Numero Cinco Moles Recipe

Prepare protein or vegetables

Trim and pat dry the chicken thighs or turkey breast. If using vegetables, cut into 1-inch pieces. Season protein or vegetables evenly with kosher salt and black pepper.

Heat a large skillet or sauté pan over medium-high heat. Add vegetable oil and swirl to coat.

For chicken/turkey: Add pieces in a single layer, do not overcrowd. Sear 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil. For vegetables: Sauté 5–7 minutes until tender-crisp and lightly caramelized; remove from pan and set aside.

Reduce heat to medium. Add sliced onion to the same pan and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

If using a pre-made mole concentrate or paste: measure 2 cups into a bowl. If using pre-blended bottled mole sauce, proceed directly in the pan.

Add the mole sauce to the pan with the onions and garlic. Stir to combine and warm over medium heat for 1–2 minutes.

Pour in 1/2 cup chicken or vegetable stock to thin the mole to a glossy, pourable consistency. Stir vigorously until homogenous. Add light brown sugar and soy sauce (or additional salt) to balance sweetness and umami; simmer gently for 3–4 minutes to meld flavors.

Taste and adjust: add more stock if too thick, more sugar if too bitter, or a pinch of salt. Finish with 1 tablespoon fresh lime juice to brighten the sauce.

Return the cooked chicken/turkey or sautéed vegetables to the pan, nestling into the mole. Spoon sauce over the pieces and simmer together 2–3 minutes so proteins absorb flavor and reheat through. For shredded chicken, you can shred then toss thoroughly in the mole.

Transfer the mole-tossed protein or vegetables to a warm serving platter or individual plates. Spoon extra sauce over the top.

Garnish with toasted sesame seeds, chopped cilantro, and thinly sliced radish if using. Serve immediately with lime wedges and cooked rice or warm tortillas on the side.

Leftovers: cool to room temperature, store in an airtight container with sauce separate if possible. Refrigerate up to 3 days.