Ingredients
For 1 person
1 chicken
8 cup of water
1 ½ cup of dried chilies (ancho, mulato, pasilla)
½ tasse and 1 cup of almond
½ tasse and 1 cup of peanuts
½ tasse and ½ cup of pumpkin seeds
1 slice day-old bread
3 garlic cloves
1 cinnamon stick
1 cup of grape
2 corn tortilla
1 cup of sesame seeds
6 whole peppercorns
6 cloves
½ teaspoon of coriander seeds
1 white onion
½ tablespoon of pork lard
1 l of seed and nut paste
1 mexican table chocolate disc
Mole
An original recipe by David Auclair
MIAM
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0 adaptations
1 completion
Ingredients
For 1 person
1 chicken
8 cup of water
1 ½ cup of dried chilies (ancho, mulato, pasilla)
½ tasse and 1 cup of almond
½ tasse and 1 cup of peanuts
½ tasse and ½ cup of pumpkin seeds
1 slice day-old bread
3 garlic cloves
1 cinnamon stick
1 cup of grape
2 corn tortilla
1 cup of sesame seeds
6 whole peppercorns
6 cloves
½ teaspoon of coriander seeds
1 white onion
½ tablespoon of pork lard
1 l of seed and nut paste
1 mexican table chocolate disc
Steps
Step 01
1
unit
of chicken
8
cup
of water
Place the chicken into a large cooking pot and cover with water about an inch above the chicken. Bring to a boil, then simmer for 15-20 minutes until no longer pink.
Step 02
1 ½
cup
of dried chilies (ancho, mulato, pasilla)
Trim the dried chilies, removing stems, seeds and veins. Fry the chilies in lard until slightly darkened, then blend into a smooth paste.
Step 03
1
cup
of almond
1
cup
of peanuts
½
cup
of pumpkin seeds
Toast almonds, peanuts, and pumpkin seeds in lard until darkened, then drain.
Step 04
1
unit
of slice day-old bread
3
unit
of garlic cloves
Fry bread until dark, then fry garlic cloves until dark.
Step 05
1
unit
of cinnamon stick
1
cup
of grape
Fry cinnamon and raisins until plump.
Step 06
1
unit
of corn tortilla
Fry tortilla in hot liquid briefly, then remove and set aside.
Step 07
½
cup
of sesame seeds
3
unit
of whole peppercorns
3
unit
of cloves
¼
teaspoon
of coriander seeds
Toast sesame seeds, then spices.
Step 08
½
cup
of sesame seeds
3
unit
of whole peppercorns
3
unit
of cloves
¼
teaspoon
of coriander seeds
1
unit
of corn tortilla
½
tasse
of almond
½
tasse
of peanuts
½
tasse
of pumpkin seeds
Blend toasted seeds, spices, fried tortilla, bread, raisins, cinnamon, garlic, salt, and half the nuts into a paste with chicken broth.
Step 09
Repeat blending remaining toasted nuts and seeds into a paste.
Step 10
1
unit
of white onion
½
tablespoon
of pork lard
Sauté sliced onion in lard until golden, then blend into a smooth purée.
Step 11
1
l
of seed and nut paste
1
unit
of mexican table chocolate disc
Add the second batch of seed and nut paste to the pot. Mix in half of the first batch, chopped Mexican chocolate, and crushed bouillon cubes. Add remaining paste and chicken stock to reach medium consistency. Simmer to reduce.
Step 12
Add cooked chicken to the mole sauce, cover with sauce, and simmer briefly.
Step 13
Serve with sprinkled sesame seeds.
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