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Peanut Mole
soft and subtle


With this recipe we have a very different version of the mole because the peanut mole is full of soft and subtle flavors, where the hotness is minimal . A curious fact about this mole is that it is very thick, in fact it is the thickest of the moles and when you have some chicken pieces served on the table... that’s the moment in which it has to be used.

The reason why this mole is so different is to keep the peanut’s delicate flavor when it is mixed with other ingredients. Although it also keeps particularities of the mole because its flavor is elaborated and spices are used to perfume it. Prepare it and delight yourself with a range of different flavors.



About the Recipe

  • The preparation of this mole is laborious but it is not as complicated as other moles.
  • The peanuts should not have salt nor any flavoring so the mole’s final flavor is not altered.
  • The original recipe is prepared with lard but olive oil could also be used.
  • The preparation time is of 30 minutes.
  • With this recipe 8 portions are obtained.


Ingredients

  • 1 cup of Peanuts (3.5 oz)
  • 2 Tomatoes (14.1 oz)
  • 1 Ancho Pepper (.4 oz)
  • 1 Guajillo Pepper (.4 oz)
  • 1 Garlic clove (.1 oz)
  • 3 Cloves
  • 1 teaspoon of Marjoram
  • 1/2 Bolillo Bread (.9 oz)
  • 3 tablespoons of Lard
  • 5 Black Peppercorns
  • 1/4 tablespoon of Salt


    • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Blender
  • 1 Cutting Board
  • 1 Slotted Spoon
  • 1 Turner
  • 1 Knife


    • Directions

    Work with the Tomatoes


    1. Put in a saucepan:
    • 2 Tomatoes.
    • The enough Water to cover the tomatoes.


    1. Bring the saucepan water to a boil over high heat.
    2. Leave the tomatoes cooking in the boiling water for about 5 minutes, until they soften.
    3. Transfer from the saucepan to a blender, with a slotted spoon, the tomatoes that were cooked; then set aside.

    Work with the Chilies


    1. Remove the veins and the seeds of 1 ancho pepper and 1 guajillo pepper; then reserve.


    It is important to remove the veins and seed of the chilies so the mole has a better texture.


    1. Melt in a frying pan over medium heat 2 tablespoons of lard.
    2. Put in the frying pan:
    • The Ancho Pepper with the one you worked.
    • The Guajillo Pepper with the one you worked.


    1. Fry the chilies that were put int the frying pan for about 2 minutes, until they are lightly fried; stir regularly.
    2. Transfer from the frying pan to the blender, with the slotted spoon, the chilies that were fried; then set aside.



    Fry and Blend


    1. Put in the frying pan over medium heat, with the same lard:
    • 1 cup of Peanuts.
    • 1 Garlic clove.
    • 1/2 Bolillo Bread.


    1. Fry the frying pan ingredients for approximately 1 minute, until they are lightly fried; stir regularly.
    2. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried.
    3. Also add in the blender:


    1. Blend very well the ingredients and reserve.

    Cook the Mole


    1. Melt in the saucepan over medium heat 1 tablespoon of lard.
    2. Add in the saucepan:
    • The Mixture that was blended.
    • 1/4 tablespoon of Salt.


    1. Mix the saucepan ingredients and wait for the peanut mole to boil.
    2. When the peanut mole boils reduce to low heat and cook it for about 10 minutes, until it thickens and acquires an intense red color; stir occasionally.



    A Delicious
    Combination of Flavors


    Tip: If you want to give a more liquid consistency to the mole, you can add to it some chicken stock or beef stock.


    Variation: The peanut is also used in the famous pipianes.



    Did you like the Peanut Mole?





    Mexican Dishes with Chicken


    ✭ Chicken Adobo
    ✭ Chicken in Red Pipian
    ✭ Chicken Tacos
    ✭ Green Enchiladas with Chicken
    ✭ Red Pozole with Chicken


    Additional Info





    These peanuts are excellent for the preparation.



    A slotted spoon that you will use for a long time.



    The best way of taking the mole to the table.

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