Our Secret Family Mole Recipe From Abuelita Paz

mole mexico

Submitted by Naomi Rodriguez

It’s such an honor to share our family mole recipe. This is actually the first time being shared. We have been asked for our mole recipe several times, but my family has always been very secretive about it, since it’s special to us. I think it’s time to share it.

I don’t know who showed my grandmother how to make this mole. I’m going to guess: her mother, since all of her sisters made it the same way. My earliest memories as a little girl—I think I was 3 years old?— 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.

Abuelita only made this mole on special occasions, such as Christmas for the tamales, tortas de camarón (shrimp) con nopal con mole for Passover, and only when asked she would make her costillas de puerco con nopales en mole—mole with pork ribs with nopales.  

Nonetheless, 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.

We are so fortunate and blessed to have had a grandmother who instilled tradition in us. I 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.

I hope you enjoy this recipe, I tried to measure the best I can, for the ingredients, but it’s also about personal taste.  

Our Secret Family Mole Recipe From Abuelita Paz

5 from 1 vote
Recipe by Naomi Rodriguez Cuisine: Mexican
Servings

8 to 10

servings
Prep time

30

minutes
Cooking time

2

hours 

30

minutes

Ingredients

  • 3 pounds 3 pork, cut into pieces, or chicken, quartered

  • 10 cups 10 water

  • 1/2 1/2 onion

  • 1/2 bunch 1/2 fresh cilantro, or to taste

  • 12 12 California chiles, also called Anaheim

  • 4 4 mulato chiles

  • 8 8 tomatillos

  • 4 Tbsp 4 cumin seeds, or .75 oz

  • 1 head 1 garlic

  • 1/2 tsp 1/2 cloves, whole

  • 1 Tbsp 1 black pepper, whole

  • salt, to your personal taste

  • 2 Tbsp 2 vegetable oil

  • 1/2 cup 1/2 Maseca masa harina

Directions

  • 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. I use about 10 cups of water.
  • Clean chiles before boiling in a separate pan. Boil in water to cover until chilies are soft. Drain water and let cool.
  • In a molcajete, grind the head of garlic, cumin, cloves and black pepper until they turn into a paste. Roll the paste into a ball. Set aside.
  • 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.
  • Strain your mole through a colander and and set aside.
  • Heat oil in a large cooking pan. Add about 3 Tbsp of Maseca. Stir while you mix in the pan, until it turns brown. Don’t let it lump.
  • 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.
  • If the sauce is too watery, add a little more Maseca. If it’s too thick, add more broth. Taste and make sure it has enough salt. Let your mole sauce sit and cool before handling. It‘s ready to serve to people you love.

Notes

  • This mole is wonderful for tamales, costillas de puerco con nopales, tortas de camarón, and simple chicken mole. Yummy.
  • Be sure to salt the broth well, since that infuses a lot of flavor into the final mole.
  • Note from Familia Kitchen: when we made this recipe, we roasted the tomatillos before adding to the blender.
mole mexico red
Two types of chiles (mulato and California or Anaheim), garlic, whole cloves and cumin seeds—ready to blend.
Naomi family mole
mole mexico
mole mexico
Naomi mole
Mi familia: I’m on the left; my mother, Antonia, is in the middle; and my sister Beatriz is to the right.  We are the ones who keep our family mole tradition going.
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