This mole is a thick, rich, chocolate-tinged, spicy sauce. Preparing most moles can be very time-consuming, labor-intensive and require many ingredients. Some mole recipes contain 10 different varieties of chilis, alone. This mole recipe is a fusion of grandma’s and
mom’s recipes. More often than not, my grandma used a jar of Doña Maria mole paste, fresh-boiled
chicken and a few spices, and that was it. Mom, on the other hand, uses some
additional fresh ingredients and only a few tablespoons of mole paste to enhance all the natural flavors and tame the
sweetness of the chocolate. This simple flavorful mole recipe gives you the soul of traditional mole without all the hard work.
1. To prepare the chicken, in a large pot heat water, salt,
onion, chicken and bay leaf. Once it starts to boil, lower the heat and simmer
for about 20 minutes. Transfer chicken to plate to cool off, and then shred.
Discard bay leaf. Reserve broth and onion.
2. To make the mole sauce, heat oil in large skillet over
medium heat. Add onion, garlic, bolillo, chilis, tomatillos, tomato and sesame
seeds, and sauté for 10 minutes, until soft.
3. Pour half
the broth and boiled onion into a blender and add half the sautéed ingredients.
Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt, and
blend until very smooth. Transfer the sauce to a large skillet.
4. Pour the
other half of the broth and sautéed ingredients into blender. Purée and add to
the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for
5. Add 2 cups of the shredded chicken
and stir until chicken is covered with the sauce. Lower heat and simmer for 10
minutes, stirring continuously to keep it from sticking to skillet.
6. Plate some
mole on a serving plate and toss a handful of sesame seeds on top for garnish.
Note: To save time,
you can also use 2 cups of shredded store-bought rotisserie chicken and canned
low-sodium chicken broth.