main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Tuesday, April 6

Chicken mole

Active: 1 hour 15 minutes; Total: 2 hours 5 minutes; Serves: 8


8 cups

Salt, kosher

½ tablespoon +

½ tablespoon +
1 tablespoon

Chicken quarters, skin-on, bone-in

3 ¼ pounds

Oil, vegetable

¼ cup +
3 cups +
½ cup


8 cloves +
4 cloves

Tomatoes, plum, diced

4 ½ cups

Onion, yellow, diced

3 ½ cups

Chiles, guajillo, dried stemmed

1 3/4 ounces

Chiles, árbol, dried, stemmed

1/8 ounce

Chiles, ancho, dried, stemmed 

2 ½ ounces

Chiles, pasilla negro, dried, stemmed

3/4 ounces

Chiles, mulato, dried, stemmed

1 ounce

Sesame seeds

½ cup +


½ cup

Tortillas, corn, 6-inch

3 + more for serving

Baguette, bolillo or demi, torn into pieces

5 ½ cups

Chocolate, Mexican (Dandelion or Ibarra)

2 disks (6 ounces)

Rice, long grain, cooked

  1. Bring the water and ½-tablespoon salt to a boil in a large stockpot over high heat. 
  2. Reduce heat to medium-low, and add the chicken. 
  3. Cook until the chicken is tender and a thermometer inserted in the thickest portion of meat registers 155°F, about 30 minutes. 
  4. Remove the chicken; set aside on a large plate. 
  5. Reserve 4 cups of the cooking liquid in a large heatproof bowl; discard remaining cooking liquid. 
  6. Heat ¼-cup oil in a 12-inch skillet over medium-high heat. 
  7. Add eight garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. 
  8. Add the tomatoes, onions, and ½-tablespoon salt; cook, stirring occasionally, until the onions are translucent and softened, about 8 minutes. 
  9. Transfer the mixture to a blender. 
  10. Secure a lid on the blender, remove the center piece to allow steam to escape. 
  11. Place a kitchen towel over the opening in the lid; process until smooth, about 1 minute. 
  12. Transfer to a large bowl; set aside. 
  13. Wipe the skillet clean; heat 3-cups oil over medium-high heat. 
  14. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per a batch. 
  15. Remove from oil using spider, and place in a large heatproof bowl; repeat with remaining chiles and 4 cloves of garlic. 
  16. Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. 
  17. Cook, stirring the mixture inside the strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. 
  18. Transfer the seed mixture to the bowl with the chile mixture. 
  19. Working with one tortilla at a time, add to hot oil in skillet over medium-high. 
  20. Cook, turning occasionally, until golden brown, about 30 seconds to 1 minute. 
  21. Transfer fried tortillas to a plate lined with paper towels; let cool 5 minutes. 
  22. Break into 2-inch pieces. (Strained and cooled oil may be reused for frying.) 
  23. Add chile mixture, tortilla pieces, and bolillo pieces to reserved 4-cups cooking liquid. 
  24. Let stand until the liquid is almost absorbed and bolillo is softened, about 10 minutes. 
  25. Transfer the mixture to a blender; process until smooth, about 1 minute. 
  26. Heat remaining ½-cup oil in a large pot over medium heat. 
  27. Add tomato mixture; cook, stirring occasionally, until heated through, about 1 minute. 
  28. Add blended chile mixture and chocolate disk; bring to a simmer over medium-high heat. 
  29. Cook, stirring occasionally, until the chocolate has melted and the mixture is well combined, about 20 minutes. 
  30. Add cooked chicken and remaining 1-tablespoon salt; stir to submerge in mole. 
  31. Reduce heat to medium-low; cover and simmer until the chicken is heated through, about 10 to 15 minutes. 
  32. Serve with rice and tortillas; garnish with additional sesame seeds. 
Recipe adapted from Food&Wine Magazine, March 2021.

No comments:

Post a Comment