Let’s make a spicy mole 🔥 🫵🏽What you need 🫵🏽 • 7 dried guajillo chilies (seeds left in for extra spice) • 4 dried ancho chilies (seeds removed) • 8 chilies de árbol (seeds left in) • 1 medium onion, chopped • 1 garlic head (used in cooking the chicken) • 1 large tomato, chopped • 4–5 cups chicken broth (from cooking the chicken) • 4 tbsp sesame seeds • 1/2 cup sliced almonds • 1/2 cup raisins • 2 small corn tortillas, torn • 1 medium bolillo bread, torn • 2 tbsp peanut butter (optional) • 1/2 tsp MSG • 2 tbsp vegetable oil • 1 tsp salt • 2 tsp cumin seeds • 1 small cinnamon stick (2 inches) • 3 whole cloves • 10–15 black peppercorns • 1/2 oz Ibarra chocolate (2 pieces) • 6–8 chicken drumsticks, cooked ✨ Steps 1. Cook Chicken: Simmer 6–8 drumsticks in 6 cups of water with 1 garlic head, 1 onion, a few celery sticks, and carrots for 1 hour. Reserve garlic and broth. 2. Toast Chilies: Toast guajillo, ancho, and árbol chilies in a skillet over medium heat for 30 seconds to 1 minute per side until fragrant. Be careful not to burn them—burnt chilies will make your mole bitter! Transfer to a bowl. 3. Toast Spices & Seeds: Toast 2 tsp cumin seeds, 1 cinnamon stick, 3 cloves, 4 tbsp sesame seeds, and 1/2 cup sliced almonds in the same skillet until aromatic. Add to the bowl. 4. Toast Bread & Tortillas: Carefully toast 2 torn corn tortillas and 1 torn bolillo bread. Add to the bowl. 5. Sauté Aromatics: Heat 2 tbsp oil in the skillet and sauté the onion and tomato until caramelized (5 minutes). Add to the bowl with other ingredients. Cover with 2 cups of broth and let sit for 15 minutes to soften. 6. Blend: Blend softened ingredients in batches with 2–3 more cups of broth until smooth (4–5 cups total). Strain through a fine sieve for a silky texture. 7. Cook Mole: Pour the blended mixture back into the skillet and simmer for 5–7 minutes, stirring frequently. Add 1/2 oz Ibarra chocolate and stir until melted. 8. Finish: Add cooked chicken and simmer for 15–20 minutes. Adjust salt as needed. 🔥 ¡Provecho! 😋
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