While mole sauce is traditionally linked with Oaxacan-style Mexican cooking, its origins begin just north of the region in a city called Puebla, where nuns at a Dominican convent emptied the cupboard to create the original version of the savory chocolate sauce. It’s gone through a number of renditions since, but the basic tenet of kitchen economy remains. At Mazunte, owner Josh Wamsley sticks to traditional ingredients and multiplies the following recipe by 40. It’s served over a house favorite, tinga de pollo (chicken enchiladas).
Makes about 6 servings
2 black peppercorns
2 T sesame seeds
Pinch of cumin
8 dried guajillo chilies
2 dried ancho chilies
½ cup plus 2–3 cups of water
2 garlic cloves, roasted
½ small white onion, roasted
1 ounce chunk of Mexican chocolate
Salt to taste
1. Toast the peppercorns, clove, and sesame seeds in a saute pan over medium heat for 2 to 3 minutes. Add cumin and remove from heat.
2. Seed the chilies and rehydrate in hot water for 20 to 30 minutes. Grind in a food processor, sifting out any larger particles.
3. Using ½ cup of water, puree sesame seeds, peppercorns, clove, cumin, raisins, garlic, onion, and chilies until smooth.
4. On low heat, cook the pureed mixture in a saucepan for 3 to 5 minutes. Continue stirring and work in chocolate. Salt to taste.
5. Simmer slowly and stir constantly for 25 to 40 minutes until it begins to become a paste. Use the additional water (or you can substitute chicken stock) to reach desired consistency.