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Preparation time
2 Hours 25 Minutes
Servings
10
Ingredients
- 6 tablespoons vegetable oil, divided
- 8 ancho chiles (about 4 ounces), rinsed, stemmed, seeded, and torn into pieces
- 8 pasilla chiles (about 2 ½ ounces), rinsed, stemmed, seeded, and torn into pieces
- 1 cup raw almonds
- 1 cup unsalted peanuts
- ½ cup raw pumpkin seeds
- 1 corn tortilla
- 1 slice white bread
- 1 cup raisins
- 1 4-inch Ceylon cinnamon stick (If you don’t have a Mexican cinnamon stick (also known as Ceylon cinnamon), you can use 2 teaspoons of ground Ceylon cinnamon instead. If using ground cinnamon, add it in step 12 along with the Mexican chocolate, chicken bouillon, and salt.)
- 10 whole black peppercorns
- ¼ teaspoon coriander seeds
- 3 cloves garlic
- 2 whole cloves
- 1 medium white onion, sliced
- ½ cup sesame seeds, plus more for garnish
- 7-8 cups chicken broth
- 3.1 ounces Mexican chocolate (about 1 round disc)
- 2 tablespoons kosher salt
- 2 chicken bouillon cubes
- Cooked chicken, for serving
Instructions
- Heat 4 tablespoons of oil in a large Dutch oven or pot over medium-
high heat. Add ½ of the ancho chiles, ½ of the pasilla chiles, and fry for
1 minute until fragrant, stirring frequently to avoid burning them.
Shake off any excess oil from the chiles and transfer them to a large
heat-safe bowl. Add in the remaining batch of ancho and pasilla chiles,
and repeat. - To the same pot, add the almonds, peanuts, and pumpkin seeds. Pan
fry for 1 minute until lightly toasted and fragrant. Transfer them to the
same large heat-safe bowl. - In the same pot, heat 1 more tablespoon of oil. Add the corn tortilla and
lightly fry for 30 seconds on each side. Transfer it to the bowl. - In the same pot, add the white bread and lightly toast for 30 seconds on
each side. Transfer it to the bowl. - Heat another ½ tablespoon of oil in the same pot and add the cinnamon
stick. Fry for 30 seconds, stirring often, then add in the raisins and
continue frying for 2 minutes. Transfer everything to the large bowl. - Heat another ½ tablespoon of oil in the same pot. Add the black
peppercorns, coriander seeds, garlic, and cloves, and lightly fry for 1
minute, stirring often. Transfer it to the bowl. - Heat another ½ tablespoon of oil in the same pot and add the onions.
Fry for 3 minutes until softened, then transfer them to the large bowl. - Heat another ½ tablespoon of oil in the same pot and add the sesame
seeds. Fry for 1 minute until lightly toasted, stirring often, then
transfer them to the bowl. Remove the pot from the heat and set
aside. - Heat the chicken broth in the microwave or a pot on the stove for 5
minutes until very hot. Pour it into the large bowl of fried ingredients.
Cover with aluminum foil or plastic wrap and let everything soak for 15
minutes. - Transfer half of the softened ingredients along with half of the liquid to a
large blender and blend for 3 to 5 minutes on high until it’s as smooth as
possible. Pour the blended mixture through a fine mesh strainer and into
the same large Dutch oven or pot used for frying. Repeat with the
remaining ingredients and liquid. - Add the Mexican chocolate, chicken bouillon, and salt in the large
Dutch oven or pot filled with the strained mole sauce. Heat over
medium heat and cook for 8 minutes, until the chocolate has
completely melted and the chicken bouillon has fully incorporated into
the sauce. Taste and season with additional salt if necessary. - Add in the cooked chicken pieces and cook for 2 more minutes to heat
everything through. Serve the chicken with a generous helping of mole
sauce and garnish with sesame seeds.
Storage and reheating: Store the cooled mole in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. Reheat gently in a saucepan or microwave until warmed through.
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