Mole

Name: Mole
Cuisine: Mexican, Latin American, American
Ingredients: Chicken skin on; 1/2 onion; 2 bay leaves; 3-4 garlic cloves; 10 guajillo peppers; 1/3 cup almond slivered; 6 pasilla peppers; 10 chile de árbol peppers; 1 cup raisins; 2/3 cup raw pumpkin seeds; 1 corn tortilla; 2 slices of oatmeal bread; 10 galleta maria cookies; 1/8 cup sesame seeds; 1/2 a small cinnamon stick; 2 small tomatillos; 1/4 onion; 4-5 garlic cloves; 2 tbsp whole black pepper; 1 tbsp oregano, Mexican; 2 tsp cumin seeds; Lard; Salt to taste

13 steps

After a mini deep dive into the worlds of mole, I came across Mole Queterano that caught my attention for it’s subtle sweetness & heat. Though traditionally chocolate is used to bring in most of the sweetness, for my personal preference that was omitted. I instead used more pasas & sweet galletas marias. The beauty of cooking is that you can mold any recipe to cater to your own personal preferences 😉

Updated at: Thu, 17 Aug 2023 11:32:31 GMT

Ingredients

0 servings

For the chicken

0.5onion

For the sauce

10Guajillo peppers

⅓ cupalmond

slivered

6pasilla peppers

10chile de árbol peppers

1 cupraisins

⅔ cuppumpkin seeds

raw

1corn tortilla

2 slicesoatmeal bread

10cookies

⅛ cupsesame seeds

0.5cinnamon stick

0.25onion

2 Tbspwhole black pepper

1 Tbsporegano

Instructions

Step 1

Place your chicken to cook in a large cooking pot along with onion, bay leaves, garlic, and a dash of salt. Cover all with 6-8 cups of water.

Step 2

Let chicken slowly simmer for 45min - 1hr. Be careful not to have it at a roaring boil or else you will not have enough chicken broth to use for your sauce later.

Step 3

Using 2 tablespoons of lard, quickly roast your cleaned dry peppers. Be careful not to over roast them as they will make a butter sauce. Place roasted peppers in a large bowl.

Step 4

You will fry all your sauce ingredients until they are toasty. Replenishing the lard by the tablespoon when needed.

Step 5

Set all your toasted ingredients in the same bowl as the peppers.

Step 6

Lastly, in a separate pan toast your sesame seeds without oil until browned.

Step 7

Place sesame seeds in the same pile as the rest of the toasted ingredients.

Step 8

Ladle all of the hot broth from your chicken pot over your toasted ingredients.

Step 9

Cover and let steam so that the peppers and ingredients can soften enough to be blended easily.

Step 10

Blend in portions to ensure everything gets emulsified.

Step 11

Heat a large saucepan with lard and cook your sauce until it has reduced down a bit. You don’t want your mole to be runny but you don’t want it to be dry. Aim to reach the consistency of a velvety smooth sauce. Salt to taste.

Step 12

Place your cooked chicken into your mole or scoop your mole onto your chicken. Whichever way you prefer.

Step 13

Serve with rice, beans, and tortillas. Enjoy!