A Rustic Mole Steeped in Garlic & Chiles (Mole de Ajo)
Details
This isn't your typical sweet and chocolatey mole. Hailing from the countryside of Mexico, this intensely savory and aromatic Mole de Ajo is a testament to the power of chiles and, of course, loads of garlic. It's a rich, hearty sauce, perfect for smothering tender pork and serving at any festive gathering. Get ready for a flavor experience that is both deeply traditional and thrillingly different.
Ingredients
Instructions
Cook the Pork
Place the pork, a quarter of an onion, and 2 cloves of garlic in a large pot. Cover with water, add salt, and bring to a boil. Reduce the heat and simmer until the meat is tender, about 1 to 1.5 hours. Once cooked, you can lightly brown the meat in a separate pan with a little lard for extra flavor. Reserve the cooking broth.
Prepare the Chiles
While the pork is cooking, toast the guajillo and puya chiles on a dry comal or skillet over medium heat until they are fragrant, being careful not to burn them. Once toasted, place them in a bowl and cover with hot water to rehydrate for about 20-30 minutes until they are soft.
Make the Adobo Sauce
Drain the rehydrated chiles and place them in a blender. Add the 6 cloves of garlic, the half onion, cumin, peppercorns, oregano, and cloves. Add about 2 cups of the pork cooking broth and blend until completely smooth.
Fry the Sauce
Heat a few tablespoons of lard or oil in a heavy-bottomed pot or Dutch oven over medium heat. Strain the blended chile sauce into the hot oil. Be careful, as it may splatter.
Simmer the Mole
Cook the sauce, stirring constantly, for about 10 minutes as it darkens and thickens. This step is crucial for developing the mole's deep flavor.
Combine and Finish
Add the cooked pork to the mole sauce. Add more of the reserved pork broth until you reach your desired consistency; it should be like a thick gravy. Let it simmer together for at least 15-20 minutes for the flavors to meld. Season with salt to taste.
Serve
Serve hot with fresh corn tortillas and a side of Mexican rice.
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