Instructions
1. Poach the Chicken
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In a large pot, combine chicken, broth, salt, onion, and garlic.
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Simmer gently for 25–30 minutes until chicken is cooked through.
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Remove chicken and set aside; strain and reserve the broth.
2. Prepare the Chiles
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Remove stems and seeds from the dried chiles.
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Toast them in a dry skillet for 20–30 seconds per side until fragrant (don’t burn).
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Transfer to a bowl and cover with hot water for 15 minutes to soften.
3. Toast and Fry the Mole Components
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In the same skillet, heat 1 tbsp oil.
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Add tortilla pieces, sesame seeds, nuts, and pumpkin seeds. Toast until golden and fragrant, 3–4 minutes.
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Add onion, garlic, tomato, and plantain; cook until lightly browned.
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Stir in tomato paste, cinnamon, cloves, and cumin.
4. Blend the Mole Sauce
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Drain the soaked chiles and add them to a blender along with the sautéed mixture.
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Pour in 2 cups of reserved chicken broth.
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Blend until completely smooth (work in batches if needed).
5. Simmer and Finish
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In a large saucepan, heat 1 tbsp oil. Pour in the blended sauce (it will splatter).
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Simmer for 10–15 minutes, stirring often, until thickened and darkened.
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Stir in the Mexican chocolate until melted and smooth.
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Season with salt to taste.
6. Combine and Serve
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Add the chicken pieces to the sauce and simmer 10 minutes to coat and heat through.
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Serve topped with toasted sesame seeds and a drizzle of sauce.
Serving Suggestions
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Serve with warm corn tortillas, Mexican rice, and refried black beans.
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Garnish with fresh cilantro or a squeeze of lime juice for brightness.
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