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4.84 from 6 votes

Cascabel Mole

This rich and spicy Cascabel Mole combines cascabel chile peppers with ancho chiles for a mole that's deep in flavor and perfect for braising meat!
Course Condiment
Cuisine Mexican
Keyword mole, Mexican, spicy, cascabel, peppers, ancho, chiles, sauce, condiment
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 servings
Calories 140kcal
Author Sheryl

Ingredients

  • 1/4 C olive oil or lard/tallow
  • 1 onion sliced into rings
  • 4 oz ancho chiles dried
  • 2 oz whole cascabel chiles
  • 1/4 C sesame seeds divided
  • 1/4 C sliced almonds
  • 6 cloves garlic
  • 1 cinnamon stick
  • 1 tsp ground oregano
  • 1/2 tsp ground clove
  • 1/2 tsp ground black pepper
  • 5 C chicken broth
  • 1/2 C water
  • 1 lime juice only
  • 4 Tbsp honey
  • 1 Tbsp granulated sugar
  • 2 Tbsp Maseca corn flour
  • 3 oz unsweetened dark chocolate chopped
  • 2 tsp kosher salt

Instructions

  • Slice onions into thick rings. Lay on the griddle on high heat to char on each side. Set aside.
  • Turn that same griddle down to low/medium. Remove the stems from the the anchos and cascabel peppers and lay them on the hot griddle. Press them with your spatula against the hot griddle to toast them. Don't burn them though (they'll be bitter!) If you see them start to smoke, pull them off. Set them aside.
  • On the same griddle, toast the almonds - remove, set aside. Then toast the sesame seeds - once they start to brown, pull them off.
  • Put your oil (or, lard/tallow) in a heavy bottom pot or dutch oven. When it's hot, add the onions, chiles, almonds, sesame seeds, garlic, cinnamon stick, oregano, pepper and clove. Let all of those ingredients fry up for a few minutes. Then add the chicken broth, cover, and let simmer for 30 minutes.
  • Remove the pot from the heat. Pour into your blender and blend it hard until it's smooth. Pour it through a sieve/strainer back into your rinsed out pot. Add the water, lime juice, honey, sugar, corn flour, chocolate, and salt.
  • Let simmer an additional 5-10 minutes, until the flavors come together. Add more salt as needed. Jar up and use for topping burritos or tamales, or add meat directly to the pot and braise in the liquid as it cooks.

Notes

  • Ancho chiles are essential for this recipe. They have a unique flavor that combines dark, rich, chocolatey raisin notes.
  • Use beef broth if chicken is not available.

Nutrition

Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 569mg | Potassium: 276mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1877IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg