This is a traditional Mexican dish that is layered and layered with flavors. It has more ingredients and steps than the typical recipe but it is so worth it. Set aside some time on a Sunday to make this amazing delicacy. Your tastebuds will thank you!
Advanced & Core Plan
Pictured below is free range chicken breasts and thighs cooked on a smoker and chopped before adding to the sauce, accompanied by riced cauliflower.
- stemmed and seeded chiles (3 chipotle chiles, 2 ancho chiles, 2 guajillo chiles). (I used dried)
- 2 cup of organic, free range chicken broth
- 2 sprouted corn tortillas (cut into strips)
- 2 tomatoes, halved
- 5 tomatillos, halved
- 1 onion, halved and sliced
- 1/2 head of garlic
- 1/3 cup of organic peanuts, chopped
- 1/4 cup of organic raisins
- 1 tbsp of grass fed beef tallow or coconut oil
- 5 cloves
- 3 cinnamon sticks
- 1 tsp of sea salt
- 2 tbsp cumin seeds
- 5oz of chopped dark chocolate
- 1 cup of organic, free range chicken broth
- 6 allspice berries
- 2-3 pounds free range chicken breasts and thighs, cooked
Step 1: Toast The Chiles
Heat a pan to a medium heat. Add the ancho, chipotle and guajillo chiles to a dry pan and cook for around 3 minutes. Once toasted, remove from heat and add to a blender. If you don’t have fresh chiles, use dried and slightly char in the pan and allow to rest with the tortillas (see below)
Step 2: Heat The Broth
Add 2 cups of broth to a pan and leave to simmer for around 5 minutes. Once warm, remove from heat and add to the blender.
Step 3: Toast Tortillas
Add the strips of tortilla to a dry pan. Heat for around 3 minutes, turning frequently and then add to the blender.
Step 4: Soften Mixture
Leave the tortillas (and dried chiles if using) in the broth in the blender for approximately 10 minutes then blend.
Step 5: Cook Tomatoes and Tomatillos
Add the tomatoes and tomatillos to a pan and cook until soft, then add to the blender.
Step 6: Toast The Remaining Ingredients
Add the tallow or coconut oil to a pan and cook on a medium heat. Now add the raisins, peanuts, berries, cinnamon, cloves, garlic, onion, and cumin . Cook for around 6-8 minutes. Dig around to remove the whole cloves, allspice berries and cinnamon stick, then add the rest of the mixture to the blender and blend until smooth.
Step 7: Thicken The Sauce
Add the blended puree to a pan over a medium heat. Add the extra cup of chicken broth, along salt and the chopped chocolate! Keep stirring until the chocolate has melted and the sauce begins to thicken. Leave to simmer for around 10-15 minutes.
recipe modified from: https://justmexicanfood.com/authentic-oaxacan-mole-recipe/