• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
    OK

    Mole Poblano

    Mole Pablano is a specialized Mexican dish known for its sauce, and has origins in Puebla and Oaxaca.


    Ingredients
    6
    pieces
    chicken leg without the skin
    2
    cloves
    garlic
    1/4
    onion
    1/2
    gallon
    of water with salt (for boiling chicken)
    *
    sesame seeds (to be used once everything is ready to be served)
    Mole Sauce
    *
    water used to boil chicken
    2
    dried chiles anchos
    1/2
    tablet of chocolate (brand Ibarra)
    1/2
    bolio (Mexican bread used in tortas like French bread just smaller)
    2
    cloves
    *
    pinch
    salt
    1
    tablespoon
    peanut butter
    1/2
    teaspoon
    sugar
    Directions
    Boil the chiles without any seeds for 15 minutes. Boil the chicken legs until very tender. Using the same water after the chicken is done, pour into a blender along with all of the mole ingredients listed above, including the chiles, and mix until it’s all liquefied. Taste the mixture and adjust to your liking; the mole sauce could be as sweet as you’d like, but make sure the sauce is thick/dense.
    Put the entire mole mixture into a large saucepan for about 10 minutes in low heat and continue to stir so it doesn’t stick. Then add the chicken legs to the mole for an additional 10 minutes.
    Serve the mole and chicken and sprinkle some sesame seeds. Mole can be served with a side of Mexican (red) rice.

    The base number of servings for this recipe is 6
    OK

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