Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: canned chiles

Fresh chiles can provide a different flavor profile and canned chiles are often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts and sunflower seeds can mimic the texture and flavor at a lower cost.

chocolate

🥗Healthier: cocoa powder

💰Cheaper: carob powder

Cocoa powder is a lower-calorie option, while carob powder is often cheaper.

Start by cooking the chicken in water with celery, carrots, onions, and bay leaves for 30 to 45 minutes.

Fry the poblano, mulatto, and pasilla peppers separately to extract flavors, being careful not to burn them.

Add chicken stock to the fried peppers to soften them.

Fry peanuts until brown, then add them to the mixture.

Add raisins, pumpkin seeds, and apples to the mix for sweetness.

Fry ripe plantains until soft, then add to the mixture.

Crush galletas (sugary cookies) or bread to add consistency to the mole.

Add spices: black pepper, cinnamon, and coriander seeds to the mixture.

Blend the mixture using a traditional Aztec blender (metate) until smooth and paste-like.

Add chocolate Ibarra and piloncillo to the mole paste, mixing well.

Gradually add chicken stock to achieve the desired consistency, cooking on low heat for 2-3 hours.

Taste and adjust sweetness as needed, ensuring the mole is rich and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens