I present my recipe for Traditional Mexican Mole that balances savory and sweet without the bitterness of many versions and includes a video showing the preparation.

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I never thought a mole could change dinner, but this Best Chicken Mole Recipe does. Learn how to cook chicken mole with this Authentic Mexican Mole that’s rich and balanced, sweet and savory without the bitter edge you sometimes get.

I use bone in chicken and ancho chiles to build a deep, smoky base, then tweak things so it stays true to Tex Mex roots. It’s a Traditional Mole that surprised even my picky friends, and the article includes a video showing the recipe being prepared so you can watch every step.

#firstdayofhome #mexicanrecipes #chickenrecipes

Ingredients

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Chicken: rich in protein and iron, hearty base that soaks up flavors.
Ancho chiles add deep smoky, mild heat and fruity notes, low in calories.
Sesame seeds give nuttiness, crunch and a bit of healthy fats and calcium.
Almonds add protein, vitamin E and texture plus a toasty flavor.
Mexican chocolate brings chocolatey bitterness and sugar, gives sauce depth and sweetness.
Torn corn tortillas thicken sauce, add body and subtle corn flavor and fiber.
Raisins lend touch of sweet and chewy texture, balances spicy and bitter notes.
Cinnamon gives warm aromatic spice, slightly sweet, helps round the sauce.

Ingredient Quantities

3 to 4 lb bone in chicken (thighs and drumsticks work best), cut into serving pieces

3 ancho chiles, stems and seeds removed

2 pasilla chiles, stems and seeds removed

2 guajillo chiles, stems and seeds removed

4 medium roma tomatoes

1 medium white or yellow onion, quartered

4 large garlic cloves

2 day old corn tortillas, torn into pieces

2 slices stale white bread or 1 small bolillo, torn

1/4 cup blanched almonds

1/4 cup roasted peanuts (unsalted if possible)

2 tbsp sesame seeds plus extra for garnish

2 tbsp pumpkin seeds or pepitas (optional)

1/4 cup raisins

2 oz Mexican chocolate (Abuelita or Ibarra) or 2 oz dark chocolate

1 cinnamon stick (about 2 inches) or 1 tsp ground cinnamon

4 whole cloves

1 tsp cumin seeds or 1/2 tsp ground cumin

1 tsp dried Mexican oregano

1/2 tsp ground coriander

1/2 to 1 tsp freshly ground black pepper

1 to 2 tbsp vegetable oil or rendered lard

2 to 3 cups chicken stock (low sodium)

1 to 2 tbsp piloncillo or brown sugar, to taste

1 tbsp red wine vinegar or apple cider vinegar

1 to 1 1/2 tsp salt, plus more to taste

How to Make this

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1. Remove stems and seeds from the ancho, pasilla and guajillo chiles, then lightly toast them in a dry skillet until fragrant, about 20 to 30 seconds per side; don’t let them burn. Cover with very hot water and soak 20 to 30 minutes, reserve the soaking liquid.

2. Roast the roma tomatoes, quartered onion and whole garlic cloves on a hot skillet or under the broiler until charred and soft; peel the garlic when cool.

3. Toast the almonds, roasted peanuts, sesame seeds and pumpkin seeds if using in the same skillet until golden and fragrant, 2 to 4 minutes. Toast the cinnamon stick, whole cloves and cumin seeds briefly too, or use ground spices if that’s what you have.

4. Tear the day old tortillas and stale bread into pieces and fry them in 1 to 2 tablespoons of vegetable oil or rendered lard until crisp and golden, drain on paper towel; this builds body and a little extra flavor.

5. Pat the chicken pieces dry, season lightly with salt and pepper, then brown in the same large pot with a bit more oil until skin is nicely colored, you don’t need to cook through. Remove chicken and deglaze the pot with a splash of chicken stock, scraping up browned bits.

6. In a blender combine the drained chiles, roasted tomatoes, onion, garlic, toasted nuts and seeds, fried tortillas and bread, raisins, about 2 ounces of Mexican or dark chocolate, the toasted or ground spices (cinnamon, cloves, cumin), dried oregano, ground coriander, black pepper, 1 to 1 1/2 teaspoons salt, a tablespoon of piloncillo or brown sugar and 1 tablespoon vinegar. Add some chile soaking liquid and 1 to 2 cups chicken stock and puree until super smooth, add more liquid as needed. If you used a cinnamon stick or whole cloves, grind them first or remove before blending.

7. For extra silkiness push the blended sauce through a fine mesh sieve into the pot you browned the chicken in, scraping the bottom. Heat the sauce gently, taste and adjust for sweetness, salt and acid.

8. Return the browned chicken to the pot, add enough chicken stock so the sauce comes about halfway up the chicken (2 to 3 cups total depending on desired thickness), cover partially and simmer gently 30 to 40 minutes until the chicken is cooked and the sauce has thickened and deepened in flavor.

9. Final adjustments: stir in another small piece of chocolate if it needs rounding out, more piloncillo/brown sugar or a splash more vinegar to balance. Finish with a grind of fresh black pepper and salt to taste.

10. Serve the chicken smothered in mole, sprinkle extra toasted sesame seeds and a few chopped toasted almonds or pepitas on top, with warm tortillas or rice.

Equipment Needed

1. Large heavy-bottomed pot with lid, for browning the chicken and simmering the mole
2. Dry skillet or comal, for toasting chiles, nuts, seeds and roasting tomatoes
3. Blender or high-speed food processor, to puree the sauce super smooth
4. Fine mesh sieve plus rubber spatula, to strain and push the sauce silky
5. Chef’s knife and cutting board, for trimming chiles, chopping onion, garlic etc
6. Tongs and a slotted spoon, for turning chicken and lifting things out of hot liquid
7. Small frying pan, to crisp the torn tortillas and bread in oil
8. Measuring cups and spoons plus a medium bowl, for soaking chiles and holding reserved soaking liquid

FAQ

Can I swap the chiles or skip one if I don't have them all?

Yes, you can mix and match but try to keep a mild, a fruity and a bright chile like ancho, pasilla and guajillo for depth. If you only have one kind the mole will still be good but less complex.

Do I have to use bone in chicken or can I use breasts or boneless pieces?

Bone in thighs and drumsticks give the best flavor and stay juicy, but boneless works if you watch cook time. Breasts dry out faster so add them near the end or poach separately then fold into the sauce.

Is the chocolate necessary and can I use regular dark chocolate or cocoa?

Chocolate is important for balance not sweetness, so Mexican chocolate is ideal. You can use dark chocolate or a bit of unsweetened cocoa plus a little sugar, but the flavor will change.

How spicy is this and how do I control the heat?

This version is usually mild to medium. Remove seeds and membranes to cut heat, use fewer guajillos or add more ancho, and balance with chocolate or a touch of sugar or vinegar if it's too hot.

Can I make the mole ahead and freeze it?

Absolutely, it stores well. Keep in the fridge for 4 to 5 days or freeze up to 3 months, then thaw and reheat gently, adding a little stock if it's too thick.

My mole is too thin or too gritty how do I fix it?

If it's thin simmer longer uncovered to reduce, or blend in more toasted tortillas, bread or seeds to thicken. For grittiness strain through a fine mesh or blend again with a bit more stock.

Best Chicken Mole Recipe Substitutions and Variations

Ancho, pasilla, guajillo chiles: if you cant get these, use 3 to 4 dried New Mexico or California chiles, or 2 tbsp good chile powder (ancho or guajillo) rehydrated in hot water. Toast briefly for more depth, remove seeds as usual.
Mexican chocolate (2 oz): substitute 2 oz 70% dark chocolate plus 1 tsp sugar and 1/4 tsp ground cinnamon, or 2 oz bittersweet chocolate with a pinch of cinnamon and 1 tsp cocoa powder to mimic texture and flavor.
2 day old corn tortillas + stale bread: use about 1 cup crushed tortilla chips or 1 cup toasted breadcrumbs (corn or sourdough work best). If using chips, you can skip the toasting step.
Almonds, peanuts, sesame seeds: swap with raw cashews (same volume), or use 1/3 cup sunflower seeds plus 1 tbsp tahini to get the nutty sesame note. Toast replacements lightly before adding.

Pro Tips

1) Toast the chiles just until they smell fragrant, dont char them or the sauce will taste bitter. Save the soaking liquid and start with less of it in the blender, you can always add more to loosen the sauce. If a chile gives a metallic or harsh note, add a tiny pinch of sugar or a scrap of chocolate to smooth it out.

2) Use a high powered blender or food processor but do it in small batches, and never fill it more than half way with hot liquid or youll get a hot mess. Let the chiles cool a bit before blending, and strain the puree through a fine mesh for that velvety texture, pressing with the back of a ladle to get every bit.

3) Brown the chicken really well, dont rush it, that browned crust is where the best flavor lives. Deglaze the pot with a splash of stock or a little vinegar and scrape up the bits before adding the sauce, those browned bits make the mole taste deeper.

4) Balance at the end, tweak in tiny amounts and taste after each change. If the mole is flat or too heavy add a splash of vinegar or more stock, if its too thin simmer to reduce or stir in a bit more fried tortilla crumbs or ground nuts. Mole gets even better the next day, so make extra and reheat gently, it keeps and freezes well.

Best Chicken Mole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I present my recipe for Traditional Mexican Mole that balances savory and sweet without the bitterness of many versions and includes a video showing the preparation.

Servings

servings

Calories

630

kcal

Equipment: 1. Large heavy-bottomed pot with lid, for browning the chicken and simmering the mole
2. Dry skillet or comal, for toasting chiles, nuts, seeds and roasting tomatoes
3. Blender or high-speed food processor, to puree the sauce super smooth
4. Fine mesh sieve plus rubber spatula, to strain and push the sauce silky
5. Chef’s knife and cutting board, for trimming chiles, chopping onion, garlic etc
6. Tongs and a slotted spoon, for turning chicken and lifting things out of hot liquid
7. Small frying pan, to crisp the torn tortillas and bread in oil
8. Measuring cups and spoons plus a medium bowl, for soaking chiles and holding reserved soaking liquid

Ingredients

3 to 4 lb bone in chicken (thighs and drumsticks work best), cut into serving pieces
3 ancho chiles, stems and seeds removed
2 pasilla chiles, stems and seeds removed
2 guajillo chiles, stems and seeds removed
4 medium roma tomatoes
1 medium white or yellow onion, quartered
4 large garlic cloves
2 day old corn tortillas, torn into pieces
2 slices stale white bread or 1 small bolillo, torn
1/4 cup blanched almonds
1/4 cup roasted peanuts (unsalted if possible)
2 tbsp sesame seeds plus extra for garnish
2 tbsp pumpkin seeds or pepitas (optional)
1/4 cup raisins
2 oz Mexican chocolate (Abuelita or Ibarra) or 2 oz dark chocolate
1 cinnamon stick (about 2 inches) or 1 tsp ground cinnamon
4 whole cloves
1 tsp cumin seeds or 1/2 tsp ground cumin
1 tsp dried Mexican oregano
1/2 tsp ground coriander
1/2 to 1 tsp freshly ground black pepper
1 to 2 tbsp vegetable oil or rendered lard
2 to 3 cups chicken stock (low sodium)
1 to 2 tbsp piloncillo or brown sugar, to taste
1 tbsp red wine vinegar or apple cider vinegar
1 to 1 1/2 tsp salt, plus more to taste

Directions

Remove stems and seeds from the ancho, pasilla and guajillo chiles, then lightly toast them in a dry skillet until fragrant, about 20 to 30 seconds per side; don't let them burn. Cover with very hot water and soak 20 to 30 minutes, reserve the soaking liquid.
Roast the roma tomatoes, quartered onion and whole garlic cloves on a hot skillet or under the broiler until charred and soft; peel the garlic when cool.
Toast the almonds, roasted peanuts, sesame seeds and pumpkin seeds if using in the same skillet until golden and fragrant, 2 to 4 minutes. Toast the cinnamon stick, whole cloves and cumin seeds briefly too, or use ground spices if that's what you have.
Tear the day old tortillas and stale bread into pieces and fry them in 1 to 2 tablespoons of vegetable oil or rendered lard until crisp and golden, drain on paper towel; this builds body and a little extra flavor.
Pat the chicken pieces dry, season lightly with salt and pepper, then brown in the same large pot with a bit more oil until skin is nicely colored, you don't need to cook through. Remove chicken and deglaze the pot with a splash of chicken stock, scraping up browned bits.
In a blender combine the drained chiles, roasted tomatoes, onion, garlic, toasted nuts and seeds, fried tortillas and bread, raisins, about 2 ounces of Mexican or dark chocolate, the toasted or ground spices (cinnamon, cloves, cumin), dried oregano, ground coriander, black pepper, 1 to 1 1/2 teaspoons salt, a tablespoon of piloncillo or brown sugar and 1 tablespoon vinegar. Add some chile soaking liquid and 1 to 2 cups chicken stock and puree until super smooth, add more liquid as needed. If you used a cinnamon stick or whole cloves, grind them first or remove before blending.
For extra silkiness push the blended sauce through a fine mesh sieve into the pot you browned the chicken in, scraping the bottom. Heat the sauce gently, taste and adjust for sweetness, salt and acid.
Return the browned chicken to the pot, add enough chicken stock so the sauce comes about halfway up the chicken (2 to 3 cups total depending on desired thickness), cover partially and simmer gently 30 to 40 minutes until the chicken is cooked and the sauce has thickened and deepened in flavor.
Final adjustments: stir in another small piece of chocolate if it needs rounding out, more piloncillo/brown sugar or a splash more vinegar to balance. Finish with a grind of fresh black pepper and salt to taste.
Serve the chicken smothered in mole, sprinkle extra toasted sesame seeds and a few chopped toasted almonds or pepitas on top, with warm tortillas or rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.