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

Ingredient Substitutions

• Instead of Chicken Pieces: Turkey pieces
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Onion: Leek
• Instead of Mulato Peppers: Ancho peppers
• Instead of Pasilla Peppers: Guajillo peppers
• Instead of Serrano Pepper: Jalapeño
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Tortilla: Tostada chips
• Instead of Salted Crackers (Crackets): Saltine crackers
• Instead of Chocolate Abuelita: Mexican semi‑sweet chocolate
• Instead of Bread Roll: Day‑old baguette
• Instead of Cloves: Ground cloves (1/4 tsp)
• Instead of Ginger: Ground ginger (1/4 tsp)
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Sugar: Brown sugar (1 tbsp)
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Large Pot or Dutch Oven
• Skillet or Frying Pan
• Molcajete or Blender
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Ladle
• Serving Plate

Critical Steps — Do Not Skip

• Do not burn the mulato or pasilla peppers; bitterness ruins the mole.
• Toast sesame seeds without oil for a clean nutty flavor.
• When grinding hot ingredients, add water gradually to avoid overheating the blender or molcajete.
• Add sugar only for color; the mole should not taste sweet.
• Simmer the chicken gently; high heat can make the meat tough.

Chef Tips from the Video

• Toast the mulato and pasilla peppers over an open flame for a smoky flavor before adding them to the pot.
• Use a traditional molcajete for authentic texture; a high‑speed blender works in a pinch.
• Add a small piece of dark chocolate at the end for extra depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe bags for up to 3 months; thaw overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The mole sauce can be prepared 2‑3 days ahead and refrigerated; reheat gently before adding chicken.
• Cooked chicken can be poached separately and added to the reheated mole for a quick meal.

Frequently Asked Questions