Recipes

Hazelnut Mole

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Hazelnut Mole

Hazelnut Mole

amanda

Equipment

  • - Food Blender: A versatile tool used for blending ingredients into smooth purees or mixtures; ideal for creating mole sauce by combining nuts, chocolate, and spices.

  • - Mortar and Pestle: Traditional cooking tool used for grinding ingredients like nuts, chilies, and spices to a fine paste or powder; perfect for making mole sauce from scratch.

  • - Hand Blender (Immersion Blender): Used for blending ingredients directly in the pot or bowl, making it convenient to incorporate nuts and spices into your mole sauce.

  • - Heavy Saucepan with Lid: Essential for slow cooking and reducing mole sauces, providing even heat distribution to prevent burning.

  • - Nonstick Skillet (22-Inch): Useful for browning ingredients like hazelnuts or chicken before adding them to the mole sauce.

  • - Food Processor (14 Cup): Great for quickly chopping or grinding large quantities of nuts and spices needed in mole sauce preparation.

  • - Digital Kitchen Scale: Ensures precise measurement of ingredients for a balanced mole sauce, which is crucial given the recipe's reliance on ratios.

  • - Mixing Bowls (2-Piece): Needed for mixing ingredients; large size useful for combining and stirring the components of your mole sauce.

  • - Cutting Board: Provides a clean surface for chopping nuts and preparing ingredients before they're added to the mole sauce.

  • - Tongs: Helpful for handling hot ingredients like hazelnuts when stirring them into the mole sauce to avoid burns.

  • - Wooden Spoon Set (5 Pieces): A versatile set for stirring and blending ingredients during the preparation of your mole sauce.

Ingredients

  • 6 tablespoons vegetable oil

  • 6 large garlic cloves, peeled

  • 8 ounces hazelnuts with skin (about 2 cups)

  • 1 1/2 large ripe plantains,* peeled, cut into 1/2-inch-thick rounds

  • 1 1/2 pounds Red Delicious apples, peeled, quartered, cored

  • 1 medium-size white onion, thickly sliced

  • 13 dried guajillo chiles* (about 2.5 ounces), stemmed, cut open, seeds and veins removed

  • 3 dried ancho chiles* (about 1.5 ounces), stemmed, cut open, seeds and veins removed

  • 3/4 cup prunes (about 4 ounces)

  • 7 whole cloves

  • 6 whole allspice

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon aniseed

  • 1/2 teaspoon cumin seeds

  • 1 cinnamon stick, broken in half

  • 2 5- to 6-inch-diameter corn tortillas

  • 9 cups (or more) low-salt chicken broth

  • 2 tablespoons apple cider vinegar

Instructions

1

Instruction 1

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.
2

Instruction 2

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.
3

Instruction 3

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)
4

Instruction 4

*Available at specialty foods stores and Latin markets.
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