How to Make Mole Sauce
This authentic Mole Sauce (Mole Poblano) is made by toasting and blending sweet and earthy ingredients and spices including dried chiles, peanuts, sesame seeds, chocolate, cinnamon and anise. Serve it as a main course over chicken, or with enchiladas, tacos, and burritos.
???? Ingredients ????
For the Chicken:
1 whole chicken , cut into pieces (or 4-5 chicken leg quarters, bone in, skin on)
8 cups water
¼ of an onion, roughly chopped
3 cloves garlic
2 bay leaves
2 teaspoons salt
1 teaspoon oregano
1 Tablespoon Chicken bouillon (powder or paste)
For the Sauce:
6 dried pasilla chiles
6 dried mulato chiles or guajillo chilies
5 dried ancho chiles
1/2 cup sesame seeds, divided
1/4 cup raw almonds
1/4 cup raw shelled peanuts
1/4 cup raisins
½ cup animal crackers
1 corn tortilla
2 slices white bread, French bread or a small bolillo roll cut in half
1/2 of a white onion , sliced
4 cloves garlic
5 whole cloves
5 whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seed
1/4 teaspoon whole aniseed
¼ -1/2 teaspoon crushed red pepper flakes
1 ripe plantain (or banana), peeled, sliced into ½ inch slices
1 teaspoon oregano
¼ teaspoon ground cinnamon
1 ½ teaspoons chicken bullion
Salt to taste
2 ounces chopped Mexican chocolate, (or semi-sweet or bittersweet chocolate)
1-4 Tablespoons brown sugar , taste
The reserved broth from the cooked chicken.
2 Tablespoons oil or lard
Oil, for frying
???? Instructions ????
For the chicken:
Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through, about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
For the Mole Sauce:
1. Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.
2. Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.
3. Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.
Once oil in skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.
4. Continue to fry most of the remaining ingredients, one at a time, adding a little oil between each batch, as needed, just to coat the bottom of the pan.
5. Fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.
6. Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.
7. Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.
8. To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.
9. Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.
10. Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.
11. Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved 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 completely smooth, adding more chicken broth if needed.
12. Pour sauce through a fine mesh strainer into the pot with the melted lard.
13. After everything has been blended and strained to the pot, add the melted chocolate and broth mixture, to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.
14. Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth. Taste and add salt or sugar, as needed.
15. 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 corn tortillas on the side.
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Find all my main dish recipes here ???? ????
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Rick Bayless Beginner's Mole
???? Hello to all you new subscribers! Today, I’m going to step you through the beginner’s version of mole poblano, one of the most essential dishes in all of Mexico.
Mole, you say? Doesn’t that take all weekend? Well, yes it does. But not this one.
Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit and chocolate, this mole poblano can be ready in about an hour’s time, or more if you want to let the pot simmer awhile.
Key to your success here is preparation: gather your ingredients, read the instructions carefully and let’s get to work.
???????? Recipe:
What to make with this? I love mole poblano over grilled chicken or roasted turkey breast. I especially love it ladled over enchiladas.
MOLE MADE EASY: Only 3 Ingredients & a jar of Doña Maria Sauce
When we don't have time to cook things from scratch, a good short-cut is much appreciated. That's what you get with this Mole Made Easy recipe. It starts with a jar of Doña Maria mole sauce, which you can find in the ethnic food aisle of your local grocery store, and you add only 3 ingredients to it. The result is a creamy, delicious mole sauce that you can mix with shredded chicken, pour over your favorite burrito, or make enchiladas with. The possibilities are endless. The hardest part of this recipe is opening the jar, and I'm not exaggerating! There's a trick to it, so be sure to check out the video. And read on for the easy recipe.
Mole Made Easy
1 jar Doña Maria mole sauce
4 cups chicken broth
1 round tablet of Mexican chocolate
2 Tbsp. peanut butter
Heat large skillet on stove with burner set to low. Empty jar of mole into skillet. (It's a thick paste, so it's helpful to use a butter knife to get it out.) Add 4 cups of chicken broth and raise heat to medium high. Stir and break up pieces of paste until it's dissolved into chicken broth. The sauce will begin to thicken as it cooks. Break Mexican chocolate into smaller pieces using a serrated knife, then add chocolate to pan and let it melt into the sauce. Add in peanut butter. Lower heat and stir continually until all the ingredients are melted in and you're left with a smooth sauce. Enjoy this delicious mole sauce while it's hot.
*Mole thickens as it cooks, so cook longer for a thicker sauce, or add more chicken broth or water if you like it more runny.
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*All music in this video used with rights from Storyblocks:
Happy Go Lucky Jammy Jam
THE BEST CHICKEN MOLE | MOLE DOÑA MARIA
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best chicken mole, also known as mole de rancho, this is my grandmas recipe and let’s just say that after all this years I tried to do it different and it’s just not it! This is hands down the best and I’m not saying it because its from my family! But it seriously is ????♥️ in Mexico mole is served for a special occasion, such as a birthday, bautismo, 1st communion, even on weddings, it’s a very simple dish yet sooooo flavorful and just so delicious hope you enjoy it just as much as we do!!!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
-You can find all ingredients at your local Walmart, Frys, Safeway,Hispanic supermarket or Amazon!!!
-pots and pans are from Calphalon
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
Try my delicious Enmoladas ????????
Tip!!!! Make sure you don’t stop stirring the mole sauce, it’s very easy to stick to your pot and burn!!!
Also, I’m using New Mexico chile pods, I personally don’t like my mole to be sweet, but if you like yours sweet, add more chocolate and use guajillo Chile pods ????
Ingredients: 7 servings
7 New Mexico or guajillo Chile pods
1 Chile pasilla
1/2 small white onion
1 roma tomato
1/2 Mexican chocolate disk
4 garlic cloves
2 bay leaves
15 salatine crackers
1 inch of cinnamon stick
1 tbsp sesame seeds
4 all spice
3 whole cloves
1/4 tsp whole cumin
3 lbs chicken
Optional - 1 jar of doña Maria mole sauce, it’s no necessary since all the ingredients above is to make the sauce itself but my grandma always used to add it, so does my mom, and well for me it’s necessary now ????
1 serving of love ????
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POLLO EN MOLE ( CHICKEN IN MOLE SAUCE DOÑA MARIA)
Corn tortillas
POLLO EN MOLE is a traditional dish i was brought up with, my mom often served it on weekends, and i always looked forward to it. The delicious sauce is addictive, especially when served with tradicional beans and rice, but it can be served with your favorite side too.
CHICKEN INGREDIENTS
3 chicken legs (skin on)
3 chicken thighs (skin off)
1/2 small onion
2 garlic cloves
1 tsp salt
BOILED DRY CHILES
2 guajillo chiles
1 chile Ancho
enough water to cover
MOLCAJETE SPICES
1/2 tsp Cumin
1/2 tsp peppercorns
2 cloves
2 garlic cloves
1/2 C water
BLENDER
soft chiles (2 guajillo and 1 chile ancho)
3/4 jar of DONA MARIA MOLE
spices from molcajete
3 C. Chicken Broth
MOLE SAUCE
1 Tbls vegetable oil
mole mixture from blender
1-3 Tbls chocolate Abuelita (taste and continue adding till it's good for you)
SAUCE FOR RICE
3 Roma tomatoes 1 C rice (rinsed)
2 Tbls chopped onions 2 C water
2 garlic cloves 1 Tbls Chicken Boullion
1 C water 2 Tbls chopped carrots
cilantro
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.