| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 40 min |
| Yield: | 6 to 8 serving |
Ingredients
- 2 cloves garlic, skin on, crushed
- 2 tomatillos, cut in half
- 2 medium tomatoes, cut in half
- 1 white onion, cut in half
- 1 ripe plantain, peeled and halved lengthwise
- 2 dried guajillo chiles
- 2 medium pasilla chiles
- 1 ancho chile
- 1 small dried chipotle morita chile
- 1/4 cup almonds
- 1/3 cup sesame seeds, plus more for garnish
- 2 tablespoons raisins
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon ground Mexican cinnamon
- 1/8 teaspoon ground cloves
- 4 tablespoons lard
- 1/4 cup finely chopped Mexican chocolate
- 1/4 cup kosher salt
- 12 to 15 large carrots, split in half lengthwise
- Freshly ground black pepper
- Chopped fresh cilantro, for garnish
- Lime juice, for garnish
Instructions
- For the mole: Preheat the oven to 400 degrees F.
- Place the garlic, tomatillos, tomatoes, onion and plantain on a sheet pan cut-side up and roast until soft, about 10 minutes.
- Meanwhile, tear or cut the guajillo, pasilla, ancho and chipotle chiles in half, then remove the seeds and stems and discard. Bring a medium saucepan filled two-thirds of the way with water to a boil. Add the chiles and boil for 5 minutes (see Cook’s Note). Turn off the heat and let the chiles steep for an additional 10 minutes.
- Toast the almonds, sesame seeds, raisins, oregano, cinnamon and cloves in a medium skillet over medium heat until fragrant, 3 to 4 minutes. Add the lard to deglaze the skillet.
- Blend the vegetables, chiles and 2 to 3 tablespoons of their soaking liquid and toasted nut and spice mixture in a blender until smooth. (Reserve the rest of the chile soaking liquid as needed to thin the mole if it’s too thick.) Remove the puree from the blender and place in a medium saucepan. Add the chocolate and slowly warm, whisking, until melted.
- For the carrots: Bring 3 quarts water and the salt to a boil in a large pot. Blanch the carrots by dropping in the boiling salted water, then cook until the water comes back up to a boil and remove the carrots to a large bowl. Add some of the mole to coat.
- Sear the carrots in a large cast-iron skillet on all sides until softened throughout, about 10 minutes. Serve with additional mole, black pepper, cilantro, lime juice and sesame seeds.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 548 mg |
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 548 mg |
Reviews
The savory and combination is awesome
Looks great thanks