How Do You Make Mexican Chicken Mole? Your Ultimate Guide to This Rich & Complex Sauce

The first URL (theforkedspoon.com) provides a detailed recipe for Mexican Mole Sauce with chicken. It describes mole as a complex Mexican chile sauce with many ingredients and varieties. The recipe includes chicken various dried chiles (pasilla negro, ancho, chipotle), nuts, seeds, spices, dried fruits, and chocolate. It mentions that traditional mole can have over 30 ingredients and takes days to make, while this recipe takes 2-3 hours.

The second URL (granluchito.com) offers another chicken mole recipe with fewer ingredients. It explains that mole originated in pre-Hispanic times and was perfected during viceroyalty times The name comes from Nahuatl “molli” or “mulli” meaning sauce or mixture. This recipe uses chipotle paste for smokiness and includes tomatoes, nuts, seeds, spices, banana, raisins, and chocolate.

Both recipes describe mole as complex, with layers of flavor including spicy, sweet, and earthy notes. They mention that mole sauce freezes well and can be used in various dishes beyond chicken, such as enchiladas, tacos, and burritos.

Now I’ll write the blog article using this information

Have you ever tasted the rich, complex flavors of authentic Mexican mole sauce? If not, you’re missing out on one of Mexico’s most treasured culinary traditions! I’ve been obsessed with perfecting my chicken mole recipe for years, and today I’m gonna share all my secrets with you.

Making chicken mole at home might seem intimidating – all those ingredients! But trust me, the end result is totally worth the effort. Let’s dive into the wonderful world of mole sauce and learn how to create this Mexican masterpiece in your own kitchen.

What Exactly is Mole Sauce?

Mole (pronounced “moh-lay”) is a traditional Mexican chile sauce with deep historical roots. The name comes from the Nahuatl word “molli” or “mulli,” which simply means “sauce” or “mixture.”

This isn’t your average sauce – mole is considered one of the most important dishes in Mexican gastronomy! Its origins date back to pre-Hispanic times, but it was perfected during the viceroyalty period. Today, there are believed to be around 50 different types of mole throughout Mexico.

Some of the most popular varieties include:

• Mole poblano
• Mole negro
• Mole verde
• Mole manchamanteles
• Mole amarillo
• Mole coloradito

Most mole sauces contain a combination of dried chiles, nuts, seeds, spices, fruit, aromatics like garlic and onion, and often chocolate. The taste is best described as somewhat spicy and bittersweet with earthy undertones.

The Legend Behind Mole Poblano

There’s a fascinating story about the creation of mole poblano, perhaps the most famous mole variety. According to legend, it was invented by a nun named Sister Andrea de la Asunción in the convent of Santa Rosa in Puebla, Mexico in 1681.

When the nuns learned that the archbishop was coming to visit, they panicked because they had very little food to serve. Sister Andrea threw together what ingredients they had – including chiles, chocolate, stale bread, and nuts – and served the sauce over an old turkey. The archbishop loved it, and mole poblano was born!

Ingredients for Making Authentic Chicken Mole

While traditional mole recipes can include well over 30 ingredients and take days to prepare, I’m sharing a more approachable version that still delivers incredible flavor. Here’s what you’ll need:

For the Chicken:

• 4-5 pounds chicken (breasts, thighs, or a combination)
• Olive oil
• Chicken broth
• Orange juice

For the Mole Sauce:

• Dried chiles – pasilla, ancho, negro, and chipotle chiles
• Nuts and seeds – almonds, pumpkin seeds (pepitas), sesame seeds
• Spices – cumin seeds, coriander seeds, anise seeds, cloves, cinnamon stick, bay leaves, marjoram, thyme, oregano
• Aromatics – garlic, onions
• Fruits – raisins, banana (in some recipes)
• Other ingredients – tomatoes or tomato paste, dark Mexican chocolate, bread (in some recipes)

Don’t freak out about the long ingredient list! Many of these items are common pantry staples, and the others can be found at well-stocked grocery stores or Mexican markets.

How to Make Mexican Chicken Mole (Step-by-Step)

Let’s break this down into manageable steps. This recipe will take about 2-3 hours total but creates enough sauce for multiple meals.

Step 1: Cook the Chicken

1. Heat olive oil in a large pot or Dutch oven over medium-high heat
2. Brown the chicken pieces on both sides (working in batches if needed)
3. Return all chicken to the pot with chicken broth and orange juice
4. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes until chicken is cooked
5. Remove chicken, shred it, and reserve the cooking liquid

Step 2: Prepare the Mole Sauce Base

1. Heat olive oil in a separate large saucepan
2. Sauté onions until golden brown and beginning to caramelize (about 12 minutes)
3. Add nuts, seeds, and spices, cooking until fragrant (1-2 minutes)
4. Add dried chiles and cook until they begin to soften (2-3 minutes)
5. Pour in the reserved chicken cooking liquid
6. Add cinnamon stick, bay leaves, raisins, and herbs
7. Bring to a low boil, cover, and simmer until chiles are very soft (30-35 minutes)
8. Stir in tomato paste and cook for 1-2 minutes more

Step 3: Finish the Sauce

1. Remove from heat and add chocolate, allowing it to melt
2. Let the mixture cool slightly (about 10 minutes)
3. Working in batches, purée the sauce in a blender until smooth
4. Return the sauce to the pot and season with salt and pepper to taste
5. For a thinner consistency, add more chicken broth if needed

Step 4: Combine and Serve

1. Mix the shredded chicken with about half of the sauce (save the rest for later!)
2. Serve warm with Mexican rice, beans, warm tortillas, and garnishes like sesame seeds and fresh cilantro

Pro Tips for Perfect Chicken Mole

After making mole sauce many times, I’ve picked up some helpful tricks:

• Toast your chiles and spices properly – This develops deeper flavor, but be careful not to burn them!
• Remove chile seeds for less heat – The seeds and membranes contain most of the heat, so remove them if you prefer a milder mole
• Use a powerful blender – A high-quality blender like a Vitamix will give you the smoothest sauce
• Don’t rush the process – Mole develops flavor as it cooks, so be patient
• Adjust seasoning at the end – Your mole will need salt to balance the flavors, but wait until the end to add it
• Make extra sauce – Mole freezes beautifully and tastes even better the next day

What to Do With Leftover Mole Sauce

This recipe makes a generous amount of sauce, which is awesome because mole is so versatile! Here are some delicious ways to use leftovers:

• Chicken or veggie enchiladas
• Mole tacos
• Tostadas
• Burritos
• Drizzled over eggs and roasted vegetables
• Nachos
• Mexican rice casseroles

To store leftover sauce, refrigerate for up to 5 days or freeze for up to 4 months in airtight containers.

Common Questions About Making Chicken Mole

Is this recipe spicy?
It can be quite spicy depending on the chiles used. To reduce heat, use fewer pasilla and chipotle chiles or remove the seeds before using them.

Can I find all these ingredients at my regular grocery store?
Most major grocery stores will have many of the ingredients, but you might need to order some dried chiles online or visit a Mexican market for specialty items.

Do I have to use Mexican chocolate?
Traditional Mexican chocolate adds authentic flavor, but you can substitute good-quality dark chocolate (at least 70% cocoa) if needed.

Can I make mole sauce in advance?
Absolutely! In fact, mole often tastes better the next day after the flavors have had time to meld.

Can I make this in a slow cooker?
While traditional mole isn’t typically made in a slow cooker, you could adapt the recipe by browning the chicken first, then combining it with the mole sauce ingredients in a slow cooker for 4-6 hours on low.

Final Thoughts

Making authentic Mexican chicken mole might seem like a project, but it’s such a rewarding cooking experience. There’s something almost magical about combining so many diverse ingredients and watching them transform into a harmonious, complex sauce that’s unlike anything else.

¡Buen provecho!