Description
My mil gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the us.
Ingredients
- Whole Chicken
- Chicken Base
- Water
- Oil
- Ancho Chilies
- Pasilla Chiles
- Chilies
- Prunes
- Raisins
- Anise
- Banana
- Sesame Seeds
- Unsalted Peanuts
- Cinnamon Stick
- Shortbread Cookies
- Whole Cloves
- Black Peppercorns
- White Onion
- Garlic Clove
- Corn Tortilla
- Piloncillo
- Mexican Chocolate
Instructions
- Place the water, chicken base or cubes and chicken in a stock pot
- Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily
- While the chicken is cooking pour the oil into a large saute pan
- Heat the oil on medium heat
- Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove
- Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles
- Strain the ingredients and discard all of the oil except for 2 tablespoons place the strained ingredients possibly working in two batches in the blender
- When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla
- Blend on high for 5 minutes
- Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole
- Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes
- Pour the other batch of mole in the saute pan and stir to combine
- Place the piloncillo and chocolate in the mole and stir until melted
- Taste to adjust for salt
- Add in the chicken pieces spooning the sauce over the chicken
- Cover and cook for an additional 10 minutes to marry the flavors
- Serve with fresh warm corn tortillas and white rice
- Enjoy!