Hazelnut Mole

Name: Hazelnut Mole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 43 grams dried ancho chiles* (about , stemmed, cut open, seeds and veins removed; 1 teaspoons aniseed; 2 Tbsps apple cider vinegar; 1 cinnamon stick, broken in half; 1 teaspoons coriander seeds; 2 6-inchs 5- to 6-inch-diameter corn tortillas; 1 teaspoons cumin seeds; 6 larges garlic cloves, peeled; 71 grams 13 dried guajillo chiles* (about , stemmed, cut open, seeds and veins removed; 227 grams hazelnuts with skin (about 2 cups); 2 liters (or more) low-salt chicken broth; 113 grams 3/4 cup prunes (about; 680 grams Red Delicious apples, peeled, quartered, cored; 6 Tbsps vegetable oil; 1 medium size white onion, thickly sliced; 6 whole allspice

Hazelnut Mole is a gluten free, dairy free, and vegetarian recipe with 8 servings. One portion of this dish contains roughly 12g of protein, 31g of fat, and a total of 462 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have cinnamon stick, onion, hazelnuts, and a few other ingredients on hand, you can make it. It works well as a budget friendly side dish. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in large deep nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl.

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Garlic

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Slotted Spoon

Frying Pan

Bowl

Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic.

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Hazelnuts

Garlic

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Slotted Spoon

Frying Pan

Bowl

Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl.

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Plantain

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Slotted Spoon

Bowl

Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl.

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Apple

Chili Pepper

Prunes

Onion

Cooking Oil

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Slotted Spoon

Frying Pan

Bowl

Add all spices to skillet and stir 30 seconds.

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Spices

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Frying Pan

Transfer to same bowl.

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Bowl

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl.

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Tortilla

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Frying Pan

Tongs

Bowl

Add 9 cups broth to bowl; press down on all ingredients to submerge.

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Broth

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Bowl

Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth.

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Broth

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Blender

Bowl

Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)

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Vinegar