Ingredients
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Chicken Broth
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128 ounce whole Chicken
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64 ounces Water
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½ medium white Onion
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2 peeled Garlic
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1/3 ounce Salt
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Mole Sauce
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8 ounces Lard
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4 ounces seeded and deveined Guajillo Chile
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4 ounces seeded and deveined Chile Negro
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½ large Onion
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¼ peeled and roasted head of Garlic
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1 stale Tortillas
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¼ Bolillo
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2 ounces blanched Almonds
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4 ounces Peanuts
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¼ Cinnamon
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4 ounces Sesame Seeds
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4 ounces Pumpkin Seeds
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¼ teaspoon Cumin
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¼ teaspoon Thyme
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¼ teaspoon Marjoram
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½ teaspoon Oregano
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3 whole Black Peppercorns
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3 Coriander Seeds
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2 ounces Raisins
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5 ounces chopped Mexican Chocolate
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16 ounces roasted and peeled plum Tomatoes
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4 ounces husked Tomatillos
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1 ounce Salt
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1½ ounces Sugar
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Sesame Seeds
Directions
This chicken broth recipe is used for all sorts of things from soups to stews, not just mole sauce. Try this mole sauce with some crusty bread to cut the heat and top with toasted sesame seeds.
Steps
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1
Done
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For Chicken BrothPour water into a large stockpot and bring to a boil. Place chicken pieces in the water and add garlic, salt and onion. Bring water to a boil again, reduce heat to a simmer and then cover the pot. Simmer chicken for 60 minutes. Remove pot from heat and then set aside. Reserve liquid. |
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2
Done
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For MoleHeat 6 ounces of lard in a large frying pan and fry the chilies in the lard quickly so as not to burn them. |
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3
Done
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Pour 64 ounces of water into a large pot and bring to simmer. Add fried chilies to the water and cook for 10 minutes. |
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4
Done
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Add another 1 ounce of lard to the frying pan and sauté onions and garlic in the pan. Add tortillas and bolillo and sauté for another 5 minutes. |
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5
Done
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Add nuts, cinnamon, all of the seeds, fried chile seeds, cumin thyme, marjoram, oregano and peppercorns and sauté for 5 minutes. Add raisins and stir. |
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6
Done
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Transfer mixture from the frying pan, chocolate, plum tomatoes and tomatillos to a food processor and process until a paste forms. Add water if the mixture is too dry. Pour mixture through a fine mesh sieve into a large bowl. |
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7
Done
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Heat the last 1 ounce of lard in the same frying pan on medium high heat and cook the strained mixture in the lard for 2 minutes. Stir in salt, sugar and 12 ounces of reserved liquid from the pot. Add chocolate and cook for 15 minutes until melted. |
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8
Done
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Add chicken pieces to the pot and cook for another 5-10 minutes. |
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9
Done
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Top with sesame seeds before serving. |
