Authentic Oaxacan Red Mole with Chicken

  • 115 mins
  • 20 ingredients

Ingredients

  • 4 boneless chicken breasts
  • 1/4 medium white onion
  • 3 cloves garlic, peeled
  • 1 tbs salt
  • 5 Guajillo chilies
  • 10 red Ancho chilies
  • 1 tbs sesame seeds
  • 2 rolls of bread
  • 1 stick cinnamon
  • 1 tbs mix thyme, marjoram, oregano
  • 1/2 cup of Mexican chocolate, cut into pieces
  • 4 tbs lard
  • 10 almonds
  • 10 raisins
  • 3 cloves garlic
  • 1/8 medium white onion
  • 3 medium tomatoes, roasted
  • 2 cups chicken broth
  • 1 tbs sugar
  • 1 tbs salt
The signature preparation in Oaxaca, Mexico is mole. It is quite complex but well worth time it takes to prepare. This version uses a variety of chilies, seeds, nuts raisins and Mexican chocolate. This recipe is the courtesy of Restaurant La Olla in Oaxaca Mexico. Serves 4. You may also make a large batch of this sauce and freeze for later use.


Directions:

  • Cook the chicken in 4 cups of water, with garlic onion and salt on medium heat for 45 minutes.Wash the chilies with a damp cloth, remove the stems of the chilies, slit open with a knife and remove the seeds and veins. Toast the chilies on both sides in a large frying pan over high heat, making sure that they do not burn.
  • Soak the chilies in boiling water sot soften them for about 10 minutes. Meanwhile, fry the almonds in the lard ad medium heat for 5 minutes, or until they are a golden color.
  • Take them out and set aside.
  • Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve.
  • Turn the heat down a bit, and fry the sesame seeds in the same oil, adding salt to prevent them from jumping from the pan.
  • Once golden, remove and place on paper towels to drain.
  • In the same oil, fry the slices of bread, until they are golden. Remove and put on paper towels to drain.
  • Using  a dry pan roast the garlic, onion and tomato until they are nicely toasted with black spots.
  • In a blender, grind the chilies with a half cup of water.
  • Once the mixture is smooth, pour into a sauce pan and fry with 1 tbs of the lard for 10 minutes on medium heat, stirring occasionally.
  • Next blend both the roasted and fried ingredients together, until smooth.
  • blend the tomatoes and strain through a wire colander and add into the chili mixture.
  • Cook for 5 more minutes.
  • Add the chicken broth, salt, sugar and chocolate.
  • Cook for 15 minutes on medium heat, stirring occasionally.
  • Pour over the chicken and serve with rice.
 

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