Mole de Rancho De Mi Rancho A Tu Cocina

Ingredients

• 3 kg Chicken Pieces (bone‑in, skin on for best flavor)
• 2 tbsp Salt (for seasoning the chicken and sauce)
• 4 pcs Garlic Cloves (peeled and lightly crushed)
• 1 large Onion (sliced thin)
• 10 pcs Mulato Peppers (seeds removed, rinsed)
• 10 pcs Pasilla Peppers (seeds removed, rinsed)
• 2 pcs Serrano Pepper (seeded if you prefer less heat)
• 2 pcs Tomatoes (roughly chopped)
• 2 pcs Tortilla (corn tortilla, lightly browned)
• 1 packet Salted Crackers (Crackets) (about 30 g, broken into pieces)
• 30 g Chocolate Abuelita (Mexican milk chocolate, broken into chunks)
• 1 small Bread Roll (stale roll, toasted and broken)
• 4 pcs Cloves (whole, to be toasted then ground)
• 1 inch Ginger (peeled and sliced thin)
• 2 tbsp Sesame Seeds (toasted until golden)
• 2 tbsp Sugar (plain white sugar, adds depth and color)
• 1/4 cup Vegetable Oil (for frying peppers, tortilla, crackers, etc.)
• 2 cup Water (adjust consistency of mole)

Instructions

1. Season and Brown the Chicken

   Season the chicken pieces with 1 tbsp salt. Heat 2 tbsp oil in a large pot over medium‑high heat and brown the chicken on all sides until lightly golden, about 8 minutes. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

2. Sauté Aromatics

   In the same pot add the remaining oil, then add the sliced onion, crushed garlic, and the two serrano peppers. Sauté until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Toast Peppers, Tomato and Additional Aromatics

   Add the mulato, pasilla, and the remaining serrano pepper to the pot. Add the chopped tomatoes, a small piece of ginger, and the whole cloves. Cook, stirring, until the tomatoes soften and the peppers start to blister, about 7 minutes.

   Time: PT7M

   Temperature: Medium

4. Brown Tortilla, Crackers, Bread and Sesame

   In a separate skillet, lightly fry the corn tortillas, salted crackers, bread roll pieces, and sesame seeds in a thin layer of oil until golden. Transfer all browned items to the pot.

   Time: PT8M

   Temperature: Medium

5. Grind the Ingredients

   Using a molcajete (or blender), combine the cooked peppers, tomatoes, onion‑garlic mixture, toasted tortilla, crackers, bread, sesame, cloves, ginger, and a pinch of salt. Grind to a coarse paste, adding a splash of water to help the process. Transfer the paste back into the pot.

   Time: PT10M

6. Simmer the Mole Base

   Add the remaining 2 cups water to the pot, stir well, and bring to a gentle boil. Reduce to a low simmer and add the 2 tbsp sugar. Stir until the sugar dissolves and the sauce deepens in color, about 10 minutes.

   Time: PT10M

   Temperature: Low

7. Finish Cooking the Chicken in Mole

   Return the browned chicken pieces to the pot, ensuring they are submerged in the sauce. Simmer gently for 20 minutes, or until the chicken is cooked through and the flavors have melded.

   Time: PT20M

   Temperature: Low

8. Final Adjustments and Serve

   Taste the mole and adjust salt if needed. Remove from heat and let rest for 5 minutes before serving. Serve hot with white rice and garnish with extra toasted sesame if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g