A Quick Mole, Dark and Rough
Real mole is a two-day prayer. This is a weeknight shortcut. It is not the same. It is still good.
About 55 minutes if you’re slow · About 35 minutes if you push
Method
chefjasonmckinney.com/recipes/quick-mole-dark-and-rough
I left a note on one step.- 1
Toast the chilies in a dry pan 30 sec per side. Don’t burn. Soak them in hot stock 15 min.Timer: 15 min
- 2
In the same pan: toast cumin, sesame, cinnamon. Set aside.
- 3
Char the onion and garlic in the dry pan until black-spotted.
- 4
Blend everything — chilies, soaking stock, charred alliums, spices, raisins, chocolate — until smooth.
A proper mole is 30+ ingredients. This is 10. It’s a draft. - 5
Strain back into the pan. Simmer 15 minutes, stirring. Salt. Thin with more stock if needed.Timer: 15 min
- 6
Serve over poached chicken, roast duck, or just over rice with sesame on top.
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