Hazelnut Mole

A rich and complex Mexican mole sauce made with hazelnuts, dried chiles, fruits, and spices. This traditional sauce combines sweet and savory flavors with a deep nutty base.

8 servings

2 hr 26 min

Published October 4, 2025

Ingredients

•6 tablespoons vegetable oil
•6 cloves garlic
•8 ounces hazelnuts
•1½ whole plantains
•1½ pounds Red Delicious apples
•1 whole white onion
•13 whole dried guajillo chiles
•3 whole dried ancho chiles
•¾ cup prunes
•7 whole cloves
•6 whole allspice
•½ teaspoon coriander seeds
•½ teaspoon aniseed
•½ teaspoon cumin seeds
•1 stick cinnamon
•2 whole corn tortillas
•9 cups low-salt chicken broth
•2 tablespoons apple cider vinegar

Cooking Instructions

1.
Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.
20 min
2.
Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.
21 min
3.
Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)
105 min
4.
*Available at specialty foods stores and Latin markets.

Ingredients

•6 tablespoons vegetable oil

•6 cloves garlic

•8 ounces hazelnuts

•1½ whole plantains

•1½ pounds Red Delicious apples

•1 whole white onion

•13 whole dried guajillo chiles

•3 whole dried ancho chiles

•¾ cup prunes

•7 whole cloves

•6 whole allspice

•½ teaspoon coriander seeds

•½ teaspoon aniseed

•½ teaspoon cumin seeds

•1 stick cinnamon

•2 whole corn tortillas

•9 cups low-salt chicken broth

•2 tablespoons apple cider vinegar

Cooking Instructions

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

20 min

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

21 min

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)

105 min

*Available at specialty foods stores and Latin markets.