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"Tablecloth stainer" mole, a fruity, red chile sauce with pineapple, plantain, and apple. This unique family dish blends sweet fruit with smoky chiles for a festive, unforgettable flavor.
Heat a large skillet over medium heat and toast the guajillo and ancho chiles on each side for about 1 minute, pressing down gently until aromatic but not burned.
Place toasted chiles in a bowl, cover with hot water, and let them soak for 15 minutes. Drain, then blend with tomatoes and 1 cup chicken broth until smooth.
In a Dutch oven over medium-high heat, add 2 tbsp vegetable oil. Brown the chicken thighs on all sides, seasoning with 1 tsp salt, then remove from the pan and set aside.
In the same pan, add sliced red onion, apple, plantain, and pineapple. Sauté for 5–7 minutes until lightly caramelized. Add the raisins, almonds, and torn corn tortillas. Sauté for another 2 minutes.
Return the chicken to the pot. Add the chile-tomato puree, cinnamon stick, cloves, peppercorns, brown sugar, remaining salt, and 1 cup broth. Stir thoroughly.
Simmer uncovered on low heat for 40–45 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Adjust salt if needed.
Remove the cinnamon stick and cloves. For a smooth sauce, remove the chicken and blend the sauce with a hand blender, then return the chicken and fruit to the pot.
Drizzle in remaining 2 tbsp oil, give a final stir, and serve hot with extra pineapple pieces if desired.
