This mole with chicken recipe for taquiza is a very simple option to prepare, as the ingredients are cooked in a single pot, blended, and returned to the same pot to finish cooking. It is ideal for gatherings or special occasions. You will love it!
6 guajillo chiles, cleaned, without tails or seeds
3 ancho chiles, cleaned, without tails or seeds
2 pasilla chiles, cleaned, without tails or seeds
2 tablespoons piloncillo, granulated
6 cups chicken broth
3/4 tablets Mexican chocolate
salt
3 cups chicken breast, cooked and shredded
sesame seeds, toasted, for decoration
corn tortillas
Preparation
1h
40 mins
Low
Toast the cumin, clove, coriander seeds, and oregano on a hot griddle for a few minutes over low heat, stirring constantly, and set aside. Then toast the pumpkin seeds, peanuts, and sesame seeds on the same griddle until lightly golden, remembering not to over-toast, as it can make the mole taste bitter. Set aside.
Melt the lard in a hot clay pot over medium-low heat, add the onion, garlic cloves, apple, and banana. Then cook for 8 minutes or until the fruit is golden.
Add the bread, tomatoes, guajillo pepper, ancho pepper, pasilla pepper, and piloncillo; cook for 8 more minutes. Incorporate the spices and the toasted seeds, then add the chicken broth and cook over medium-low heat until the broth begins to boil. Remove from the heat and blend everything until you obtain a semi-thick mixture.
Return the mixture to the clay pot, cook over medium-low heat, add the tablet chocolate and season with salt. Stir until the chocolate dissolves; you can add a little more broth if you notice that the mixture is too thick. Finally, add the shredded chicken and mix, cook for 20 more minutes. Remove from heat.
Serve the mole with toasted sesame seeds and accompany with tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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