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Mexican Mole
prep:
15 min
cook:
3 h 0 min
6 servings
US
original
metric
6 servings
US
original
metric
Ingredients
Directions
Ingredients
2 lb chicken thigh bone-in
2 Chicken Drumsticks
10 Guajillo Chiles
4 Ancho Chiles
6 Arbol Chiles
¼ cup Lard or any cooking oil
2 corn tortilla
½ white onion
4 Garlic Cloves
¼ cup Pumpkin Seeds
3 tbs sesame seeds
3 whole cloves
½ tsp black peppercorn
½ tsp cumin seeds
¼ cup peanuts
2 tbs raisins
2 roma tomato
3 tbs peanut butter
1 tsp salt
2 tbs Piloncillo or brown sugar
2 cup chicken broth
1 Mexican Chocolate - Disk
Get ingredients with
Directions
Directions
Ingredients
2 lb chicken thigh bone-in
2 Chicken Drumsticks
10 Guajillo Chiles
4 Ancho Chiles
6 Arbol Chiles
¼ cup Lard or any cooking oil
2 corn tortilla
½ white onion
4 Garlic Cloves
¼ cup Pumpkin Seeds
3 tbs sesame seeds
3 whole cloves
½ tsp black peppercorn
½ tsp cumin seeds
¼ cup peanuts
2 tbs raisins
2 roma tomato
3 tbs peanut butter
1 tsp salt
2 tbs Piloncillo or brown sugar
2 cup chicken broth
1 Mexican Chocolate - Disk
Get ingredients with
Step 1
Heat a large pot on medium high heat with oil. Season chicken well with salt & pepper. Sear on both sides, in batches, until golden brown. It will still be raw, but will finish cooking later.
2 lb chicken thigh bone-in
2 Chicken Drumsticks
Step 2
Remove the stems and seeds from the Chiles Guajillos & Chiles Anchos
10 Guajillo Chiles
4 Ancho Chiles
Step 3
In a large skillet, melt the lard, fry up the chile anchos & guajillos for 30-45 seconds. Place in large bowl & cover them in boiling water. Set aside.
¼ cup Lard or any cooking oil
4 Ancho Chiles
10 Guajillo Chiles
Step 4
To the same skillet, add in the tortillas & fry until crispy. Set aside.
2 corn tortilla
Step 5
Add in all ingredients from the onion thru the raisins, AND the chiles de arbol, cook stirring constantly for 8-10 minutes. Set aside.
½ white onion
4 Garlic Cloves
¼ cup Pumpkin Seeds
3 tbs sesame seeds
3 whole cloves
½ tsp black peppercorn
½ tsp cumin seeds
¼ cup peanuts
2 tbs raisins
Step 6
Charr up the tomatoes in the same skillet.
2 roma tomato
Step 7
Add the rehydrated chiles, along with 1 cup of their water, all the fried up ingredients, tomatoes, creamy peanut butter, piloncillo, salt & chicken broth to your blender & blend until smooth. Add more broth if it’s too thick.
3 tbs peanut butter
1 tsp salt
2 tbs Piloncillo or brown sugar
2 cup chicken broth
Step 8
Bring the large pot where we cooked the chicken up to medium heat again, add in 1 cup chicken broth to deglaze the pan. Pour in the blended mole sauce. Clean up the blender with more broth.
2 cup chicken broth
Step 9
Cook for 10-15 minutes. Add in the Mexican Chocolate & stir until fully combined.
1 Mexican Chocolate - Disk
Step 10
Add the chicken to the mole sauce, reduce heat to low & cook on a low simmer for at least 1 hour or up to 2.
Step 11
Serve with rice, beans, lots of mole sauce & enjoy.
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