Apricot and Habanero Mole
A fruity, spicy mole using dried apricots and fiery habaneros balanced with corn masa.
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Ingredients
- 1 1/2 cups Dried apricots
- 3 pieces Habanero peppers, seeded and halved
- 1/2 cup Corn masa harina
- 4 cups Chicken or vegetable stock
- 1 large White onion, chopped
- 4 pieces Garlic cloves, minced
- 1/4 cup Whole almonds
- 1/2 teaspoon Ground cinnamon
- 1/8 teaspoon Ground cloves
- 2 tablespoons Lard or vegetable oil
Instructions
- 1
Soak the dried apricots in 1 cup of hot water for 20 minutes until softened.
- 2
In a dry skillet over medium heat, toast the almonds and corn masa harina separately until fragrant and slightly golden.
- 3
Heat the lard in a large heavy-bottomed pot and sauté the onions and garlic until translucent.
- 4
Add the habaneros to the pot and cook for 2 minutes, being careful not to inhale the spicy fumes.
- 5
Transfer the sautéed mixture, soaked apricots (with liquid), toasted almonds, and spices into a blender; process until completely smooth.
- 6
Return the blended puree to the pot and whisk in the toasted masa harina and the remaining stock.
- 7
Simmer the mole over low heat for 30-40 minutes, stirring frequently to prevent the masa from sticking to the bottom.
- 8
Season with salt to taste and serve over roasted poultry or pork.
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