Recipe Image

Three Sisters Black Mole

  • 50 m
  • 1 h 15 m
Jesús González
“This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.”


    • ½ cup peanuts
    • ¼ cup whole almonds
    • ¼ cup sesame seeds
    • 1 cinnamon stick
    • 1 corn tortilla, cut in 8 wedges
    • 4 large guajillo, New Mexico or California chiles, (about 1 ounce; see Note)
    • 3 large dried mulato or ancho chiles, (about 1½ ounces; see Note)
    • 3 tablespoons extra-virgin olive oil
    • 2 small or 1 large white onion, diced
    • 3 cloves garlic, minced
    • 3 ounces Mexican chocolate, (see Note), roughly chopped ( ½ cup)
    • ½ cup tomato sauce, or 2 plum tomatoes, chopped
    • 2 teaspoons sea salt
    • ¼ teaspoon freshly ground pepper
    • 6 cups vegetable broth


  • 1 Preheat oven to 350°F.
  • 2 Place peanuts, almonds, sesame seeds, cinnamon stick and tortilla wedges on a baking sheet. Toast in the oven until golden brown, being careful to not burn the sesame seeds, 10 to 20 minutes.
  • 3 Wearing gloves, remove the stems, seeds and inner ribs from the chiles and tear the chiles into large pieces.
  • 4 Heat oil in a large skillet over medium heat. Add the chile pieces, onion and garlic. Cook, stirring, until the chiles are fragrant and the onion is soft, about 5 minutes. Add the toasted ingredients and cook, stirring constantly, until the onion begins to brown, being careful not to burn the chiles or nuts, 3 to 5 minutes. Add chocolate, tomato sauce (or tomatoes), salt and pepper and cook, stirring, for 3 minutes. Add broth and bring to a simmer. Reduce heat and cook, uncovered, for 20 minutes.
  • 5 Remove the cinnamon stick and discard. Puree the sauce in a blender (in 3 batches) until smooth, 3 to 4 minutes per batch. (Use caution when pureeing hot liquids.)
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 6 months.
  • Notes: Mildly spicy dried chiles, such as ancho, guajillo, New Mexico, mulato and California chiles, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets or online at
  • Mexican chocolate is a mixture of dried toasted cacao, sugar and Mexican cinnamon. Ibarra and Abuelita are popular brands. Or substitute 1 ounce semisweet chocolate plus ½ teaspoon cinnamon per ounce of Mexican chocolate.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019