Entree: Mexico – Queretaro, Bajio Mexico – Mole de Queretaro

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 35 min

Total 2 hrs 10 min

Ingredients

- 6 bone-in chicken pieces (mix thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) lard or vegetable oil, plus more for frying
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- For the mole paste:
  - 4 ancho chiles, stems and seeds removed (approx. 28 g)
  - 2 mulato chiles, stems and seeds removed (approx. 16 g)
  - 3 guajillo chiles, stems and seeds removed (approx. 24 g)
  - 2 pasilla chiles, stems and seeds removed (approx. 16 g)
  - 3 medium roma tomatoes, halved (approx. 12 oz / 350 g)
  - 1 medium white onion, quartered (approx. 6 oz / 170 g)
  - 4 cloves garlic, unpeeled for roasting (approx. 12 g)
  - 1 ripe plantain (or very ripe banana), peeled and chopped (approx. 6 oz / 170 g)
  - 2 stale corn tortillas, torn (approx. 50 g)
  - 1/4 cup (35 g) raw almonds, toasted
  - 2 tbsp (20 g) sesame seeds, toasted, plus extra for garnish
  - 2 tbsp (20 g) pepitas (pumpkin seeds), toasted
  - 1/4 cup (40 g) raisins
  - 1 tsp (2 g) ground cinnamon
  - 1/2 tsp (1 g) ground cloves
  - 1 tsp (2 g) ground black pepper
  - 1 tsp (1 g) dried Mexican oregano
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tbsp (12 g) brown sugar or grated piloncillo
  - 1 oz (28 g) Mexican or dark unsweetened chocolate, chopped
  - 3 cups (720 ml) chicken stock, divided
- For the rice:
  - 1 1/2 cups (300 g) long-grain white rice, rinsed
  - 1 tbsp (15 ml) vegetable oil
  - 3 cups (720 ml) water or chicken stock
  - 1/2 tsp (2 g) salt
- For the nopales (cactus) side:
  - 1 lb (450 g) nopales, cleaned and diced
  - 1 tbsp (15 ml) vegetable oil
  - 1/2 medium white onion, diced (approx. 3 oz / 85 g)
  - 2 cloves garlic, minced (approx. 6 g)
  - 2 tbsp (8 g) chopped fresh cilantro
  - Salt to taste
- To serve:
  - 12 small corn tortillas
  - Toasted sesame seeds for garnish
  - Fresh cilantro sprigs and thinly sliced onion (optional)

Instructions

Short Description:
A rich, savory-sweet mole from Queretaro built on a distinctive local blend of dried chilies, seeds, nuts and a touch of chocolate, served here with braised chicken, white rice and sautéed nopales for a complete main-course meal.

Regional Notes:
This Bajio-style mole highlights Queretaro's characteristic mix of local dried chilies (ancho, mulato, pasilla, guajillo) and toasted seeds/nuts for a smoky, slightly sweet profile distinct from southern moles. The method emphasizes toasting and lightly frying the blended paste to develop deep, rounded flavors typical of the region.

1. Poach the chicken: In a large pot place chicken pieces, cover with water (about 6 cups / 1.4 L), add 1 tsp (5 g) salt and bring to a simmer. Cook until just tender, about 20–25 minutes. Remove chicken and reserve 2 cups (480 ml) of the cooking liquid as part of your chicken stock; set chicken aside.
2. Prepare dried chiles: In a dry skillet over medium heat toast each chile briefly until fragrant and lightly blistered, about 15–30 seconds per side—do not burn. Transfer to a bowl and cover with very hot water; soak 20 minutes until softened. Drain and set aside.
3. Roast vegetables: On a griddle or baking sheet roast the roma tomatoes (cut side down), quartered onion, and garlic cloves (unpeeled) until charred in spots and softened, about 10–12 minutes. Peel the garlic when cool.
4. Toast seeds, nuts and tortillas: In the same skillet toast almonds, sesame seeds and pepitas until golden and aromatic, 3–4 minutes. Remove and toast the torn tortillas and the plantain pieces in a little oil until browned; set aside. Briefly fry the raisins in hot oil until plumped, then drain.
5. Blend the mole: In a blender combine the softened chiles, roasted tomatoes, peeled garlic, roasted onion (reserve a small piece of raw onion if you like a brighter note), toasted almonds, sesame, pepitas, fried plantain, fried tortillas, raisins, cinnamon, cloves, black pepper, oregano, apple cider vinegar and 1 to 1 1/2 cups (240–360 ml) of the reserved chicken stock. Blend to a very smooth paste, adding stock as needed to reach a thick pouring consistency.
6. Strain: Push the blended mole through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much smooth paste as possible; discard fibrous solids.
7. Cook the mole: In a wide heavy pot heat 2 tbsp (30 ml) lard or oil over medium heat. Add the strained mole paste and fry, stirring constantly, for 6–8 minutes to deepen the flavors and remove rawness. Gradually whisk in the remaining chicken stock to reach a sauce that coats the back of a spoon (about 3 cups / 720 ml total). Add brown sugar/piloncillo and chopped chocolate; continue to simmer, uncovered, for 20–25 minutes, stirring occasionally. Taste and season with salt to balance.
8. Finish the chicken in mole: Add the reserved poached chicken pieces to the simmering mole, spoon sauce over them, and simmer gently 12–15 minutes so the chicken absorbs the sauce flavors and finishes cooking. Keep warm.
9. Cook the rice: While the mole simmers, heat 1 tbsp (15 ml) oil in a saucepan over medium heat. Add the rinsed rice and sauté until translucent at edges, 3–4 minutes. Add 3 cups (720 ml) water or chicken stock and 1/2 tsp (2 g) salt. Bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with a fork.
10. Prepare nopales: Place diced nopales in boiling water and cook 8–10 minutes to remove some slime; drain and rinse. In a skillet heat 1 tbsp (15 ml) oil, sauté diced onion until translucent, add garlic and drained nopales and cook 5–7 minutes until slightly browned. Stir in chopped cilantro and salt to taste; keep warm.
11. Warm tortillas: Heat corn tortillas on a griddle or in a dry skillet until pliable and warmed.
12. Serve: Spoon rice onto plates, place 1–2 chicken pieces topped with generous mole sauce beside it, add a portion of sautéed nopales, and serve warm tortillas on the side. Garnish mole with toasted sesame seeds and optional cilantro and thinly sliced onion.