Enjoy the flavors of this typical mole from the region of Xico! This dish is mainly characterized by its sweetness and, although each family adds their special touch, prunes are a must. So don't hesitate and make mole xiqueño at home.
Add a bit of lard to a large saucepan or pot, fry the onion until golden, and then remove. Add the garlic, fry until lightly browned, and remove. Set aside.
Lightly fry the mulato chiles in the same pot, remove, and place in a bowl. Repeat the process with each variety of chile and set aside.
Fry the prunes until they are golden and puffed, then remove and set aside. Next, fry the tomato, almonds, walnuts, raisins, peanuts, pumpkin seeds, pine nuts, and hazelnuts, then remove and place in a bowl. Finally, fry the tortilla, plantain, and bolillo. Remove and set aside.
Place the chiles in a bowl, pour hot water over them, and let them soak for 15 minutes or until softened.
Blend the chiles, garlic, onion, prunes, tomato, nuts, allspice, anise, cloves, tortilla, bolillo, and plantain until you obtain a smooth and well-integrated mixture. Set aside.
Heat a bit of lard in a saucepan, sauté the mole xiqueño, and cook for 10 minutes. Then, pour in the chicken broth, season with salt and pepper, and cook over low heat for 1 hour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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