질문하기
A regional mole from the Mixtec region of Oaxaca with distinctive local chile varieties. This protein-rich family sauce represents the incredible diversity of Mexico's mole traditions.
Heat a large Dutch oven over medium heat. Toast the pasilla and guajillo chiles for about 1–2 minutes per side until fragrant, being careful not to burn them. Remove stems and seeds, and soak in hot water for 15 minutes.
In a skillet over medium-high, fry the plantain rounds, corn tortillas, peanuts, almonds, and pumpkin seeds in lard or vegetable oil until golden and aromatic, about 5–7 minutes. Set aside to drain excess oil.
Roast the tomatoes, onion, and garlic in a dry skillet or under a broiler, turning occasionally, until deeply charred and tender, about 10 minutes.
Blend the soaked chiles with roasted vegetables, nuts, seeds, raisins, and seasoning ingredients (cinnamon, cloves, peppercorns, oregano, salt, and sugar), adding some chicken broth as needed to achieve a smooth, thick paste.
Return the paste to the Dutch oven, cook over low heat for 30 minutes, stirring often to prevent sticking or burning.
Add chicken thighs and enough water or stock to submerge. Simmer gently for 45–60 minutes until the chicken is cooked through and tender. Monitor heat to maintain a gentle simmer.
Stir in Mexican chocolate and toasted sesame seeds; continue simmering another 10 minutes until the chocolate melts and the sauce thickens, adjusting salt to taste.
Serve each portion with chicken pieces smothered in the rich mole sauce. Garnish with extra sesame seeds, if desired.
