📝 About This Recipe
Originating from the heart of Central Mexico, this Mole de Cacahuate is a luxurious, creamy masterpiece that balances the earthy richness of roasted peanuts with the subtle heat of dried chilies. Unlike the dark, chocolate-heavy poblano varieties, this 'Encacahuatado' glows with a warm sunset hue and offers a velvety texture that perfectly coats tender poultry or pork. It is a celebratory dish that transforms humble pantry staples into a sophisticated symphony of nutty, spicy, and aromatic flavors.
🥗 Ingredients
The Protein
- 3 lbs Chicken pieces (bone-in, skin-on thighs and breasts work best)
- 1/2 White onion (for poaching the chicken)
- 3 Garlic cloves (smashed)
- 1 tablespoon Salt
The Mole Base
- 1.5 cups Raw unsalted peanuts (skins removed)
- 3 pieces Ancho chilies (stemmed and seeded)
- 2 pieces Guajillo chilies (stemmed and seeded)
- 2 pieces Chile de Árbol (optional, for extra heat)
- 3 pieces Roma tomatoes (quartered)
- 1/2 White onion (roughly chopped)
- 4 Garlic cloves (peeled)
- 1 slice Bolillo roll or baguette (1-inch thick, used as a thickener)
- 3 tablespoons Lard or Vegetable oil (for frying the paste)
Spices and Aromatics
- 1/2 inch Cinnamon stick (Mexican Ceylon cinnamon is preferred)
- 2 pieces Whole cloves
- 4 pieces Whole black peppercorns
- 3-4 cups Chicken stock (reserved from cooking the chicken)
👨🍳 Instructions
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1
Place the chicken, 1/2 onion, 3 smashed garlic cloves, and salt in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for 25-30 minutes until cooked through. Remove chicken and strain the broth, reserving at least 4 cups for the sauce.
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2
In a large skillet over medium heat, toast the peanuts, stirring constantly, until they turn golden brown and fragrant (about 5-7 minutes). Be careful not to burn them as they can turn bitter. Remove and set aside.
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3
In the same skillet, lightly toast the dried chilies for 30-60 seconds per side until they become aromatic and slightly change color. Do not let them smoke.
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4
Place the toasted chilies in a bowl of hot water and let them soak for 15 minutes until soft.
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5
In the skillet with a teaspoon of oil, sauté the remaining 1/2 onion, 4 garlic cloves, and quartered tomatoes until the vegetables are softened and slightly charred.
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6
Fry the slice of bread in the skillet until golden brown on both sides. This will act as the binder for your mole.
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7
In a high-speed blender, combine the toasted peanuts, soaked chilies (discard soaking water), sautéed vegetables, fried bread, cinnamon, cloves, and peppercorns.
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8
Add 2 cups of the reserved chicken stock to the blender. Process until the mixture is completely smooth and velvety. If the blender struggles, add more stock half a cup at a time.
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9
Heat 2 tablespoons of lard or oil in a heavy-bottomed pot or cazuela over medium heat. Carefully pour in the peanut puree—it may splatter, so have a lid ready.
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10
Fry the sauce, stirring constantly for 5-8 minutes. The color will deepen slightly and the fat will begin to separate at the edges; this 'seasoning' of the sauce is crucial for flavor.
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11
Slowly whisk in the remaining chicken stock until you reach the consistency of heavy cream. Lower the heat and simmer for 15 minutes, stirring occasionally to prevent the peanuts from sticking to the bottom.
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12
Taste and season with salt. Add the cooked chicken pieces to the sauce and simmer for another 5 minutes to ensure the meat is heated through and infused with the mole.
💡 Chef's Tips
Always use raw peanuts and toast them yourself; pre-roasted peanuts often have oils that alter the authentic flavor. If the sauce feels too grainy, pass it through a fine-mesh sieve after blending for a truly professional 'velvet' finish. Mexican cinnamon (Ceylon) is softer and more floral than Cassia; if using Cassia, use only a tiny pinch as it can be overpowering. Don't skip frying the sauce in hot oil; this 'fry' step is what develops the complex, cooked-out flavor characteristic of true Mexican moles. If the mole thickens too much upon standing, simply whisk in a little more warm broth or water before serving.
🍽️ Serving Suggestions
Serve with a side of fluffy Mexican red rice to soak up every drop of the peanut sauce. Warm corn tortillas are essential for 'limpiando el plato' (cleaning the plate). Garnish with a sprinkle of toasted peanuts and fresh cilantro for texture and brightness. Pair with a cold glass of Horchata or a crisp Amber Ale to complement the nutty undertones. A side of pickled red onions provides a sharp acidic contrast to the rich, creamy sauce.