Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 days total300 min hands-onServes 10Hard
121 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDEvery ingredient is fried separately before anything is blended, which is why it takes two days.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Ancho chillies000 g
Mulato chillies000 g
Pasilla chillies000 gChipotle000 g
Almonds000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Chillies for mole: ancho, mulato, pasilla and what a good one bends like
Toasting chillies to the exact colour
Blenders, sieves and the cazuela
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 34 of the 46 carry a photo of what it should look like at that moment, and 12 carry a short clip for the parts a still cannot show.
Hardest step: toasting chillies without any bitterness — step 28 of 46.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Guadalupe Xicotencatl watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Tasting the soaking water before you use it
Frying every solid separately
Two sieve passes, never one
The frying order, how far to toast each chilli before it turns bitter, and the sieve passes that make it velvet.
Written by Guadalupe Xicotencatl. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
79 people cooked it, 84% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 121 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
