Entree: Mexico – Tlaxcala, Central Mexico – Mole de Matuma (Matuma Mole)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 15 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 2.5 lb (1.1 kg)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 6 dried guajillo chiles, stems removed and seeds shaken out, about 1.5 oz (45 g)
- 4 dried pasilla chiles, stems removed and seeds shaken out, about 0.8 oz (25 g)
- 1 small onion, halved (about 5 oz / 140 g)
- 6 cloves garlic, divided
- 2 medium roma tomatoes, halved (about 10 oz / 285 g)
- 2 corn tortillas, lightly stale or toasted, torn into pieces, about 3 oz (85 g)
- 1 slice day-old white bread or bolillo, crust removed, about 1 oz (30 g)
- 1/4 cup (30 g) raw pumpkin seeds (pepitas)
- 1/4 cup (35 g) blanched almonds
- 2 tbsp (20 g) sesame seeds, plus 1 tbsp (9 g) for garnish
- 1/2 tsp (1 g) whole cumin seeds
- 6 whole black peppercorns
- 3 whole cloves
- 1 small stick cinnamon (2 inches), about 1 g
- 1/4 tsp (0.5 g) ground allspice (or 3 whole allspice berries)
- 1 tbsp (15 ml) apple cider vinegar
- 1 oz (28 g) dark chocolate (60-70% cacao), chopped
- 3 cups (720 ml) low-sodium chicken broth, divided
- 1 tbsp (15 ml) lard or additional vegetable oil (optional, for richer finish)
- 1 1/2 cups (280 g) long-grain white rice
- 2 3/4 cups (650 ml) water
- 1 tbsp (15 ml) vegetable oil for rice
- 4 medium nopales pads, cleaned and sliced, approx. 10 oz (280 g)
- 1 small white onion, thinly sliced (about 5 oz / 140 g) for nopales
- 1 tbsp (15 ml) lime juice
- Fresh cilantro leaves for garnish (optional)
- Warm corn tortillas or toasted sesame seeds for serving

Instructions

Short Description:
A hearty Tlaxcalan mole featuring a dark, complex sauce built from toasted local dried chiles, seeds, nuts, and a touch of chocolate, served over braised bone-in chicken with rice and sautéed nopales to make a complete main-course meal.

Regional Notes:
This Tlaxcala version emphasizes local dried chiles (guajillo and pasilla) and toasted pumpkin seeds and sesame for a deep, earthy profile distinct from other regional moles. It uses torn tortillas and a small amount of dark chocolate to balance heat and bitterness, and is traditionally served with rice and nopales as accompaniments.

1. Season the chicken pieces with 1 1/2 tsp (8 g) kosher salt and 1/2 tsp (2 g) black pepper. In a large heavy pot or Dutch oven over medium-high heat, add 2 tbsp (30 ml) vegetable oil and brown the chicken on both sides, 3-4 minutes per side, in batches if needed. Transfer browned chicken to a plate.
2. In the same pot, add the halved onion (from sauce ingredients) and 4 cloves garlic; cook until charred and softened, about 6 minutes, scraping up browned bits. Transfer onion and garlic to a blender.
3. Meanwhile, heat a dry skillet over medium heat. Toast the guajillo and pasilla chiles lightly, 10-20 seconds per side, until fragrant but not burned. Remove and set aside. In the same skillet, toast the pumpkin seeds, almonds, sesame seeds (reserve 1 tbsp for garnish), cumin seeds, peppercorns, cloves, and cinnamon stick until aromatic and seeds begin to pop, about 2-3 minutes. Transfer toasted spices and seeds to a bowl to cool.
4. Char the roma tomatoes directly on an open flame or under broiler until blackened on the skin, about 8 minutes, turning for even charring. Add the charred tomatoes and the remaining 2 cloves garlic to the blender with the charred onion.
5. Rewarm the toasted chiles briefly and soak them in 1 1/2 cups (360 ml) hot water for 20 minutes to soften. Reserve 1/2 cup (120 ml) of the soaking liquid for blending.
6. Add the torn tortillas and bread, toasted nuts and seeds and spices to the blender with the onion, tomatoes, 1 tbsp (15 ml) apple cider vinegar, and the reserved chile soaking liquid. Blend to a very smooth paste, adding up to 1 cup (240 ml) additional chicken broth as needed to get the blender moving. This may take 2-3 minutes; stop and scrape down sides as needed.
7. For a silkier mole, pass the blended sauce through a fine mesh strainer back into a clean bowl, pressing with the back of a spoon to extract as much as possible. Discard solids. (If you prefer a chunkier rustic mole, reserve 1/4 cup (60 ml) of the blend unstrained.)
8. Return the Dutch oven to medium heat and add 1 tbsp (15 ml) vegetable oil. Pour the strained mole paste into the pot and cook, stirring often, for 5-8 minutes to deepen the flavors and reduce raw starchy taste.
9. Add 1 cup (240 ml) chicken broth and the chopped dark chocolate; stir until chocolate melts and incorporates. Taste and adjust salt; add the browned chicken pieces and any accumulated juices back into the pot. Add more broth as needed so the sauce comes halfway up the chicken pieces (about 1 to 1 1/2 cups / 240-360 ml more).
10. Bring to a gentle simmer, cover partially, and braise for 30-35 minutes until the chicken is cooked through and tender and the sauce has thickened. Stir occasionally and skim excess fat if desired. Finish with 1 tbsp (15 ml) lard or additional oil if you want a glossier sauce.
11. While the mole simmers, prepare the rice: heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat, add 1 1/2 cups (280 g) rice and toast 2 minutes. Add 2 3/4 cups (650 ml) water and a pinch of salt, bring to a boil, then reduce to low, cover, and cook 15-18 minutes until water is absorbed. Let rest 5 minutes, fluff with fork.
12. Sauté nopales: in a skillet over medium-high heat, warm 1 tbsp (15 ml) oil, add sliced nopales and sliced small onion, season with 1/2 tsp (3 g) salt and cook until nopales are tender and some edges begin to brown, about 8-10 minutes. Finish with 1 tbsp (15 ml) lime juice and adjust salt.
13. To serve, place a scoop of rice on each plate, top with 1 chicken piece and ladle generous mole over chicken. Arrange sautéed nopales alongside. Garnish with reserved sesame seeds and fresh cilantro leaves. Serve with warm corn tortillas.
14. Leftover mole thickens when chilled; gently rewarm with a splash of chicken broth and stir before serving.