En Mole Ranchero Recipe
Recipe information
Make En Mole Ranchero in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Mole Ranchero Sauce
Chicken
Garnish and accompaniments
Mole Ranchero Sauce
1. Toast and prep chiles
In a dry skillet over medium heat, toast ancho and pasilla chiles 1-2 minutes per side until fragrant. Remove stems and seeds.
2. Hydrate chiles
Transfer toasted chiles to a bowl and cover with hot water. Let soak 15-20 minutes until soft, then drain.
3. Toast nuts and seeds
In the same skillet, toast almonds until golden and fragrant (about 2-3 minutes). Add sesame seeds and toast 1-2 minutes more.
4. Sauté aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic; cook until translucent, 5-7 minutes.
5. Blend mole base
In a blender, combine soaked chiles, roasted tomatoes, sautéed onion and garlic, toasted almonds, sesame seeds, torn tortillas, ground cumin, coriander, cinnamon, salt, chicken broth, and chocolate. Blend until smooth and creamy. If needed, add more broth to reach a pourable consistency.
6. Simmer sauce
Pour the blended mixture into a saucepan and simmer over medium-low heat for 15-20 minutes, stirring occasionally until slightly thickened and glossy. Taste and adjust salt.
Chicken
7. Season chicken
Season chicken thighs with 0.5 tsp salt and 0.5 tsp pepper.
8. Brown chicken
In a large skillet, heat remaining 1 tablespoon neutral oil over medium-high heat. Sear the chicken thighs on both sides until browned, about 4-6 minutes per side.
9. Cook in mole
Pour the mole sauce over the browned chicken in the skillet. Reduce heat to medium-low, cover, and simmer 25-30 minutes, until the chicken reaches 165°F (74°C) and the sauce thickens and clings to the meat.
10. Final tasting
Taste the mole sauce with the chicken and adjust salt if needed. If the sauce is too thick, thin with a splash of additional broth.
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