Almond Mole for the Holidays
Delectable almond mole, made with almonds as the main ingredient and combined with tomatoes on the vine, ancho and guajillo peppers, roasted garlic, raisins, cumin, cinnamon, and chicken bouillon.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4 servings
- 2 cups of raw almonds
- 6 guajillo chiles
- 3 ancho chiles
- 1 large garlic clove or 3 small garlic cloves
- 4 tomatoes on the vine or 2 large tomatoes
- 2 cups of water
- 1 tablespoon of raisins
- 1 tablespoon of cumin
- 1 tablespoon of cinnamon
- 1 tablespoon of chicken bouillon
- 2 cups of chicken broth
- 4 chicken breasts
Before starting the cooking process for the almond mole, poach the chicken breasts in water and poultry seasonings. To get the ultimate smooth texture chicken must be cooked at low temperature and covered. Do not let it boil.
Blanching the almonds is easy. Add hot water to a soup pan and add the almonds. Let them soak for 10 minutes and when the almond skin can be easily taken off almonds will be ready to peel. Remove the water and peel one by one. Place the white almonds on a roasting pan and roast on medium heat. This will allow the almonds to enhance their flavor. When ready just set aside.
To prepare the sauce it is important to roast the tomatoes, the garlic and the peppers. This will provide deeper flavor notes to the almendrado. When done add to a soup pan and add water. Cook this for 10 minutes until peppers are soft.
In the blender add the the cooked peppers, the garlic and tomatoes. Blend well until getting a chile sauce. Strain to remove seeds.
Clean the blender and add the blanched and roasted almonds with the chile sauce, the raisins, the chicken bouillon, the cumin, the cinnamon and some of the chicken stock. Blend well until getting a mole consistency. Add to a pan and cook at medium heat on the stove. Add the poached chicken breasts and serve with white rice and thinly cut almonds for extra crunch.