# A Quick Mole, Dark and Rough

Mexican recipe from Chef Jason McKinney, about 40 minutes, makes about 2 cups.

Real mole is a two-day prayer. This is a weeknight shortcut. It is not the same. It is still good.

- Total time: about 40 minutes
- Hands-on: about 25 minutes
- Makes: about 2 cups
- Level: Medium
- Cuisine: Mexican

## Ingredients

- 3 dried ancho chilies, stemmed, seeded
- 2 dried guajillo chilies
- 1 yellow onion
- 4 cloves garlic
- 2 cups chicken stock
- 30g dark chocolate (70%+)
- 1 cinnamon stick
- 1 tsp cumin seeds
- 2 tbsp sesame seeds
- ¼ cup raisins

## Method

1. Toast the chilies in a dry pan 30 sec per side. Don’t burn. Soak them in hot stock 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.
   Chef's note: 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.
6. Serve over poached chicken, roast duck, or just over rice with sesame on top.

## Tools

- Cast iron skillet, for toasting chilis
- Blender or food processor, for smooth mole paste
- Medium pot, for simmering sauce

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