🇲🇽Mole from Xico, Veracruz

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Fresh chiles can provide a different flavor profile, while cayenne is more accessible.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts are healthier, while peanuts are more economical.

chocolate

🥗Healthier: cocoa powder

💰Cheaper: carob powder

Cocoa powder offers a similar flavor with fewer calories, while carob is often less expensive.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds maintain a nutty flavor, while sunflower seeds are often cheaper.

Make homemade chicken stock by adding 8 cups water, celery, onion, garlic, cilantro, salt, and pepper to a Dutch oven over medium heat.

Bring to a gentle simmer, then add the chicken, cover, and simmer gently for 60 minutes.

Remove chicken from the stock and air-dry for 10 minutes while continuing to simmer the stock.

Brush the chicken with olive oil, season with salt and pepper, then crisp the skin in a 425°F oven for 15-20 minutes.

Strain the vegetables from the stock and boil until reduced to 3 or 4 cups.

In a small pot, combine 1 cup mole xiqueño paste and 2 cups chicken stock over medium heat.

Simmer and stir until the paste is fully incorporated and the sauce thickens, about 5-10 minutes.

Serve a piece of chicken topped with mole and sprinkle with sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens