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Prep time
45 minutes
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Cook time
1 hour 30 minutes
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Serves
4-6
Author Notes
A love letter to my grandmother, Ramona, who taught me everything I know. Thank you and I miss you everyday.
Mole is a rich, and complex Mexican sauce that's typically made with dried chilies, spices, nuts, and fruit, with many variations existing through Mexico.
When first reading the recipe, one is immediately caught off guard by not only the amount of ingredients this recipe requires, but the combination of them, which isn't so intuitive. From chilis to fruits like plantains and raisins to even CHOCOLATE!!
When I think of mole, I am immediately filled with such pride and honor. To think back to when this dish originated in pre-Mexico, I can't help think of my ancestors, who out of necessity, were able to create such a complex dish that not only made use of all the surrounding ingredients, but it became the dish of celebrations and as we now know it, the national dish of Mexico.
There's something so beautiful in recognizing the labor each step of this recipe takes: from deseeding the chilis, toasting spices, the measuring and blending of it all. It reminds me of why this dish is so respected and saved for such special occasions. Despite being made from such a different variety of ingredients, Mole, to me, is simply harmonious.
—Raul Estrada
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Ingredients
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6
chili guajillos
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6
chile Anchos
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6
chile Pasillas
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3
plum tomatoes, quartered
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1
onion, quartered
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1
plantain, 1/4-inch slices
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1/3 cup
peanuts
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1/4 cup
almonds
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1/4 cup
sesame seeds
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1/4 cup
animal cracks
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1/4 cup
raisins
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3
cloves
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1
star anise
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1
cinnamon stick
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1/2 teaspoon
thyme
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1/2 teaspoon
cumin
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1 teaspoon
peppercorns
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1
tablet of Ibarra Chocolate
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1.5 pounds
chicken breast
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3
bay leaves
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4
cloves garlic
Directions
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In a pot, put in chiles anchos, guajillos, and pasillas. Cover with water and bring to a boil, then turn heat to medium low for 8-10 minutes to soften chilis. Keep 1/2 cup chili water when done.
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In another pot, put in chicken with bay leaves, oregano, salt to taste, peppercorns, garlic, half an onion, and cover with water. Bring to a boil then to turn to medium-low until ready to serve.
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In a sauce pan, place a couple tablespoons of a neutral oil and put in peanuts, almonds. Fry on medium until golden and roasted. Remove and place on plate with paper towel.
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Next, fry raisins until puffed up and golden. About 1-2 minutes. Remove from pan and place in ice-water bath until ready to use.
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Next, fry the animal crackers, sesame seeds, cloves, star anise, cinnamon, thyme, and cumin seeds in same saucepan for about 30-45 seconds on medium. Careful not to burn. Set aside when finished
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In the same saucepan, fry the plantains, tomatoes, and onions until nicely charred. about 5 minutes.
Finally, in a blender, combine chilis and all toasted/fried ingredients along with a 1/2 cup of chili water and 1 cup of the homemade chicken broth . Blend until very smooth.
Strain blended mole paste through a sieve and place into a pot/saucepan. This step will require patience. Be sure to not add extra water as this will dilute the flavor.
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Once paste has passed through a sieve, add paste back to sauce pan. Turn heat to medium-low and add the chocolate tablet. Stir until fully incorporated. Sauce is now ready to serve
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Pour mole over prepared chicken breast and serve with your favorite carb or sides.
It is typical to serve mole with rice, quesadillas, vegetables, and more.
Enjoy!!!
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