2 Cooks in the Kitchen - Molé Manchamanteles

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Fresh chiles provide a milder flavor while cayenne is a cost-effective substitute.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer similar texture and flavor, while sunflower seeds are a budget-friendly option.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier, while seasoned water can reduce costs.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch, while sunflower seeds are often less expensive.

Cut up a whole chicken into parts: wings, legs, thighs, and breasts.

Add the cut chicken to a large pot.

Add a half onion (skin on, cut in half), two carrots, and two pieces of celery to the pot.

Add four bay leaves and three dried chilies to the pot.

Cover the chicken and vegetables with enough water to make at least four cups of broth.

Bring the pot to a boil and then reduce to a simmer, cooking for about 50 minutes.

While the chicken is cooking, prepare the dried chilies by removing seeds and stems.

In a dry skillet over medium heat, sweat the chilies until they bubble slightly, being careful not to burn them.

Once the chilies are sweated, add enough water to cover them and boil for 10 minutes.

After boiling, strain the chilies and save the soaking water for later use.

In a blender, combine the strained chilies with the raisins, dried apricots, pineapple, plantain, prickly pear, and green apple to create the mole sauce.

Blend until smooth, adding reserved soaking water if necessary to achieve desired consistency.

Shred the cooked chicken and add it back into the mole sauce.

Simmer the mole sauce with the chicken for a few minutes to combine flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens