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From @De mi Rancho a Tu Cocina

Mole de Rancho con Pollo

1 hr 40 min · Serves 8

1 hr 40total
30 minhands on
18steps
8servings

Watch it

Ingredients

For the chicken

  • 1 whole chicken, broken down into pieces
  • Water, to cover
  • Salt, to taste

For the mole base

  • 1/2 cup sesame seeds
  • 1 tsp black peppercorns
  • 1 tsp whole cloves
  • Neutral cooking oil, as needed
  • 8–10 dried ancho chiles, stemmed and seeded
  • 4–6 dried pasilla chiles, stemmed and seeded
  • 1 corn tortilla
  • 6–8 animal crackers (galletas marías)
  • 1 bolillo roll, sliced
  • 2 Roma tomatoes, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, peeled
  • 1 jalapeño, sliced

To assemble the mole

    Method

    For the chicken

    1. Add the chicken pieces to a large pot, cover with water, season with salt, and bring to a boil.

      Then 35 min of waiting

    For the mole base

    1. In a dry skillet over medium heat, toast the sesame seeds until lightly golden, stirring constantly so they do not burn, about 3 minutes.

    2. Transfer the toasted sesame seeds to a molcajete and grind until fine.

    3. In the same skillet, add a splash of oil and briefly fry the peppercorns and cloves until fragrant, about 1 minute.

    4. Add the toasted spices to the molcajete with the ground sesame seeds and grind together until smooth.

    5. Add more oil to the skillet and fry the dried ancho and pasilla chiles in batches until slightly darkened and fragrant, taking care not to burn them, about 1–2 minutes per batch.

    6. Transfer the fried chiles to a large container or pot.

    7. Fry the corn tortilla in the skillet until golden and crisp, about 2 minutes, then add it to the container with the chiles.

    8. Lightly fry the animal crackers for a few seconds until golden, then add them to the chile container.

    9. Fry the bolillo slices in the skillet until toasted on both sides, about 2 minutes, then add them to the container.

    10. Fry the chopped tomatoes, onion, garlic, and jalapeño in the same skillet until softened and lightly browned, about 5 minutes.

    11. Transfer the cooked vegetables and the ground sesame-spice mixture into the container with the fried chiles and breads.

    12. Ladle some hot chicken broth over the ingredients in the container to submerge and soften them.

      Then 10 min of waiting

    To assemble the mole

    1. Working in batches, transfer the soaked mole mixture to a blender with a bit of the chicken broth and blend until completely smooth.

    2. Heat 2 tablespoons of oil in a large clay cazuela over medium-high heat.

    3. Pour the blended mole sauce into the hot cazuela and bring to a simmer, stirring continuously.

    4. Add the cooked chicken pieces into the simmering mole sauce.

    5. Simmer everything together over medium-low heat so the flavors meld, stirring occasionally, about 15 minutes.

      Then 15 min of waiting

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