Mole Chiapaneco de Zimojovel

Marta Zepeda
The traditional cuisine of Chiapas is a true celebration, which is why the wonderful chef Marta Zepeda brings you a regional dish to celebrate any special occasion. It is the exquisite Mole Chiapaneco de Simojovel, prepared with authentic ingredients from Chiapas. This traditional mole recipe is unlike anything you have tried before, you will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 2 kilos chicken, or turkey
  • 4 liters water, for the turkey or chicken
  • 1 teaspoon salt, for the turkey or chicken
  • 1/4 onions, for the turkey or chicken
  • 1 clove garlic, for the turkey or chicken
  • 4 leaves bay, for the turkey or chicken
  • 1 teaspoon thyme, for the turkey or chicken
  • 1/2 teaspoons black pepper, for the turkey or chicken
  • 1/4 cups vegetable oil, for the mole
  • 4 ancho chiles, seedless, for the mole
  • 4 mulato chiles, seedless, for the mole
  • 4 pasilla chiles, seedless, for the mole
  • 1 plantain, shell-free, for the mole
  • 1 tablespoon almonds, for the mole
  • 1 tablespoon peanuts, for the mole
  • 1/2 cups onion, for the mole
  • 4 cloves garlic, for the mole
  • 1 cup tomato, for the mole
  • 1 cup bread, egg bread, regional from Chiapas, for the mole
  • 3 liters chicken broth, for the mole
  • 4 tablespoons chocolate, with sugar, for the mole
  • 1 stick cinnamon, for the mole
  • 1 sprig thyme, for the mole
  • 2 teaspoons salt, for the mole
  • rice, for serving, for festive occasions
  • corn tortillas, for serving
Preparation
4h
Medium
  • For the turkey or chicken, cook it cut into pieces in water with salt, onion, garlic, bay leaf, thyme, and pepper for 40 minutes. Reserve the strained broth to prepare the mole and keep the turkey or chicken pieces refrigerated.
  • Remove the stems and in a hot oil saucepan, fry the chiles, being careful not to let them brown too much to avoid bittering the mole. Remove from heat and in the same oil, fry the plantain cut into thin slices, the almonds, and the peanuts, and set aside.
  • In the same saucepan with oil, sauté chopped onion and garlic. Add the tomato and toasted egg bread.
  • Add all the reserved ingredients and cover with 2 liters of chicken broth and cook over medium heat until it boils.
  • Add the chocolate, spices, and salt.
  • Cool, blend, and strain.
  • In a saucepan, add the mole and the other liter of chicken broth and when it boils, reduce the flame and simmer for 1 hour or until achieving the desired consistency.
  • Add the pieces of turkey and cook for 20 more minutes.
  • Serve the mole and accompany with festive rice and corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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