📝 About This Recipe
Inspired by the vibrant culinary traditions of San Miguel de Allende, this mole is a celebration of sun-drenched ingredients and colonial elegance. Unlike the dark, chocolate-heavy moles of Oaxaca, this version is lighter and more aromatic, featuring toasted seeds, golden raisins, and a delicate balance of warm spices. It offers a sophisticated tapestry of flavors—nutty, mildly sweet, and gently piquant—that perfectly coats tender poultry or roasted vegetables.
🥗 Ingredients
The Chiles
- 4 pieces Ancho Chiles (stemmed, seeded, and deveined)
- 3 pieces Guajillo Chiles (stemmed, seeded, and deveined)
- 2 pieces Chile de Árbol (optional, for extra heat)
Aromatic Base
- 1/2 White Onion (thickly sliced)
- 4 pieces Garlic Cloves (unpeeled)
- 2 pieces Roma Tomatoes (halved)
- 4 tablespoons Lard or Vegetable Oil (divided)
Nuts, Seeds, and Spices
- 1/2 cup Raw Almonds (skin-on or blanched)
- 1/4 cup Pumpkin Seeds (Pepitas) (raw)
- 1/4 cup Golden Raisins
- 1 inch Cinnamon Stick (Mexican Canela preferred)
- 2 pieces Whole Cloves
- 4 pieces Black Peppercorns
Thickeners and Liquids
- 1/2 piece Bolillo Roll or Baguette (stale, sliced into rounds)
- 4-6 cups Chicken Stock (low sodium, kept warm)
- 1/2 disk Mexican Chocolate (chopped)
- to taste Salt
👨🍳 Instructions
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1
In a large heavy skillet or comal over medium heat, toast the dried chiles for 30-60 seconds per side until fragrant and slightly pliable, being careful not to burn them. Place the toasted chiles in a bowl of hot water to soak for 20 minutes.
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2
In the same skillet, roast the onion slices, unpeeled garlic, and tomatoes until they develop charred spots and soften. Remove the garlic skins once cooled and set the vegetables aside.
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3
Heat 1 tablespoon of lard/oil in the skillet. Fry the almonds and pumpkin seeds until the seeds begin to 'pop' and the almonds turn golden brown (about 3 minutes). Remove with a slotted spoon.
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4
In the remaining fat, fry the golden raisins until they plump up like grapes, then remove. Fry the bread slices until golden and crisp on both sides.
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5
Toast the cinnamon stick, cloves, and peppercorns in the dry skillet for 1 minute until highly aromatic.
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6
Drain the soaked chiles. In a high-powered blender, combine the chiles, roasted vegetables, fried nuts/seeds, raisins, bread, and spices. Add 2 cups of chicken stock.
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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 mixture through a fine-mesh sieve into a bowl.
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8
Heat the remaining 2-3 tablespoons of lard/oil in a large, deep pot or 'cazuela' over medium-high heat. Carefully pour in the mole paste—it will splatter (this is called 'searing' the sauce).
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9
Reduce heat to low and stir constantly for 5 minutes as the paste darkens slightly and thickens.
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10
Gradually whisk in the remaining chicken stock until you reach the consistency of heavy cream.
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11
Add the chopped Mexican chocolate and a pinch of salt. Simmer partially covered for 35-45 minutes, stirring occasionally to prevent the bottom from scorching.
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12
The mole is ready when a thin layer of oil (the 'face') rises to the surface. Taste and adjust salt as needed. Serve over poached chicken or roasted turkey.
💡 Chef's Tips
Always use fresh, pliable dried chiles; if they are brittle and gray, they will make the mole bitter. Toasting the spices and seeds is essential for depth—don't skip the dry-roasting step. If the sauce is too thick, thin it with small splashes of warm stock or even a little orange juice for brightness. For the best flavor, make the mole a day in advance to allow the complex spices to meld and mature. Use a 'cazuela' (clay pot) if possible, as it distributes heat evenly and adds a traditional earthy note to the finished sauce.
🍽️ Serving Suggestions
Serve over tender chicken thighs or breasts with a side of fluffy Mexican red rice. Pair with warm, handmade corn tortillas to scoop up every drop of the golden sauce. Garnish with toasted sesame seeds and thinly sliced red onions pickled in lime juice. Serve with a crisp, cold Hibiscus (Agua de Jamaica) tea or a medium-bodied Amber Ale. For a vegetarian option, use vegetable stock and pour over roasted cauliflower or grilled chayote.