Chili Sesame Mole

Name: Chili Sesame Mole
Total time: 105 min
Yield: about 2 cups
Cuisine: Mexican-Korean Fusion
Ingredients: 60g peanut oil; 2 guajillo peppers, seeds and stems removed; 45g green onion, white part only, thinly sliced; 15g fresh garlic, minced; 15g fresh ginger, peeled and minced; 22g raw peanuts; 22g roasted white sesame seeds; 22g roasted black sesame seeds; 30g gochujang (Korean chile paste); 60g lard or clarified butter; 475ml chicken stock or water; 40ml apple cider vinegar; 15ml soy sauce; 30g dark brown sugar, packed; 14g dark chocolate, 70% cacao; 30ml fresh lime juice

My recipe

Cool and refrigerate in airtight container up to 1 week.

TotalAbout 2 hours

MakesAbout 2 cups

LevelMedium

AheadNo

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Method

chefjasonmckinney.com/recipes/chili-sesame-mole

1
Toast chiles. Heat peanut oil over medium-high. Add guajillo chiles. Toast 5 minutes until aromatic. Transfer to bowl, leave oil in pot.Timer: 5 min
2
Toast aromatics. Reduce to medium-low. Add green onion, garlic, ginger. Cook 2–4 minutes. Transfer to bowl.Timer: 2 min
3
Toast peanuts. Add raw peanuts to oil. Toast 6–10 minutes until dark golden brown. Transfer to bowl.Timer: 6 min
4
Toast sesame. Add white and black sesame seeds. Toast until they jump. Transfer to bowl with remaining oil.
5
Blend paste. Transfer all to blender. Add gochujang. Blend until paste forms.
6
Fry paste. Heat lard in pot over medium-low. Add mole paste. Fry 3–4 minutes, stirring. Use splatter screen.Timer: 3 min
7
Simmer mole. Add stock, apple cider vinegar, soy sauce, brown sugar. Simmer 1–1.5 hours until thick pancake consistency, stirring occasionally.Timer: 1 hr
8
Final blend. Cool slightly. Transfer to blender. Add dark chocolate. Blend smooth. Stir in lime juice. Season with salt to taste.