MolesHardFree

Almond Mole (Mole Almendrado, Puebla)

Name: Almond Mole (Mole Almendrado, Puebla)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 1 raja Cinnamon stick; 4 Mulato chillies; 3 Ancho chillies; 4 Cloves; 1.5 litres Chicken stock; 150 g Blanched almonds; 3 tbsp Sesame seeds; 1.2 kg Chicken; 2 Tomatoes

150 min (60 prep + 90 cook) Hard 8 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Puebla mole with blanched almonds, mulato chillies and sesame seeds.

About this recipe

Puebla-style mole made with blanched almonds, mulato and ancho chillies, sesame seeds and spices. Milder and more elegant than black mole, with a nutty golden-brown colour.

History & Origin

Almond mole is one of the most refined moles in Pueblan culinary tradition, forming part of the celebrated trio alongside black mole and coloradito mole. Unlike black mole, which uses chocolate and multiple dried chillies for its dark colour and deep flavour, mole almendrado is characterised by its golden-brown colour and milder profile, where blanched almonds take centre stage. The history of mole almendrado is tied to 17th-century Pueblan convents, especially the Convent of Santa Rosa, where according to legend black mole was created to honour Viceroy Tomás Antonio de la Cerda. The Dominican nuns who inhabited these convents had access to Old World ingredients like almonds, raisins, Ceylon cinnamon and black pepper, combining them with American chillies and spices to create complex sauces. Almendrado is considered a "luxury" mole due to the cost of blanched almonds and the complexity of its preparation, which requires toasting, soaking and grinding multiple ingredients on a metate. At Pueblan wedding and quinceañera banquets, almond mole with turkey or chicken is one of the most prominent dishes. This recipe preserves the authentic flavours of traditional almendrado: the density of ground almonds, the gentle heat of mulato and ancho chillies, the aroma of cinnamon and cloves, and the smoky note from toasted mulato chilli that gives the mole its characteristic colour.

Estimated cost

£19.00

Total cost

£2.38

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

35g

Protein

22g

Carbohydrates

28g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Devein and clean 4 mulato chillies and 3 ancho chillies. Toast on a dry griddle for 30 seconds per side. Soak in hot water for 20 minutes. Reserve the soaking water.
💡 Don't over-toast or they will make the mole bitter.
2
In a pan with a little fat, toast separately: 150g blanched almonds, 3 tablespoons sesame seeds, 1 cinnamon stick, 4 cloves, 6 black peppercorns, 1 fried slice of white bread and 1 fried tortilla. Set aside.
💡 Toast each ingredient separately to control the browning.
3
Blend the soaked chillies with 2 roasted tomatoes, 1/2 roasted onion and 3 roasted garlic cloves. Separately, blend the almonds with the toasted spices and fried bread with a little chilli soaking water to a fine paste.
4
In a large pot with 3 tablespoons of very hot fat, fry the chilli paste over high heat for 5 minutes, stirring constantly. Add the almond paste and continue frying for 10 minutes.
💡 The mole must be properly fried to develop its flavours.
5
Add 1.5 litres hot chicken stock gradually, stirring. Cook over low heat 40-50 minutes until the mole thickens and fat rises to the surface. Season with salt and a pinch of sugar.
6
Add cooked chicken or turkey pieces. Cook 15 more minutes. Serve with white rice, tortillas and toasted sesame seeds on top.
💡 Mole can be prepared 2-3 days ahead; its flavour improves with time.