Authentic Chicken Mole is something very special in my culture that is served at weddings or on very special occasions. The truth is that Authentic Chicken Mole has about 24 ingredients. Crazy, right? That is how I feel when I make this. I think, why did I decide to make chicken mole again? It is a long process! But once I sit down with my family and friends and all the flavors come rushing in…the chocolate, the cinnamon, the peanut butter, I remember how special it is to eat this and it is SO worth it! A recipe like this takes care and great patience and is a way to express love and appreciation to those around you.
I got this recipe 21 years ago from my friends Mom who used to sell this Authentic Chicken Mole Recipe in Michoacan, Mexico. Till this day, it is the best chicken mole recipe I have ever tasted. I have modified it slightly to make it gluten free and dairy free but have kept its original Authentic Style true to the way it should be made. I have included a step by step tutorial in this Authentic Mexican Chicken Mole Recipe to help you along the way.
I did make my chicken stock the same day so it took me 5 hours from beginning to end in the kitchen. I suggest you make your stock the day before in a crockpot so you are not on your feet so long. I have an easy Chicken Stock CrockPot Recipe you can do. If you have chicken stock in the freezer, then you can buy a roasted chicken and shred it. That will save you lots of time too!
The first thing you want to do is heat your chicken stock in a large pot to a low simmer. Next, you will prep your chilis. I used Chili Pasilla, Chili Guajillo, and Chili California. I have not been able to find Chili Mulato at my local market so I doubled the Chili Pasilla. Next time, I will order Chili Mulato on Amazon and use 4 Chili Mulato’s and use only 4 Chili Pasilla’s, that is in the original recipe. The Chili Mulato gives it a deep color. Next, remove the stems from all your chilis and throw away. Then, wipe off dust with a “barely” damp paper towel (not wet or oil will splatter on you when frying!). Then, open chilis in half and remove the chili seeds. Place the chili seeds in a bowl. You will need these later to add heat to your mole. Then, you will add oil to a large frying pan and fry your chilis in small batches. You want them to slightly change color. Do not over fry or they will become bitter. Add these chilis to your chicken stock that is simmering.
Next, wipe your pan clean with paper towels. Careful not to burn yourself! You can use tongs to swirl the pan clean with paper towels. You do this so there are no burnt bits of chili in your mole. Add another swirl of oil, about 2 tablespoons. Once oil is hot, add chili seeds, sesame seeds, pumpkin seeds, almonds, tomatillos, onion, garlic cloves, raisins, cinnamon stick, chocolate bar (I used Guittard unsweetened chocolate bar)and piece of fresh ginger. Sauté until onions are translucent and mixture is aromatic, about 7-8 minutes. The aroma is amazing at this point! It is my favorite part in the process! Gently and slowly pour all ingredients into the simmering stockpot.
Wipe your pan clean again as mentioned above and add another swirl of oil. Now you will fry your corn tortillas until they are slightly crispy. Just a few seconds per side. Repeat with the gluten free bread. You want the bread golden brown on each side. ( I used Ener-G Gluten Free Sourdough Style Bread) Add to stock pot. This process is very traditional for Authentic Mexican Mole and helps to act as a thickener.
Next, you add some yummy spices to the stockpot! This time you will add cumin seeds, oregano, cloves, peanut butter and cane sugar to stockpot. Allow mixture to simmer for 15 minutes. I am adding sugar because I used an unsweetened pure cacao bar. If you have no dairy allergies, then traditionally a tablet of Abuelita Mexican Chocolate can be used. I called them and although they do not add dairy to their mix, their may be cross contamination and cannot guarantee there is NO dairy. So if you want to use Abuelita Mexican Chocolate to make Authentic Chicken Mole, do not add additional cane sugar to this recipe.
Once your mixture has simmered for 15 minutes turn off heat. You will blend and strain mixture. Add mixture to blender until 3/4 full. Do NOT fill to the top. You will want to place a thick towel over the blender’s lid so steam does not burn your hand.
Blend on low and slowly increase the speed. Blend on high for 1 minute or until your mixture is smooth. Run your mixture through a large fine mesh strainer into a large bowl or pot. Use back of spoon to push mixture through strainer. This will take GREAT PATIENCE! It took me about an hour to do this! Once all liquid had passed through, toss nut mixture in trash. Repeat this step with remaining mixture. I have made this recipe with friends in the past and the process is much faster! Plus, it is fun to cook with friends in the kitchen. Do you ever do that? If you don’t, you should try it! My last cooking adventure was with my friend Kumari and we made Thai Shrimp Curry and Gluten Free Tortillas together! My 8 year old daughter even got in the kitchen to help cook! It was lots of fun!
Once your mole is all smooth, you will add salt to taste. Then add the chicken. I prefer shredded chicken. I shredded the meat from two whole chickens that I used to make stock, added salt and placed in a pot. Then, I poured mole over the chicken and tasted it and adjusted the salt. This Authentic Chicken Mole Recipe tastes even better the second and third day! Left overs are great! You can make burritos with my homemade Gluten Free Tortillas or put this on tostadas. Yum! I made this for a potluck with a few Moms that had volunteered to help at my daughters school for a World Fair. We had spent two full days teaching over 600 kids about the history and culture of Mexico. The kids loved learning about the pyramids, traditional holidays, Mexican food and famous people. I felt it was my duty to bring some Authentic Chicken Mole to thank the Moms for all their support and hard work at this event. It was worth it! If you want a flavorful dish and don’t want to spend hours in the kitchen, try my Paleo Friendly Chocolate Chili Recipe. It is delicious and very easy to make! Be sure to subscribe below for my Free Breakfast Paleo E-Book! Bon Appetit!
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- 3 quarts chicken stock, preferably homemade
- 8 Pasilla Chiles
- 4 Guajillo Chiles
- 4 California Chiles
- 3 ounces sesame seeds (three 1 ounce packets)
- 4 ounces of pumpkin seeds (two 2 ounces packets)
- 1 cup raw almonds
- 4 medium tomatillos cut in half
- 1 yellow onion cut in quarters
- 5 cloves of garlic, peeled
- ⅓ cup raisins
- 1 stick of cinnamon
- 2 ounces of unsweetened pure chocolate bar (I used Guittard 100% cacao-dairy free)
- 1 inch fresh ginger
- 2 organic corn tortillas
- 2 slices gluten free bread
- ½ Tablespoon cumin seeds
- ½ Tablespoon dried oregano
- 5 whole cloves
- 3 heaping Tablespoons of unsweetened peanut butter (preferably organic)
- 4 Tablespoons organic cane sugar
- 5 teaspoons of salt (or to taste)
- avocado oil for frying
- shredded chicken for mole (I used 2 whole organic chickens to make stock & used the meat for the mole, I used half of the mole and froze the rest)
- Put chicken stock in a large stockpot and simmer.
- Clean chiles and remove chili seeds. Place seeds into a bowl, set aside.
- Heat a large skillet to medium heat. Add 2 tablespoons of avocado or mild flavored oil. Once oil is hot, fry chilis 4-5 at a time. Heat chilis for 30 seconds per side or until they change color. Do not over heat or they will become bitter. Add to stockpot and repeat with remaining chilis.
- Wipe down pan with several paper towels using tongs and toss paper towels. Add another 2 Tablespoons of avocado oil.
- Once oil is hot, add chili seeds, sesame seeds, pumpkin seeds, almonds, tomatillos, onion, garlic cloves, raisins, cinnamon stick, chocolate bar and piece of fresh ginger. Sauté until onions are translucent and mixture is aromatic, about 7-8 minutes. Gently and slowly pour all ingredients into the simmering stockpot
- Wipe pan again with paper towels, using tongs. Add 2 tablespoons of avocado oil. Once oil is hot, fry corn tortilla until crispy and add to simmering stock. Repeat with other corn tortilla. Fry bread on both sides until golden brown and add to stockpot. Repeat with remaining bread.
- Add cumin seeds, oregano, cloves, peanut butter and cane sugar to stockpot. Allow mixture to simmer for 15 minutes.
- Add mixture to blender until ¾ full. Do NOT fill to the top. Place thick towel over lid so steam does not burn your hand. Blend on low, slowly increase speed and blend on high for 1 minute or until smooth. Run mixture through a large fine mesh strainer (I used 8 inch) into a large bowl or pot. Use back of spoon to push mixture through strainer. This will take GREAT PATIENCE! Once all liquid had passed through, toss nut mixture in trash. Repeat this step with remaining mixture.
- Once all your mixture is smooth, add salt to taste. I used 5 teaspoons of salt. You may need more if your chicken is not salted. This recipe will make 3 quarts of mole. I used a little over 1 quart for two whole shredded chickens and froze the remainder.
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