A true masterpiece of Mexican cuisine, this authentic Mole Poblano features tender chicken simmered in a complex, velvety sauce. Crafted from a symphony of dried chiles, nuts, seeds, spices, and dark chocolate, this dish is a labor of love that rewards with an unforgettable, deeply savory, and layered flavor.
Prep60 min
Cook120 min
Soak30 min
Servings4
Serving size: 1 piece
974cal
85gprotein
65gcarbs
Ingredients
2 lb Chicken Pieces (Bone-in, skin-on thighs or drumsticks work best)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
About Chicken Mole Poblano, Spanish Rice and Corn Tortillas
Aromatic, melt-in-mouth Chicken Mole with Spanish rice. This soul-satisfying meal is true comfort food!
This mexican_american dish is perfect for dinner. With 1561.02 calories and 96.49g of protein per serving, it's a nutritious choice for your meal plan.
45gfat
Roma Tomatoes
(Medium, halved)
0.25 cup Raw Almonds (Blanched or unblanched)
2 tbsp Raw Peanuts (Unsalted)
3 tbsp Sesame Seeds (Divided use)
2 tbsp Raisins
1 pcs Corn Tortilla (Stale is best, torn into pieces)
1 inch Cinnamon Stick (Mexican canela if possible)
3 pcs Whole Cloves
5 pcs Black Peppercorns
0.25 tsp Anise Seed
1.5 oz Mexican Chocolate (One tablet, chopped)
1 tsp Sugar (Optional, to balance flavor)
Instructions
1
Poach the Chicken & Make Broth
Place the chicken pieces, half of the white onion, 4 garlic cloves, and 1 tsp of salt in a large stockpot or Dutch oven.
Cover with water by at least 2 inches. Bring to a boil over high heat, then reduce to a gentle simmer.
Skim any foam that rises to the surface. Cook for 25-30 minutes, or until the chicken is cooked through and tender.
Carefully remove the chicken pieces and set them aside. Strain the broth through a fine-mesh sieve and reserve at least 6 cups for the mole sauce.
2
Toast and Rehydrate the Chiles
Wipe the dried chiles clean with a damp cloth. Heat a dry heavy skillet or comal over medium heat.
Working in batches, toast the chiles for 20-30 seconds per side until they become fragrant and slightly change color. Do not let them burn, or the mole will be bitter.
As they are toasted, place the chiles in a medium bowl and cover them with 3-4 cups of very hot water. Let them soak for 30 minutes to soften completely.
3
Toast and Fry the Aromatics
In the same skillet, heat 2 tbsp of lard over medium heat. Add the remaining half onion, 4 garlic cloves, and tomatoes. Fry, turning occasionally, until softened and lightly charred, about 8-10 minutes. Transfer to a blender jar.
Add the almonds, peanuts, 2 tbsp of the sesame seeds, and raisins to the skillet. Toast for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Transfer to the blender jar.
Add the torn tortilla to the skillet and fry until crisp and golden, about 1-2 minutes. Add to the blender.
Finally, add the cinnamon stick, cloves, peppercorns, and anise seed to the hot, dry skillet. Toast for 30-60 seconds until fragrant, then add to the blender.
4
Blend the Mole Paste
Drain the softened chiles, reserving about 1 cup of their soaking water. Add the chiles to the blender with all the fried aromatics.
Add 1 cup of the reserved chicken broth to the blender. Blend on high speed until a thick, smooth paste forms. This may take several minutes.
Add more chicken broth or a little of the chile soaking water as needed to keep the mixture moving. For an exceptionally smooth sauce, press the paste through a medium-mesh sieve into a bowl, discarding any solids.
5
Cook the Mole Sauce
Heat the remaining lard in the now-empty Dutch oven over medium heat. Carefully pour the mole paste into the pot—it will splatter.
Cook the paste, stirring constantly with a wooden spoon, for 10-15 minutes. The paste will thicken, darken in color, and become very fragrant. This step, called 'sazonar', is crucial for developing the mole's deep flavor.
Gradually whisk in 4 cups of the reserved chicken broth, one cup at a time, until the sauce is smooth. Bring to a simmer.
6
Simmer and Finish the Dish
Once simmering, add the chopped Mexican chocolate, the remaining 1 tsp of salt, and the optional sugar. Stir until the chocolate is fully melted and incorporated.
Reduce the heat to low. Return the poached chicken pieces to the pot, nestling them into the sauce. Cover and simmer gently for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally to prevent sticking.
The mole should have the consistency of a thick gravy. If it's too thick, stir in a little more chicken broth.
Serve the chicken mole hot, garnished with the remaining 1 tbsp of toasted sesame seeds. Accompany with Mexican rice and warm corn tortillas.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
2 cup Masa Harina (Instant corn masa flour, not cornmeal)
1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
0.5 tsp Salt (Fine sea salt is recommended)
Instructions
1
Prepare the Masa Dough
In a large bowl, whisk together the masa harina and salt to combine.
Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2
Portion and Shape the Dough
After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
Roll each portion between your palms to form a smooth, crack-free ball.
Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3
Press the Tortillas
Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4
Cook the Tortillas
Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5
Keep Warm and Serve
As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
Keep the tortillas covered to trap the steam, which makes them soft and pliable.
