Mexican Independence day is coming up on the 16th (And no, Mexican Independence Day is not May 5th.) So let’s celebrate with some authentic Mexican cooking.
I love mole, It’s a bit of work to make it, but once you make it any left overs can be put to good use in Enmoladas (Mole Enchiladas) or tamales. I’ll cover these two left over options in my next posts, since I’ll be celebrating Mexican Independence day with a week of Mexican food posts! YAY!!
First thing’s first… This dish may seem complicated, but I’ll break it down into to three parts so it doesn’t seem so overwhelming. It’s going to take some work, but believe me it’s worth it.
And P.s. The mole get’s better on the second day. :)
First We’ll make the chicken broth-
2 garlic cloves, peeled and mashed
1/4 of a white onion, cut in half
6 chicken thighs, skin removed
1T of salt
1 bay leaf
6C of water
Add 6 cups of water to large pot and bring water to a boil. Place all 6 pieces of chicken in the pot along with the garlic, onion, salt, and bay leaf. Bring to a boil again. Once boiling, reduce to a simmer and allow chicken to cook for about an hour. Remove chicken and garlic cloves and set aside. Maintain a low heat under the broth since we will be using it for the mole sauce.
Next we’ll work on the veggie part of the mole. You’ll need:
1/2 a pound of roma tomatoes, cut in half
1/4 of a large white onion, cut in half
Drizzle the tomatoes and onion with oil. Broil the tomatoes and onion in the broiler until the tomatoes skin starts to blister, and the tomatoes are soft to the touch. Remove from the oven. Once cooled, peel the skin off the tomatoes.
For the mole base:
4T canola oil, separated in half
2 oz of dry guajillo chilies
2 oz of dry chile negro
2 oz of dry chile nuevo mexico
1 stale tortilla, broken into pieces
1 slice of toasted white bread, broken into pieces
1/4C of peanuts, shelled
1/4C of sesame seeds
1/8C of whole raw almonds
1/8C of raisins
1/4t of Mexican oregano
1/8t of cumin
1/8t of thyme
2 coriander seeds
1 black peppercorn
1/4” cinnamon stick
2 large tomatillos, cut in half
1T of salt
1/2 a disk of Abuelita chocolate
In a heavy sauté pan, working in batches, quick fry the chiles in the 2T of oil. Try not burn them, or they’ll become bitter. Add the fried chiles into the pot of chicken broth and simmer for 10 minutes.
In the meantime, add 2 tablespoons oil to the sauté pan and fry the roasted onions and garlic from the broth. Add the stale tortilla, slice of bread, and cook for 5 minutes. Add the peanuts, sesame seeds, almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick. Saute for 4 minutes and remove from the heat. Cool slightly. Remove the cinnamon stick and discard.
Working in two batches, transfer half of the cooled nut and seed mixture into a blender. Then transfer half of the simmered chiles, 2C of the broth, into the blender. Add half of the roasted tomatoes and fresh tomatillos. Process until smooth. A paste will form. If the mixture is too dry, add 1 cup of reserved chicken broth at a time. Strain the mixture into a large pot. Repeat the process with the remaining ingredients, processing until smooth and then strain.
Heat the pot with the mole over medium-high heat. Season with the salt, some pepper. Add another 1 1/2 cups of the reserved chicken broth and stir to combine.
Add the Mexican chocolate and stir to melt. Simmer for 15 minutes, uncovered.
Return the chicken to the pot with the mole and cook until the chicken is warmed through, an additional 5 minutes.
When serving sprinkle with some sesame seeds and a drizzle the Mexican crema. Serve with white rice.