New Mexico Mole

Name: New Mexico Mole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3 cups (700 ml)
Cuisine: Latin
Ingredients: 1/2 cup (120 ml) Pecans; 1/2 cup pine nuts (120 ml) Pine Nuts; about 1 tsp (3 g) Cinnamon; 1/2 cup (120 ml) Sesame Seed; 1 tsp anise seeds (5 ml) Anise Seed; 4 cloves Clove; 1/4 tsp cumin seeds (1.25 ml) Cumin; ½ cup (113 g) Butter; 1/2 cup (120 ml) Garlic; 1/2 cup, chopped (120 ml) Onion; about 7 chiles (14 g) Dried Chile; 1/2 cup apricots, pitted (120 ml) Apricot; 3 oz white chocolate (85 g) White Choc; 1/2 cup chicken broth (120 ml) Chicken Stock; 1/2 tsp (2.5 ml) White Pepper; to taste Salt

Independent adaptation of a publicly published Fernando Olea recipe. Not affiliated with, sponsored by, or endorsed by Fernando Olea.

GREAT ON · RACK OF LAMB; BEEF; DUCK BREAST; ROASTED VEGETABLES

Great on Rack of lamb; beef; duck breast; roasted vegetables.

Spiced sauce for rice, noodles, and proteins.

On the jar

NEW MEXICO

Method: stove
Yield: about 3 cups
Ingredients: 16

Stove sauce. Cook from the recipe

Ratio

Pecans 120 mlPine Nuts 120 mlSesame Seed 120 mlAnise Seed 5 mlCumin 1 mlGarlic 120 ml

Ingredients

Pecans1/2 cup (120 ml)
Pine Nuts1/2 cup pine nuts (120 ml)
Cinnamonabout 1 tsp (3 g)
Sesame Seed1/2 cup (120 ml)
Anise Seed1 tsp anise seeds (5 ml)
Clove4 cloves
Cumin1/4 tsp cumin seeds (1.25 ml)
Butter½ cup (113 g)
Garlic1/2 cup (120 ml)
Onion1/2 cup, chopped (120 ml)
Dried Chileabout 7 chiles (14 g)
Apricot1/2 cup apricots, pitted (120 ml)
White Choc3 oz white chocolate (85 g)
Chicken Stock1/2 cup chicken broth (120 ml)
White Pepper1/2 tsp (2.5 ml)
Saltto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

New Mexico Mole wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Fernando Olea works in Mexican / New Mexican moles at Sazón; credentials include James Beard Best Chef: Southwest 2022 (Sazón, Santa Fe).

Adapted from a Fernando Olea recipe (Fernando Olea / Chicago Tribune (Daily Press syndication)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Fernando Olea / Chicago Tribune (Daily Press syndication) (published as “New Mexico Mole”). Full citation lives in Provenance.

Companion jar