Can I make mole ahead of time?

Yes! In fact, mole tastes even better the next day as the flavors meld. Make the sauce up to 2 days ahead and store in the refrigerator until ready to use.

What type of chicken works best?

Bone-in chicken legs, thighs, and breasts develop the richest flavor when simmered for broth. You can also use rotisserie chicken if you’re pressed for time. Just prepare the sauce and pour it over shredded chicken.

This recipe leans more sweet and earthy than fiery. Ancho and guajillo chiles are mild, with just a touch of warmth. If you want more heat, add a dried chipotle or arbol chile.

Can I make this vegetarian?

Absolutely. Omit the chicken and use vegetable broth instead. Serve the mole over roasted vegetables, sweet potatoes, or even hearty grains like quinoa.

What can I serve with mole besides rice and tortillas?

Mole is versatile! Try it over roasted potatoes, as a topping for enchiladas (enmoladas), on eggs for breakfast, or even drizzled on tamales.

Why is sesame seed used as a garnish?

Toasted sesame seeds add nuttiness and visual appeal. They also honor mole’s indigenous roots, as seeds and nuts were often ground into sauces to add body and flavor.

Easy Chicken Mole - Nibbles and Feasts

Description

A plate of mole with turkey or chicken is one of the main offerings on a Día de Muertos altar. Because this special dish stimulates all the senses, it is intended to delight the souls that are remembered on that special day.

The traditional Mexican mole takes approximately 30 ingredients to prepare and many hours to cook. The combination of sweet and spicy flavors slowly combine to create one of the most popular dishes in Mexico. Many home cooks can purchase jarred moles at the grocery store but if you’ve always wanted to make mole sauce from scratch and never had the time, this is the perfect recipe to begin with. All the ingredients listed here are readily available at the grocery store. The cooking time is also significantly less than what a traditional mole preparation takes.

This mole sauce can also be served with potatoes, on eggs, on chilaquiles and enmoladas.

Ingredients

Scale

3 pounds chicken (2 legs and 1 large breast), bone-in
12 cups water
1/2 white onion, divided
4 garlic cloves, divided
2 1/2 teaspoons salt, divided
4 tablespoons vegetable oil, divided
8 dried ancho (or pasilla) chiles, seeds and stems removed
4 dried guajillo chiles, seeds and stems removed
1 (3.1-ounce) tablet Mexican chocolate
1/2 cup raw peanuts
1/2 cup pecans halves
1/2 cup raisins
1 Roma tomato, halved
1 banana, sliced
1/2 cup toasted sesame seeds plus more for garnish
2 tablespoons granulated sugar

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Instructions

Combine chicken, water, 1/4 onion, 2 garlic cloves and 1 1/2 teaspoons salt in a large pot. Bring to a boil over medium heat. Reduce heat to medium-low, cover and simmer for 1 hour. Remove from heat and set aside.
Heat 2 tablespoons vegetable oil in a large pan over medium heat. Fry dry chile skins in batches; about 3 minutes or until skins are soft. Do not burn. Transfer to a large bowl and add 7 1/2 cups of broth from the boiled chicken. Add the chocolate tablet and remaining 1 teaspoon salt.
Heat 1 tablespoon of oil over medium heat in large frying pan previously used to fry chile skins. Add remaining 1/4 onion, remaining garlic cloves, peanuts, pecans, raisins, tomato halves and banana to frying pan. Fry for 20 minutes stirring frequently; Do not burn. Transfer all fried ingredients and toasted sesame seeds to the large bowl where chile skins are soaking. Soak all ingredients for 40 minutes more or until chile skins are very soft and chocolate tablet has completely dissolved.
Transfer all soaked ingredients to blender container, blend until smooth. Heat remaining tablespoon of oil in a large saucepan over medium heat. Pour in sauce and stir in sugar. Continue stirring until sauce comes to a simmer; about 15 minutes. Turn off heat, cover and keep warm.
Chop chicken into large pieces and add to sauce. Serve. Garnish with toasted sesame seeds.