Alfredo Garcia

Mexican Mole

Heat a large pot on medium high heat with oil. Season chicken well with salt & pepper. Sear on both sides, in batches, until golden brown. It will still be raw, but will finish cooking later.

Remove the stems and seeds from the Chiles Guajillos & Chiles Anchos

In a large skillet, melt the lard, fry up the chile anchos & guajillos for 30-45 seconds. Place in large bowl & cover them in boiling water. Set aside.

To the same skillet, add in the tortillas & fry until crispy. Set aside.

Add in all ingredients from the onion thru the raisins, AND the chiles de arbol, cook stirring constantly for 8-10 minutes. Set aside.

Charr up the tomatoes in the same skillet.

Add the rehydrated chiles, along with 1 cup of their water, all the fried up ingredients, tomatoes, creamy peanut butter, piloncillo, salt & chicken broth to your blender & blend until smooth. Add more broth if it’s too thick.

Bring the large pot where we cooked the chicken up to medium heat again, add in 1 cup chicken broth to deglaze the pan. Pour in the blended mole sauce. Clean up the blender with more broth.

Cook for 10-15 minutes. Add in the Mexican Chocolate & stir until fully combined.

Add the chicken to the mole sauce, reduce heat to low & cook on a low simmer for at least 1 hour or up to 2.

Serve with rice, beans, lots of mole sauce & enjoy.