She Strengthens

Unveiling the Flavors of Oaxaca: A Rich and Complex Mole Sauce Recipe

The Quest for Authenticity

Mole sauce, a staple of Oaxacan cuisine, is a culinary masterpiece that requires patience, dedication, and attention to detail. This recipe embodies the essence of traditional Oaxacan cooking, with its bold flavors and intricate preparation process.

Gathering the Essentials

To embark on this gastronomic journey, you’ll need the following ingredients:

• 1 (6-pound) pork shoulder, cut into 3-inch chunks
• 1 medium white onion, quartered
• 3 medium garlic cloves
• 2 teaspoons cumin seeds
• 2 teaspoons kosher salt
• 9 dried guajillo chiles, stems and seeds removed
• 4 dried ancho chiles, stems and seeds removed
• 3 medium, unpeeled garlic cloves
• 1/2 medium white onion, cut in half lengthwise
• 3 tablespoons sesame seeds
• 1/4 teaspoon dried Mexican oregano
• 1/4 teaspoon dried thyme
• 4 1/2 to 5 cups reserved pork cooking liquid
• 12 ounces Roma tomatoes
• 3 tablespoons vegetable oil or lard
• 1/3 cup whole, raw pecans
• 1/4 cup raw pumpkin seeds
• 1/2 ripe yellow plantain, peeled and sliced into 1/2-inch-thick rounds
• 4 (1/2-inch-thick) slices sweet yeast roll
• 3/4 ounce Mexican drinking chocolate, such as Abuelita
• 4 teaspoons kosher salt

Preparing the Pork

Begin by placing the pork shoulder, onion, garlic, cumin seeds, and kosher salt in an 8-quart pot. Cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the pork is fork-tender, about 2 to 2 1/2 hours. Remove the pork from the pot, reserving the cooking liquid.

Toasting the Chiles

In a large, dry cast-iron skillet, toast the guajillo chiles over medium heat until fragrant, about 10 minutes. Transfer to a large bowl and set aside. Repeat the process with the ancho chiles.

Soaking the Chiles

Pour hot tap water over the bowls of chiles, covering them completely. Let soak for 10 to 15 minutes, then drain and remove any tough stems. Set the chiles aside.

Roasting the Garlic and Onion

In the same skillet, roast the garlic and onion over medium heat, turning occasionally, until they’re translucent and slightly charred, about 10 minutes. Remove from the pan and peel the garlic when cool enough to handle. Set aside.

Toasting the Sesame Seeds

In the same skillet, toast the sesame seeds over medium-low heat, stirring frequently, until evenly toasted. Let cool, then grind to a powder in a coffee or spice grinder (do not overgrind). Set aside.

Blending the Sauce

Combine the roasted garlic and onion, ground sesame seeds, oregano, thyme, and 3/4 cup of the reserved pork cooking liquid in a blender. Blend on low until smooth, about 1 minute. Add the reserved ancho chiles one by one, blending after each addition. Blend until smooth, about 2 minutes. Set aside.

Cooking the Tomatoes

Place the tomatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the tomatoes are soft but not falling apart, about 5 minutes. Drain and set aside.

Assembling the Sauce

Heat 1 tablespoon of oil or lard in a Dutch oven or large, heavy-bottomed pot over low heat. Add the blended ingredients and scrape the bottom of the pot to prevent sticking. Let the sauce cook while preparing the remaining ingredients.

Frying the Ingredients

Heat the remaining 2 tablespoons of oil or lard in the cast-iron skillet over medium heat. Fry the pecans, stirring often, until toasted, about 5 minutes. Transfer to a strainer with a slotted spoon. Repeat the process with the pumpkin seeds, plantain slices, and bread slices.

Blending the Fried Ingredients

Add 1 cup of pork cooking liquid and the fried ingredients to the blender. Blend on low until a textured paste forms, about 30 seconds. Add the reserved tomatoes one at a time, blending until almost smooth.

Finalizing the Sauce

Add the blended ingredients to the sauce and stir to combine. Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce. Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes.

Serving Suggestions

To use the sauce in Pork Mole Tamales, shred as much pork as needed for each tamale and top with sauce. Otherwise, add the reserved pork to the sauce and cook until warmed through, about 10 minutes. Serve with tortillas.

This mole sauce recipe is a testament to the rich cultural heritage of Oaxaca, with its complex flavors and intricate preparation process. With patience and dedication, you’ll be rewarded with a culinary masterpiece that will impress even the most discerning palates.