Several years ago, some dear friends and I spent a week in Oaxaca, Mexico, eating and marveling at the artistry and community of that incredible place. On one of the days during our visit, we took a mole class. The day started at the market, gathering our many ingredients, and then, back at the place where we were staying, we started a fire to toast the chiles and spices on the unfinished terra-cotta comal, a round cooking griddle that can be used directly over a fire. The smoke was filled with spice, and soon the sesame seeds were popping. I’ve taken the essence of what I learned in that class and pared it down just enough so that it can be made in much less time while still maintaining the integrity of the complex flavors mole is known for.
Reprinted with permission from Rooted Kitchen: Seasonal Recipes, Stories, and Ways to Connect to the Natural World by Ashley Rodriguez © 2024. Photographs by Ashley Rodriguez © 2024. Published by Clarkson Potter, an imprint of Penguin Random House.
Mushroom Mole
Ingredients
- 3 cups water
- 3 tablespoons neutral oil, such as rice bran, canola, or vegetable
- 3 dried pasilla chiles, stemmed and seeded
- 4 dried guajillo chiles, stemmed and seeded
- 1 medium yellow onion, coarsely chopped
- 4 garlic cloves, minced
- 8 ounces shiitake mushrooms, tough stems trimmed, coarsely chopped (about 2¼ cups)
- 1 tablespoon dried oregano, preferably Mexican
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- Kosher salt
- ½ cup salted roasted peanuts
- ¼ cup white sesame seeds
- ¼ cup raisins
- 2 tablespoons dark brown sugar
- 1 tablespoon cacao powder or unsweetened cocoa powder
- 1 tablespoon dark chocolate chips or chunks (about 1 ounce)
- 1 (6-inch) corn tortilla, toasted
- Grated zest and juice of 1 lime
Directions
01
In a medium saucepan, bring the water to a boil over high heat.
02
Meanwhile, in a cast-iron skillet or other ovenproof skillet, heat 1 tablespoon of the oil over medium heat. Add the pasilla and guajillo chiles to the skillet and toast on one side for 2 to 3 minutes. Flip and toast on the other side.
03
Add the toasted chiles to the pan of boiling water, then remove the pan from the heat and let the chiles soak for 10 minutes.
04
Meanwhile, set the skillet over medium-low heat and add the remaining 2 tablespoons oil. Add the onion and garlic and sauté until translucent, 3 to 5 minutes. Add the mushrooms and sauté until caramelized, about 7 minutes. Stir in the oregano, cumin, cinnamon, and 1 teaspoon salt.
05
Transfer the sautéed mushroom mixture to a blender.
06
Return the skillet to the stove and add the peanuts and sesame seeds. Toast until golden and fragrant, 2 to 3 minutes.
07
Add the toasted peanuts and sesame seeds to the blender along with the chiles and their soaking liquid, the raisins, brown sugar, cacao powder, chocolate, and tortilla. Blend, starting on low, then gradually increase the speed. Blend until completely smooth. Add 2 teaspoons salt and the lime zest and juice and blend again. Taste and adjust the seasonings to your liking.
08
Pour the mushroom mole into a saucepan and simmer for 20 minutes. Let the mushroom mole cool.
09
Serve while warm. The mole will keep in an airtight container in the fridge for up to 2 weeks.
