Hazelnut Mole Recipe

Name: Hazelnut Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; saute 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; saute until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and saute until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; saute until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Saute onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, saute a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Saute prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.
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
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
*Available at specialty foods stores and Latin markets.

1521

kcal

Calories

Fat

106

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Hazelnut Mole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut Mole

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