Additional Info

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Additional Info





These pasilla peppers can serve you to prepare this mole as they are of very good quality.





In this recipe you are going to blend many ingredients and there is nothing better than using a powerful blender like the Ninja.





Use a slotted spoon like the OXO so the fat doesn’t transfer to the mole.



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Mole from
Queretaro


There is no doubt that in Mexico one of the most appreciated recipes is the mole. This delicious formula , that is prepared as a ritual since Prehispanic times, also has its Queretan version – which is very famous in the municipality of Amealco.

In this traditional recipe
the main ingredients are the ancho pepper and the pasilla pepper . Also many more ingredients are used that make this mole a world of flavors. And as it can be expected also chocolate is used to highlight the sweet notes of this salsa.

Since it is a thick mole is ideal to put over cooked chicken or
turkey. Also don’t forget to put some corn tortillas on the table center to enhance the Mexican spirit.



About the Recipe

  • As all the moles this recipe is a bit complicated and it requires your attention.
  • In order for the mole to acquire a thick consistency bolillo bread and tortilla is used. We recommend that they are a bit dried so the consistency of your mole will be the best.
  • Your mole will have a fresher and natural flavor if it is prepared with homemade chicken stock.
  • In this mole peanuts are used, which should not have salt nor any flavoring.
  • The preparation of this recipe takes 45 minutes.
  • This recipe is for 2 qts of mole.


Ingredients

  • 20 Ancho Peppers (7 oz)
  • 20 Pasilla Peppers (7 oz)
  • 10 Tomatillos (17.6 oz)
  • 2 Tomatoes (14.1 oz)
  • 1 cup of Almonds (3.5 oz)
  • 1 cup of Walnuts (3.5 oz)
  • 1/2 cup of Peanuts (2.6 oz)
  • 5 tablespoons of Raisins (3.5 oz)
  • 1/2 Onion (2.6 oz)
  • 5 Garlic cloves (.7 oz)
  • 5 Cloves
  • 1 Marjoram sprig (.3 oz)
  • 1/2 Chocolate tablet (1.5 oz)
  • 1 teaspoon of Cumin
  • 1 Maize Tortilla (.7 oz)
  • 1/2 Bolillo Bread (1 oz)
  • 2 qts of Chicken Stock
  • 1/2 cup of Lard (4.4 oz)
  • 10 Black Peppercorns
  • 1/4 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Blender
  • 1 Measuring Cup
  • 1 Slotted Spoon
  • 1 Turner

  • Directions

    Fry the Chilies


    1. Melt in a frying pan over low heat 3 tablespoons of lard.
    2. Incorporate in the frying pan:
    • 20 Ancho Peppers.
    • 20 Pasilla Peppers.


    1. Fry the frying pan ingredients for approximately 1½ minutes, until they are lightly fried; stir regularly.
    2. Transfer from the frying pan to a blender, with a slotted spoon, the chilies that were fried and reserve.

    Fry Other Ingredients


    1. Melt in the frying pan over low heat 1 tablespoon of lard.
    2. Incorporate in the frying pan:
    • 1 cup of Almonds.
    • 1 cup of Walnuts.
    • 1/2 cup of Peanuts.
    • 5 tablespoons of Raisins.
    • 1 Marjoram sprig.


    1. Mix the frying pan ingredients and fry them for approximately 1½ minutes, until they are moderately fried; stir regularly.


    In this step it is look for the seeds to release their oils so the mole has the best flavor.


    1. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then reserve.

    Fry the Tortilla and the Bolillo Bread


    1. Melt in the frying pan over low heat 1 tablespoon of lard.
    2. Incorporate in the frying pan:
    • 1 Corn Tortilla.
    • 1/2 Bolillo Bread.


    1. Fry the frying pan ingredients for approximately 1 minute, until they are moderately fried; stir regularly.
    2. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then set aside.



    Fry the Last Ingredients


    1. Melt in the frying pan over low heat 2 tablespoons of lard.
    2. Incorporate in the frying pan:
    • 10 Tomatillos.
    • 2 Tomatoes.
    • 1/2 Onion.
    • 5 Garlic cloves.
    • 5 Cloves.
    • 1 teaspoon of Cumin.
    • 10 Black Peppercorns.


    1. Mix the frying pan ingredients and fry them for about 3 minutes until the tomatillos, the tomatoes, the onion and the garlic cloves are soft; stir regularly.
    2. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried.

    Blend and Cook


    1. Also add in the blender, along with the other ingredients:
    • 3 cups of Chicken Stock (.7 qt).
    • 1/4 tablespoon of Salt.


    1. Blend very well the ingredients, then reserve.
    2. Melt in a saucepan over low heat 1 tablespoon of lard.
    3. Incorporate in the saucepan:
    • The Mixture that was blended.
    • 1/2 Chocolate tablet.
    • 5 cups of Chicken Stock (1.3 qts).


    1. Mix the saucepan ingredients and bring the mole from Queretaro to a boil over high heat; stir regularly.
    2. When the mole from Queretaro boils reduce to low heat and cook it for about 20 minutes, until the chocolate dissolves and the mole thickens; stir occasionally.



    Intense and Spicy Flavor


    Variation: Now discover how the mole from Morelia is prepared.



    Did you like the Queretan Mole?





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