This legendary Mexican sauce is a harmonious blend of over 20 ingredients including dried chiles, chocolate, and warm spices, creating a rich, complex flavor that is neither sweet nor savory but beautifully balanced. Traditionally served over chicken, this festive dish represents centuries of culinary tradition and is perfect for special celebrations and family gatherings. One taste of this velvety, deeply aromatic mole will transport you straight to the heart of Puebla, Mexico.
⏱️210 min
📊Hard
👥8 servings
🍽️Main
meatfestivespicyfamily
Ingredients
1.5 kgchicken pieces (thighs and breasts)
4 piecesdried ancho chiles
3 piecesdried pasilla chiles
3 piecesdried mulato chiles
2 piecesdried chipotle chiles
100 gsesame seeds
100 gunsweetened Mexican chocolate
2 largeonions
8 piecesgarlic cloves
75 galmonds
50 graisins
3 piecescorn tortillas
1 piececinnamon stick
4 pieceswhole cloves
10 pieceswhole black peppercorns
1 smallbanana or plantain
60 mlolive oil
1 literchicken broth
2 teaspoonssalt
1 tablespoonsugar
Instructions
1PREPARE AND COOK THE CHICKEN: In a large pot, bring salted water to a boil and add the chicken pieces along with half of the onion (cut in chunks) and 2 garlic cloves. Simmer for 35-40 minutes until the chicken is tender and cooked through, skimming any foam that rises to the surface. The chicken should be easily shredded with a fork when fully cooked. Reserve the broth for later use and set the cooked chicken aside to cool slightly before shredding into bite-sized pieces.
2PREPARE THE DRIED CHILES: Remove the stems and seeds from all dried chiles by making a slit down the side and gently scraping out the interior with a spoon, being careful to preserve the flesh of the chile. Toast the cleaned chiles lightly in a dry skillet over medium-low heat for about 30-40 seconds per side until fragrant, but do not let them burn or they will become bitter. Soak the toasted chiles in hot water for 15-20 minutes until they become soft and pliable, then drain well.
3TOAST THE SPICES AND SEEDS: In a dry skillet over medium heat, toast the cinnamon stick, whole cloves, and black peppercorns for 2-3 minutes, stirring frequently, until they release their oils and become very fragrant. Add 50 grams of the sesame seeds to the same skillet and toast for another 1-2 minutes until golden and fragrant. Transfer the toasted spices and sesame to a spice grinder and grind into a fine powder, then set aside.
4ROAST AND BLEND THE BASE INGREDIENTS: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Roughly chop the remaining onion and add it to the pot along with the remaining garlic cloves, almonds, raisins, tortillas torn into pieces, and the sliced banana. Cook for 5-7 minutes, stirring frequently, until the onions are golden and the almonds are lightly toasted. Add the drained soaked chiles and cook for another 2 minutes, stirring constantly so nothing sticks to the bottom.
5CREATE THE MOLE PASTE: Transfer the cooked chile and ingredient mixture to a food processor or high-powered blender in batches, adding reserved chicken broth 1 cup at a time to facilitate blending. Process each batch until completely smooth and homogeneous, which may take 3-5 minutes per batch depending on your blender's power. Work in batches rather than overloading the blender to ensure proper blending and safety. Strain the blended mixture through a fine-mesh sieve, pressing firmly with the back of a spoon to extract all liquid and flavor, discarding any remaining solids.
6COOK THE MOLE SAUCE: Return the strained mole paste to the pot and heat over medium heat, stirring constantly for 8-10 minutes as the raw flour taste cooks out and the sauce deepens in color. Add the ground spice mixture and stir well to incorporate. Break the Mexican chocolate into pieces and add it along with 1 tablespoon of sugar, stirring until the chocolate completely melts and incorporates, about 2-3 minutes. The sauce should taste balanced between savory, spicy, slightly sweet, and chocolatey.
7COMBINE AND FINISH: Adjust the sauce consistency by adding more reserved chicken broth if it is too thick—it should coat the back of a spoon but still flow slightly. Add the shredded chicken to the mole sauce and stir gently to combine, allowing it to warm through for 5-7 minutes over medium-low heat. Taste and adjust seasonings with salt as needed. Toast the remaining sesame seeds lightly in a dry pan and sprinkle over the top just before serving for authentic presentation and added nutty flavor.