My Mole


"An adaptation of about 3 different recipes."
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. 1. Boil water
  2. 2. Toast Ancho seeds, sesame seeds, peanuts, almonds, pumpkin seeds, peppercorns, coriander, and anise seed in a small pan. Set aside when done.
  3. 3. Toast chilis over medium heat until crispy. Crumble and add to boiling water.
  4. 4. Toast onion and garlic in same pan used to toast chilies. Only use a little olive oil. Once golden, add to boiling water.
  5. 5. Toss half piece of bread and tortilla into boiling water.
  6. 6. In the same pan as above, toast green tomatoes, raisins, and cinnamon stick (snapped in half). Once tomato juice becomes sticky, add to boiling water.
  7. 7. Add seed/nut mixture, olive oil, chocolate, banana, bullion cubes, and salt to boiling water.
  8. 8. Lower heat and let simmer for 30 minutes.
  9. 9. Puree with immersion blender (or let cool and mix in a regular blender when no longer hot).
  10. 10. Add sugar and simmer for another 15 minutes.


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