2 cloves garlic, 1 for grinding and another for cooking the chicken
3 tomatoes
1 onion, ½ piece for the mole and ½ piece for cooking the chicken
1/2 corn tortillas
1/2 bolillo rolls
100 grams lard
1/4 piloncillos
salt
2 cups chicken broth
1/2 tablets chocolate, for serving
Preparation
45 mins
0 mins
Low
Cook the chicken with water, ½ piece of onion, and 1 clove of garlic for 30 minutes over medium heat. Set aside.
Remove the seeds from the chiles and fry them with a little lard. Heat the water and when it boils, add the chiles and cook until soft. Blend with a little liquid until a paste forms. Set aside.
Roast the tomatoes, onion, and garlic. Set aside.
In a separate skillet, roast the walnut, almond, sesame seeds, prune, and raisins.
Roast the tortilla and bread, taking care not to burn them. Set aside.
Blend everything you roasted earlier with a little chicken broth or water until you obtain a very smooth paste. Set aside.
Heat the lard in a clay pot over medium heat, add the chile paste, and fry for 5 minutes, stirring constantly.
Add the mixture of nuts to the chiles, the chocolate, and heat over low heat, stirring constantly; gradually add chicken broth until the desired consistency is achieved and cook for 40 minutes to an hour and a half over medium heat, stirring constantly.
Add the piloncillo with the chocolate, mix perfectly, and season.
Coat the chicken with the mole and garnish with sesame seeds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?