Hazelnut Mole
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Vegetable Oil6 large
Garlic Cloves (peeled)1 medium
White Onion (thickly sliced)3 cup
Prune (about 4 ounces)1 tsp
Coriander Seed1 tsp
Aniseed1 tsp
Cumin Seed2 tbsps
Apple Cider VinegarDirections:
1
Heat oil in large deep nonstick skillet over medium heat
2
Add garlic to skillet; sauté 2 minutes
3
Using slotted spoon, transfer garlic to large bowl
4
Add hazelnuts to skillet; sauté until golden, about 3 minutes
5
Using slotted spoon, transfer to bowl with garlic
6
Add plantains and sauté until light golden, about 3 minutes
7
Using slotted spoon, transfer to same bowl
8
Add apples; sauté until beginning to soften, about 5 minutes
9
Using slotted spoon, transfer to same bowl
10
Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet)
11
Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl
12
Sauté prunes 2 minutes; transfer to same bowl
13
Add all spices to skillet and stir 30 seconds
14
Transfer to same bowl
15
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
16
Crumble tortillas into same bowl
17
Add 9 cups broth to bowl; press down on all ingredients to submerge
18
Let soak 20 minutes
19
Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth
20
Transfer to heavy large pot and bring to boil, stirring occasionally
21
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
22
(Mole will be very thick and will measure about 8 cups
23
) Stir in vinegar
24
Season mole generously with salt
25
(Can be made 4 days ahead
26
Cover and chill
27
) Heat oil in large deep nonstick skillet over medium heat
28
Add garlic to skillet; sauté 2 minutes
29
Using slotted spoon, transfer garlic to large bowl
30
Add hazelnuts to skillet; sauté until golden, about 3 minutes
31
Using slotted spoon, transfer to bowl with garlic
32
Add plantains and sauté until light golden, about 3 minutes
33
Using slotted spoon, transfer to same bowl
34
Add apples; sauté until beginning to soften, about 5 minutes
35
Using slotted spoon, transfer to same bowl
36
Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet)
37
Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl
38
Sauté prunes 2 minutes; transfer to same bowl
39
Add all spices to skillet and stir 30 seconds
40
Transfer to same bowl
41
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
42
Crumble tortillas into same bowl
43
Add 9 cups broth to bowl; press down on all ingredients to submerge
44
Let soak 20 minutes
45
Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth
46
Transfer to heavy large pot and bring to boil, stirring occasionally
47
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
48
(Mole will be very thick and will measure about 8 cups
49
) Stir in vinegar
50
Season mole generously with salt
51
(Can be made 4 days ahead
52
Cover and chill
53
) *Available at specialty foods stores and Latin markets
54
*Available at specialty foods stores and Latin markets