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Best Easy Mole Almendrado Recipe

Name: Best Easy Mole Almendrado Recipe
Total time: 90 min
Yield: 210 g
Ingredients: bone-in chicken pieces 2 lbs; dried pasilla chiles 3 pieces; dried guajillo chiles 3 pieces; whole blanched almonds 1 cup; white onion 1 medium; ripe tomato 2 medium; corn tortilla 1 piece; chicken broth 3 cups; vegetable oil 3 tbsp; garlic cloves 3 cloves; cinnamon stick 0.5 piece; cloves 3 pieces; black peppercorns 0.5 tsp; anise seed 0.25 tsp; sea salt 1.5 tsp; sugar 1 tbsp; sesame seeds 2 tbsp

A silky mole sauce enriched with ground almonds, dried chiles, and aromatic spices. This protein-rich family celebration sauce offers a creamy, nutty elegance over chicken or pork.

Cook 90 min Difficulty HARD 355 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

bone-in chicken pieces 2 lbs
dried pasilla chiles 3 pieces
dried guajillo chiles 3 pieces
whole blanched almonds 1 cup
white onion 1 medium
ripe tomato 2 medium
corn tortilla 1 piece
chicken broth 3 cups
vegetable oil 3 tbsp

Seasonings/Sauce

garlic cloves 3 cloves
cinnamon stick 0.5 piece
cloves 3 pieces
black peppercorns 0.5 tsp
anise seed 0.25 tsp
sea salt 1.5 tsp
sugar 1 tbsp
sesame seeds 2 tbsp

Nutrition summary

Carbohydrates 21 g 24%

Protein 21 g 24%

Fat 20 g 52%

Serving size 210g

Cooking steps

1

Remove seeds and stems from the chiles, then toast them for 30 seconds per side in a dry skillet over medium heat until fragrant, being careful not to burn.
2

Soak toasted chiles in hot chicken broth for 15 minutes. Meanwhile, toast almonds in a dry skillet over medium-low heat until golden, then set aside.
3

Heat 2 tbsp of oil in a large pot over medium heat. Sauté chopped onion, garlic cloves, and cubed tortilla until the onion is soft and tortilla is lightly crisped, about 5 minutes.
4

Add almonds, chiles with broth, tomato, cinnamon, cloves, peppercorns, anise, salt, and sugar. Simmer over low heat for 20 minutes, stirring occasionally.
5

Blend the mixture in batches until ultra-smooth. Return sauce to the pot, add chicken pieces, cover, and cook gently over low heat for 45 minutes, stirring occasionally. The sauce should thicken and coat the chicken luxuriously.
6

Finish with the remaining 1 tbsp oil for added sheen and sprinkle with sesame seeds before serving.

Personalized Q&A

Q. What ingredient gives Mole Almendrado its signature flavor and creamy texture?

The ground blanched almonds are key to this recipe, lending the mole its signature creamy and nutty depth. When combined with toasted chiles and aromatic spices, they create the complex, elegant base that sets Mole Almendrado apart from other moles.

Q. What’s the most important cooking point for perfecting the sauce?

Gentle simmering and frequent stirring during sauce reduction are crucial. Slowly cooking the blended ingredients over low heat allows the flavors to meld and prevents scorching or separating, ensuring a silky, well-emulsified sauce.

Q. How can I avoid a gritty or separated mole sauce?

Blend the sauce thoroughly in batches until ultra-smooth, and always strain if needed for an extra velvety finish. Also, maintain a gentle heat when returning the sauce to the pot—overheating can cause the sauce to break or become gritty.

Q. Is this recipe high in protein? What’s the protein-to-carb ratio per serving?

Yes, this Mole Almendrado is high in protein, providing 21g of protein and 21g of carbohydrates per serving, with protein accounting for 24% and carbs for 24% of total calories. Its balanced macronutrient profile fits well with higher-protein meal plans.

Best Easy Mole Almendrado Recipe

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