📝 About This Recipe
Hailing from the magical town of Xico in Veracruz, this mole is renowned as one of the sweetest and most complex in Mexico. It is a luxurious, velvet-textured sauce characterized by its high fruit content, including raisins and prunes, balanced by a sophisticated blend of toasted nuts and smoky chilies. This recipe delivers a deep mahogany glaze that transforms simple poultry into a celebratory feast fit for a traditional Mexican wedding.
🥗 Ingredients
The Chili Base
- 6 pieces Ancho Chilies (stemmed, seeded, and deveined)
- 4 pieces Mulato Chilies (stemmed, seeded, and deveined)
- 2 pieces Pasilla Chilies (stemmed, seeded, and deveined)
The Sweet and Nutty Aromatics
- 1/2 cup Lard or Vegetable Oil (for frying)
- 1/2 cup Almonds (whole, skin-on)
- 1/4 cup Peanuts (unsalted, roasted)
- 1/2 cup Raisins (dark)
- 1/4 cup Prunes (pitted and chopped)
- 1 piece Plantain (very ripe, sliced into rounds)
- 1/2 piece Bolillo roll or French bread (stale, sliced)
The Spices and Finishing
- 1.5 tablets Mexican Chocolate (approx 4.5 oz, chopped)
- 2 tablespoons Piloncillo or Brown Sugar (grated)
- 1 inch Cinnamon Stick (Mexican Ceylon variety)
- 6-8 cups Chicken Stock (high quality, unsalted)
- 1/4 cup Sesame Seeds (toasted, for garnish)
- to taste Salt
👨🍳 Instructions
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1
In a large heavy-bottomed skillet or clay cazuela, heat 2 tablespoons of lard over medium heat. Lightly toast the dried chilies for 30-60 seconds per side until fragrant but not burnt. Remove and soak them in a bowl of hot water for 20 minutes.
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2
In the same skillet, add more lard if needed and fry the almonds and peanuts until golden brown. Remove with a slotted spoon and place in a large bowl.
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3
Fry the raisins and prunes in the hot fat until they plump up (about 1 minute). Add them to the bowl with the nuts.
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4
Fry the plantain slices until caramelized and golden on both sides. Add to the soaking bowl.
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5
Fry the bread slice until toasted and crisp. This acts as our thickener. Add to the bowl.
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6
Drain the soaked chilies (discard the soaking water as it can be bitter). Working in batches, place the chilies, fried nuts, fruits, bread, and cinnamon stick into a high-speed blender.
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7
Add 2 cups of chicken stock to the blender and process until the mixture is an incredibly smooth, fine paste. If necessary, pass the paste through a fine-mesh sieve to ensure a velvety texture.
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8
Heat the remaining lard in your large pot/cazuela. Carefully pour in the mole paste—it will splatter! Stir constantly for 5-7 minutes to 'season' the paste, allowing the flavors to deepen and the oil to begin to separate.
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9
Gradually whisk in the remaining chicken stock until you reach the consistency of heavy cream.
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10
Add the chopped Mexican chocolate and piloncillo. Simmer on low heat, stirring frequently to prevent scorching, for 45-60 minutes.
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11
The mole is ready when it is thick, glossy, and a layer of oil (the 'soul' of the mole) rises to the surface. Season with salt to taste.
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12
Gently fold in cooked chicken pieces or turkey and simmer for another 10 minutes to infuse. Serve hot, garnished generously with toasted sesame seeds.
💡 Chef's Tips
Use a high-speed blender to achieve the signature 'silk' texture of Xico mole; if your blender is older, straining is mandatory. Be careful not to burn the chilies during the initial frying, as this will make the entire sauce bitter. If the mole feels too thick, add more warm chicken stock 1/4 cup at a time until it coats the back of a spoon perfectly. This sauce is even better the next day! Make it 24 hours in advance to allow the spices and fruits to fully harmonize. For an authentic touch, use a 'Cazuela de Barro' (clay pot) to simmer the sauce, which adds a faint earthy mineral note.
🍽️ Serving Suggestions
Serve over poached chicken breast or turkey thighs for a classic presentation. Accompany with 'Arroz Rojo' (Mexican red rice) to soak up the extra sauce. Provide warm, handmade corn tortillas for dipping and making mini-tacos. Pair with a cold glass of Horchata or a crisp, dry Mexican lager to balance the sweetness. Serve with pickled red onions on the side to provide a bright acid contrast to the rich mole.