Mole with almonds and toasted bread
Mole almendrado is a 1.1 lb paste from Puebla built on four dried chiles, ancho, pasilla, mulato and guajillo. Almonds and toasted bread go in with tomato, onion, garlic, cinnamon, cloves, cumin and dark chocolate.
For each part of paste the bag wants two of broth or water. Stir over medium heat until the paste dissolves, add broth to taste and give it four to five minutes more. Serve it over chicken, beef or pork, or warm a little and set it out with chips as a dip, the way the bag suggests. Check the allergen line before a party: almonds are in the name and wheat comes in with the bread.
Ingredients, as printed
Dried chiles (ancho, pasilla, mulato, guajillo), almonds, toasted bread, tomato, onion, garlic, cinnamon, cloves, cumin, dark chocolate.
Contains: almonds, wheat (bread).
In the YERBERO herb shelf, Mole almendrado is filed under M in the herbolario A–Z, next to Mole poblano.