Authentic Mexican Mole from Michoacan step by step

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Fresh chiles offer a lighter flavor, while cayenne provides heat without the cost.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar, while milk chocolate is more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

peanuts

🥗Healthier: cashews

💰Cheaper: sunflower seeds

Cashews are creamier, while sunflower seeds are a cost-effective alternative.

Remove the seeds and stems from the black chili pot and the guajillo chilies, tearing them in half.

Slice the onion in half.

Peel the plantain.

Heat lard in a pan and add the almonds, peanuts, pepitas, and pumpkin seeds, mixing well.

Add garlic and spices (allspice and black pepper) to the pan, stirring to avoid burning.

Add the cinnamon stick and sesame seeds to the mixture.

Incorporate the tomatoes and onion into the pan, mixing everything well.

Add a little more lard to the pan and then add the plantain and tortilla, cooking until golden brown.

Transfer the roasted ingredients to a blender and add hot water to blend until smooth.

Toast the chilies in the pan until aromatic and slightly changed in color, then remove them quickly to avoid burning.

Add the toasted chilies to the blender with the chocolate and chicken bouillon, along with more hot water as needed.

Blend all ingredients until smooth, adjusting the water for desired thickness.

Pour the blended mixture back into the pan, adding the remaining lard and mixing well over high heat.

Cook for about 10 more minutes on low heat after bringing it to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens