Moles Recipe

Heat a dry skillet over medium heat. Toast the ancho, pasilla and guajillo chiles 20–30 seconds per side until fragrant but not burned; they will puff slightly. Remove to a plate.

In the same skillet, toast the sesame seeds until lightly golden, 1–2 minutes; transfer to a bowl. Toast the almonds/peanuts 1–2 minutes until fragrant; transfer to the bowl.

Toast the torn bread or tortilla in the skillet until crisp and browned, about 1 minute per side. Set aside.

Char the quartered tomato and onion (and optional extra roma tomato or half onion) either on a hot skillet or directly over a gas flame until skin blackens and softens, 5–7 minutes. Roast the garlic in a small ovenproof dish at 400°F (200°C) for 10 minutes until soft, or char in the skillet for 3–4 minutes.

Wipe any excessive char from toasted chiles if desired. Place the toasted chiles in a bowl and pour 1 1/2 cups of hot chicken or vegetable stock over them. Press down to submerge and soak 20 minutes until pliable.

Reserve the soaking liquid. Remove stems and seeds if you haven't already; discard seeds/skins as desired for less bitterness.

Once softened, transfer chiles to a blender along with charred tomato, charred onion, roasted garlic, toasted almonds/peanuts, sesame seeds, toasted bread/tortilla, cocoa powder, cinnamon, cumin, oregano, bay leaf, brown sugar (if using), salt and pepper. Add 1/2 to 1 cup of the reserved soaking liquid or stock to help blend.

Blend the chile mixture on high until completely smooth, 1–2 minutes. Pass the blended sauce through a fine-mesh strainer or chinois, pressing with a spoon to extract as much liquid and smoothness as possible. Discard solids.

Heat 2 tablespoons oil in a medium saucepan over medium heat. Pour the strained mole paste into the pan. Cook, stirring often, for 4–6 minutes to deepen flavors and remove rawness.

Add remaining 1 to 1 1/2 cups stock gradually to reach desired consistency (sauce should coat a spoon but not be watery). Add the bay leaf back if removed and simmer gently 12–15 minutes, stirring occasionally. Taste and adjust salt, pepper, and a touch more sweetener if needed. If sauce is too bitter, a small additional teaspoon of sugar or honey will balance.

While the mole simmers, season the chicken, turkey or vegetables with 1/2 tsp salt and 1/4 tsp pepper.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. For chicken or turkey: add pieces in a single layer and sauté until golden and cooked through, about 6–8 minutes for bite-sized chicken thighs (internal temp 165°F / 74°C). For vegetables: sauté until tender-crisp and lightly caramelized, about 6–8 minutes.

Remove cooked protein or vegetables to a plate and keep warm. Spoon 1/2 to 1 cup of the finished mole into the skillet, add the protein/vegetables back in, and toss to coat over low heat for 2–3 minutes until everything is evenly glazed and heated through. Add more mole to reach desired sauciness.

Taste final dish and adjust seasoning. Remove bay leaf. Transfer mole-tossed chicken, turkey or vegetables to a serving plate.

Garnish with toasted sesame seeds and chopped cilantro. Serve with lime wedges and steamed rice or warm corn tortillas on the side.