Mole’s Mexican roots date back centuries, and enjoying this rich and flavorful sauce today is a huge privilege! Ivanna took on the challenge of creating a new family mole recipe, the Guajardo way, that will hopefully be passed on for generations to come. Serve with Mexican rice and tortillas, and share it with your family and friends!
Quick Info
⏱️ 350 min • 🍽️ 12 servings • ⭐ 89%
Nutrition
410 cal • 39g protein • 27g carbs • 17g fat
Tags
[Dairy-Free] • [Gluten-Free] • [Dinner] • [High-Protein] • [High-Fiber] • [Meal] • [Halal]
Ingredients
- 10 cups water
- 12 bone-in, skin-on chicken thighs
- ¼ white onion
- 2 dried bay leaves
- 6 garlic cloves
- 5 tablespoons olive oil, divided
- ¼ cup sesame seeds, plus more for garnish
- ¼ cup pumpkin seeds
- ¼ cup walnuts
- ¼ cup almonds
- 1-2 cinnamon sticks
- ¼ teaspoon whole cumin seeds
- 2 star anise pods
- 4 whole cloves
- ¼ teaspoon whole black peppercorns
- 4 allspice berries
- 10 pitted prunes
- ⅓ cup raisins
- 1 small bollito bread, cubed
- 1 corn tortilla, diced
- 2 dried chiles de arbol
- 3 dried ancho chiles
- 5 dried chiles moritas
- 4 Roma tomatoes, halved
- ¾ white onion, cut into wedges
- 6 garlic cloves
- 2 3-ounce rounds Chocolate Abuelita
- ¼ cup brown sugar
- ½ cup all-natural smooth peanut butter
- Kosher salt, to taste
- Cooked Mexican rice, for serving
Instructions Preview
- Make the chicken: In a large pot, combine …
- Make the mole: In a large pan over medium …
- In the same pan over medium heat, warm 1 t…
…and 6 more steps
Recipe by: Ivanna Lopez Guajardo • From: Tasty
