Entree: Mexico – Bajio Mexico (Aguascalientes) – Mole de Aguascalientes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr

Additional 20 min

Total 2 hrs 20 min

Ingredients

Bone-in chicken legs and thighs, 3 lb (1.4 kg) gross; estimated 750 g cooked edible meat after removing bones.
White onion, 170 g; use about 40 g finely chopped for rice and the remainder for the chicken and mole.
Garlic, 5 cloves (about 15 g): 1 for chicken and 4 for roasting.
Salt, 5 g, plus additional salt to taste.
Ground black pepper, 2.5 g.
Water, 1.9 L total, divided among chicken poaching and chile soaking; use as needed for blending and sauce consistency.
Vegetable oil, 90 ml total: 30 ml for mole preparation, 30 ml for rice, and 30 ml for frying plantains.
Dried ancho chiles, 4, stems and seeds removed (about 32 g before trimming).
Dried mulato chiles, 2, stems and seeds removed (about 16 g before trimming).
Dried guajillo chiles, 2, stems and seeds removed (about 12 g before trimming).
Roma tomatoes, 280 g, roasted.
Corn tortillas, 2 (about 50 g), toasted.
Blanched almonds, 35 g.
Unsalted roasted peanuts, 30 g.
Pumpkin seeds (pepitas), 14 g.
2 tbsp (18 g) sesame seeds, plus 1 tbsp (9 g) for garnish (estimate: Use the stated quantities; toast both portions.)
Raisins, 40 g.
Ripe plantain, 170 g peeled edible portion; use about 85 g in the mole and 85 g for frying garnish.
Mexican chocolate, 60 g, chopped. (estimated edible portion: 60 g)
Ground cinnamon, about 2.6 g (5 ml).
Ground cloves, 1 g.
Ground cumin, 2.5 g.
Dried oregano, 2.5 g, optional.
Low-sodium chicken stock, 960 ml, reserved for the mole; use the chicken-poaching liquid if available.
Brown sugar, 12 g, optional; add to taste.
Long-grain white rice, 300 g, dry.
Chicken stock, 720 ml, for rice; water may be used instead.
Roasted tomato purée, 60 ml, made from the listed roasted tomatoes.
Ripe plantains, 280 g total peeled edible portion, including the 170 g listed above; use the remaining 110 g as additional fried garnish.
Corn tortillas, 12 (about 300 g), warmed for serving.
Fresh cilantro and lime wedges, optional; quantity not stated.

Instructions

1. 1. Place the chicken, half the onion, 1 garlic clove, salt, black pepper, and 1.4 L of the measured water in a large pot. Bring to a simmer, skim as needed, and gently cook until the chicken is cooked through, about 30–35 minutes. Remove chicken and reserve 960 ml of strained poaching liquid for the mole. Cool the chicken enough to handle, remove meat from bones, and shred; discard bones.
2. 2. Lightly toast the dried ancho, mulato, and guajillo chiles in a dry skillet, about 20–30 seconds per side. Cover with 480 ml hot water and soak for 20 minutes. Drain; discard soaking liquid or reserve a little for blending.
3. 3. Roast the tomatoes, remaining onion, and 4 garlic cloves in a skillet or under a broiler until blistered and charred in spots. Toast the 2 corn tortillas until crisp.
4. 4. Toast the almonds, peanuts, pumpkin seeds, and 18 g sesame seeds in a dry skillet until fragrant. Briefly toast the cinnamon, cloves, and cumin if using whole spices; this version uses ground spices. Cool the toasted ingredients.
5. 5. Heat 15 ml of the measured vegetable oil and caramelize about 85 g of the peeled plantain slices on both sides. Set aside for the mole.
6. 6. Blend the softened chiles, roasted tomatoes, roasted onion and garlic, toasted nuts and seeds, raisins, toasted tortillas, caramelized plantain, chocolate, cinnamon, cloves, cumin, oregano if using, and brown sugar if using. Add 240–360 ml reserved chicken stock to help blend, and blend until smooth, adding liquid as needed.
7. 7. Strain the mole purée into a wide saucepan. Add enough of the reserved poaching liquid to bring the total stock used for the mole to about 960 ml. Simmer gently, uncovered, for 20–30 minutes, stirring occasionally. Adjust salt and sweetness to taste.
8. 8. Stir the shredded chicken into the mole and simmer for 10–15 minutes. Add a little hot water or stock if the sauce becomes too thick.
9. 9. Rinse the rice until the water runs clear. Heat 30 ml vegetable oil in a saucepan and sauté about 40 g finely chopped onion until translucent. Add the rice and toast for 2 minutes. Stir in 60 ml roasted tomato purée and 720 ml chicken stock, bring to a boil, cover, reduce heat, and simmer for 15–18 minutes until tender. Fluff with a fork.
10. 10. Heat the remaining 30 ml vegetable oil in a skillet. Fry the remaining peeled plantain slices until golden and caramelized, about 2–3 minutes per side; drain and lightly salt. This includes the plantain amount beyond the 170 g allocated to sauce and first garnish portion.
11. 11. Warm the 12 serving tortillas in a dry skillet or on a comal. Toast the remaining 9 g sesame seeds in a dry skillet.
12. 12. Serve the mole chicken with rice. Garnish with fried plantain, toasted sesame seeds, and optional cilantro. Serve with the warm tortillas and optional lime wedges.
13. 13. Refrigerate leftovers promptly and use within 4 days, or freeze for 2–3 months. Reheat gently, thinning with stock or water if needed.