# Chili Sesame Mole

Mexican-Korean Fusion recipe from Chef Jason McKinney, about 2 hours, makes about 2 cups.

Cool and refrigerate in airtight container up to 1 week.

- Total time: about 2 hours
- Hands-on: about 45 minutes
- Makes: about 2 cups
- Level: Medium
- Cuisine: Mexican-Korean Fusion

## Ingredients


### Mole

- 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

## Method

1. **Toast chiles.** Heat peanut oil over medium-high. Add guajillo chiles. Toast 5 minutes until aromatic. Transfer to bowl, leave oil in pot.
2. **Toast aromatics.** Reduce to medium-low. Add green onion, garlic, ginger. Cook 2–4 minutes. Transfer to bowl.
3. **Toast peanuts.** Add raw peanuts to oil. Toast 6–10 minutes until dark golden brown. Transfer to bowl.
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.
7. **Simmer mole.** Add stock, apple cider vinegar, soy sauce, brown sugar. Simmer 1–1.5 hours until thick pancake consistency, stirring occasionally.
8. **Final blend.** Cool slightly. Transfer to blender. Add dark chocolate. Blend smooth. Stir in lime juice. Season with salt to taste.

## Tools

- Blender
- Heavy pot
- Splatter screen

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chili-sesame-mole
By Chef Jason McKinney. Free to cook; please link the page when you share it.