Marvellous Mexican mole.
Welcome to the easiest, most delicious mole recipe you'll ever make-with fewer spices and fewer ingredients. My grandma made this recipe all the time, and while I tried my own variations on it, I always came back to this original recipe. It's just too good! Many people think mole is super complicated, but I'm happy to share just how easy it is. In Mexico, mole is served for special occasions, but this recipe can turn any meal into one.
Time: 1 hour
- 4 quarts (3.8L) water
- 2 white onions, divided (1 whole, ½ cut into strips, ½ chopped)
- 1 head of garlic
- 5lb (2.3kg) chicken, thighs or drumsticks
- salt, to taste
- ½-1 (3oz [90g]-6oz [180g]) Mexican chocolate tablet (Abuelita or Ibarra)
- 4 tbsp vegetable oil, divided, plus more
- 8 New Mexico peppers or guajillo peppers, cleaned and deveined
- 1 chile pasilla, cleaned and deveined
- 2 garlic cloves
- 15 saltine crackers
- 1 Roma tomato, halved
- 1-inch (2.5 cm) cinnamon stick
- ¼ tsp cumin seeds
- 1 tbsp toasted sesame seeds
- 4 whole allspice berries
- 8.25oz (233g) Mole Dona Maria (optional)
- Mexican rice
- Rojo salsa
- Corn tortillas
- toasted sesame seeds
- In a large Dutch oven over medium-high heat, bring the water to a boil. Add 1 whole onion, head of garlic, chicken, and salt. Return to a boil and use a strainer to remove any foam or scum that rises to the top of the broth. Reduce the heat to medium, cover, and cook for 25 minutes.
- Remove everything from the broth. Shred the chicken and set aside. Strain and reserve 2 quarts (1.9L) of broth. Discard the rest.
- To the reserved broth, add the chocolate and allow it to dissolve.
- In a medium saucepan over medium heat, heat 3 tablespoons of vegetable oil. Once hot, lightly fry the New Mexico peppers and pasilla pepper, about 10 seconds. Transfer to the reserved chicken broth.
- Add the onion strips to the saucepan and cook until translucent.Transfer to the reserved broth. Repeat the cooking and transfer process with the garlic cloves, crackers, and tomato, adding more oil as needed to cook them.
- Transfer everything except for the shredded chicken to a blender and add the cinnamon stick, cumin, sesame seeds, whole allspice, and mole (if using). Blend on high until smooth.
- Dry the Dutch oven, return to medium-high heat, and heat the remaining 1 tablespoon of vegetable oil. Once hot, add the mole sauce from the blender. Stir continuously and bring to a simmer. Taste for salt and adjust as needed. Reduce the heat to the lowest setting and simmer for 10 minutes. Continue mixing until the sauce thickens.
- Add the shredded chicken to the sauce and cook for 10 minutes until the chicken is hot. Reseason with salt as needed.
- Serve with Mexican rice, rojo salsa, and corn tortillas.Garnish with toasted sesame seeds before serving.
For a sweeter mole, make sure to use guajillo peppers and extra chocolate.
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