Best Easy Mole de Xico Recipe

Prepare chiles by removing stems and seeds. Toast mulato, ancho, and pasilla chiles in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt.

In a large Dutch oven, heat 2 tbsp oil over medium-high. Fry plantain slices, bread, and corn tortillas until golden and crisp, then transfer to a plate lined with paper towels.

Separately, toast the peanuts, almonds, and sesame seeds in a dry skillet over medium-low heat, stirring constantly, until just golden and aromatic. Toast the raisins until puffed and transfer all nuts, seeds, and raisins to a blender.

Char the tomatoes, onion, and garlic in a dry pan or under a broiler until the skins blister and blacken. Allow to cool slightly, then peel tomatoes and add all vegetables to the blender.

Combine toasted chiles, fried bread, plantain, tortilla, nuts, seeds, raisins, spices, sugar, and salt in the blender. Add 2 cups chicken stock and blend until completely smooth, adding more stock as needed for a thick but pourable sauce.

Pour blended mixture back into the cleaned Dutch oven. Bring to a gentle simmer over medium-low heat, stirring constantly to avoid scorching. Slowly add the remaining chicken stock and stir until fully integrated.

Add chopped Mexican chocolate and simmer the mole, uncovered, for at least 45 minutes, stirring often and scraping the bottom, until thick and deeply aromatic. Adjust seasoning with salt, sugar, or extra stock for preferred consistency.

Let the mole rest off heat for 15 minutes before serving, allowing the complex flavors to meld. Serve warm with chicken, turkey, or over tamales.