| Prep: 30 mins | Cook: 1 hr 10 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 15g | 3g | 19g |
| sugars | fibre | protein | salt |
| 10g | 5g | 6g | 0.7g |
One of the reasons I adore the Mexican Bay Leaf Mole Sauce is its delightful complexity and robust flavor profile. As a native New Yorker, I’ve always cherished dishes that are a fusion of different elements, reflecting the vibrant diversity of the city I call home. This mole sauce is an homage to the rich culinary traditions of Mexico, seamlessly blending aromatic spices, dried chilies, and sweet hints from unexpected ingredients like bananas and raisins.
What makes this recipe truly special is how it brings together various textures and flavors to create something greater than the sum of its parts. The heat from the guajillo and ancho chilies, the nutty crunch of pumpkin and sesame seeds, and the creamy smoothness of almonds combine beautifully with the subtle sweetness of bananas and raisins. The unsweetened cocoa powder adds a deep, earthy richness that ties the entire dish together.
Health Benefits Galore
This Mexican Bay Leaf Mole Sauce is not only a treat for your taste buds but also packed with several health benefits. The dried chilies are rich in capsaicin, known for its anti-inflammatory properties. Almonds and pumpkin seeds provide a good source of healthy fats and protein, making this sauce both nourishing and satisfying. The inclusion of cinnamon and cumin not only enhances the flavor but also brings additional health benefits, such as improved digestion and antioxidant properties.
A Versatile Addition
The versatility of this sauce is another reason why I love it so much. It pairs exceptionally well with a variety of dishes, from roasted chicken and seared beef to grilled vegetables. It’s a fantastic companion to traditional dishes like enchiladas and tamales or can serve as a unique topping for your favorite tacos. The combination of flavors can elevate even a simple bowl of cooked white rice, transforming it into a gourmet experience.
This Mexican Bay Leaf Mole Sauce reminds me of other rich, slow-cooked sauces like Italian ragù or French coq au vin, which also thrive on the layering of diverse ingredients to create a deeply flavorful result. The preparation might seem a bit involved, but trust me, the end result is worth every bit of effort. So, get your ingredients ready and embark on this culinary adventure—you won’t be disappointed.
For more on the fascinating history of mole sauces, check out this article by the BBC. Also, if you’re interested in how different cultures celebrate their culinary traditions, take a look at this piece on the significance of mole in Mexican culture on National Geographic.
What You’ll Need
- 6 dried guajillo chilies
- 3 dried ancho chilies
- 2 cloves garlic, peeled
- 1/2 cup raisins
- 1/4 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/2 cup almonds
- 1/4 cup unsweetened cocoa powder
- 2 ripe bananas, sliced
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked white rice, for serving
Method
Step One
Remove the stems and seeds from the dried guajillo and ancho chilies. Heat a skillet over medium heat and toast the chilies for about 2-3 minutes, until fragrant. Soak the toasted chilies in warm water for about 20 minutes to soften.
Step Two
In the same skillet, toast the garlic cloves until golden brown, about 5 minutes. Remove from the skillet and set aside. Next, toast the pumpkin seeds, sesame seeds, and almonds separately until aromatic and lightly browned, about 2-3 minutes each.
Step Three
In a blender or food processor, combine the soaked chilies, toasted garlic, raisins, pumpkin seeds, sesame seeds, almonds, and unsweetened cocoa powder. Blend until a smooth paste forms, adding a little water if necessary to aid blending.
Step Four
Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the chili paste to the saucepan and cook for about 5 minutes, stirring frequently.
Step Five
Stir in the sliced bananas, chicken broth, bay leaves, ground cinnamon, ground cumin, ground cloves, and salt to taste. Bring to a simmer and cook for about 20 minutes, until the sauce has thickened.
Step Six
Remove the bay leaves from the sauce. Using either an immersion blender or traditional blender, purée the sauce until smooth. Adjust seasoning with salt if necessary.
Step Seven
Serve the Mexican Bay Leaf Mole Sauce hot over cooked white rice. Garnish with fresh cilantro. Enjoy your delicious, homemade mole sauce!
