Ingredients
Scale
- 1.5 lb skin-on chicken thighs w/bone
- 4 tbsp olive oil or lard (use lard-you only live once)
- 2 tbsp Kosher salt or as needed
- 2 to 4 cups chicken stock as needed (preferably homemade)
- 4 ounces ancho chiles
- 4 ounces guajillo chiles
- 1/4 cup raw almonds
- 1/4 cup peanuts
- 2/3 cup sesame seeds
- 1/2 cup pumpkin seeds
- 1 large unpeeled onions
- 4 unpeeled garlic cloves
- 1 large ripe tomato
- 4 ounces green tomatillos with husks
- One stick of Mexican cinnamon
- 2 teaspoons dried thyme
- 1/4 cup Mexican oregano (dried)
- 8 whole cloves
- 8 allspice berries
- 1/4 teaspoon freshly grated nutmeg
- 4 ounces dark chocolate (optional). I don’t use chocolate, but if you do, then use a dark chocolate 75% or above.
Instructions
- Toast the chiles on a baking sheet at 350 (15 – 20 mins); set aside
- Toast the almonds, peanuts, pumpkin seeds at 350 (10 min); set aside
- Grind the chilies together in a food processor until powdered; set aside
- Heat cast-iron skillet on low heat. Quarter cut the onion with the skin intact.
- Place the onion, individual unpeeled garlic cloves, tomato (stem side down), and tomatillos (in the husks) on the skillet.
- Cook, turning frequently. The onion and garlic are done when softened. They will cook at different times; remove accordingly when done: (Garlic: 8 minutes; Onion: 20 minutes; Tomato: 15 to 20; Tomatillos:10 minutes); You’ll want the vegetables to char. Set aside
- Remove the husks from the vegetable once cooled. Save all the juices; scrape the charred parts for flavor
- Place the sesame seeds in a cast-iron skillet over medium heat and toast just until golden (3 minutes tops); Set aside.
- In a cast-iron skillet, heat 1 tablespoon oil or lard over medium-high heat until rippling. Add the canela, thyme, oregano, cloves, allspice, and nutmeg stir constantly, until fragrant, about 2 minutes. Set aside.
- Combine all the ingredients in a food processor or blender and process to a smooth purée. You can do this in stages; combine in a big bowl afterward.
- In a Dutch oven or big saucepan, heat the remaining oil or lard over high heat and slowly add the purée. Reduce to low heat. Cover and cook, stirring frequently. 35 to 40 minutes. Break up and add chocolate. Once the mole becomes a paste (think of tomato paste consistency), begin adding chicken stock to the desired consistency.