Name: Alas de Fridas Mole Poblano Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces Dried Ancho Chiles; 2 pieces Dried Pasilla Chiles; 2 pieces Dried Guajillo Chiles; 1 medium Tomato; 1 medium Onion; 3 pieces Garlic Cloves; 1 tsp Ground Cumin; 1 tsp Ground Cinnamon; 3 tbs Peanut Butter; 2 cups Chicken Broth; 2 oz Chocolate (unsweetened); to taste Salt; to taste Black Pepper; 4 pieces Chicken Breasts; 2 tbs Olive Oil; to taste Salt; to taste Black Pepper; 2 cups Cooked Rice; 8 pieces Blue Corn Tortillas; 1 tbs Sesame Seeds

bone marrow & tallow-washed bourbon, sugar, aromatic bitters if you've ever bit into the best bite of steak and wish it had a hint of whiskey

Tallow'd Fashion

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Grilled chicken covered with mole sauce and roasted sesame seeds. Served with rice and blue corn tortillas

Remove stems and seeds from the dried ancho, pasilla, and guajillo chiles. Toast them lightly in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.

Prepare the Chiles

In a blender, combine the toasted chiles, tomato, onion, garlic, cumin, cinnamon, peanut butter, and chicken broth. Blend until smooth, adding more broth if necessary to achieve a pourable consistency.

Blend the Sauce

Pour the blended mole sauce into a saucepan and simmer over low heat for 20-30 minutes, stirring occasionally. Add chopped chocolate, salt, and pepper to taste. Set aside.

Simmer the Mole

Season the chicken breasts with olive oil, salt, and black pepper. Let marinate for at least 15 minutes.

Prepare the Chicken

Preheat a grill over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.

Grill the Chicken

On each plate, serve a portion of grilled chicken topped with a generous amount of mole sauce. Sprinkle with roasted sesame seeds.

Plate the Dish

Serve with a side of cooked rice and blue corn tortillas for a complete meal.

Add Sides

Dried Ancho Chiles

Dried Pasilla Chiles

Dried Guajillo Chiles

Tomato

Onion

Garlic Cloves

Ground Cumin

Ground Cinnamon

Peanut Butter

Chicken Broth

Chocolate (unsweetened)

Salt

Black Pepper

Chicken Breasts

Olive Oil

Cooked Rice

Blue Corn Tortillas

Sesame Seeds

Mole Poblano

Choose two fillings: veggies, chicken, steak or shrimp. Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

Fajitas Mixtas

Chimichanga filled with cheese and delicious birria beef. Served with rice and beans, topped with cheese dip and birria broth on the side

Birria Chimichanga

Fajitas Texanas is a popular Mexican dish featuring marinated and grilled meats, typically served with sautéed vegetables and warm tortillas. This version includes a combination of chicken, steak, and shrimp, along with colorful bell peppers and onions, providing a flavorful and vibrant meal option. Here's how to make it at home.

Fajitas Texanas

Mojito

Vodka, Malibu Coconut Rum, orange juice, pineapple juice

Bikini-tini

Blue Hawaiian

Make Mole Poblano Recipe in just 1h 30m. Grilled chicken covered with mole sauce and roasted sesame seeds. Served with rice and blue corn tortillas

Mole Poblano Recipe

Ingredients

Mole Sauce

Grilled Chicken

Serving Components

Method

Mole Sauce Preparation