One ladle of this mahogany velvet—nutty, smoky, with a chocolate whisper that sneaks up and hugs you—turns plain chicken into a Oaxacan masterpiece. Mole isn’t a quick sauce; it’s a slow-dance of chiles, spices, and time. Forty-five minutes of love, endless bragging rights.
Why Mole Is Worth the Ritual
Seven classic Oaxacan moles exist; this is a streamlined mole poblano—rich but doable. Layers of toasted chiles, warm spices, nuts, and a surprise bittersweet finish. Freeze leftovers; it only gets better.
Your Flavor Orchestra (Ingredients)
- Dried chiles (seeds = heat): 3 ancho (sweet-fruity), 2 mulato (chocolatey), 2 pasilla (raisin notes) – about 4 oz total
- Aromatics: 1 large onion (quartered), 4 garlic cloves (unpeeled), 2 Roma tomatoes
- Nuts & seeds: ¼ cup almonds, 2 tbsp pepitas, 1 tbsp sesame seeds
- Spice choir: 1 cinnamon stick (2-inch), ½ tsp coriander seeds, ½ tsp anise seeds, 3 cloves, ¼ tsp black peppercorns
- Thickeners: 1 stale corn tortilla (torn), 1 slice stale bread (crusts off)
- Sweet depth: 1 oz Mexican chocolate (or 70% dark), 1 tbsp raisins
- Liquid: 3 cups chicken broth (low-sodium), 1 cup water
- Fat: 3 tbsp lard or neutral oil
- Salt: to taste
Gear That Builds Magic
- Large skillet + blender
- Fine-mesh strainer
- Heavy pot
Step 1: Toast the Chiles
Wipe chiles clean. Heat dry skillet medium. Toast 20–30 sec per side until fragrant and pliable—puffy, not burnt. Snip stems, shake out most seeds, soak in 2 cups hot water 20 min.
Step 2: Char the Aromatics
Same skillet, medium-high. Char onion, garlic (in skin), tomatoes until blackened in spots—10 min. Peel garlic. Blend smooth with ½ cup chile soaking liquid.
Step 3: Toast Nuts, Seeds, Spices
Lower heat. Toast almonds 3 min, remove. Toast pepitas, sesame until golden. Toast spices 1 min until they dance. Cool, then grind fine (spice grinder or mortar).
Step 4: Fry the Thickeners
Add lard to skillet. Fry tortilla and bread until crisp—2 min. Drain on paper.
Step 5: Blend in Batches
Blender: drained chiles + 1 cup soaking liquid → purée. Strain through mesh (push solids). Second batch: charred veg purée, ground nuts/seeds/spices, fried bread/tortilla, raisins, chocolate → smooth paste.
Step 6: Simmer to Velvet
Heavy pot, medium heat. Fry chile purée 5 min (it darkens). Add veg-nut paste; cook 5 min. Stream in broth and water. Simmer 20 min, stirring—thickens to heavy cream consistency. Season with salt.
Pro Tips for Mole That Sings
- Chile swap: No mulato? Double ancho.
- Smooth secret: Strain twice for silk.
- Vegan twist: Veg broth + mushroom powder for umami.
- Storage hack: Freeze in ice-cube trays—pop one into rice or enchiladas.
- Balance act: Too bitter? Pinch sugar. Too thick? Splash broth.
Serve It Like Royalty
- Ladle over poached chicken or turkey.
- Enchiladas rojas filled with cheese.
- Spoon over tamales or roasted squash.
- Thin with broth → soup with shredded pork.
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