Mole de Venado Hondureño
A rich and complex mole sauce, traditionally made with venison (deer meat), featuring a deep, earthy flavor profile derived from a blend of dried chilies, spices, nuts, seeds, and a hint of chocolate. This dish represents a unique fusion of indigenous and Spanish culinary influences in Honduras.
🧂 Ingredients
- 2 lbs Venison stew meat(cut into 1.5-inch cubes)
- 4 dried Mulato chiles(stems and seeds removed)
- 4 dried Ancho chiles(stems and seeds removed)
- 4 dried Pasilla chiles(stems and seeds removed)
- 1/2 cup Sesame seeds(plus more for garnish)
- 1/3 cup Almonds(skin-on)
- 1/3 cup Peanuts(raw, shelled)
- 1/3 cup Raisins
- 1/2 ripe Plantain(peeled and thickly sliced)
- 1 stale Corn tortilla
- 2 slices White bread(stale)
- 1/2 medium Onion(thinly sliced)
- 4 cloves Garlic(minced)
- 2 medium Tomatoes(roasted)
- 1 ounce Mexican chocolate((about 1/4 of a disc))
- 4 cups Chicken stock(reserved from cooking venison)
- 1/2 inch Cinnamon stick
- 2 whole Cloves
- 1/2 teaspoon Black peppercorns
- 1/4 teaspoon Anise seeds
- 1/4 teaspoon Coriander seeds
- 1 teaspoon Thyme(dried)
- 1/2 teaspoon Marjoram(dried)
- 2 dried Bay leaves(crumbled)
- 2 tablespoons Oil or lard
- to taste Salt
👨🍳 Instructions
- 1
Sear the venison: In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Sear the venison cubes on all sides until browned. Remove venison and set aside. Add chicken stock to the pot, scraping up any browned bits. Return venison to the pot, bring to a simmer, then reduce heat, cover, and cook for 1.5 to 2 hours, or until tender. Reserve about 4 cups of the cooking liquid (broth).
- 2
Toast the chiles: Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant and slightly darkened, about 30 seconds per side. Be careful not to burn them. Soak the toasted chiles in hot water for 20 minutes until softened. Reserve the soaking liquid.
- 3
Toast nuts, seeds, and spices: In the same dry skillet, toast sesame seeds, almonds, and peanuts until lightly golden. Toast cinnamon stick, cloves, peppercorns, anise seeds, and coriander seeds until fragrant. Toast stale tortilla and bread slices until lightly browned.
- 4
Sauté aromatics: In a skillet, heat the remaining 1 tablespoon of oil. Sauté sliced onion until browned, then add minced garlic and cook for 1 minute more. Add roasted tomatoes and sliced plantain and cook until softened.
- 5
Blend the mole: In a blender, combine the soaked chiles (with some soaking liquid), toasted nuts, seeds, spices, toasted bread and tortilla, sautéed aromatics, raisins, thyme, marjoram, and crumbled bay leaves. Add about 2 cups of the reserved venison broth. Blend until very smooth, adding more broth or soaking liquid as needed to achieve a thick paste consistency.
- 6
Fry the mole paste: Heat 1 tablespoon of oil or lard in a large skillet over medium heat. Add the mole paste and cook, stirring constantly, for about 15-20 minutes, until it darkens and thickens. This step is crucial for developing the flavor.
- 7
Simmer the mole: Add the cooked venison and the remaining reserved venison broth to the skillet with the mole paste. Stir in the Mexican chocolate. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, stirring occasionally, until the sauce is rich and thickened. Add more broth if it becomes too thick.
- 8
Season and serve: Season the mole with salt to taste. Serve the Mole de Venado Hondureño hot over the venison, garnished with toasted sesame seeds. It is traditionally served with white rice and corn tortillas.
💡 Pro Tips
- ✓This mole is best made a day in advance, as the flavors meld and deepen overnight.
- ✓If venison is unavailable, beef chuck or lamb can be substituted.
- ✓Adjust the amount of chocolate and chilies to your preference for sweetness and heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of ground cloves and allspice for extra warmth.
- Some recipes include a small amount of piloncillo (unrefined whole cane sugar) for added sweetness.