to remove the stems and seeds. Discard the seeds to prevent a bitter aftertaste.
Step 3
Place the cored tomato and onion wedge onto a foil-lined comal or cast-iron skillet over high heat. Char for 4 to 5 minutes per side until deeply blackened in spots.
Step 4
Heat 3 tablespoons of lard (or vegetable oil) in a large saucepan over medium-high heat. Fry the ancho chiles a few at a time for 30 to 45 seconds until coated and fragrant, then transfer them to a plate.
Step 5
Add the animal crackers to the same hot lard and fry for about 30 seconds until golden brown, then remove them.
Ingredients List
Important Notes
Always use a kitchen scale to weigh your dried chiles as their dryness, moisture levels, and sizes vary significantly.
Frying chiles can release intense heat into the air. Make sure to turn on your vent hood or open kitchen windows to avoid coughing from the fumes.
Using lard instead of vegetable oil is highly recommended as it adds a rich, savory umami depth and subtle caramelization to the sauce.
Do not skip the second fry step; pouring the blended sauce back into hot lard cook-fries the ingredients together and emulsifies the fat for a luxurious texture.
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