Authentic Chicken Mole

Directions

1. Start by seasoning your chicken pieces with salt and black pepper, enhancing their natural flavors. Place them in a pot with enough water or chicken broth to cover. Allow the chicken to simmer gently until cooked through and tender, which usually takes about 30-40 minutes. Once done, remove the chicken, reserving the flavorful broth for later use.

2. For the mole sauce, focus on the dried chiles. Carefully remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Toast them lightly in a dry skillet over medium heat until they become fragrant, which should take about 1-2 minutes. After toasting, soak the chiles in hot water for about 15 minutes to soften them.

3. In a skillet, heat the vegetable oil or lard over medium heat. Add the chopped onion and garlic, sautéing until they turn golden brown, releasing a tremendous aroma. Once cooked, remove them from the skillet and set them aside to cool.

4. Return to the skillet for the next step; add the sesame seeds, nuts (either peanuts or almonds), torn tortilla pieces, and stale bread. Toast these ingredients until they are lightly browned and fragrant. This step adds tremendous depth to the mole.

5. In a blender, combine the soaked chiles and the previously sautéed onion and garlic. Add the toasted nuts, tortilla, bread, spices (cinnamon, cloves, cumin, Mexican oregano), and about 1 cup of the reserved chicken broth. Blend this mixture until you achieve a very smooth sauce, ensuring all the flavors meld beautifully.

6. Pour the blended sauce into a large pot. Bring it to a simmer over low heat, stirring often to prevent sticking. Allow the sauce to simmer for 30–40 minutes, during which it will thicken and become glossy, showcasing a tremendous transformation in appearance and flavor.

7. As a final touch, add the Mexican chocolate to the sauce and stir until fully melted and incorporated. Taste and adjust the seasoning with salt as desired.

8. Add the cooked chicken pieces back to the pot with the mole sauce. Simmer gently for an additional 20–30 minutes, spooning some sauce over the chicken as it cooks. This will ensure the chicken absorbs the rich, mole sauce.

9. Serve the chicken mole hot, ensuring generous amounts of sauce are ladled over the top. Complement the dish with sides like Mexican rice and warm tortillas, and consider a sprinkle of sesame seeds for added texture.

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