Entree: Mexico – Bajio Mexico (Aguascalientes) – Mole de Aguascalientes

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 3 lb (1.4 kg) bone-in chicken (legs and thighs), trimmed
- 1 medium white onion, halved (about 6 oz / 170 g)
- 5 cloves garlic, 1 whole for cooking chicken, 4 for roasting
- 1 tsp (5 g) salt plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 8 cups (1.9 L) water, divided
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for rice and 2 tbsp (30 ml) for frying plantains
- 4 dried ancho chiles, stems removed and seeds discarded
- 2 dried mulato chiles, stems removed and seeds discarded
- 2 dried guajillo chiles, stems removed and seeds discarded
- 2 roma tomatoes (or 2 medium tomatoes), roasted (about 10 oz / 280 g)
- 2 corn tortillas, toasted or 1 small bolillo (or 2 slices day-old white bread), toasted
- 1/4 cup (35 g) blanched almonds
- 1/4 cup (30 g) roasted peanuts (unsalted)
- 2 tbsp (14 g) pumpkin seeds (pepitas)
- 2 tbsp (18 g) sesame seeds, plus 1 tbsp (9 g) for garnish
- 1/4 cup (40 g) raisins
- 1 small ripe plantain, peeled and sliced (approx. 6 oz / 170 g) — half used in sauce, half for frying garnish
- 2 oz (60 g) Mexican chocolate (or bittersweet chocolate, 60–70% cacao), chopped
- 1 tsp (5 ml) ground cinnamon (or 1 stick cinnamon toasted)
- 1/4 tsp (1 g) ground cloves (or 4 whole cloves, toasted)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano (optional)
- 4 cups (960 ml) low-sodium chicken stock (or reserved stock from cooking chicken)
- 1 tbsp (12 g) brown sugar or 1 oz (28 g) piloncillo (optional, to taste)
- 1 1/2 cups (300 g) long-grain white rice
- 3 cups (720 ml) chicken stock (for rice) or water
- 1/4 cup (60 ml) tomato purée or blended roasted tomato (from above)
- 2 ripe plantains total: see above for use (approx. 10 oz / 280 g total)
- 12 corn tortillas, warmed, for serving
- Fresh cilantro and lime wedges for serving (optional)

Instructions

Short Description:
A rich, complex mole from Aguascalientes built on toasted chilies, nuts and seeds, dark Mexican chocolate, and warm spices, served with braised chicken, seasoned rice, and caramelized plantain. This is a complete main-course meal typical of the Bajio region.

Regional Notes:
This Aguascalientes version emphasizes a balance of local dried chilies with dark chocolate and a mix of toasted nuts and seeds for depth, producing a velvety, layered sauce distinct from the heavier Oaxaca or Puebla moles. It uses bone-in chicken and serves with rice and fried ripe plantain, reflecting Bajio home-style presentations.

1. Prepare the chicken stock and poach chicken: in a large pot combine chicken, halved onion, 1 whole garlic clove, 1 tsp salt, 1/2 tsp black pepper and 6 cups (1.4 L) water. Bring to a simmer, skim foam, reduce heat and simmer gently 30–35 minutes until chicken is cooked through. Remove chicken, reserve 4 cups (960 ml) of the poaching liquid (strain if needed) to use as stock for the mole, and set chicken aside to cool. When cool enough, remove meat from bones and shred; keep bones for stock if desired.
2. Toast and rehydrate chilies: on a dry skillet over medium heat, lightly toast the ancho, mulato and guajillo chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl, cover with 2 cups (480 ml) very hot water and soak 20 minutes until softened. Drain and reserve soaking liquid.
3. Roast aromatics and bread: while chilies soak, roast the 2 roma tomatoes, 4 garlic cloves (for sauce), and the remaining half onion (cut into large pieces) on a skillet or under a broiler until blistered and charred in spots. Toast the 2 corn tortillas or bolillo slices until crisp and golden.
4. Toast nuts, seeds and spices: in the dry skillet toast almonds, peanuts, pepitas and the 2 tbsp sesame seeds until lightly browned and aromatic, about 2–3 minutes. Toast the cinnamon stick (if using whole), whole cloves and 1/2 tsp cumin briefly, then grind or crush if using whole spices. Remove and cool.
5. Prepare plantain for sauce: in the same skillet, sauté half of the peeled plantain slices (approx. 3 oz / 85 g) in 1 tbsp (15 ml) oil until caramelized on both sides; this adds sweetness to the mole. Set aside.
6. Blend the mole base: in a blender combine the softened chilies (trimmed), roasted tomatoes, roasted garlic, roasted onion, toasted nuts and seeds, raisins, toasted tortilla/bolillo, caramelized plantain from step 5, 2 oz (60 g) chopped chocolate, 1 tsp ground cinnamon (or toasted stick), 1/4 tsp ground cloves, 1/2 tsp ground cumin, 1/2 tsp oregano (if using), 1 tbsp brown sugar/piloncillo (optional) and 1–1 1/2 cups (240–360 ml) of the reserved chicken stock or chili soaking liquid to help blend. Blend in batches to a very smooth purée, adding liquid as needed — the sauce should be thick but pourable.
7. Strain and simmer the mole: pass the blended sauce through a fine-mesh sieve into a wide saucepan, pressing solids to extract as much flavor as possible. Add remaining reserved chicken stock (to total about 4 cups / 960 ml used between blending and simmering) and bring to a gentle simmer over low–medium heat. Simmer uncovered 20–30 minutes, stirring occasionally, until flavors meld and sauce thickens. Taste and adjust salt and sweetness.
8. Finish the chicken in the mole: add the shredded chicken to the simmering sauce and cook 10–15 minutes more so the chicken absorbs the sauce. If sauce becomes too thick, thin with a bit of hot stock or water to desired consistency.
9. Make the rice: rinse 1 1/2 cups (300 g) rice until water runs clear. In a medium saucepan heat 2 tbsp (30 ml) oil, add 1/4 cup finely chopped onion and sauté until translucent. Add rice and toast 2 minutes. Stir in 1/4 cup (60 ml) tomato purée and 3 cups (720 ml) chicken stock, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Fluff with a fork.
10. Fry remaining plantain slices for garnish: heat 2 tbsp (30 ml) oil in a skillet and fry the reserved plantain slices until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and lightly salt.
11. Warm tortillas and toast sesame: warm corn tortillas in a dry skillet or comal. In the same dry skillet toast 1 tbsp (9 g) sesame seeds until golden for garnish.
12. Plate and serve: spoon a bed of rice onto each plate, ladle generous portions of chicken with mole over the rice, garnish with fried plantain slices, toasted sesame seeds and chopped cilantro. Serve with warm corn tortillas and lime wedges on the side.
13. Make-ahead and storage: mole keeps well refrigerated up to 4 days and freezes 2–3 months. Reheat gently, thinning with stock if necessary; add chicken just long enough to heat through.