How To Make Homemade Chicken Mole In Just 5 Simple Steps!

Mole, a traditional Mexican sauce, is an exquisite symphony of flavors that will tantalize your taste buds and transport you to the vibrant streets of Mexico. With its complex blend of spices, nuts, and chocolate, mole is a culinary masterpiece that deserves a place in every home cook’s repertoire. In this comprehensive guide, we will embark on a culinary journey, exploring the art of making homemade chicken mole, a dish that will leave an unforgettable impression on your palate.

Ingredients

To craft your own culinary masterpiece, gather the following ingredients:

• 1 whole chicken (3-4 pounds)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil

For the Mole Sauce:

• 1 pound ancho chiles, stemmed and seeded
• 1 pound pasilla chiles, stemmed and seeded
• 1 pound guajillo chiles, stemmed and seeded
• 1 pound mulato chiles, stemmed and seeded
• 1 pound tomatoes, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup peanut butter
• 1/2 cup raisins
• 1/2 cup almonds
• 1/4 cup sesame seeds
• 1/4 cup sunflower seeds
• 2 cinnamon sticks
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cloves
• 1/2 teaspoon ground anise
• 1/2 teaspoon sugar
• 1/4 cup unsweetened chocolate, finely chopped

Instructions

Braising the Chicken

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Season the chicken with salt and pepper.
3. Brown the chicken on all sides, about 5 minutes per side.
4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 hour, or until the chicken is cooked through.

Making the Mole Sauce

1. While the chicken is braising, prepare the mole sauce.
2. In a large saucepan, toast the ancho, pasilla, guajillo, and mulato chiles over medium heat until fragrant, about 2 minutes.
3. Remove the chiles from the heat and place in a large bowl.
4. Pour boiling water over the chiles and cover.
5. Let the chiles soak until softened, about 30 minutes.
6. Once softened, drain the chiles and discard the water.
7. Transfer the chiles to a blender along with the tomatoes, onion, garlic, chicken broth, peanut butter, raisins, almonds, sesame seeds, sunflower seeds, cinnamon sticks, cumin, coriander, cloves, anise, sugar, and chocolate.
8. Blend until smooth and creamy.

Combining the Chicken and Mole Sauce

1. Remove the chicken from the pot and shred it.
2. Transfer the shredded chicken to the mole sauce.
3. Bring the mole to a simmer and cook for 30 minutes, or until thickened.
4. Taste and adjust seasonings as needed.

Serving Suggestions

Serve your homemade chicken mole over rice, tortillas, or your favorite Mexican dish. Garnish with fresh cilantro and a dollop of sour cream for an authentic touch.

Variations

• Spicy Mole: Increase the amount of chiles in the sauce for a fiery kick.
• Nutty Mole: Add more nuts, such as walnuts or pecans, to the sauce for a richer flavor.
• Sweet Mole: Add a touch of honey or maple syrup to the sauce for a sweeter taste.
• Vegetarian Mole: Substitute vegetable broth for chicken broth and use tofu or beans instead of chicken.

Tips

• For a smoother sauce, strain the mole through a fine-mesh sieve before serving.
• Mole can be made ahead of time and reheated when ready to serve.
• Freeze any leftover mole for later use.

Beyond the Ordinary: Exploring the Culinary Depths of Mole

The art of making mole is a testament to the rich culinary traditions of Mexico. With its complex blend of flavors and ingredients, mole represents the cultural melting pot that is Mexico. From the spicy heat of the chiles to the sweetness of the chocolate, mole embodies the vibrant tapestry of Mexican cuisine.

The Symphony of Spices: Understanding the Aromatics of Mole

The aromatic profile of mole is a symphony of spices that tantalizes the senses. Cumin, coriander, cloves, and anise dance harmoniously, creating a warm and inviting fragrance. The addition of cinnamon sticks adds a touch of sweetness and depth, while the subtle hint of anise adds a touch of mystery and intrigue.

The Art of Toasting: Unlocking the Flavor of Chiles

Toasting the chiles before soaking them is a crucial step in the mole-making process. This technique enhances the chiles’ flavor and aroma, releasing their smoky and earthy notes. By toasting the chiles, you will create a richer and more complex mole sauce.

The Alchemy of Balancing: Achieving the Perfect Flavor Profile

The art of making mole lies in striking a delicate balance between the various flavors. The spicy heat of the chiles must be tempered by the sweetness of the chocolate and the nuttiness of the almonds. By carefully adjusting the proportions of each ingredient, you can create a mole sauce that is both harmonious and unforgettable.

Answers to Your Most Common Questions

1. What is the best type of chocolate to use in mole sauce?

• Unsweetened chocolate is the preferred choice as it allows you to control the sweetness of the sauce.

2. Can I make mole sauce without nuts?

• Yes, you can omit the nuts from the recipe if you have allergies or prefer a nut-free mole.

3. How long can I store leftover mole sauce?

• Leftover mole sauce can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.