Peruvian-Inspired Mole de Ají
A fusion mole utilizing Peruvian Ají Amarillo peppers and traditional Mexican chocolate.
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Ingredients
- 1/2 cup Ají Amarillo paste
- 3 ounces Mexican chocolate (Abuelita or Ibarra)
- 1 large Red onion, finely chopped
- 4 pieces Garlic cloves, minced
- 1/4 cup Roasted peanuts, unsalted
- 2 cups Chicken or vegetable stock
- 1 teaspoon Ground cumin
- 1 small Cinnamon stick
- 1 medium Plantain, very ripe and sliced
- 3 tablespoons Vegetable oil
- 1 tablespoon Toasted sesame seeds(optional)
Instructions
- 1
Heat 1 tablespoon of oil in a skillet and fry the plantain slices until golden brown and soft.
- 2
In a blender, combine the fried plantains, roasted peanuts, and 1/2 cup of stock; process until a smooth paste forms.
- 3
In a large heavy-bottomed pot, heat the remaining oil and sauté the onions and garlic until translucent and fragrant.
- 4
Stir in the Ají Amarillo paste and cumin, cooking for 3-5 minutes to toast the peppers and release their oils.
- 5
Add the blended plantain mixture to the pot, stirring constantly to prevent sticking as it thickens.
- 6
Slowly whisk in the remaining stock and add the cinnamon stick, bringing the mixture to a gentle simmer.
- 7
Add the Mexican chocolate pieces, stirring until completely melted and the sauce turns a deep, glossy golden-brown.
- 8
Simmer on low heat for 20 minutes, adjusting salt as needed, and serve over roasted chicken or potatoes.
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