Authentic Mole from Veracruz Mexico

Submitted by cervantesbrandi

"My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US."

 

• Ready In: 6hrs 30mins
• Ingredients: 22
• Serves: 4-6

ingredients

• 1 whole chicken (cut in pieces)
• 3 tablespoons chicken base (or 3 chicken bouillon cubes)
• 6 cups water
• 1⁄2 cup oil
• 4 ancho chilies
• 4 pasilla chiles
• 4 mulato chilies
• 3 prunes (seedless)
• 1 tablespoon raisins
• 1⁄4 teaspoon anise
• 1 banana (actually you will need a platano but an unripened banana can work too, peeled and mashed)
• 1 tablespoon sesame seeds
• 1 tablespoon unsalted peanuts
• 1⁄4 cinnamon stick
• 6 shortbread cookies (prefferably Maria's brand galletas)
• 2 whole cloves
• 2 black peppercorns
• 1⁄4 small white onion
• 1 garlic clove
• 1 corn tortilla (fried)
• 1 tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
• 1 tablespoon mexican chocolate (I use abuela brand)

directions

1. Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
2. While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
3. Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
4. When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
5. Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
6. Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
7. Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
8. Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
9. Enjoy!

Reviews

[IFortuna]

Thank you for not using tomatoes. Tomatoes are not a mole ingredient. This is so far the best recipe for mole I have seen yet. I would not use prunes necessarily but I can support how they would be a flavorful addition. Bravo on staying very authentic.

 

[Kari P.]

This was so good! I haven't been able to eat Mole in years because of my gluten allergy. I made one small change that made the whole dish gluten free and it worked out great. Instead of the shortbread cookies I used about 3 1/2 Schaar brand GF Lady Fingers broken into bits. I highly recommend this small change to anyone who has had to go gluten free and needs to get their Mole on! This was so very satisfying! I served with black beans and yellow rice instead of white to please my kids... and a side of fried plantain. The only thing that through me off a little was the prep time. I got it done much quicker and kept looking back to see if I'd missed something. ...? Only about 3 hours total prep and cook time for me. So dinner was done a little earlier than expected. No biggie. Thank you for publishing this! It really hit the spot. Fed 2 adults and 3 kids with leftovers for lunch the next day. :)

 

[xl1411]

Authentic veracruzana! extremly satisfying.