Mole Xiqueño

Name: Mole Xiqueño
Prep time: 210 min
Cook time: 90 min
Yield: 25
Cuisine: Mexicana
Ingredients: lard; 1/2 onions; 3 cloves garlic; 5 mulato chiles; 10 ancho chiles; 5 pasilla chiles; 1 tomato; 1/2 cups raisins; 5 prunes; 1/2 cups almonds; 1/2 cups walnuts; 1/2 cups peanuts; 1/2 cups sesame seeds; 1/2 cups pumpkin seeds; 1/2 cups pine nuts; 1/2 cups hazelnuts; 1 tortillas; 1/2 plantains; 1 bolillo roll; 2 cups water, hot; 1 teaspoon allspice berry; 1/4 teaspoons anise; 1/2 teaspoons clove; chicken broth; 2 Mexican chocolate tablets; chicken breast; Mexican red rice

Yamilette González

Enjoy the flavors of this typical mole from the Xico region! This dish is mainly characterized by its sweetness, and while each family adds their special touch, prunes are a must. So don't think twice and prepare mole xiqueño at home.

Reviewed by Editorial Team of Kiwilimón

Published: 13-03-2023

Preparation

1h 30 mins

Low

Add a bit of lard in a large saucepan or pot, fry the onion until golden and remove. Add the garlic, fry until slightly golden, and remove. Set aside. Lightly fry the mulato chiles in the same pot, remove and place in a bowl. Repeat the procedure with each variety of chile and set aside. Fry the prunes until they are golden and puffed, remove and set aside. Then, 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, and let them rest for 15 minutes or until they soften. Blend the chiles, garlic, onion, prunes, tomato, nuts, allspice, anise, cloves, tortilla, bolillo, and plantain until you obtain a homogeneous and 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.