I Heart Oaxacan Almendrado (Almond Mole)

I took a cooking class in Oaxaca with Oscar Carrizosa from Casa Crespo. I followed Oscar to the nearby Sánchez Pascuas local market to buy squash blossoms (zucchini flowers), passion fruit, cactus pear, and corn fungus. Oaxaca is famous for its seven moles (sauces) ranging from the incredibly rich mole negro which contains chocolate, spices and fruits to the delightfully delicate and easy to make almond mole.

Here's the recipe:

1 tablespoon oil
¼ medium onion
2 garlic cloves
¾ cup (3.5 oz/100 g) whole almonds, peeled
1 large slice (1½ in/4 cm) Challah-type bread
8 (2 lb/1 kg) cooked tomatoes, seeded and peeled
1 teaspoon thyme
1 in (2.5 cm) slivered cinnamon stick
2 peppercorns
1 clove
2 cups chicken broth
1 tablespoon lard or olive oil
Salt
3 almonds, peeled, toasted and sliced
18 green olives
1/3 cup (60 g/2 oz) pickled jalapeño or serrano chilies, sliced

Heat the oil in a frying pan over high heat. Fry the onion. Once it turns transparent, add the garlic cloves, ¾ cup of almonds, slice of bread and the tomatoes. Cook for about 3 minutes over low heat. Remove from heat and cool. Blend all these ingredients in a blender with the thyme, cinnamon, peppercorns, clove and 2 cups of chicken broth (I find that vegetable broth works just as well for vegetarians).

Heat the lard (or olive oil) in a saucepan with a lid, then fry the blended ingredients. Stir constantly to avoid sticking. Cover and cook for 15 minutes over low heat. Season with salt. Add chicken pieces (or fish -- we used yellowtail).

Garnish the dish with the sliced almonds, olives and pickled jalapeño or serrano chilies.

And here are the details for the cooking course:

Casa Crespo
Crespo 415
Centro
Oaxaca
Mexico

Phone:
From México 01 (951) 514 1102
(Phone reservations between 9 am and 5 pm)
Email: casacrespo@go-oaxaca.com