Restaurants›Rocio's Mexican Kitchen›Oaxaqueno Recipe

Oaxaqueno Recipe

Inspired by Rocio's Mexican Kitchen
Time3h
Serves6

Make Oaxaqueno Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mole Oaxaqueño (sauce) and serving chicken

Method

Mole Oaxaqueño preparation and serving

1

Prepare chiles and soaking liquid

Remove stems and seeds from the dried chiles (guajillo, pasilla, mulato, and ancho). Toast them in a dry skillet over medium heat until fragrant, then transfer to a bowl and cover with hot water. Let soak 20-25 minutes until soft; reserve soaking liquid and drain the chiles.

2

Toast seeds and nuts

In a large dry skillet, toast sesame seeds until lightly golden. Add pumpkin seeds and almonds and continue toasting until the mix is fragrant and lightly browned. Remove and set aside.

3

Toast tortilla and plantain

In the same skillet, toast torn tortilla pieces until lightly browned on both sides. Fry plantain slices until caramelized; set aside with the seeds.

4

Toast spices

Toast cinnamon, cloves, cumin, coriander, and oregano in the skillet until fragrant. If using whole spices, grind briefly to a powder and set aside.

5

Sauté aromatics

In a heavy pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic; cook until translucent and fragrant, about 5-7 minutes.

6

Combine ingredients in pot

Add the drained chiles, toasted seeds and nuts, tortilla, plantain, raisins, and shredded chocolate to the pot. Stir in the toasted spice mix and salt. Pour in chicken stock and enough soaking liquid to help blending. Bring to a simmer and cook 10-15 minutes to meld flavors.

7

Blend the mole

Carefully transfer the hot mixture in batches to a blender and blend until very smooth. If necessary, add more stock to reach sauce consistency. Strain through a fine-mesh sieve back into the pot for a silky texture.

8

Simmer and season sauce

Return the strained mole to a simmer in the pot. Taste and adjust salt; simmer 15-20 minutes to deepen flavors and thicken slightly.

9

Cook the chicken

In a separate pan, brown the bone-in chicken thighs with a splash of oil and a pinch of salt until the skin is golden. Transfer the browned chicken to the mole sauce.

10

Finish and serve

Simmer the chicken in the mole sauce until cooked through and tender, about 25-30 minutes. Check seasoning, then serve hot with rice or warm tortillas. Garnish with additional sesame seeds if desired.