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description
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making a mole paste is a great way to cut time for future preparations of mole sauce. the paste can be stored in your freezer for up to six months with no degradation in quality. using our fiesta mole sauce kit, you can cook up enough mole paste for two to three meals for a family of five in less than an hour.
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ingredients
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you provide:
-1 corn (or flour) tortilla
either the S&G fiesta mole sauce or
the S&G pequeño mole sauce
provide the remaining ingredients.
these kits include: (amounts are for the fiesta kit)
-3 oz. roasted carenero superior cacao beans
-3 oz. roasted sur del lago/maracaibo cacao beans
-4 dried new mexico chile pods (1 oz.)
-6 dried pasilla chile pods (2.5 oz.)
-4 dried guajillo chile pods (1 oz.)
-3 dried negro chile podsa (1 oz.)
-3 dried puja chile pods (0.2 oz.)
-2.6 oz. raisins
-4 oz. almonds
-1.1 oz. pepitas (pumpkin seeds)
-2 sticks mexican cinnamon
-2.1 oz. organic sesame seeds
-1.2 oz. sunflower seeds
-1 oz. spices: clove, nutmeg, oregano, cumin, kosher salt
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tools
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-skillet
-food processor or blender
-large bowl
-4 oven-safe tins or plates
-tea kettle
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procedure
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the first step in preparing the mole paste is to prepare the dried chiles. the chiles need to be washed, softened, and steeped in order to ready them for blending into the paste. then, the nuts and seeds are toasted and everything including the raisins, spices, and tortialla are blended into the paste.
(1 wash the chiles in cold water - hot water increases the fumes. then remove the stems and seeds (or you will have one super-hot mole paste.
(2 heat the skillet and toast the chiles until they are slightly softened and brown. be careful not to burn the chiles or they will turn bitter. (note: we recommend putting the kettle on to boil so you will be ready for the following step).
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(3 cover the roasted chiles with boiling water in a large bowl. leave them to steep for 30 minutes while you prepare the rest of the ingredients.
(4 place the almonds, sesame seeds, pepitas, and sunflower seeds on separate trays and roast them in a 350∠ oven for 10-15 minutes or until lightly brown. each of the seeds or nuts will brown at slightly different times so keep a watchful eye.
(5 remove the husks on the cacao beans that came with the kit and place the nibs (cacao bean pieces) in a bowl for
later use. just break the bean between your fingers and the husk should come off easily.
(6 using your food processor or blender, grind the nuts, seeds, chiles, and cacao nibs together. as you finish adding the chiles, nibs, nuts, etc. begin adding the spices, raisins and the tortilla to complete the paste. we at stone and giacomotto like a roughly ground mole sauce, but you can grind until smooth.
feel free to add soaking water from the chiles to thin your paste to taste. remember, in the actual sauce, tomatoes and chicken or vegetable stock will mix with the paste to make a nice, fluid sauce. the paste created here should be quite thick to make it easy to store and low in overall weight.
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