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Best Easy Mole de Xico Veracruzano Recipe

Name: Best Easy Mole de Xico Veracruzano Recipe
Total time: 85 min
Yield: 250 g
Ingredients: bone-in chicken pieces 2.5 lbs; onions 2 pieces; ripe plantain 1 piece; dried ancho chiles 3 pieces; dried pasilla chiles 3 pieces; dried mulato chile 1 piece; tomatoes 2 pieces; almonds 0.25 cup; raisins 0.25 cup; corn tortilla 1 piece; white bread 1 slice; Mexican chocolate 2 oz; garlic cloves 4 cloves; cinnamon stick 1 piece; cloves 4 pieces; black peppercorns 1 tsp; salt 2 tsp; vegetable oil 0.25 cup; chicken broth 3 cups

A unique Veracruz mole from the mountain town of Xico combines fruits, chocolate, and chiles. This rich, family-style sauce is a protein-packed meal when served over chicken or turkey.

Cook 85 min Difficulty NORMAL 365 kcal

#high protein #diabetic friendly

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Ingredients

Main ingredients

bone-in chicken pieces 2.5 lbs
onions 2 pieces
ripe plantain 1 piece
dried ancho chiles 3 pieces
dried pasilla chiles 3 pieces
dried mulato chile 1 piece
tomatoes 2 pieces
almonds 0.25 cup
raisins 0.25 cup
corn tortilla 1 piece
white bread 1 slice
Mexican chocolate 2 oz

Seasonings/Sauce

garlic cloves 4 cloves
cinnamon stick 1 piece
cloves 4 pieces
black peppercorns 1 tsp
salt 2 tsp
vegetable oil 0.25 cup
chicken broth 3 cups

Nutrition summary

Carbohydrates 29 g 32%

Protein 23 g 25%

Fat 17 g 43%

Serving size 250g

Cooking steps

1

Remove stems and seeds from all dried chiles. Toast the chiles in a dry skillet over medium heat for 1–2 minutes until fragrant but not burnt. Soak them in hot water for 15 minutes, then drain.
2

In a large Dutch oven, heat half the vegetable oil over medium-high heat. Sear the chicken pieces until golden brown on all sides, about 8 minutes. Remove chicken; set aside.
3

Add onions (quartered), peeled plantain (sliced), whole tomatoes, almonds, raisins, corn tortilla, and white bread. Sauté with the remaining oil on medium heat, stirring frequently for 7–8 minutes until richly browned.
4

Blend the soaked chiles, sautéed vegetables, garlic, cinnamon stick, cloves, and peppercorns with 2 cups of chicken broth until very smooth. If needed, blend in batches for the smoothest sauce.
5

Return the chicken to the Dutch oven. Pour the blended mole sauce over the chicken. Add chocolate, remaining broth, and salt. Bring to a gentle simmer over medium-low heat, cover, and cook for 40 minutes until the chicken is cooked through and the sauce is thick. Stir occasionally and adjust salt to taste.

Personalized Q&A

Q. What's the key ingredient in this Mole de Xico Veracruzano recipe?

The defining ingredient in this recipe is the unique blend of dried chiles—ancho, pasilla, and mulato—paired with ripe plantain, Mexican chocolate, and assorted nuts. These layers of smoky, fruity, and bittersweet notes create the classic flavor profile of a true Xico mole.

Q. Which step is most critical to achieve a deep, complex mole flavor?

Properly toasting the dried chiles in a dry skillet and sautéing the aromatics and fruits until richly browned are crucial steps. Toasting releases the chiles' essential oils, while sautéing develops depth and sweetness, both of which are key to the mole's complexity.

Q. How can I avoid a gritty texture in this mole?

Ensure you blend the sauce mixture very thoroughly—using a high-powered blender if possible—for a silky mole. Straining after blending can help eliminate any remaining bits from nuts, bread, or spices, resulting in a luscious, smooth sauce.

Q. How many calories and how much protein does each serving have?

Each serving contains approximately 365 kcal, with 23g of protein. The protein content is high relative to the carbs and fat, making this a robust, family-style meal ideal for those seeking balanced nutrition.

Best Easy Mole de Xico Veracruzano Recipe

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