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Mole butter is one of my favorite compound butters I’ve made so far. But what is mole?? The term “mole” stems from the Nahuatl world “molli,” which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings. The butter came out so delicious it’s unbelievable. And pairing it with a grilled corn was such a perfect choice!
Take out butter from the fridge, and set aside for it to soften.
In a pan, melt the lard, fry up the Guajillos, Anchos & Arbol chilis for 30-45 seconds. Place in a large bowl & cover them in boiling chicken broth. Remove from the heat and set aside.
To the same pan, add in the tortillas and fry until crispy. Remove from the heat and set aside.
To the same pan, add the onions, garlic, and tomatoes and cook for 5 min. Remove from the heat and set aside.
To the same pan, add the cloves, black peppercorn, cumin seeds, peanuts, raisins, pumpkin seeds, salt, and piloncillo. Cook for 3-4 min. Remove from the heat and set aside.
In a blender, combine all the ingredients and peanut butter until smooth.
In a large pan, add the blended mole and add the Mexican chocolate. Cook until the chocolate is melted and until you achieve the consistency you’d like. Different regions in Mexico call for different consistency of Mole, depending on the use.
For the butter, let the mole cool down to room temperature.
In a bowl, combine the butter with 4-6 tbsp of Mole, depending on how intense you want the mole flavor in your butter (I added 6).
Scoop the butter directly on a corn, on a sourdough toast, or cook with it like a king/queen.
YASSS!
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