📝 About This Recipe
Mole de Rancho is the soul of Mexican countryside cooking, offering a lighter, more herb-forward profile than its darker, chocolate-heavy cousins. This 'Ranch-style' mole is celebrated for its vibrant reddish-orange hue and the perfect balance of smoky Guajillo chiles and aromatic spices. It is a celebratory dish that transforms simple poultry into a complex, velvety masterpiece that tastes like a warm hug from a Mexican kitchen.
🥗 Ingredients
The Protein & Stock
- 1 whole Chicken (cut into 8 pieces, skin on)
- 1/2 piece White Onion (for the broth)
- 3 cloves Garlic (smashed)
- 2 tablespoons Salt (or to taste)
The Chile Base
- 10 pieces Guajillo Chiles (stemmed and seeded)
- 3 pieces Ancho Chiles (stemmed and seeded)
- 4-6 pieces Chiles de Árbol (optional, for extra heat)
The Aromatics & Thickeners
- 3 pieces Roma Tomatoes (roasted)
- 1/2 piece White Onion (thickly sliced and charred)
- 4 cloves Garlic (unpeeled and roasted)
- 1 piece Bolillo Roll (or 2 slices of white bread, toasted until dark)
- 1/4 cup Raw Almonds (peeled)
- 3 tablespoons Lard (or vegetable oil for frying)
Spices & Finishing
- 1 inch Cinnamon Stick (Mexican Ceylon variety preferred)
- 2 pieces Whole Cloves
- 5 pieces Black Peppercorns
- 1 teaspoon Mexican Oregano (dried)
- 1 tablespoon Piloncillo (grated, or brown sugar)
👨🍳 Instructions
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1
In a large stockpot, cover the chicken pieces with water (about 8-10 cups). Add 1/2 onion, 3 cloves of smashed garlic, and salt. Bring to a boil, then reduce to a simmer. Cook for 35-40 minutes until the chicken is tender. Remove chicken and strain the broth; reserve at least 6 cups of broth.
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2
While the chicken simmers, heat a comal or heavy skillet over medium heat. Lightly toast the Guajillo, Ancho, and Árbol chiles for 30-60 seconds per side until fragrant but not burnt. Place them in a bowl of hot water to soak for 20 minutes.
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3
On the same hot skillet, roast the tomatoes, sliced onion, and unpeeled garlic cloves until softened and significantly charred on all sides. Peel the garlic once cooled.
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4
Heat 1 tablespoon of lard in a small pan and fry the almonds and the cinnamon stick until the almonds are golden brown. Remove and set aside.
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5
In the same oil, fry the bread slice until it is very dark brown and crispy. This provides the deep toasted flavor and thickness to the mole.
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6
In a high-speed blender, combine the soaked chiles (discard soaking water), roasted tomatoes, onion, garlic, fried almonds, cinnamon, bread, cloves, peppercorns, and oregano. Add 2 cups of the reserved chicken broth.
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7
Blend on high for at least 2 minutes until the paste is incredibly smooth. If your blender isn't high-powered, pass the sauce through a fine-mesh sieve into a bowl.
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8
In a large cazuela or heavy Dutch oven, heat the remaining 2 tablespoons of lard over medium-high heat. Once shimmering, pour in the mole paste. Be careful, as it will splatter ('chillar').
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9
Fry the paste, stirring constantly for 10 minutes. The color will darken from a bright orange to a deep, rich brick red.
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10
Gradually whisk in 3-4 more cups of the reserved chicken broth until you reach a consistency that coats the back of a spoon beautifully.
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11
Stir in the piloncillo and a pinch of salt. Simmer the sauce on low heat for 20 minutes, stirring occasionally to prevent sticking.
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12
Add the cooked chicken pieces into the sauce. Simmer for another 10 minutes to allow the flavors to penetrate the meat. Taste and adjust salt if necessary.
💡 Chef's Tips
Always use lard for the most authentic flavor; it adds a silky mouthfeel that oil cannot replicate. Don't rush the frying of the sauce—this 'seasoning' step is where the depth of flavor is born. If the mole feels too thick, add more broth; if too thin, simmer uncovered for longer. For a deeper flavor, make the mole a day in advance, as the spices mellow and harmonize overnight. Ensure your chiles are supple, not brittle, before toasting to ensure they are fresh and flavorful.
🍽️ Serving Suggestions
Serve with a side of fluffy Mexican Red Rice (Arroz Rojo). Warm, handmade corn tortillas are essential for scooping up every drop of sauce. Pair with a cold Hibiscus Tea (Agua de Jamaica) to cut through the richness. Garnish with a sprinkle of toasted sesame seeds and thin rings of raw white onion. A side of pickled red onions provides a nice acidic brightness to the dish.