The Best Recipe for Traditional Mexican Mole Poblano

02

Step-by-step method

1. 01

   Place the chicken thighs and legs in a pot with the 2 liters...

   Place the chicken thighs and legs in a pot with the 2 liters of water, the white onion cut into large pieces, 4 cloves of garlic, and 1 teaspoon of salt.

2. 02

   Cook over medium heat

   Cook over medium heat. When foam appears on the surface, remove it with a spoon. Cook between 35 and 45 minutes, until the chicken is tender and well cooked.

3. 03

   Strain the broth and reserve it hot

   Strain the broth and reserve it hot. If the chicken finishes before the sauce, keep it covered with a little broth to prevent it from drying out.

4. 04

   Remove the stems and seeds from the ancho, mulato, pasilla, and chipotle chilies.

   Remove the stems and seeds from the ancho, mulato, pasilla, and chipotle chilies. For a less spicy mole, also remove the veins from the chipotle.

5. 05

   Heat a large skillet or comal over medium heat and toast the chilies...

   Heat a large skillet or comal over medium heat and toast the chilies for a few seconds on each side, until they release aroma and swell slightly. Avoid burning them.

6. 06

   Transfer the toasted chilies to a container with hot water and let them...

   Transfer the toasted chilies to a container with hot water and let them hydrate for 20 minutes. You can place a plate on top to keep them submerged.

7. 07

   Roast the tomatoes, tomatillos, half an onion, and 3 cloves of garlic on the same comal.

   Roast the tomatoes, tomatillos, half an onion, and 3 cloves of garlic on the same comal. Turn them until they are soft and have some toasted areas, without charring them.

8. 08

   In a clean skillet, toast the sesame seeds, almonds, peanuts, raisins, cinnamon, cloves, anise, cumin, pepper, and oregano.

   In a clean skillet, toast the sesame seeds, almonds, peanuts, raisins, cinnamon, cloves, anise, cumin, pepper, and oregano. Do it separately or in batches, because each ingredient browns at a different speed. Remove everything when it is fragrant and lightly toasted.

9. 09

   Brown the tortilla and half a bolillo on both sides

   Brown the tortilla and half a bolillo on both sides. Then, fry the half plantain in 1 tablespoon of lard or oil until it is soft and lightly browned.

10. 10

    Place the hydrated chilies, tomatoes, tomatillos, onion, and roasted garlic in a blender.

    Place the hydrated chilies, tomatoes, tomatillos, onion, and roasted garlic in a blender.

11. 11

    Add 1 cup of chicken broth and blend until you get a mixture as fine as possible.

    Add 1 cup of chicken broth and blend until you get a mixture as fine as possible. If the blender is small, work in two batches. For a silkier texture, strain the mixture with a coarse strainer, pressing with a spoon.

12. 12

    Heat a large saucepan over medium-low heat and add the remaining 2 tablespoons...

    Heat a large saucepan over medium-low heat and add the remaining 2 tablespoons of lard or oil. Pour the sauce carefully and fry it for 10 or 15 minutes, stirring frequently.

13. 13

    Gradually incorporate between 2 and 3 cups of the reserved broth, until you obtain...

    Gradually incorporate between 2 and 3 cups of the reserved broth, until you obtain a thick but fluid consistency, similar to that of a dense cream.

14. 14

    Add the Mexican chocolate, sugar, and salt to taste

    Add the Mexican chocolate, sugar, and salt to taste. Stir until the chocolate is completely dissolved.

15. 15

    Introduce the cooked chicken pieces into the saucepan and cover them with the mole.

    Introduce the cooked chicken pieces into the saucepan and cover them with the mole. Cook over very low heat for 20 or 30 minutes, stirring from the bottom to prevent the sauce from sticking.

16. 16

    Add a little more broth if the mole becomes too thick

    Add a little more broth if the mole becomes too thick. The sauce should cover the chicken and fall slowly from the spoon. Taste and adjust the salt if necessary.

17. 17

    Serve the chicken generously bathed with mole and finish with toasted sesame seeds on top.

    Serve the chicken generously bathed with mole and finish with toasted sesame seeds on top. Accompany with white rice or hot tortillas.