Ingredients

How to make it

  • 1) In a large pot, place the chicken, quartered onion, garlic, oregano, thyme, cilantro, and peppercorns. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the chicken is just cooked through, 20 to 30 minutes, occasionally skimming any foam that rises to the surface. Remove the chicken and set aside. Strain the stock through a fine mesh strainer and reserve for the mole.
  • 2) In a large heavy dry skillet, toast the chiles to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender, Puree, adding chicken stock as necessary, to blend.
  • 3) In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add the sesame seeds and peanut butter, and cook, stirring, until golden brown, 2 to 3 minutes; add to the blender with the chiles.
  • 4) Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon, black peppercorns, cloves, and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender.
  • 5) Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chile soaking liquid (or chicken stock) to puree to a paste.

Reviews & Comments 3

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  • nativeprincess 3 years ago
    This looks incredible!
    Was this review helpful? Yes Flag
  • chuckieb 3 years ago
    Wow! That's lovely. Never tried Mole before. Great inspiration!
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  • 22566 3 years ago
    Very nice recipe...enjoyed the literary.
    Thank-you
    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    FavoriteFixins ate it and said...
    I love this recipe!
    Was this review helpful? Yes Flag

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