{"id":7298,"date":"2025-08-29T02:46:00","date_gmt":"2025-08-29T02:46:00","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=7298"},"modified":"2025-08-29T11:39:44","modified_gmt":"2025-08-29T11:39:44","slug":"our-secret-family-mole-recipe-from-abuelita-paz","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/our-secret-family-mole-recipe-from-abuelita-paz\/","title":{"rendered":"Nuestra receta familiar secreta de mole de Abuelita Paz"},"content":{"rendered":"\n

\u201dThis is our family mole recipe,\u201d says Naomi Rodriguez. This is actually the first time it is being shared, she explains. \u201dWe have been asked for our mole recipe several times, but my family has always been very secretive about it, since it\u2019s special to us. I think it\u2019s time to share it.\u201d<\/p>\n\n\n\n

\u201dI don\u2019t know who showed my grandmother how to make this mole. I\u2019m going to guess: her mother, since all of her sisters made it the same way. My earliest memories as a little girl \u2014 I think I was 3 years old? \u2014 I recall the aromas coming out of the kitchen. Filling the entire house and waking up our appetites. I later learned it was her famous mole,\u201d says Naomi.<\/p>\n\n\n\n

\u201dAbuelita only made this mole on special occasions, such as Christmas for the tamales<\/a>, tortas de camar\u00f3n (shrimp) con nopal con mole for Passover, and only when asked she would make her costillas de puerco con nopales en mole\u2014mole with pork ribs with nopales.\u201d<\/p>\n\n\n\n

\u201dNonetheless, we make this mole once a year, since we continue with the tamal Christmas tradition. It makes me proud that my kids LOVE this tradition and have promised to continue it to assure my grandkids experience this. It gives me so much joy that my children and grandchildren will continue to smell the mole that brings me beautiful memories as a child and it will continue to imprint generations to come.\u201d<\/p>\n\n\n\n

\u201dWe are so fortunate and blessed to have had a grandmother who instilled tradition in us,\u201d says Naomi. \u201dI am sure Abuelita is very proud to know that her tradition continues and will carry on for generations to come. Thanks, Grandma. You are so missed.\u201d<\/p>\n\n\n\n

\u201dI hope you enjoy this recipe, I tried to measure the best I can, for the ingredients, but it\u2019s also about personal taste,\u201d says Naomi. Let us know<\/a> if you make this! P.S. We love photos. <\/p>\n\n\n\n

Ready to Make Naomi\u2019s Secret Mole Family Recipe?<\/h2>\n\n\n
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Our Secret Family Mole Recipe From Abuelita Paz<\/h2>\n\n
\n \t\t \t\t\tRecipe by Naomi Rodriguez<\/span>\n \t\t\n
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  • <\/li><\/ul>4.0<\/small> from<\/small> 2<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    8 to 10<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    2<\/p>hours <\/span>

    30<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      3<\/span> pounds<\/span> pork, cut into pieces, or chicken, quartered<\/span><\/p><\/li>

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      10<\/span> cups<\/span> water<\/span><\/p><\/li>

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      1\/2<\/span> onion<\/span><\/p><\/li>

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      1\/2<\/span> bunch<\/span> fresh cilantro, or to taste <\/span><\/p><\/li>

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      12<\/span> California chiles, also called Anaheim<\/span><\/p><\/li>

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      4<\/span> mulato chiles<\/span><\/p><\/li>

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      8<\/span> tomatillos<\/span><\/p><\/li>

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      4<\/span> Tbsp<\/span> cumin seeds (about 3\/4 oz)<\/span><\/p><\/li>

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      1<\/span> head<\/span> garlic<\/span><\/p><\/li>

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      1\/2<\/span> tsp<\/span> cloves, whole<\/span><\/p><\/li>

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      1<\/span> Tbsp<\/span> black pepper, whole<\/span><\/p><\/li>

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      salt, to your personal taste<\/span><\/p><\/li>

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      2<\/span> Tbsp<\/span> vegetable oil<\/span><\/p><\/li>

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      1\/2<\/span> cup<\/span> masa harina <\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • In a large pan or caserola, add water, the pork or chicken, the full head of garlic, 1\/2 onion, 1\/2-bunch of cilantro. and salt. Bring to a boil, cover and simmer for about 2 hours. Be sure to make and reserve plenty of broth, since you will need it for the mole. Naomi says she uses about 10 cups of water.<\/li>
      • Rinse and stem the chiles before boiling in a separate pan. Boil in water to cover until chiles are soft. Drain water and let cool.<\/li>
      • In a molcajete, grind the peeled cloves in a full head of garlic, cumin, cloves and black pepper until they turn into a paste. Roll the paste into a ball. Set aside.<\/li>
      • In a blender, add about 1 cup of broth from cooking the meat, chiles, tomatillos, the garlic-cumin-cloves paste, and salt. Make sure you add enough salt. You will get a beautiful deep-red mole sauce. <\/li>
      • Strain your mole through a colander and and set aside. <\/li>
      • Heat oil in a large cooking pan. Add about 3 Tbsp of masa harina. Stir while you mix in the pan, until it turns brown. Don\u2019t let it lump. <\/li>
      • To the same pan, add your mole sauce and 5 to 6 cups of your pork or chicken broth. Bring to a boil, while stirring. <\/li>
      • If the sauce is too watery, add a little more masa harina. If it\u2019s too thick, add more broth. Taste and make sure it has enough salt. Let your mole sauce sit and cool before handling. It\u2018s ready! Serve to people you love.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • This mole is wonderful for tamales, costillas de puerco con nopales, tortas de camar\u00f3n, and for simple chicken mole, says Naomi.<\/li>
        • Be sure to salt the broth well, since that infuses a lot of flavor into the final mole.<\/li>
        • Note from Familia Kitchen: When we made this recipe, we roasted the tomatillos before adding to the blender.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t