🔴Como Hacer un Delicioso Mole Rojo Doña Maria de Vaso Casero Fácil y Rico

Ingredients

• 12 pieces Chicken Legs (large, about 2.5 kg total)
• 5 liters Water (for broth)
• 1 tablespoon Salt (plus extra to taste at the end)
• 1 head Garlic (grated to release flavor)
• 1 medium Onion (peeled and quartered for broth)
• 0.25 bunch Cilantro (fresh, washed, added to broth)
• 1 piece Ancho Chili (dried, well‑washed, seeds left in)
• 12 pieces Guajillo Chili (dried, well‑washed, seeds left in)
• 1 piece Morita Chili (dried, adds smoky flavor, seeds left in)
• 1 large Ripe Tomato (red, very ripe, chopped)
• 400 grams Doña María Mole Paste (store‑bought red mole paste, can use any brand)
• 2 tablets Granny Chocolate Tablets (Mexican dark chocolate, roughly 30 g each)
• 0.25 tablespoon Black Pepper (ground)
• 1 small piece Cinnamon Stick (whole stick)
• 1 whole Star Anise
• 1 whole Clove
• 3 tablespoons Vegetable Oil (can substitute butter)
• 5 cups Chicken Consommé (from the broth prepared earlier, diluted if too thick)

Instructions

1. Make the Chicken Broth

   Place 5 L water in a medium pot, add the chicken legs, 1 Tbsp salt, the grated garlic head, and the quartered medium onion. Bring to a boil over medium‑high heat.

   Time: PT30M

2. Simmer the Broth

   After 30 minutes, add a quarter bunch of fresh cilantro, reduce heat to medium, and continue simmering until the chicken is very tender, about 50 minutes more.

   Time: PT50M

3. Strain and Reserve Broth

   Remove the chicken pieces and set aside. Strain the broth through a fine mesh sieve, reserving at least 6 cups for the mole sauce.

   Time: PT5M

4. Hydrate the Dried Chilies

   In a saucepan, combine the 6 cups of hot broth with the washed ancho, guajillo, and Morita chilies and the chopped ripe tomato. Bring to a boil and let simmer for 5 minutes until the chilies soften.

   Time: PT5M

5. Blend the Mole Base

   Transfer the chili‑tomato mixture to a blender. Add the quarter white onion, 0.25 Tbsp black pepper, the cinnamon stick, star anise, clove, 400 g Doña María mole paste, and the two chocolate tablets. Blend on high for about 3 minutes until completely smooth.

   Time: PT3M

6. Fry the Mole

   Heat 3 Tbsp vegetable oil in a wide saucepan over medium heat. Pour the blended mole into the hot oil and fry, stirring constantly, for about 5 minutes until the aroma deepens.

   Time: PT5M

7. Melt the Chocolate

   Add the chocolate tablets to the frying mole and stir until fully melted. Reduce heat to medium‑low.

   Time: PT2M

8. Simmer the Sauce

   Stir in 4‑5 cups of the reserved chicken consommé. Bring to a gentle boil, then lower to a low simmer for 25‑30 minutes, stirring occasionally to keep the sauce from sticking to the bottom.

   Time: PT30M

9. Combine Chicken and Mole

   Return the cooked chicken pieces to the saucepan, ensuring they are fully coated with the mole. Simmer for an additional 10 minutes, tasting and adjusting salt if needed.

   Time: PT10M

10. Serve

    Serve the red chicken mole hot, accompanied by white rice or warm tortillas.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

28 g

Carbohydrates

12 g

Fat

22 g

Fiber

4 g