Entree: Mexico – Oaxaca – Mole Rojo (Rich Oaxacan red mole sauce made from toasted chiles, nuts, seeds, spices, and chocolate, served over chicken)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 50 min

Ingredients

- 8 dried guajillo chiles, stemmed and seeded, about 1.6 oz (45 g)
- 4 dried pasilla chiles, stemmed and seeded, about 0.7 oz (20 g)
- 2 dried ancho chiles, stemmed and seeded, about 0.9 oz (25 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) lard or unsalted butter
- 1 medium white onion, quartered, about 8 oz (225 g)
- 6 garlic cloves, about 1.2 oz (35 g)
- 1 ripe plantain, peeled and sliced, about 6 oz (170 g)
- 2 corn tortillas, torn, about 1.6 oz (45 g)
- 2 slices stale white bread, torn, about 1.6 oz (45 g)
- 1/4 cup (25 g) blanched almonds
- 1/4 cup (30 g) peanuts, unsalted
- 2 tbsp (20 g) sesame seeds, plus extra for garnish
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) whole cloves
- 1 stick (2 oz / 57 g) Mexican cinnamon (canela) or 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) anise seeds (or 1/4 tsp ground anise)
- 1/2 tsp (1 g) black peppercorns
- 3 Roma tomatoes, roasted, about 12 oz (340 g)
- 1 small ripe tomatoillo or extra Roma tomato if unavailable, roasted, about 4 oz (115 g)
- 2 cups (480 ml) low-sodium chicken stock, plus more as needed
- 2 oz (56 g) Mexican table chocolate or dark chocolate (approx. 50–60% cacao)
- 2 tbsp (30 ml) apple cider vinegar or white wine vinegar
- Salt to taste, about 1 to 1 1/2 tsp (5–8 g)
- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg)
- 2 tbsp (30 ml) vegetable oil or lard for browning chicken
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Prepare chiles: heat a dry skillet over medium heat and toast the guajillo, pasilla, and ancho chiles for 10–20 seconds per side until fragrant but not burned. Remove, then soak chiles in hot water to cover for 20 minutes until softened; drain and reserve soaking liquid.
2. Toast seeds and nuts: in the same skillet, toast the sesame seeds, almonds, peanuts, cumin seeds, anise, peppercorns and cloves over medium heat until aromatic, about 2–3 minutes; transfer to a bowl.
3. Fry bread and tortillas: add 1 tbsp (15 ml) oil to the skillet and fry the torn tortillas and bread until crisp and golden; remove and set aside. Fry the plantain slices briefly until golden; set aside.
4. Roast aromatics: in the skillet, sear the quartered onion and garlic cloves until charred on the cut sides, then roast or blister the tomatoes and tomatillo until blackened in spots; let cool.
5. Brown the chicken: season chicken lightly with salt. In a large Dutch oven, heat 2 tbsp (30 ml) oil or lard over medium-high heat and brown chicken pieces on all sides in batches, about 6–8 minutes per batch; remove and set aside.
6. Make the mole paste: combine softened chiles, toasted seeds and nuts, fried tortillas and bread, fried plantain, roasted onion, garlic, tomatoes, cinnamon, and 1/2 cup (120 ml) of the chile soaking liquid in a blender. Add 1 cup (240 ml) chicken stock and blend to a very smooth paste, adding more stock as needed to blend, about 2–3 cups (480–720 ml) total.
7. Strain and simmer: push the blended paste through a fine-mesh sieve into the Dutch oven to remove fibers. Add the paste to the pot and cook over medium-low, stirring frequently, for 10 minutes. Stir in the chocolate and vinegar and continue to cook, thinning with remaining stock to a thick but spoonable sauce, about 20–30 minutes. Taste and season with salt.
8. Combine with chicken: return browned chicken to the mole, submerging pieces in the sauce. Simmer gently, covered, for 30–40 minutes until chicken is cooked through and tender, or braise in a 350°F (175°C) oven for 30 minutes.
9. Finish and serve: adjust seasoning and consistency; sprinkle sesame seeds and chopped cilantro over the mole. Serve hot over rice with warm corn tortillas.