Step-by-Step Instructions
-
Prepare the Chilies: Remove stems and seeds from your dried chilies. Toast them in a dry pan until fragrant, then soak them in hot water for 20 minutes until soft.
-
Toast the Thickeners: In the same pan, toast your nuts, seeds, a corn tortilla (torn into pieces), and a small piece of bread until golden brown.
-
Blend the Sauce: Place the soaked chilies, toasted nuts/seeds/bread, aromatics (onions/garlic), and spices into a high-powered blender. Add some of the chili soaking liquid or chicken broth and blend until completely smooth.
-
Fry the Mole: Heat a small amount of oil or lard in a large skillet. Carefully pour in the blended sauce (watch out for splatters!) and cook, stirring constantly, for about 10 minutes to deepen the color and flavor.
-
Add the Chocolate: Stir in the Mexican chocolate tablets until melted and fully incorporated into the dark sauce.
-
Simmer the Chicken: Add the chicken drumsticks to the skillet, ensuring they are well-covered by the mole.
-
The Slow Cook: Cover and simmer on low for 45–60 minutes until the chicken is tender and the sauce has reached a thick, glossy consistency.
-
Final Adjustment: If the sauce is too thick, stir in a little more chicken broth. Taste and adjust salt as needed.
FAQ & Storage
-
Is it very spicy? While it uses many chilies, mole is generally more savory and smoky than “hot.” The chocolate and sugar balance the heat beautifully.
-
Can I use other chicken parts? Yes, thighs or even a whole broken-down chicken work well, but drumsticks are traditional and hold up well to the long simmer.
-
Storage: Mole is famous for being even better the next day. Store in an airtight container in the fridge for up to 5 days. It also freezes exceptionally well for up to 3 months.
How to Serve
Serve the chicken and plenty of sauce over a bed of fluffy white rice or Mexican red rice. Traditionally, it is garnished with a generous sprinkle of toasted sesame seeds. Fresh, warm corn tortillas are a must for wiping the plate clean!
