Hibiscus and Pecan Mole
Mole de Jamaica y Nuez, adapted from Patricia Quintana
Recipe Yield
10 servings
Cooking time
1 hour 10 minutes
Rate this recipe
Ingredients
- 9 oz ancho chiles stemmed and seeded
- 6 oz pasilla chiles stemmed and seeded
- 6 cups boiling water
- 1/2 cup vegetable oil or shortening
- 1 cup white onion chopped
- 4 garlic cloves chopped
- 2 cups dried hibiscus flowers
- 1 cup pecans
- 1 cup pitted prunes
- 1 1/4 cup ripe plantain peeled and sliced
- 3 Corn tortillas cut into squares
- 4 cups chicken broth
- 1 cup grated or chopped piloncillo or brown sugar
- 1 tsp ground cinnamon
- 5 cloves whole
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- Toasted sesame seeds to decorate
To Prepare
- Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chiles gently for about 10 seconds per side, being careful not to let them burn. Place them in a mixing bowl, cover them with boiling hot water and let them soak for 20 to 30 minutes until rehydrated, place chiles and water in batches in the food processor or blender and puree until smooth.
- In a large, extended sauté pan, add oil and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Stir in the hibiscus flowers and cook for 3 to 4 minutes; until lightly crunchy.
- Add the tortillas, let them cook for 1 minute. Stir in the pecans, and cook for 1 minute. Add the plantains and prunes, stir and let them start to cook and brown, for about 2 to 3 minutes. Each time you add a new ingredient, let it start to cook and season, before adding the next.
- Stir in the puréed chiles along with the chicken broth.
- Once the whole mixture starts simmering, add the piloncillo, cinnamon, cloves and salt. Lower the heat to medium-low and continue to cook for 20 to 25 minutes. In batches, purée the mixture in the blender or food processor until smooth. Serve over the cooked meat, poultry or seafood of your choice.
Comments
15comments inHibiscus and Pecan Mole
Roy
Sep 03
You need to put the recipe on a video
Pati Jinich
Sep 05
I’ll try to, thanks!
Linda
Sep 30
Pati,
Love love this mole❤️ It made so much I had to share with the neighbors. Also frenzied some more for me another time. Love the way you cook. You make me look good thanks.
Pati Jinich
Oct 05
Thanks to you for sharing with your friends Linda, yay!!
Linda
Sep 22
Pati,
I love you so much. This mole is awesome 👏. I shared with my neighbors because when I do a recipe the first time I do what it says. We had leftover carnitas so we stuffed a Pablo mole pecan fresh corn,Fontina cheese and toasted coriander and cumin and chili powder yam yam you should have some. Thank you so much you give us the best food
Pati Jinich
Oct 05
Uy, yummy, thanks for sharing the way you did this recipe Linda 😉
Alex
Oct 07
Hi Pati.
Great, delicious recipe. Wonderful flavors.
But now I have soooo much mole. 🙂
Do you freeze your leftovers in batches?
Pati Jinich
Oct 07
Yes Alex, that way you can enjoy it every time you get the craving 😉
Peter Carlsen
Oct 16
Can I use this mole to make chicken enchiladas ?
Pati
Oct 16
Give it a go, Peter!
Jenny
Aug 24
I had this for the first time in Puerto Morelos earlier this summer. Can’t wait to try it at home! I had no idea that hibiscus was used in anything other than a drink.
Pati
Aug 24
Yes and so much more too! Hope you enjoy the mole Jenny.
Barry
Jan 11
Pati,
This recipe looks amazing, and I want to make it right now!
What do you serve it over? Fish? shrimp? beef? chicken?
I have never made a sweet mole like this, so I don’t know what to do with it.
¡gracias por todo!
Barry
Pati
Jan 13
Oh it is super yum! You can serve it over chicken, shrimp, fish and over lamb is fabulous too. You can even cover corn tortillas with it and drizzle some cream, sprinkle some cheese… and call it a day.
Barry
Jan 11
Pati,
This recipe looks amazing, and I want to make it right now!
What do you serve it over? Fish? shrimp? beef? chicken?
I have never made a sweet mole like this, so I don’t know what to do with it.
¡gracias por todo!
Barry