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Chicken Mole with Four Chiles
Chicken Mole with Four Chiles
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Prep Time:
40 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Succulent slow-cooked Mexican chocolate-chile chicken served with warm tortillas, rice, and beans - a deliciously messy fiesta on a plate!
Ingredients:
  • 4 dried mulato chiles
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 4 dried pasilla chilies
  • 2 teaspoons lard, or more as needed
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 (7 inch) flour tortilla
  • 2 (5 inch) corn tortillas
  • 1 plantain, peeled and chopped
  • 0.5 cup almonds
  • 0.5 cup peanuts
  • 0.125 cup sesame seeds
  • 1 (14 ounce) can whole peeled tomatoes
  • 1 tablet of Mexican chocolate, such as Abuelita or Ibarra
  • 1 whole chicken
Instructions:
  • Prepare the chiles by removing the stems, veins, and seeds (consider wearing gloves). Heat lard in a skillet over medium heat. Cook and stir the chiles until fragrant, for about 1 minute, ensuring they do not burn. Transfer the cooked chiles to a large bowl.
  • Sauté the onion and garlic until the onion is soft and translucent, approximately 5 minutes. Transfer mixture to the bowl with the chiles.
  • Break the flour and corn tortillas into pieces and toast in a skillet, turning often, until golden brown, about 3 minutes. Remove from skillet and transfer to a bowl.
  • If necessary, melt a touch more lard in the skillet. Sauté the plantain pieces until they are lightly browned, for about 5 minutes. Transfer the plantain to the bowl.
  • Combine almonds and peanuts in a skillet, cook and stir until fragrant for about 1 minute. Sprinkle sesame seeds, continue cooking until lightly browned for 15-30 seconds. Transfer to a bowl.
  • In a skillet over medium heat, gently warm the tomatoes for about 5 minutes. Remove from heat. Add chocolate chunks to the tomatoes and stir until melted. Pour this chocolate-tomato mixture into the bowl with the chile mixture and mix well.
  • Puree the mixture in a blender in small batches until smooth, adding water as needed to achieve a smooth sauce.
  • Add the chicken to a large Dutch oven and smother it with the sauce. Cover and gently simmer until the chicken is tender and falls off the bone, 2-3 hours.

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