Hibiscus and Pecan Mole

Method13 steps · about 1 hr 10 min

1. 1

   Step 1: Have the onion and garlic chopped, plantain peeled and sliced, tortillas cut into squares and the remaining ingredients measured before starting. Heat a dry comal or heavy skillet over low-medium heat. Gently toast the stemmed, seeded ancho and pasilla chiles for about 10 seconds per side, working in batches as needed. Do not let them burn.

   Uses 9 oz dried ancho chiles, stemmed and seeded · 6 oz dried pasilla chiles, stemmed and seeded

2. 2

   Step 2: Put all the toasted chiles in a mixing bowl and cover with all 6 cups of boiling water. Soak for 20–30 minutes, checking from 20 minutes, until fully softened.

   Check the softened chiles · 20 minUses All the toasted prepared chiles · 6 cups water, brought to a boil for soaking

3. 3

   Step 3: Blend all the softened chiles together with their soaking water until smooth, in batches if needed. Follow the blender’s hot-liquid instructions, and combine the purée batches.

   Uses All the hydrated chiles and their water

4. 4

   Step 4: Heat all the vegetable oil (½ cup) in a large wide sauté pan over medium-high heat until hot, about 1–2 minutes. Add all the chopped onion and sauté for 2–3 minutes, checking from 2 minutes, until it starts to soften.

   Check the sautéed onion · 2 minUses ½ cup vegetable oil · 1 cup chopped white onion

5. 5

   Step 5: Add all the chopped garlic (4) to the onion and oil and sauté for 1 minute, stirring so it does not scorch.

   Sauté the garlic · 1 minUses All the onion and oil · 4 garlic cloves, chopped

6. 6

   Step 6: Stir all the dried hibiscus flowers into the onion, garlic and oil. Cook for 3–4 minutes, checking from 3 minutes, until lightly crunchy.

   Check the hibiscus flowers · 3 minUses All the sautéed onion and garlic with oil · 2 cups dried food-grade hibiscus flowers

7. 7

   Step 7: Add all the corn-tortilla (3) squares to the flowers and aromatics and cook for 1 minute, stirring.

   Cook the tortilla squares · 1 minUses All the fried flowers and aromatics · 3 corn tortillas, cut into squares

8. 8

   Step 8: Stir all the pecans (1 cup) into the tortilla and hibiscus mixture and cook for 1 minute.

   Cook the pecans · 1 minUses All the cooked tortilla and flower mixture · 1 cup pecans

9. 9

   Step 9: Add all the sliced ripe plantain and pitted prunes (1 cup). Stir and cook for 2–3 minutes, checking from 2 minutes, until they start to cook and brown.

   Check the plantain and prunes · 2 minUses All the pan mixture · 1¼ cups peeled, sliced ripe plantain · 1 cup pitted prunes

10. 10

    Step 10: Stir all the smooth chile purée, including its soaking water, and all the ready chicken broth (4 cups) into the fried fruit, nuts, tortillas and flowers. Bring the combined mixture to a simmer, stirring well.

    Uses All the prepared pan mixture · All the prepared chile purée · 4 cups ready chicken broth

11. 11

    Step 11: Once the mixture is simmering, stir in all the piloncillo (1 cup), cinnamon (1 tsp), whole cloves (5), measured salt (1 tsp) and black pepper (¼ tsp). Lower to medium-low and simmer for 20–25 minutes, checking from 20 minutes and stirring occasionally, until the flavors have combined and the fruit and flowers are soft. Taste and add optional extra salt (to taste) if needed.

    Check the mole simmer · 20 minUses All the combined simmering mixture · 1 cup grated or chopped piloncillo · 1 tsp ground cinnamon · 5 whole cloves · 1 tsp kosher salt · ¼ tsp black pepper · Optional extra kosher salt to taste

12. 12

    Step 12: Purée all the cooked mole until smooth, in batches as needed, following the blender’s hot-liquid instructions. Combine the smooth batches.

    Uses All the cooked mole mixture

13. 13

    Step 13: Serve the mole with the ready fully cooked meat, poultry or seafood you choose, if using, and sprinkle with the ready toasted sesame seeds. The batch provides about ten sauce servings. Cool any sauce kept for later in shallow containers and refrigerate promptly; freeze portions if desired.

    Uses Finished mole as needed for serving · Ready toasted sesame seeds as needed to garnish · Optional ready fully cooked serving protein, as needed