Moca Mexicano Recipe

Season and brown the chicken

Pat the chicken thighs dry with paper towels. Season all over with kosher salt and black pepper. In a large heavy pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Brown the chicken on both sides until deeply golden, about 3-4 minutes per side. Remove the chicken and set aside.

Toast chiles and aromatics

In the same pot, add the dried ancho and mulato chiles. Toast until fragrant and slightly darkened, about 1-2 minutes. Add the chopped onion and minced garlic, and toast for another 1-2 minutes.

Blend the mole base

Transfer the toasted chiles, onion, and garlic to a blender. Add chopped tomato, sesame seeds, pumpkin seeds, chocolate, cumin, cinnamon, cayenne, salt, and 2 cups chicken broth. Blend until very smooth and glossy. If needed, blend with a splash more broth to reach a pourable consistency.

Simmer the mole

Pour the blended sauce back into the pot. Bring to a gentle simmer over medium-low heat, whisking to prevent sticking. Let simmer for 12-15 minutes, allowing flavors to meld and the sauce to thicken.

Braize the chicken in mole

Return the browned chicken to the mole sauce. Submerge the pieces and reduce heat to low. Cover and simmer until the chicken is cooked through and tender, about 25-30 minutes. If the sauce thickens too much, splash in a little more broth.

Finish flavors

Stir in chopped cilantro and lime juice. Taste and adjust salt or lime as needed.

Spoon mole chicken over cooked white rice. Serve with warm corn tortillas on the side. Garnish with a little extra cilantro if desired.