Authentic Chicken Mole Recipe

Chicken Mole is a Mexican classic—a rich, velvety sauce made from chiles, chocolate, and a blend of spices. When your daughter sees it on TikTok, you know it’s having a moment! This recipe will soon become a staple in your home. It’s complex, flavorful, and surprisingly easy to make with a bit of planning. Here’s how to recreate this iconic dish.

Why You’ll Love This Recipe

Full of Flavor: The combination of dried chiles, roasted vegetables, and chocolate creates a sauce that’s sweet, spicy, and savory all at once.
Family-Friendly: Perfect for serving a crowd or introducing kids to authentic Mexican cuisine.
TikTok-Worthy: Impress your family and friends with a meal that’s as delicious as it is visually stunning.

Ingredients

For the Chicken:

2.5 lbs skinless chicken legs
1 large white onion
3 garlic cloves, peeled
1 tsp salt

For the Mole Sauce:

10 dried Guajillo chiles, washed and stems removed
4 dried Ancho chiles, washed and stems removed
3 dried Pasilla chiles, washed and stems removed
5 large Roma tomatoes, quartered
1 large white onion, sliced
8-10 garlic cloves
5 dried pitted prunes
2 tortillas, toasted until crunchy
2 tsp salt
1 tsp ground cinnamon
1 tsp dried oregano
1/4 tsp ground cloves
6 cups low-sodium chicken broth (or broth from cooking the chicken)
1 tablet Abuelita chocolate (or 3 oz Mexican chocolate or 3/4 cup semi-sweet chocolate chips)
2 tbsp peanut butter
2 tbsp granulated sugar

Directions

1. Cook the Chicken:

Prepare Broth: In a large pot, combine the chicken, onion, garlic, salt, and 8 cups of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for about 15 minutes until the chicken reaches an internal temperature of 165°F.
Set Aside: Remove the chicken and strain the broth for later.

2. Prepare the Mole Sauce:

Toast the Chiles: Preheat the oven to 475°F. Arrange the Guajillo, Ancho, and Pasilla chiles on a foil-lined baking sheet and toast for 6 minutes, flipping halfway through.
Soak the Chiles: Transfer the toasted chiles to a bowl of warm water. Soak for 30 minutes to 1 hour, then drain.
Roast Tomatoes and Onion: Using the same baking sheet, roast the quartered tomatoes and sliced onion for 20 minutes until slightly charred.
Blend Base Ingredients: Blend the roasted tomatoes, onion, garlic, prunes, toasted tortillas, salt, cinnamon, oregano, cloves, and 3 cups of chicken broth until smooth (about 3 minutes).
Cook the Base Sauce: Heat 2 tbsp of olive oil in a large pot over low heat. Strain the blended mixture into the pot using a fine mesh strainer.
Blend the Chiles: Add the soaked chiles to the blender with the remaining sauce and 3 cups of chicken broth. Blend until smooth and strain into the pot.
Simmer: Bring the sauce to a simmer over medium heat, then reduce to low. Cover and cook for 30-45 minutes, stirring occasionally.

3. Add the Finishing Touches:

Incorporate Chocolate and Seasonings: Stir in the chocolate, peanut butter, and sugar. Mix until melted and combined. Taste and adjust seasoning as needed.

4. Serve:

Place the cooked chicken on a large platter and pour the mole sauce over it. Garnish with fresh cilantro and toasted sesame seeds. Serve with warm tortillas and Mexican rice.

Pro Tips:

Customize Heat: Add a few dried Arbol chiles if you prefer spicier mole.
Make Ahead: Mole sauce can be prepared a day in advance to enhance its flavor. Reheat gently over low heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

This Authentic Chicken Mole recipe is sure to impress your family, and it might just become a weekly tradition—your daughter’s TikTok find has officially turned into a family favorite!