A traditional mole, a dark and rich Mexican sauce made with chilies and spices, can take days to prepare. But Chef Marilyn Schlossbach, owner of Pop’s Garage, an authentic Mexican cocina on the Asbury Park Boardwalk in New Jersey created this easy spin on this classic dish. The decadent aromas and velvety texture of mole make it the perfect sauce to spoon over enchiladas, roast chicken, even try it with leftover Thanksgiving turkey!
Menjecho’s Mother’s Mole
Courtesy of Chef Marilyn Schlossbach
Makes 32 ounces
4 oz. guajillo chile pepper, dried
1 oz. pulla chile pepper, dried
4 ½ oz. sesame seed
¾ tbsp. anise seed
¼ medium onion
2 garlic cloves
1 tbsp. Knorr chicken bullion
1 ¼ tomatoes
1/8 tbsp. ground cinnamon
¼ tbsp. salt
1 c. water
1 ½ oz. sugar
3 oz. oil
Bring a pot of water to a boil. While water warms, clean the chiles.
Boil the cleaned chile with the tomatoes, onion, salt and garlic for 10 minutes, or until soft.
Toast the sesame seeds and grind in a blender with the anise. Set aside.
While still warm, grind the chile, tomato, onion and garlic mixture in a blender with the water and chicken stock. Pass the mixture through a fine strainer to remove any remnant seeds.
Heat oil in a saute pan. Add the sesame seed mixture and saute for 2 minutes.
After two minutes, add the chile mixture slowly to the sesame seed. Stir to combine. Add the ground cinnamon and sugar.
Simmer at medium heat for 20 to 30 minutes, or until mixture is reduced in half.
