Ingredients
For the Mole Sauce:
4 dried pasilla chiles, seeds removed
2 dried guajillo chiles, seeds removed
4 dried ancho chiles, seeds removed
1 cup chicken broth (plus more as needed)
1/4 cup sesame seeds
1/4 cup almonds, toasted
1/4 cup raisins
1 medium onion, diced
4 cloves garlic, minced
2 medium tomatoes, diced
1/4 cup unsweetened cocoa powder
1 tsp cinnamon
1 tsp cumin
1/2 tsp cloves
1/2 tsp black pepper
2 tbsp vegetable oil
Salt to taste
2 cups shredded cooked chicken (for serving)
Execution
Toast the Chiles
In a dry skillet over medium heat, lightly toast the dried chiles until fragrant, about 1-2 minutes. Be careful not to burn them. Once toasted, place the chiles in a bowl and cover with hot water to soak for 15-20 minutes until soft. Drain and set aside.
Blend the Sauce
In a blender, combine the soaked chiles, 1 cup of chicken broth, sesame seeds, almonds, raisins, onion, garlic, tomatoes, cocoa powder, cinnamon, cumin, cloves, and black pepper. Blend until smooth, adding more broth as needed to achieve a pourable consistency.
Cook the Mole
In a large saucepan, heat the vegetable oil over medium heat. Pour the blended mole sauce into the pan and simmer for 20-30 minutes, stirring occasionally. If the sauce becomes too thick, add more chicken broth until desired consistency is reached. Season with salt to taste.
Prepare the Chicken
While the mole is simmering, if using raw chicken, cook it by boiling or baking until fully cooked. Once done, shred the chicken into bite-sized pieces.
Serve
To serve, place a generous portion of shredded chicken on a plate and ladle the mole sauce over the top. Garnish with additional sesame seeds if desired. Serve with rice or tortillas on the side.
Additional tips
- Variations: You can substitute the chicken with turkey or serve the mole sauce over enchiladas or grilled vegetables for a vegetarian option.
- Make it Spicy: For more heat, leave some seeds in the chiles or add a pinch of cayenne pepper to the sauce.
- Storage: Mole Poblano can be made ahead of time and stored in the refrigerator for up to a week or frozen for up to three months.
- Serving Suggestions: Mole pairs well with rice, corn tortillas, or even potatoes for a heartier meal.
