your rice looks sad.
Your side of rice is looking quite pitiful. What it needs is some mole, a favorite that brings a plate of chicken and rice all kinds of flavor and fun.
Here, we will be showing you just how we make this fun and easy staple. We hope that you enjoy it, whether you grew up on the stuff or are simply looking for a culinary adventure, this is the recipe for you.
- 6 dried Don Juan Chiles Ancho Pasilla chiles
- 6 Don Juan Chiles Mulato chiles
- 5 Don Juan Chiles Guajillo Chiles
- 1/2 cup Don Juan Chiles Natural Sesame Seeds
- 1/4 cup Don Juan Chiles Almonds
- 1/4 cup Don Juan Chiles Peanuts
- 1/4 cup Don Juan Chiles Raisins
- 1 Don Juan Chiles Tortilla
- 2 pieces of bread
- 1/2 of onion, sliced
- 2 tbsp. Don Juan Chiles Granulated Garlic
- 5 Don Juan Chiles Whole Cloves
- 6 Don Juan Chiles Whole Black Peppercorns
- 1 teaspoon Don Juan Chiles Coriander Seeds
- 1 tsp. Don Juan Chiles Cumin Seed
- 1/2 tsp. Don Juan Chiles Caribe Pepper Flakes
- 1 Banana cut into slices
- 1 tsp. Don Juan Chiles Mexican Oregano
- 1/2 tsp. Don Juan Chiles Ground Cinnamon or 3 Don Juan Chiles Cinnamon Sticks
- 1 ½ teaspoons chicken bullion
- Don Juan Chiles Sea Salt to taste
- 2-3 oz. semi-sweet chocolate
- 2 tbsp. brown sugar
- 2 Tablespoons vegetable oil
thoughts before starting
what you'll need to start
Skillet, stovetop, spatula, plates for serving.
- Skin, remove the top, and clean your chiles. Rehydrate them.
- Add sesame seeds to the skillet at medium heat and cook them with vegetable oil until they are thoroughly cooked. Be cautious, they cook quickly!
Add chiles to the skillet with the sesame seeds.
Add peanuts to the skillet. Be cautious to not overcook everything.
Add all current ingredients to a large pot.
Repeat the first steps with almonds, then raisins, then, then a tortilla, and bread slices, adding each to the saucepan and pressing them down into the water.
Turn the skillet heat to medium-high.
Dice your onion. Add it to the skillet and let it cook until it is tender. Add ground garlic and let it mix for a few seconds.
Add the banana slices to the skillet and let them cook briefly – when finished, add this mixture to the pot.
Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
Add 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon slowly, letting everything mix.
Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set this mixture aside.
Add 2 tbsp. vegetable oil the skillet. Remove from heat and set aside.
Working in batches, add everything from the pot with the chilies to a blender and add chicken broth to allow the mixture to blend.
During one of the batches, add ¼ cup of reserved toasted sesame seeds.
Blend each batch for several minutes, until they are smooth, adding more chicken broth if needed.
Pour the sauce through a strainer into the pot with the melted oil.
Add melted chocolate and broth mixture to the pot.
Add 1 tbsp. brown sugar, and add more to taste.
Cook mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth.
Add more of desired ingredients based on tasting the sauce as it cooks.
Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican Rice and warm flour tortillas – provecho!