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Mexican Chicken Mole Sauce Recipe


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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings 1x

Description

This Mexican Chicken Mole Sauce Recipe is an authentic recipe from the Mexican Gastronomy School in Mexico City, and made with many ingredients. 

 


Ingredients

Scale

Chicken:

  • 4 bone-in chicken thighs
  • 2-3 tablespoons butter

First mixture:

Second mixture:

  • 1/4 cup peeled almonds, boiled
  • 2 tablespoons raisins, pan fried
  • ¼ cup sesame seeds, toasted
  • ½ teaspoon ground anise
  • Reserved chili seeds from above, toasted
  •  ¼ cup crumbled toasted bread, like bolillo or hero
  • ¼ teaspoon ground cinnamon
  • 4 whole peppercorn, or 1 teaspoon ground pepper
  • 4 whole cloves, or 1 teaspoons ground clove
  • 3 tablespoons dark chocolate or ½ Abuelita chocolate tablet
  • 1 cup chicken broth
  • Salt, as desired

Instructions

  1. Brown the chicken: Brown the chicken dry with paper towels and season generously with salt and pepper.
  2. In a large dutch oven or pot on medium-high heat, add the butter and wait for it to melt. Brown the chicken for 4-6 minutes on each side. Remove the chicken on a plate. Remove the dutch oven from heat but save the liquid inside of it.
  3. Make first mixture: Remove the seeds and stems from the chiles mulato, chiles pasillas, and chipotle chilies. Keep the seeds in a small bowl. Bring a large pot of water to a boil and add the chipotle chilies and the almonds for 15 minutes. Remove with a slotted spoon and set aside. Add the browned chicken in the same boiling water, and boil for 15 minutes. Meanwhile that is boiling, in a pan on medium heat, toast the mulato chilies and pasilla chilies about 2-3 minutes on each side, until slightly toasted. Remove and set aside. In the same pan, add the whole tomatoes, about 5 minutes, flipping once.
  4. In a blender, add the tomatoes, chiles mulato, the chiles pasilla, chipotle chilies, red onion and garlic cloves. Add tomatoes first so it creates a liquid and then add the rest. Feel free to use a tiny bit of water to blend easier. Reserve liquid on the side - this is your first mixture. Season with salt to taste.
  5. Make second mixture: Heat up the dutch oven back up on medium heat. Add the raisins, sesame seeds and chili seeds for about 1-2 minutes, until fragrant, stirring frequently. Add the toasted raisins, sesame seeds, anise, almonds and chili seeds, toasted bread, ground cinnamon, pepper corn, and cloves in the blender. Use water to help blend but try to keep a thick consistency. Blend until smooth and reserve.
  6. Add the first chili mixture into the dutch oven and bring to a boil. Simmer for 30 minutes. Add the second mixture into the pot, and simmer for an hour. Season salt to taste.
  7. Add the chocolate into the mixture, until dissolved.
  8. Return the chicken and chicken broth and simmer for 45 minutes until the chicken reaches an internal temperature of 165°F.

Notes

  • Make sure to use a meat thermometer to make sure the chicken is cooked through.
  • If the sauce thickens too fast, keep adding a little bit of chicken broth into the mixture. 
  • Use as little but necessary water as possible when blending the first and second mixtures.
  • If you cannot buy peeled almonds, when you boil almonds with the skin on, you can peel yourself. 
  • Use the chili seeds from the dried chilies. 
  • If you do not have chili mulatos, you can use chiles anchos. Both are dried poblano peppers. 
  • This recipe traditionally has a little sugar that goes in with the chocolate. I do not like to add it but feel free to add a tablespoon. 
  • Toast the ingredients: Toasting the dried chili peppers, spices, and other ingredients before blending them adds depth and complexity to the mole sauce. Use a dry skillet or frying pan over medium heat to toast the ingredients until fragrant, being careful not to burn them.
  • Use quality ingredients: Using high-quality ingredients, such as authentic Mexican chili peppers, high-quality chocolate, and fresh spices, can greatly enhance the flavor of your mole sauce. Fresh ingredients will give your mole sauce a more vibrant taste.
  • Blend to a smooth consistency: For a velvety smooth mole sauce, use a blender or food processor to blend the sauce until it reaches a smooth consistency. This will ensure a rich and luscious texture that coats the chicken evenly.
  • Adjust sweetness and spiciness: Mole sauce should have a balance of sweet, spicy, and savory flavors. Taste the mole sauce as you go and adjust the sweetness and spiciness to your liking. You can add more sugar or chocolate for sweetness, or more chili peppers for spiciness.
  • Use chicken with bone-in: Using chicken with bone-in, such as chicken thighs or drumsticks, adds flavor and richness to the mole sauce. The bones release their flavors into the sauce as it simmers, resulting in a more flavorful dish.
  • Simmer for a long time: Mole sauce develops its flavors over time, so be patient and let it simmer for a while. The longer you simmer the sauce, the more the flavors will meld together and intensify.
  • Make it ahead of time: Mole sauce tastes even better when made ahead of time and allowed to sit for a day or two in the refrigerator. This allows the flavors to meld and deepen, resulting in a more complex and delicious sauce.
  • Serve with traditional accompaniments: Mexican chicken mole is traditionally served with rice, tortillas, or cornbread. Garnish with toasted sesame seeds, chopped cilantro, or crumbled queso fresco for an authentic touch.
  • Don't be afraid to experiment: Mole sauce is a versatile dish, and you can experiment with different types of chili peppers, spices, and other ingredients to make it your own. Don't be afraid to adjust the recipe to suit your taste preferences and dietary restrictions.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 621.2
  • Sugar: 8.1 g
  • Sodium: 999.0 mg
  • Fat: 21.0 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 77.7 g
  • Fiber: 5.0 g
  • Protein: 33.5 g
  • Cholesterol: 95.0 mg