Brit + Co Guides Logo

How to make mole in the alto shaam cook & hold

Make Mole in the Alto Shaam Cook & Hold

19
STEPS
INGREDIENTS
De- seed the peppers and roast with the nuts and pumpkin seeds in the combi.

De- seed the peppers and roast with the nuts and pumpkin seeds in the combi.

Combine the rest of the ingredients (minus chicken stock) in a bowl.

Combine the rest of the ingredients (minus chicken stock) in a bowl.

Add roasted items to a sauce pot on the stove.

Add roasted items to a sauce pot on the stove.

Add the remaining ingredients with the chicken stock and bring to a simmer.

Add the remaining ingredients with the chicken stock and bring to a simmer.

Place your sauce pot into the cook and hold.

Place your sauce pot into the cook and hold.

Cook 300F (149C)- 3 hours- Hold 160F (71C) min. 2hrs or overnight.

Cook 300F (149C)- 3 hours- Hold 160F (71C) min. 2hrs or overnight.

Pull from cook and hold.

Pull from cook and hold.

Puree in the blender until smooth.

Puree in the blender until smooth.

Mole is ready to serve!

Mole is ready to serve!

  • 6.0c Chicken stock
  • 225.0g Butter
  • 150.0g sweet onion, diced
  • 75.0g Peanuts, shelled
  • 50.0g Dark chocolate
  • 50.0g Tomato paste
  • 4.0 Cinnamon sticks
  • 20.0g Pumpkin seed
  • 20.0g Garlic
  • 17.0g Salt
  • 15.0g Ancho chili, dried, seeds removed
  • 15.0g Pasilla chili, dried, seeds removed
  • 15.0g Mulato chili, dried, seeds removed
  • 15.0g Guajillo chili, dried, seeds removed
  • 15.0g Chipotle meco chili, dried, seeds removed
  • 15.0g Chipotle morita chili, dried, seeds removed
  • 10.0g Sesame seeds
  • 5.0g Cumin
  • 4.5g Fresh oregano
  • 2.5g Caraway
  • 2.5g Fresh thyme
  • 1.8g Mace
  • 0.5g Clove