Stone fruit mole

Chef Juan Gonzales and farmer Megan Strom
Mesa Agricola

Mole is the national dish of Mexico and it varies widely from state to state. Oaxaca has seven well-known types that are considered the foundation of the state’s cuisine. This preparation is a Oaxacan Manchamantel mole (that literally translates to “tablecloth stainer”). While it may be common to think of mole as a sauce, this mole is the dish itself and can be served on its own or with any variety of meat or vegetables (including confit summer squash).

Ingredients

1/2 lb. mulato or ancho chiles
1 tbsp. ground cinnamon
1 tsp. coriander seeds
1/4 tbsp. star anise (whole)
1/2 cup canola oil or any neutral oil
2 cups whole almonds
1/2 cup golden raisins
1/2 cup sesame seeds
4 garlic cloves
1 1/2 lb. peaches or plums, pitted and diced
3 bars Mexican chocolate (such as Abuelita brand, 3.1-oz. bars)
1 tbsp. granulated sugar
1 tbsp. kosher salt
1/2 bunch cilantro (leaves only), for garnish

Instructions

Cut chiles in half and discard seeds and stems. Toast chiles in a large pan over medium-high heat, moving them around to toast them evenly until they start to turn color and release their aroma (make sure your house is well ventilated while doing this). Place chiles in a bowl and soak in warm water until soft.

Using the same pan, toast cinnamon, coriander and star anise, stirring constantly. Remove from heat as soon as the aromas are intensified. Set aside.

In a large pot, add oil, almonds, raisins, sesame seeds and garlic and fry for 4 to 5 minutes. Add fruit and cook for 15 minutes or until soft, then add chiles, chocolate, sugar and salt. Cook over medium heat, stirring occasionally, until the chocolate gets incorporated. Blend mixture at high speed in small batches to ensure a soft, glossy texture.

Once done, it can be served immediately or cooled and stored in an airtight container, up to a week in the refrigerator or 3 months in the freezer. Use the whole cilantro leaves as garnish.

Serves 5 to 6