Name: Mole with Chicken for Taquiza
Prep time: 100 min
Cook time: 40 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 tablespoon cumin, whole; 4 cloves; 1/2 tablespoons cilantro seeds; 1 tablespoon oregano; 1/2 cups pumpkin seeds; 1/2 cups peanuts, without salt; 1/4 cups sesame seeds; 2 tablespoons lard; 1/4 onions; 2 cloves garlic, without skin; 1/2 apples, without skin or core, in cubes; 1/2 plantains, without skin, in slices; 1/2 bolillo rolls, sliced; 4 tomatoes, in quarters; 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

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.

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Mole with Chicken for Taquiza

Ingredients

Preparation

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