Mole Sencillo

Ingredients

• 1/4 Yellow Onion (Quartered, skin removed)
• 5 tablespoons Lard (Divided: 3 Tbsp for first fry, 2 Tbsp for second fry)
• 6 Dried Ancho Chilies (Stem and seeds removed, weighed ~30 g)
• 22 grams Animal Crackers (Crushed; about 1/3 cup)
• 35 grams Raisins (Seedless, about 1/4 cup)
• 40 grams Almonds (Raw, can toast lightly; about 1/4 cup)
• 1 tablespoon Sesame Seeds (Raw; can toast)
• 1 Star Anise (Whole pod)
• 1 tablespoon Piloncillo (Unrefined Mexican brown sugar, broken into small pieces)
• 2 tablespoons Kosher Salt
• 4 cups Water (For simmering)
• 56 grams Mexican Chocolate (Broken into pieces; about 2 oz)
• 1 Tomato (Medium, roasted)

Instructions

1. Prepare Ingredients

   Weigh and set out all dried ingredients. Remove stems and seeds from the ancho chilies, then roughly chop them. Crush the animal crackers, measure raisins, almonds, sesame seeds, star anise, piloncillo, and chocolate. Quarter the onion and set the tomato aside.

   Time: PT5M

2. Char Tomato and Onion

   Heat the cast iron skillet over medium‑high heat. Add the tomato and onion quarter pieces, turning every minute until the skins are blackened and blistered, about 4‑5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: Medium‑high heat

3. First Fry – Toast Aromatics

   Add 3 Tbsp lard to the skillet and heat until shimmering. Quickly add the ancho chilies (in batches) and fry for 30‑45 seconds until fragrant. Immediately add the crushed animal crackers, raisins, almonds, sesame seeds, and star anise. Toss continuously until the raisins puff, almonds darken, and sesame seeds pop, about 2‑3 minutes.

   Time: PT5M

   Temperature: High heat

4. Combine with Tomato, Onion, and Water

   Transfer the fried mixture back to the large saucepan. Add the charred tomato, onion, 4 cups water, piloncillo, and kosher salt. Stir to dissolve the piloncillo.

   Time: PT2M

5. Simmer

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and cook for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Low simmer

6. Blend the Mole

   Allow the mixture to cool slightly (safely handle hot liquid). Transfer to the blender in batches if needed. Start on the lowest speed, gradually increase to high, and blend for 3‑4 minutes until the sauce is ultra‑smooth.

   Time: PT5M

7. Second Fry – Finish the Sauce

   Return the blended sauce to the saucepan. Add the remaining 2 Tbsp lard and heat over medium‑high until the oil begins to sizzle and the sauce froths, about 3‑4 minutes. Stir constantly to avoid sticking.

   Time: PT5M

   Temperature: Medium‑high heat

8. Incorporate Chocolate

   Turn off the heat. Add the broken Mexican chocolate pieces and stir until fully melted and incorporated, about 2 minutes.

   Time: PT2M

9. Final Adjustments and Serve

   Taste the mole and adjust salt if needed. The sauce should be thick—about the consistency of heavy cream. Serve warm over roasted chicken, pork, or vegetables.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g