Every Saturday Night
There's a rhythm to the kitchen, just like there is to a job site. My abuela taught me that the mole isn't about rushing. It's about the fire, the grinding, the way the spices come together like a crew on a good day.
When the chiles start to blister, you know you're on the right path. And when the sauce is dark and rich, you know you've done it right.
The Ingredients
- 10 dried chiles (guajillo, ancho, pasilla)
- 1/2 cup almonds, toasted
- 3 cloves of garlic
- 1 tortilla, fried and crumbled
- A handful of raisins
- Chocolate, dark and rich
- Spices: cumin, cinnamon, cloves
- Chicken broth, enough to make it smooth
The Process
First, you toast the chiles. Not too much, or they’ll burn. Then, you soak them in hot water until they’re soft. Grind the almonds, the garlic, the tortilla. Mix it all together, slow and steady. Add the chocolate last, like a final touch on a perfect roof.
It takes time. But when you taste it, you know it was worth it.