Chicken mole
Cooking Con Claudia · ♥ 3.2K likes · 61K views · 5 min video
Read about chicken in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tablets Mexican chocolate
- 1 whole tomato
- 8 whole New Mexico chiles
- 15 whole crackers
- ¼ tsp cumin seeds
- 4 quarts water
- salt
- 2 whole bay leaves
- 1 head garlic
- ½ whole onion
Put 4 quarts of water in a pot with salt, 2 bay leaves, a head of garlic and half an onion; bring to a boil over high heat.
Remove the chicken, onion, garlic and bay leaves; strain the broth, keeping two quarts.
- oil
- onion
Heat a little oil in a pan over medium heat; fry the onion a couple of minutes until it softens, then transfer to the broth.
Fry the halved tomato cut side down, about one minute per side until softened; transfer to the broth.
- chile ancho
Clean the chiles with a wet paper towel. Fry the ancho chiles a couple of seconds in a little more oil without burning, then the New Mexico chiles, adding oil as needed; transfer to the broth.
- Dona Maria mole paste
- 3 cloves garlic cloves
- 4 whole allspice berries
- 1 piece cinnamon
Transfer the fried ingredients and the broth to a blender with the mole paste (optional), 3 garlic cloves, 4 allspice berries, a piece of cinnamon and cumin seeds; cover with a kitchen towel in place of the lid insert and blend until smooth.
Dry the pot, heat it over medium heat, add the sauce and bring to a simmer, stirring continuously, until thickened; taste for salt.