Mole de Frutas
Mole is a traditional Mexican sauce and marinade. All mole sauces begin with chili peppers. They can contain fruits, nuts and various spices. Mole is often associated with celebration.
Servings Prep Time
4cups 2hour
Cook Time
1hour
Servings Prep Time
4cups 2hour
Cook Time
1hour
Ingredients
  • 3each ancho chile, dry
  • 3each guajillo chile, dry
  • 3each chipotle chile, dry
  • 1pound fresh plum or Roma tomatoes, chopped
  • 8ounces lard (talo or vegetable oil also work)
  • .5cup golden raisins
  • 1cup grapes or cherries, pitted
  • 1each plantain, peeled and diced
  • 1each apple, peeled and diced
  • 1 cup pineapple, diced
  • 1each onion
  • 4cloves garlic
  • .5cup sesame seeds
  • .5 cup almonds
  • 1stick cinnamon
  • 1tbsp coriander seeds
  • 1tbsp allspice berries
  • 2each cloves
  • 1each dried Star Anise
  • 6ounces piloncillo (or dark brown sugar)
  • 6ea nixta tostadas
  • 1quart chicken broth (pork or vegetable also work)
  • a pinch of salt
Instructions
  1. On a comal or flat heating pan toast chiles until soft and fragrant, remove seeds and stems and soak them in hot water for at least 2 hours.
  2. In a nonstick pan, toast seeds and spices moving frequently to prevent burning until aromatic and lightly toasted, set aside.
  3. In the same nonstick pan, tatemar (light burn) tomato and fruits stirring constantly until charred. See notes below.
  4. In a thick bottom pot or saucepan, at medium heat, add 4 oz oil then add all toasted and charred ingredients, stirring constantly to prevent sticking, until fruits and tomato will begin to breakdown and emulsify.
  5. Strain the chiles and add to spices and fruits, reserving the soaking water.
  6. In a different small pot, add 2 qts of chile soaking water and 6 oz piloncillo or raw brown sugar and reduce until 1 cup is left.
  7. Add tostadas, chicken stock and reduce chile/piloncillo water to the mix and low the heat to continue to cook until everything has softened.
  8. In a blender add small amounts of the mixture and puree until smooth.
  9. In a separate thick bottom pot add remaining of fat and re fry the blended mixture, season with salt and cook until smooth, uniform and coats the back of a spoon. share with others.
Recipe Notes
  1. Tatemar is an integral technique of Mexican cuisine. In this recipe you’ll cook in a nonstick pan at high heat. Look for a char on the outside of your ingredients and a tender inside. This adds a tremendous amount of character to your ingredients. If you are nervous about this process, you could also grill these items to get the char on the outside!
Mole de Frutas
Print Recipe
Mole is a traditional Mexican sauce and marinade. All mole sauces begin with chili peppers. They can contain fruits, nuts and various spices. Mole is often associated with celebration.
Servings Prep Time
4 cups 2 hour
Cook Time
1 hour
Servings Prep Time
4 cups 2 hour
Cook Time
1 hour
Ingredients
  • 3 each ancho chile, dry
  • 3 each guajillo chile, dry
  • 3 each chipotle chile, dry
  • 1 pound fresh plum or Roma tomatoes, chopped
  • 8 ounces lard (talo or vegetable oil also work)
  • .5 cup golden raisins
  • 1 cup grapes or cherries, pitted
  • 1 each plantain, peeled and diced
  • 1 each apple, peeled and diced
  • 1 cup pineapple, diced
  • 1 each onion
  • 4 cloves garlic
  • .5 cup sesame seeds
  • .5 cup almonds
  • 1 stick cinnamon
  • 1 tbsp coriander seeds
  • 1 tbsp allspice berries
  • 2 each cloves
  • 1 each dried Star Anise
  • 6 ounces piloncillo (or dark brown sugar)
  • 6 ea nixta tostadas
  • 1 quart chicken broth (pork or vegetable also work)
  • a pinch of salt
Servings: cups
Units:
Instructions
  1. On a comal or flat heating pan toast chiles until soft and fragrant, remove seeds and stems and soak them in hot water for at least 2 hours.
  2. In a nonstick pan, toast seeds and spices moving frequently to prevent burning until aromatic and lightly toasted, set aside.
  3. In the same nonstick pan, tatemar (light burn) tomato and fruits stirring constantly until charred. See notes below.
  4. In a thick bottom pot or saucepan, at medium heat, add 4 oz oil then add all toasted and charred ingredients, stirring constantly to prevent sticking, until fruits and tomato will begin to breakdown and emulsify.
  5. Strain the chiles and add to spices and fruits, reserving the soaking water.
  6. In a different small pot, add 2 qts of chile soaking water and 6 oz piloncillo or raw brown sugar and reduce until 1 cup is left.
  7. Add tostadas, chicken stock and reduce chile/piloncillo water to the mix and low the heat to continue to cook until everything has softened.
  8. In a blender add small amounts of the mixture and puree until smooth.
  9. In a separate thick bottom pot add remaining of fat and re fry the blended mixture, season with salt and cook until smooth, uniform and coats the back of a spoon. share with others.
Recipe Notes
  1. Tatemar is an integral technique of Mexican cuisine. In this recipe you'll cook in a nonstick pan at high heat. Look for a char on the outside of your ingredients and a tender inside. This adds a tremendous amount of character to your ingredients. If you are nervous about this process, you could also grill these items to get the char on the outside!
Share this Recipe