Salsa Macha Mole is a traditional Mexican recipe for a classic zesty and smoky mole sauce made from a blend of toasted dried chillies, fried garlic, nuts, seeds and tortillas. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Salsa Macha Mole.
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Salsa macha mole is a zesty, toasty, and smoky mole sauce made by blending fried garlic and chillies with nuts, seeds, and tortillas.
Ingredients:
175g garlic cloves
180ml vegetable oil, divided
70g peanuts
60g pepitas (shelled pumpkin seeds)
35g slivered almonds
50g sesame seeds
2 corn tortillas
6 dried guajillo chillies broken into pieces and with seeds removed
25g fried chiles de arbol
1 tsp sea salt
4 tbsp white vinegar
Method:
Place a deep frying pan over medium heat. Once hot add 120ml vegetable oil and use to fry the garlic for several minutes until golden.
In another pan dry toast the peanuts, pepitas, almonds for 2 minutes then add sesame seeds and toast for another minute.
Lift the fried garlic with a slotted spoon then set on paper towels to drain any excess oil. Use the oil left in the pan to fry the corn tortillas until crispy on both sides in same skillet. Transfer to a plate and set aside.
Next fry all of the chillies for 2 minutes , stirring constantly, over low until their colour darkens slightly. Take care not to burn them or your mole will be bitter.
Combine the toasted nuts and seeds with 1l water in a blender. Puree to a smooth paste. Add the vinegar, chillithe es, tortillas (broken into pieces), garlic and salt. Pour in remaining 4 tbsp vegetable oil while blending and render everything to a smooth puree.
Add more water if needed to achieve your desired consistency.
