Mole de la Jefa

Aldo Rojas Hernández
Aldo Rojas Hernández
This recipe is a great memory of Aldo Rojas when he accompanied his mother to the Chiconcuac market, surrounded by many smells and colors. Now he sees it as a beautiful culinary ritual that gives rise to the best dish he has ever tasted in his life, the mole de la jefa.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 18 pasilla chiles, for the mole paste
  • 24 mulato chiles, for the mole paste
  • 3/4 cups almonds, for the mole paste
  • 3/4 cups walnuts, for the mole paste
  • 1/4 cups raisins, for the mole paste
  • 1/3 cups hazelnuts, for the mole paste
  • 3/4 cups sesame seeds, toasted, for the mole paste
  • 3 tablespoons pine nuts, pink, for the mole paste
  • 3 tablespoons peanuts, for the mole paste
  • 3 tablespoons pumpkin seeds, for the mole paste
  • 1/2 teaspoons anise, toasted, for the mole paste
  • 1 allspice berry, for the mole paste
  • 1/4 sticks cinnamon, for the mole paste
  • 4 cloves garlic, roasted, for the mole paste
  • 1/4 onions, roasted, for the mole paste
  • 1/4 plantains, fried and blended, for cooking the mole
  • 1/4 Mexican chocolate tablets, for cooking the mole
  • 1 teaspoon vegetable oil
  • 4 cups chicken broth
Preparation
2h 30 mins
Low
  • Open the chiles in half with scissors, remove the seeds, and with a damp cloth, clean the chiles to remove any dust they may have.
  • To dry the chiles, place them on a tray and bake them for 30 minutes at 120 °C.
  • Toast the walnuts, hazelnuts, pine nuts, and peanuts on a tray in the oven at 160 °C for 30 minutes, or until toasted and fragrant.
  • Take the mixture of chiles and spices to the mill; pass it through the mill 7 times until a slightly moist powder forms. The texture should be similar to damp soil. Set aside.
  • In a clay pot, heat the oil and add the paste, dissolving it gradually with the chicken broth using a wooden paddle.
  • When the paste is dissolved, add the plantain and chocolate, cook while stirring until it has a thick consistency and the fat rises to the surface.
  • Serve your mole over delicious enmoladas accompanied by sour cream and fresh cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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