Mother mole

A recipe by Enrique Olvera, taken from Mexico from the Inside Out
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(Mole madre)

Serves 8

Ingredients for mole negro – mole viejo

4 chiles chilhuacle rojo chiles
4 chiles chilhuacle negro
4 chiles chilhuacle amarillo
2 heirloom tomatoes
2 large garlic cloves
1/2 white onion
1 whole clove
1 allspice berry
1 sprig thyme
1 sprig marjoram
1 sprig oregano
1 small cinnamon stick
1 tbsp powdered ginger
1 star anise
2 tbsp white sesame seeds
2 prunes
1/4 tsp nutmeg
1/4 plantain, peeled
2 tbsp roasted peanuts (groundnuts)
1 tbsp raisins
2 tbsp whole almonds
3 tbsp stone-ground chocolate
2 tbsp pecans
3 tbsp grapeseed oil
1 cup (240 ml) water
3 tbsp kosher salt

Ingredients for mole rojo – mole nuevo

15 chiles pasilla mixe
2 heirloom tomatoes
2 large garlic cloves
1/2 white onion
1 whole clove
1 allspice berry
1 sprig thyme
1 sprig marjoram
1 sprig oregano
1 small cinnamon stick
1 tbsp powdered ginger
1 star anise
2 tbsps white sesame seeds
2 prunes
1/4 teaspoon ground nutmeg
1/4 plantain, peeled
2 tbsp roasted peanuts (groundnuts)
1 tbsp raisins
2 tbsp whole almonds
3 tbsp stone-ground chocolate
2 tbsp pecans
3 tbsp grapeseed oil
1 cup (240 ml) water
3 tbsp kosher salt

Ingredients for sesame seed tortilla

1 cup (280 g) Corn Dough (page 41)
1 tsp kosher salt
4 tsp water
3 tbsp white sesame seeds, toasted

Method for mole negro - mole viejo

Place all the ingredients except the oil, water, and salt in a roasting pan and roast in a 450°F (230°C) oven for 8 minutes, checking to see that they do not burn. Remove from the oven and finely grind.

In a pan, sauté the ground ingredients in the oil over medium heat, stirring frequently, for 45 to 60 minutes.

Add the water and cook, stirring frequently, for 25 minutes. Strain and adjust the salt.

Reheat the mole every day, adding a new batch of black mole paste every 2 days.

Method for mole rojo - mole nuevo

Place all the ingredients except the oil, water, and salt in a roasting pan and roast in a 450°F (230°C/Gas Mark 8) for 4 minutes. Remove from the oven and finely grind.

In a pan, sauté the ground ingredients in the oil over medium heat, stirring frequently, for 45 to 60 minutes.

Add the water and cook, stirring frequently, for 25 minutes. Strain and adjust the salt.

Method for sesame seed tortilla

Knead all the ingredients in a bowl until combined and smooth.

Divide into 12 portions a little less than 1 ounce (25 g) each and roll each one into a ball. Using a tortilla press, form into tortillas.

Cook on a comal over medium heat, turning 3 times, for 45 seconds on each side for a total of 2 minutes and 15 seconds.

Plating

Reheat both moles.

On each plate, spread 1/4 cup (60 ml) of the old mole into a circle, using the back of a spoon. Place 1 tablespoon of the new mole in the middle of each circle of the black mole.

Serve with tortillas.

BUY MEXICO FROM THE INSIDE OUT
Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.