Mole Almendrado
Almond Mole
A silky almond-thick mole built from a full cup of blanched almonds and toasted sesame blended into a very smooth paste, then simmered gently so the emulsified nut oils never break.
Mole Almendrado
✦ Antes de Empezar
Before you cook
Does mole almendrado contain nuts?
Yes — it's built on a full cup of blanched almonds plus sesame seeds, so it isn't suitable for tree-nut or sesame allergies.
Ingredientes· 13View
Almond Base
- 1.5 cupsRaw Whole Almondstoasted, plus 2 tbsp sliced almonds for garnish
The Chiles
- 5Dried Ancho Chilesstems and seeds removed
- 3Dried Guajillo Chilesstems and seeds removed
Aromatics & Spices
- 1/4 cupSesame Seedstoasted
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 3 mediumRoma Tomatoes
- 1/4 cupRaisins
- 1 stick + 3 clovesCinnamon Stick & Cloves
- 8 piecesAnimal Crackersfor thickening
The Finish
- 1.5 discsMexican Chocolatechopped
- 6 cupsChicken Broth
- 4 tbspPork Lard
- to tasteSalt
Instrucciones
5 pasosTuesta las almendras
Toast the almonds
Toast the almonds and sesame seeds separately until fragrant. Toast and soak the chiles.
Licúa y cuela
Blend and strain
Fry or toast the bread and spices. Blend all the toasted ingredients with the tomatoes, onion, garlic, and enough broth to make a very smooth paste, then strain.
Fríe la pasta
Fry the paste
Heat the lard and fry the paste over medium-low heat for 15 minutes, stirring continuously.
Cocina a fuego lento
Simmer gently
Add the remaining broth gradually and simmer 25 to 30 minutes. Almond-rich mole must cook gently so the nut oils stay emulsified.
Añade el pollo
Add the chicken
Add the cooked chicken and simmer 10 minutes. Adjust the salt and consistency.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
Heavy-Duty Vitamix / Blender
Essential for pulverizing toasted chiles, seeds, raisins, and Mexican chocolate into velvet mole.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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