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Mexican Mole Sauce Recipe (Chicken Mole)

Mexican Mole Sauce Recipe (Chicken Mole)

Authentic Mexican Mole Sauce with complex flavors for Chicken Mole. Perfect for tacos or as a warm dish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dish
Cuisine Mexican
Servings 10 servings
Calories 491 kcal

Equipment

  • large heavy-bottomed pot
  • dutch oven
  • heavy-bottomed saucepan
  • Blender

Ingredients
  

For the Chicken

  • 2 tablespoon olive oil
  • 5 pounds chicken, boneless skinless chicken breast, chicken thighs, legs, whole chicken, combo
  • 3 cups chicken broth
  • 3 cups orange juice

For the Sauce

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 0.25 cup pumpkin seeds, or pepitas, or sesame seeds
  • 0.33 cup sliced almonds
  • 8 cloves garlic, sliced
  • 4 teaspoon cumin seeds
  • 4 teaspoon coriander seeds
  • 1 teaspoon whole anise seeds
  • 4 whole cloves
  • 5 ounces dried pasilla chiles, stem removed, seeded, torn into 1-inch pieces, rinsed
  • 1 ounce dried ancho chiles, stem removed, seeded, torn into 1-inch pieces, rinsed
  • 1 ounce dried chipotle chiles, stem removed, seeded, torn into 1-inch pieces, rinsed
  • 1 stick cinnamon
  • 2 leaves bay
  • 0.5 cup raisins
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 2 teaspoon dried oregano
  • 2 tablespoon tomato paste
  • 3.1 ounces dark Mexican chocolate, chopped
  • Fresh chopped cilantro, for serving

Instructions
 

Cooking Instructions

  • Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and sauté chicken in batches until browned, about 3-4 minutes per side. Transfer to a bowl.
  • Return chicken to the pot, add chicken broth and orange juice, bring to boil. Reduce heat, cover, and simmer for about 25 minutes until cooked. Transfer chicken to a bowl, reserve broth.
  • In a separate saucepan, heat olive oil over medium-high heat. Sauté onions until golden brown, about 12 minutes. Add pumpkin seeds, almonds, garlic, cumin, coriander, anise, and cloves; sauté for 1-2 minutes.
  • Add dried chiles, sauté for 2-3 minutes until softened. Pour in reserved broth, add cinnamon, bay leaves, raisins, marjoram, thyme, and oregano. Simmer for 30-35 minutes until chiles are soft.
  • Stir in tomato paste, cook for 1-2 minutes, remove from heat. Add chocolate and let sauce cool for 10 minutes to melt.
  • Blend the sauce in batches until smooth. Season with salt and pepper to taste. Mix shredded chicken with half the sauce, reserve remaining.
  • Serve warm with rice or tortillas, topped with cilantro and pumpkin seeds.

Notes

This recipe makes a lot of extra sauce. Freeze remaining sauce for later use in enchiladas, burritos, rice casseroles, etc. Leftovers will keep for up to 5 days in the refrigerator. This mole sauce recipe is gluten-free and dairy-free.

Nutrition

Serving: 1cupCalories: 491kcalCarbohydrates: 29gProtein: 53gFat: 18gSaturated Fat: 4gCholesterol: 145mgSodium: 561mgPotassium: 1414mgFiber: 5gSugar: 13gVitamin A: 1160IUVitamin C: 69.7mgCalcium: 85mgIron: 4.2mg
Keyword Authentic Mole, Chicken Mole, Chicken Recipes, Mexican Mole Sauce, Mole Sauce, Mole Sauce Recipe
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