Saveur – July 2019

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3 Meanwhile, in a large pot, add the

tomatoes, toasted chiles, and enough

cold water to cover the vegetables by

2 inches. Bring to a boil over medium-high

heat, then cook until the tomatoes are very

soft and the chiles are hydrated, about

10 minutes. Use a slotted spoon to transfer

the tomatoes and chiles to a blender.

Add the toasted sesame seeds, the remain-

ing 2 garlic cloves, the peppercorns,

cinnamon, cumin, and some salt to taste,

and blend until smooth.

4 In a large pot over medium heat, add the

canola oil. Once hot, add the onion and

cook, stirring occasionally, until softened

a nd tra nslucent, 8 –10 minu te s. S tir in the

tomato mixture, then bring to a boil. Lower

the heat to maintain a simmer, and cook

until the onions are very tender and the

sauce is thickened slightly, 8–10 minutes

more. Stir in the potatoes and nopales, and

cook until heated through, 2–3 minutes.

Spoon the mole into 6 shallow bowls. Serve

with tortillas.

Papasmole

SERVES 6

Active: 1 hr. 10 min. • Total: 2 hr. 10 min.

This extra-saucy mole gets its nutty richness

from the addition of toasted, ground sesame

seeds, and its gentle heat from fragrant, smoky

dried ancho and guajillo chiles.

4 medium dried ancho chiles

1 large dried guajillo chile

⅓ cup sesame seeds

¼ lb. cleaned nopales, cut in ½-inch

pieces (1 cup)

Kosher salt

3 large garlic cloves, divided

1 Tbsp. white wine vinegar

2¼ lb. Yukon gold potatoes, peeled and cut

into ½-inch pieces (6½ cups)

5 medium tomatoes on the vine (1 lb. 14 oz.)

3 whole peppercorns

½ tsp. ground cinnamon

¼ tsp. ground cumin

1 Tbsp. canola oil

1 cup coarsely chopped white onion

Corn tortillas, for serving

1 Preheat a large cast-iron skillet over medium-

high heat. Once hot, add the ancho and guajillo

chiles, and toast, turning as needed, until pli-

able and fragrant, about 2 minutes. Transfer the

chiles to a bowl, and remove and discard their

stems and seeds. Add the sesame seeds to the

skillet and cook, stirring frequently, until fra-

grant and toasted, about 2 minutes. Transfer to

a separate small bowl.

2 In a medium pot, add the nopales and enough

cold water to cover them by 2 inches. Salt gen-

erously, add 1 garlic clove and the vinegar, then

bring to a boil over medium heat. Lower the

heat to maintain a simmer, and cook until the

nopales soften, 30–35 minutes. Drain, discard-

ing the cooking liquid, and set aside. Rinse out

the pot, then add the potatoes and enough cold

water to cover them by 3 inches. Bring to a boil

over high heat, then lower the heat to maintain

a simmer. Cook until the potatoes are tender

when poked with a knife, about 20 minutes.

Drain, discarding the liquid.

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“For the people of Ozolco,

food and land are both a comfort

and a means to make a living.”

From left: Potatoes

and cactus paddles

in a richly spiced

sauce of tomatoes

and chiles; tlacoyos

stuff ed with refried

ayocote beans.