How to make Authentic Mole Sauce (Chicken Mole)


 

Authentic Mole Sauce is a complex and richly flavored sauce that is a staple in Mexican cuisine. It is often served with chicken, creating a dish known as Chicken Mole. Mole sauce typically combines various ingredients, including chili peppers, nuts, seeds, spices, chocolate, and more. Here's an overview of the ingredients and the cooking process for making Authentic Mole Sauce (Chicken Mole):

Ingredients:
For the Mole Sauce:
- 4-6 dried chili peppers (such as ancho, pasilla, or mulato)
- 1/4 cup raisins
- 1/4 cup almonds
- 1/4 cup peanuts
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds (pepitas)
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 ounce dark chocolate (unsweetened or bittersweet)
- Salt to taste

For the Chicken Mole:
- 4-6 bone-in, skin-on chicken pieces (such as thighs or drumsticks)
- Salt and pepper to season the chicken
- Vegetable oil for frying

For serving:
- Cooked rice
- Fresh cilantro leaves for garnish
- Sesame seeds for garnish
- Warm corn tortillas

Instructions:
1. Start by preparing the Mole Sauce. Remove the stems and seeds from the dried chili peppers. Toast the chili peppers in a dry skillet over medium heat for a few seconds on each side until fragrant. Place the toasted chili peppers in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they soften.
2. Drain the soaked chili peppers and transfer them to a blender or food processor. Add the raisins, almonds, peanuts, sesame seeds, and pumpkin seeds. Blend until you have a smooth paste. Set the paste aside.
3. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
4. Add the ground cinnamon, ground cloves, ground cumin, and dried oregano to the saucepan. Stir well to combine and cook for another minute to toast the spices.
5. Stir in the tomato paste and the chili paste that you prepared earlier. Cook for a few minutes, allowing the flavors to meld together.
6. Gradually pour in the chicken broth while stirring continuously. Bring the mixture to a simmer and cook for about 15 minutes, stirring occasionally.
7. Add the dark chocolate to the sauce and stir until it melts completely. Continue to simmer the sauce for another 10 minutes to thicken it. Season with salt to taste. Remove the sauce from the heat and set it aside.
8. Preheat the oven to 375°F (190°C).
9. Season the chicken pieces with salt and pepper. Heat some vegetable oil in an oven-safe skillet or frying pan over medium-high heat. Brown the chicken pieces on all sides until they develop a golden crust.
10. Pour the prepared Mole Sauce over the browned chicken, making sure to coat all the pieces evenly.
11. Transfer the skillet or frying pan to the preheated oven and bake for about 30-35 minutes, or until the chicken is cooked through and tender.
12. Remove the Chicken Mole from the oven and let it rest for a few minutes.
13. Serve the Chicken Mole

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