Chili Sesame Mole

Name: Chili Sesame Mole
Total time: 105 min
Cuisine: Mexican-Korean Fusion
Ingredients: 60g peanut oil (Mole); 2 guajillo peppers, seeds and stems removed (Mole); 45g green onion, white part only, thinly sliced (Mole); 15g fresh garlic, minced (Mole); 15g fresh ginger, peeled and minced (Mole); 22g raw peanuts (Mole); 22g roasted white sesame seeds (Mole); 22g roasted black sesame seeds (Mole); 30g gochujang (Korean chile paste) (Mole); 60g lard or clarified butter (Mole); 475ml chicken stock or water (Mole); 40ml apple cider vinegar (Mole); 15ml soy sauce (Mole); 30g dark brown sugar, packed (Mole); 14g dark chocolate, 70% cacao (Mole); 30ml fresh lime juice (Mole)

My recipe

Cool and refrigerate in airtight container up to 1 week.

Not rated yet·0 notes

Total1 hr 45 min

LevelMedium

AheadNothing

Start cooking Save Add to grocery list

Saving takes a free account: just your email, no password.

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.