Mole is a rich, dark complex sauce made with chile peppers, chocolate and many more ingredients served during Día de Los Muertos. Today I am sharing a quick and easy mole recipe that you can make any day of the week, but this simplified version doesn't skimp on flavor. My Quick and Easy MOLE for Día de Los Muertos is rich, savory, delicious sauce.
AuthorVianney Rodriguez
Ingredients
Poachedfully cooked chicken breasts or chicken thighs
2Tablespoonsoil
1large onionsliced
1/2cupsliced almonds or whole almonds
6large garlic clovessliced
4teaspoonscumin seeds or 4 teaspoon ground cumin
4teaspoonscoriander seeds or 4 teaspoon ground coriander
3dried guajillo chilesstem removed, seeded
2dried ancho chilesstem removed, seeded
3cupslow-salt chicken broth
2cupsorange juice
1/4cupraisins or figs
1 1/2teaspoonsdried oregano
13.1-ounce disk Mexican chocolate
Chopped fresh cilantro
Sesame seedsoptional
Warm flour tortillas
Instructions
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sliced onions and sauté until lightly browned, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté, stirring continuously until almonds and garlic begin to lightly brown, about 2 minutes. Add chiles and stir until beginning to soften, an additional 2 minutes.
Add chicken broth, orange juice, raisins and oregano. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Serve warm over poached chicken, garnish with sesame seeds, fresh cilantro and warm tortillas.
DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.