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Mole Butter

cook:

2 h

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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!

1 lb compound butters

US

original

metric

Picture for Mole Butter

1 lb compound butters

US

original

metric

Ingredients

For the Mole:

Guajillo chilis

10 Guajillo chilis

Ancho chilis

4 Ancho chilis

Arbol chilis

6 Arbol chilis

lard or cooking oil

¼ cup lard or cooking oil

corn tortillas

2 corn tortillas

white onion (sliced thinly)

½ white onion (sliced thinly)

garlic

4 cloves garlic

pumpkin seeds

½ cup pumpkin seeds

cloves

3 whole cloves

black peppercorn

½ tsp black peppercorn

cumin seeds

½ tsp cumin seeds

peanuts

¼ cup peanuts

raisins

2 tbsp raisins

roma tomatoes

2 roma tomatoes

peanut butter

3 tbsp peanut butter

salt

1 tsp salt

piloncillo or brown sugar

2 tbsp piloncillo or brown sugar

chicken broth

2 cups chicken broth

mexican chocolate (disk)

1 mexican chocolate (disk)

For the butter:

soft butter

450 gr soft butter

of mole

5 tbsp of mole

Directions

Step 1

Take out butter from the fridge, and set aside for it to soften.

soft butter

450 gr soft butter

Step 2

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.

Guajillo chilis

10 Guajillo chilis

Ancho chilis

4 Ancho chilis

Arbol chilis

6 Arbol chilis

chicken broth

2 cups chicken broth

lard or cooking oil

¼ cup lard or cooking oil

Step 3

To the same pan, add in the tortillas and fry until crispy. Remove from the heat and set aside.

corn tortillas

2 corn tortillas

Step 4

To the same pan, add the onions, garlic and tomatoes and cook for 5 min. Remove from the heat and set aside.

white onion (sliced thinly)

½ white onion (sliced thinly)

garlic

4 cloves garlic

roma tomatoes

2 roma tomatoes

Step 5

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.

cloves

3 whole cloves

black peppercorn

½ tsp black peppercorn

cumin seeds

½ tsp cumin seeds

peanuts

¼ cup peanuts

raisins

2 tbsp raisins

salt

1 tsp salt

piloncillo or brown sugar

2 tbsp piloncillo or brown sugar

pumpkin seeds

½ cup pumpkin seeds

Step 6

In a blender, combine all the ingredients and peanut butter until smooth.

peanut butter

3 tbsp peanut butter

Step 7

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.

mexican chocolate (disk)

1 mexican chocolate (disk)

Step 8

For the butter, let the mole cool down to room temperature.

Step 9

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).

soft butter

450 gr soft butter

of mole

5 tbsp of mole

Step 10

Scoop the butter directly on a corn, on a sourdough toast, or cook with it like a king/queen.

Step 11

YASSS!

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