The mole poblano is one of the most representative dishes of Mexico, the origin is incredibly old where over time it has evolved to be a complex but totally delicious sauce. The traditional Mexican sauce is made from dried chili peppers, spices, and seeds, and it is the perfect ingredient that gives the flavor and unique texture to this recipe.
Chicken mole is one of the most traditional Mexican delicacies in the country. To prepare it you need many ingredients but with Cloc Food and Mole DOÑA MARÍA®, preparing the favorite mole dishes is easy and practical.
(Serves 8 people)
235 gr (1 jar) of Mole paste DOÑA MARÍA®
1 whole chicken sliced into 8 pieces
170 gr red tomato
4 garlic cloves
¼ white onion
1 stick of celery
1 toasted corn tortillas
¼ teaspoon ground cinnamon
¼ teaspoon ground anise seed
1 tablespoon of toasted sesame seeds
4-5 cups of chicken broth
2 sprigs parsley
Place the chicken pieces in a saucepan and add garlic, onion, celery (cut into 2-3 pieces), and parsley (or coriander). Add the water and boil until the chicken meat is cooked and tender.
Season with salt and remove from the stove. This chicken broth is the one that will be used to dilute the Doña María mole paste.
While the chicken is cooking, place the tomato, onion, and garlic in a skillet. Cover with water and boil until the tomatoes are cooked.
Drain the water and place the tomatoes, onion, garlic, and toasted tortilla in the blender. Blend until it has a fine consistency and remove it from the blender.
Place a large skillet over low heat and add the Doña María mole and a cup of chicken broth to begin dissolving the mole paste.
Add another cup of the chicken broth along with the tomato sauce, ground cinnamon, and the ground anise seed.
Mix well until the mole paste dissolves completely. Add more chicken broth as required, as the mole paste will thicken as it continues to cook.
Add the chicken pieces to the mole sauce, season with salt, and cook on low heat for another 5 minutes to mix the flavors well.
Garnish with sesame seeds and serve with white or red rice and warm corn tortillas.
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