Write a review
- 16 assorted chicken pieces, bone in and skin on
- 1 pound tomatoes
- 2 large white onions, halved, divided
- 8 cloves garlic, unpeeled, plus 4 cloves, peeled
- 1/2 pound ancho chile
- 1/4 pound guajillo chile
- 3 tablespoons vegetable oil, divided
- 2 ounces pecans
- 2 ounces peanuts, roasted and unsalted
- 4 tablespoons brown sesame seeds
- 1 to 2 inches Mexican canela
- 8 black peppercorns
- 4 whole cloves
- 1 tablespoon dried Oaxacan oregano or marjoram
- 7 ounces Mexican chocolate
- In a large stockpot, bring salted water to a boil.
- Add the remaining onion and garlic.
- When the water is at a fast boil, it is time to add the chicken pieces.
- Reduce the heat to medium and let the chicken cook until done, about 25 minutes (it will be floating on top).
- Check for doneness, remove and reserve.
- Strain the broth and reserve for the mole.
- On a comal (flat griddle) or griddle set over medium-high heat, dry-roast the tomatoes, 2 onion halves and 8 cloves unpeeled garlic, about 15 minutes.
- The garlic will be ready sooner-when it shows brown spots, remove.
- Remove the stems, seeds and veins from the chiles.
- Dry-roast the chiles on a dry comal.
- Transfer to soak in hot water, no more than 15 minutes.
- Heat 1 1/2 tablespoons oil in a skillet and saute the pecans and peanuts.
- When golden, add the sesame seeds, canela, peppercorns, cloves and oregano.
- Remove from the heat.
- Transfer the chiles into the blender and add enough water to blend.
- Process until smooth, strain and reserve.
- Heat the remaining 1 1/2 tablespoons oil in a large cazuela (Dutch oven) set over medium-low heat and pour the chile puree over the oil.
- Fry for 5 to 10 minutes.
- Blend the roasted tomatoes, onions and garlic and pass through a sieve.
- Stir into the chile paste and let the mole simmer until thickened and reduced by 3/4.
- Add the chocolate, 1 1/2 cups reserved chicken broth, and salt and sugar, to taste.
- (This will be determined by the taste of the cook, the ripeness of the tomatoes and the brand of chocolate used.)
- Let the sauce simmer, stirring occasionally, until the mole covers the back of a spoon.