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Recipes

Hazelnut Mole

By Roberto Santiba ez

Recipe information

  • Yield

    Makes about 8 cups

Ingredients

6

tablespoons vegetable oil

6

large garlic cloves, peeled

8

ounces hazelnuts with skin (about 2 cups)

1

1/2 large ripe plantains,* peeled, cut into 1/2-inch-thick rounds

1

1/2 pounds Red Delicious apples, peeled, quartered, cored

1

medium-size white onion, thickly sliced

13

dried guajillo chiles* (about 2.5 ounces), stemmed, cut open, seeds and veins removed

3

dried ancho chiles* (about 1.5 ounces), stemmed, cut open, seeds and veins removed

3

/4 cup prunes (about 4 ounces)

7

whole cloves

6

whole allspice

1

/2 teaspoon coriander seeds

1

/2 teaspoon aniseed

1

/2 teaspoon cumin seeds

1

cinnamon stick, broken in half

2

5- to 6-inch-diameter corn tortillas

9

cups (or more) low-salt chicken broth

2

tablespoons apple cider vinegar

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

    Step 2

    Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

    Step 3

    Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. DO AHEAD Can be made 4 days ahead. Cover and chill.

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