Authentic MoleSubmitted by: SCHNOZZLES
IntroductionLots of ingredients, but not hard to make. Follow the recipe, and you'll be fine. This makes a ton, but it freezes well and is great over shredded chicken and rice! Lots of ingredients, but not hard to make. Follow the recipe, and you'll be fine. This makes a ton, but it freezes well and is great over shredded chicken and rice!
5 New Mexican chilis, destemmed and deseeded (discard seeds)
2 Guajillo chilis, destemmed and deseeded (discard seeds)
3 chipotle chilis, destemmed and deseeded (discard seeds)
4 ancho chilis, destemmed and deseeded -- retain seeds in a small saucepan
1 oz sesame seeds (~2T)
1 oz peanuts (hulled, not salted)
1 oz almonds, blanced or sliced
1 t peppercorns (not ground)
1 medium onion, large chopped
6 cloves garlic, smashed
1 piece wheat bread
1 lb roma tomatoes (~4-6), cut in half
1 stick cinnamon
1 oz raisins
1/2 tablet Mexican chocolate
1 c grapeseed oil (or a little over 3/4 c olive oil)
2 T chicken stock, low sodium
2 t salt
1 c sugar
Begin boiling 2 1/2 quarts of water in a large pot.
Add ancho seeds, sesame, peanuts, almonds and peppercorns to a small saucepan and toast over medium heat.
While these are toasting, add the chilis to a grill pan and toast over medium heat.
While the chilis are toasting, peel and smash the garlic and large chop the onion. When the seeds are nicely toasted, remove from heat and let cool.
When the chilis are toasted, add them to the boiling water. Add the onion and garlic to the grill pan and toast.
While they are toasting, cut the tomatoes in half and measure the raisins. Once toasted, add the onion and garlic to boiling water.
Toast onions and garlic, then add to boiling water.
Toast tomatoes, cinnamon stick, and raisins in grill pan.
While tomatoes, etc are toasting, add tortilla and bread to boiling water (watching the bread expand is my favorite part!).
Once toasted, add the tomatoes, cinnamon stick and raisins to the boiling water. Also add the seed mixture, grapeseed oil, chocolate, stock and salt. Let simmer approximately 30 minutes.
Use immersion blender to puree thoroughly. If you do not have an immersion blender, allow mixture to cool and blenderize in batches (add time to let it cool -- do NOT blend while hot!).
Turn heat on low and add the sugar. Simmer uncovered until thick, about 15-20 minutes.
Serve over rice and poached (or rotisserie), shredded chicken. Enjoy!
Number of Servings: 24
Recipe submitted by SparkPeople user SCHNOZZLES.
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Member Ratings For This Recipe
I absolutely loved this recipe. Love that it requires no more than 1 pan and 1 pot. Can easily be multiplied to freeze for later use, or to make large quantities. I like to add the chicken in the actual sauce and serve it over mex. rice with sour onions, just like mom used to make. - 10/9/12
This tasted surprisingly similar to the Dona Maria mole in a jar in a good way, but it had a more complex flavor. I can no longer use the jar because my son can't have gluten. I made this gluten free by using two pieces of gf bread in place of the wheat bread and tortilla. High yield. Will freeze. - 7/6/11
Sounds authentic enough!! My Hispanic amiga stews the chicken (lots more work) for her broth. She also chars a red pepper in a cast iron skillet with the onion & tomatoes. Also adds a banana and a few graham crackers, to the mix in this recipe. Never had anything like it any restaurant!! THE best!! - 10/23/10