📝 About This Recipe
Hailing from the 'Capital of Mole' in Milpa Alta, this legendary sauce is a sophisticated tapestry of over twenty ingredients, celebrated for its smooth texture and rich, nutty profile. Unlike the darker Oaxacan varieties, this San Pedro Atocpan specialty features a prominent almond base balanced by the gentle heat of Mulato and Pasilla chiles. It is a labor of love that transforms humble spices, seeds, and dried fruits into a velvety, chocolate-infused masterpiece fit for the grandest Mexican celebrations.
🥗 Ingredients
The Chile Base
- 6 pieces Chile Mulato (stemmed, seeded, and deveined)
- 4 pieces Chile Pasilla (stemmed, seeded, and deveined)
- 4 pieces Chile Ancho (stemmed, seeded, and deveined)
Nuts, Seeds, and Aromatics
- 1/2 cup Whole Almonds (skin-on or blanched)
- 1/4 cup Raw Peanuts (unsalted)
- 1/2 cup Sesame Seeds (plus extra for garnish)
- 1/4 cup Raisins
- 3 pieces Whole Cloves
- 5 pieces Black Peppercorns
- 1/2 inch Cinnamon Stick (Mexican Ceylon cinnamon preferred)
The Binders and Sweeteners
- 1/2 piece Plantain (very ripe, sliced into rounds)
- 1/2 piece Bolillo Roll or Baguette (stale, sliced)
- 1.5 disks Mexican Chocolate (such as Abuelita or Ibarra, chopped)
- 1/2 cup Lard or Vegetable Oil (for frying ingredients)
- 6-8 cups Chicken Stock (hot, homemade preferred)
The Protein
- 1 whole Chicken (cut into pieces, poached in stock until tender)
👨🍳 Instructions
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1
In a large heavy-bottomed skillet or clay cazuela, heat 2 tablespoons of lard over medium heat. Lightly fry the dried chiles in batches for about 30-60 seconds until fragrant and slightly puffed, being careful not to burn them as they will turn bitter.
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2
Place the fried chiles in a large bowl and cover with 2 cups of hot chicken stock. Let them soak for at least 20 minutes until soft.
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3
In the same skillet, fry the almonds and peanuts until golden brown. Remove with a slotted spoon and place in a separate bowl. Add the raisins to the hot oil; fry until they plump up like grapes, then remove.
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4
Toast the sesame seeds in a dry pan over medium-low heat, stirring constantly until they turn a light golden color and smell nutty. Set aside 1 tablespoon for garnish.
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5
Fry the plantain slices and the bread in the remaining lard until both are deeply golden brown. These act as the thickeners for your mole.
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6
Toast the cloves, peppercorns, and cinnamon stick in the dry pan for 1 minute until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle.
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7
Working in batches, blend the soaked chiles with their soaking liquid until completely smooth. Strain through a fine-mesh sieve into a bowl to remove any bits of skin.
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8
Blend the fried nuts, seeds, raisins, plantains, bread, and ground spices with 2 cups of chicken stock until you achieve a very smooth, buttery paste.
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9
Heat the remaining lard in a large pot. Add the chile puree first. Cook, stirring constantly for 10 minutes until the color darkens and the oil begins to separate on the surface.
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10
Stir in the nut and spice paste. Reduce heat to low and cook for another 15 minutes, stirring frequently to prevent sticking. The mixture should be thick and bubbling.
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11
Slowly whisk in the remaining chicken stock until you reach the consistency of heavy cream. Add the chopped Mexican chocolate and a pinch of salt.
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12
Simmer the mole on low heat for 45 minutes, stirring every few minutes. The mole is ready when it is glossy and the flavors have fully melded.
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13
Add the pre-cooked chicken pieces to the sauce and simmer for 10 more minutes to allow the meat to absorb the flavors of the mole.
💡 Chef's Tips
Always fry your chiles quickly; if they turn black, the sauce will be bitter and you'll need to start over. For the smoothest texture, use a high-powered blender and never skip the step of straining the chile paste. If the mole feels too thick, add more warm chicken stock a half-cup at a time; it should coat the back of a spoon beautifully. Mole actually tastes better the next day, as the complex spices have more time to harmonize in the refrigerator. If you find the mole too acidic, add a tiny pinch of sugar or an extra half-disk of chocolate to balance the heat.
🍽️ Serving Suggestions
Serve over poached chicken or turkey with a side of fluffy Mexican red rice. Warm corn tortillas are essential for scooping up every last drop of the precious sauce. Garnish generously with toasted sesame seeds and thin rings of raw white onion for a sharp contrast. Pair with a cold Horchata or a bold, earthy Mexican craft beer to complement the spice. For a traditional touch, serve in a shallow clay bowl (plato de barro) to retain the heat.