Name: Mole Butter
Cook time: 7200 s
Total time: 7200 s
Yield: 1 lb compound butter
Ingredients: For the Mole:; 10 Guajillo chilis; 4 Ancho chilis; 6 Arbol chilis; 1/4 cup lard or cooking oil; 2 corn tortillas; 1/2 white onion (sliced thinly); 4 cloves garlic; 1/2 cup pumpkin seeds; 3 whole cloves; 1/2 tsp black peppercorn; 1/2 tsp cumin seeds; 1/4 cup peanuts; 2 tbsp raisins; 2 roma tomatoes; 3 tbsp peanut butter; 1 tsp salt; 2 tbsp piloncillo or brown sugar; 2 cups chicken broth; 1 mexican chocolate (disk); For the butter:; 450 gr soft butter; 5 tbsp of mole

BENGINGI

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Mole Butter

cook:

2 h 0 min

0.0

(1)

Mole butter is one of my favorite compound butters I've made so far. But what is mole?? The term “mole” stems from the Nahuatl world “molli,” which means “sauce” or “concoction.” Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings. The butter came out so delicious it’s unbelievable. And pairing it with a grilled corn was such a perfect choice!

1 lb compound butters

original

metric

Ingredients

For the Mole:

10 Guajillo chilis

4 Ancho chilis

6 Arbol chilis

¼ cup lard or cooking oil

2 corn tortillas

½ white onion (sliced thinly)

4 cloves garlic

½ cup pumpkin seeds

3 whole cloves

½ tsp black peppercorn

½ tsp cumin seeds

¼ cup peanuts

2 tbsp raisins

2 roma tomatoes

3 tbsp peanut butter

1 tsp salt

2 tbsp piloncillo or brown sugar

2 cups chicken broth

1 mexican chocolate (disk)

For the butter:

450 gr soft butter

5 tbsp of mole

Directions

Step 1

Take out butter from the fridge, and set aside for it to soften.

450 gr soft butter

Step 2

In a pan, melt the lard, fry up the Guajillos, Anchos & Arbol chilis for 30-45 seconds. Place in a large bowl & cover them in boiling chicken broth. Remove from the heat and set aside.

10 Guajillo chilis

4 Ancho chilis

6 Arbol chilis

2 cups chicken broth

¼ cup lard or cooking oil

Step 3

To the same pan, add in the tortillas and fry until crispy. Remove from the heat and set aside.

2 corn tortillas

Step 4

To the same pan, add the onions, garlic and tomatoes and cook for 5 min. Remove from the heat and set aside.

½ white onion (sliced thinly)

4 cloves garlic

2 roma tomatoes

Step 5

To the same pan, add the cloves, black peppercorn, cumin seeds, peanuts, raisins, pumpkin seeds, salt and piloncillo. Cook for 3-4 min. Remove from the heat and set aside.

3 whole cloves

½ tsp black peppercorn

½ tsp cumin seeds

¼ cup peanuts

2 tbsp raisins

1 tsp salt

2 tbsp piloncillo or brown sugar

½ cup pumpkin seeds

Step 6

In a blender, combine all the ingredients and peanut butter until smooth.

3 tbsp peanut butter

Step 7

In a large pan, add the blended mole and add the Mexican chocolate. Cook until the chocolate is melted and until you achieve the consistency you’d like. Different regions in Mexico call for different consistency of Mole, depending on the use.

1 mexican chocolate (disk)

Step 8

For the butter, let the mole cool down to room temperature.

Step 9

In a bowl, combine the butter with 4-6 tbsp of Mole, depending on how intense you want the mole flavor in your butter (I added 6).

450 gr soft butter

5 tbsp of mole

Step 10

Scoop the butter directly on a corn, on a sourdough toast, or cook with it like a king/queen.

Step 11

YASSS!

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