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Oaxacan Mole

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I just love when work bumps up against the things I love in my personal life. A couple weeks ago, as part of my job, I was interviewing farmers for a story and had the pleasure of spending a little time with Donato and Delfina, a warm and wonderful husband and wife team who grow strawberries in Santa Maria, California. I learned some interesting things about their ranch, but my favorite part happened after a generous invite to their home to enjoy Delfina’s homemade corn tortillas and authentic Oaxacan Mole made with chiles she gets when she visits her hometown in Mexico. This dark, earthy and spicy sauce, combined with tender chicken and warm tortillas had me begging for the recipe so I could prepare it at home for my family.

Not only did Delfina share the recipe, she also put each measured ingredient, including her special chiles, in a to-go bag for me to take home. How sweet and generous is that? I couldn’t wait to get home and give it a try!

If you’re going to make this, you’ll probably want to do it on a day when you are not rushed. It’s not hard to make, but you need to have a little time and patience when it comes to pan roasting most of the ingredients. Your house will smell amazing and your tastebuds will be very happy you took the time!


Before I make new dishes and recipes, I do a fair amount of research just out of curiosity. Like with so many wonderful sauces from around the world, there are endless versions for the same sauce or dish – depending on the region – and the same holds true for mole. For example, some cooks boil the chiles and strain the sauce to create a creamy and smooth texture while others like the texture a little on the chunky side. Also, some versions include chocolate, or use pecans instead of almonds. It’s fascinating to discover! I really loved Delfina’s version, but I still look forward to experimenting with different recipes in the future.

I hope you and your family enjoy Delfina’s wonderful recipe as much as I do!

Print Recipe

Oaxacan Chicken Mole

Ingredients

  • For the mole
  • 12 dried black chiles seeded and deveined (seeds reserved)
  • 10 dried colorado chiles seeded and deveined
  • 5 small tomatillos skin on
  • 10 cloves garlic
  • 1 medium onion cut in quarters with skin on
  • 1 handful almonds
  • 2 tablespoons sesame seeds
  • 1/2 stick cinnamon broken in pieces
  • 8 peppercorns
  • 1 sprig dried mexican thyme
  • 2 tablespoons olive oil
  • 1-2 cups chicken broth from pot you cooked chicken in
  • kosher salt to taste
  • For the chicken
  • 1 whole chicken skinned and cut up
  • 1 medium onion
  • 4 carrots
  • 5 ribs celery with leaves
  • kosher salt

Instructions

  • Fill large pot with water and add carrots, celery, onion, chicken and salt. Bring to a boil and strain, turn heat to low, cover and simmer for a couple hours until chicken is tender. Be sure to strain the foam that forms at the top. Set aside.
  • While chicken is cooking, heat iron skillet to medium heat and roast separately and evenly the following ingredients making sure to lightly char, but not burnt (it will ruin the flavor of the mole). Start with black chiles and roast for about 10 minutes. During the last 5 minutes, add the seeds and roast along with the chiles. Remove from pan and add chiles to bowl of water to soak (and set seeds aside).
  • Next, roast the Colorado chiles in the same pan. Make sure to remove the seeds as they will add too much heat. Remove and add to the water with the black chiles.
  • Again to the same pan, add the almonds and roast evenly for several minutes until aromatic. Remove, set aside. Do the same with the sesame seeds, making sure to pay close attention and turn frequently. It takes about 15 minutes to get them a little toasty. Remove and set aside.
  • Add peppercorns and cinnamon stick to the pan, roast for about 5 minutes until aromatic, remove and set aside.
  • Now add the tomatillos (with skin on), onions (skin side down), and garlic (also with skin on). Roast in pan for about 15 minutes. Remove, peel skin off and set aside.
  • In food processor, add strained Colorado chiles, spices (cinnamon, thyme, pepper, salt), almonds, sesame seeds, 3 tablespoons of the chicken stock and process until smooth. Remove and set aside.
  • To the same processor container, add strained black chiles (torn in pieces) along with seeds, a little chicken stock and process briefly until blended, but still a little chunky. Remove and add to Colorado chile paste you previously processed.
  • To the same processor container, add the tomatillos, onions, garlic and pulse several times until blended and the consistency of apple sauce.
  • In heavy-bottom pan, heat olive oil (medium high) and add chile paste. Cook for about 5 minutes, making sure to turn and cook through. To the same pan, add the tomatillo mixture and continue to cook for a couple minutes. Add 1/2 cup of chicken broth and continue to cook. As the liquid cooks down, add more chicken broth and stir. Taste and add salt to taste.
  • Continue to cook for about 20 minutes until desired consistency and taste.
  • To prepare the chicken for serving, remove pieces from the pot you cooked it in and add to pan or baking dish. Discard the veggies as they will be quite mushy. Strain the stock. This is great stock to freeze or use for soup, so don't discard.
  • When ready to serve, heat chicken with a little stock in pan or oven. Cover with desired amount of mole.
  • Serve with warm corn tortillas and rice if preferred.

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