Chicken Mole: A Global Spice Tradition Recipe with a Twist (and a Few Spicy Secrets)

How to Make Chicken Mole Like a Pro – With a Side of Spice Lore

So you want to learn how to make chicken mole? You’ve come to the right place. Whether you’re a spice connoisseur, a home cook looking to impress your friends, or just someone who wants to explore Global Spice Traditions, this guide is for you.

Mole isn’t just a sauce—it’s a celebration of culture, history, and flavor packed into one rich, spicy, slightly sweet concoction. And yes, it can feel a bit intimidating with all those ingredients, but trust me, once you get the hang of it, you’ll be slinging mole like your abuela taught you—except she didn’t, because you’re learning it from the internet. No shame in that game.

Table of Contents

• A Quick Intro to Mole
• The Ultimate Ingredient Checklist
• Kitchen Tools That Will Save Your Skin
• Step-by-Step Guide to Making Chicken Mole
• Pro Tips & Spicy Secrets
• Global Twists & Local Flavors
• What to Serve with Chicken Mole
• Mole Around the World: A Brief History
• FAQ: Answering All Your Mole Questions
• Final Thoughts

A Quick Intro to Mole: Not Just a Sauce, It's a Lifestyle

If you haven’t guessed already, mole is more than a topping—it’s an entire experience. Originating from Mexico, mole comes in many forms, but the most famous is mole poblano, a dark, complex sauce made with chili peppers, chocolate, nuts, seeds, spices, and more. Yes, chocolate. Before you panic, let’s break it down.

Mole represents a blending of indigenous and colonial influences. The word “mole” comes from the Nahuatl word molli, meaning “sauce” or “mixture.” And boy, does it live up to that name.

The Ultimate Ingredient Checklist: Gather ‘Round, Spice Lovers

Making chicken mole is like hosting a global spice party in your kitchen. Here’s what you need:

• 4 dried ancho chilies
• 2 dried pasilla chilies
• 1 dried mulato chili
• 1 medium onion, chopped
• 3 garlic cloves
• 2 ripe tomatoes
• 2 tablespoons sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 1 corn tortilla
• 1 small piece of Mexican chocolate (like Ibarra)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 2 cups chicken broth
• Salt to taste
• Cooked shredded chicken (about 2 lbs)

Kitchen Tools That Will Save Your Skin

Tool	Purpose
Blender or food processor	Essential for pureeing the sauce
Cast iron skillet	Perfect for roasting spices and aromatics
Strainer or fine mesh sieve	To strain out any chunks
Large pot	For simmering your masterpiece
Heat-resistant gloves	Because handling dried chilies without gloves is like licking a ghost pepper—bad idea

Step-by-Step Guide to Making Chicken Mole

1. Toast the Chilies: Remove the stems and seeds from the chilies. Toast them lightly in a dry skillet until fragrant—don’t burn them or you’ll end up with bitter mole and regrets.
2. Soak the Chilies: Place them in a bowl and cover with hot water. Let them soak for about 20 minutes.
3. Roast the Ingredients: In the same skillet, toast sesame seeds, almonds, tortilla, and spices until golden and aromatic.
4. Blend Everything: Drain the chilies and blend them with roasted ingredients, tomatoes, garlic, raisins, and some chicken broth until smooth.
5. Cook the Mole: Pour the mixture into a pot, add the remaining broth, and simmer for 20–30 minutes. Stir often!
6. Add Chocolate: Once the sauce has thickened, stir in the chocolate and spices. Simmer for another 5–10 minutes.
7. Incorporate the Chicken: Add your shredded cooked chicken and mix well. Season with salt and adjust spices as needed.

Pro Tips & Spicy Secrets

• Don’t skip the soaking step: It softens the chilies and makes them easier to blend.
• Use fresh spices: Old spices are like expired milk—they might not kill you, but they won’t do wonders for your dish.
• Taste as you go: This isn’t a test you cram for at the last minute—taste early, taste often.
• Add a touch of acidity: A splash of vinegar or lime juice can brighten up the flavors if things get too heavy.
• Make it ahead: Mole tastes better after sitting overnight. It’s like wine—only messier and more delicious.

Global Twists & Local Flavors

Mole may be Mexican, but the world loves to play with it. Try these variations:

• Asian Fusion Mole: Swap cinnamon and cloves for star anise and ginger. Add a splash of soy sauce.
• African-Inspired Mole: Use berbere instead of traditional spices. Substitute almonds with peanuts for a richer base.
• European Touch: Infuse with thyme and orange zest. Top with crème fraîche instead of sour cream.

What to Serve with Chicken Mole

Side Dish	Why It Works
Rice (especially Spanish rice)	Great for soaking up the sauce
Warm tortillas	For wrapping, scooping, or just plain enjoying
Avocado slices or guacamole	Brings freshness and contrast
Black beans	Completes the trifecta of Mexican comfort food
Plantains	Sweetness balances the heat and spice

Mole Around the World: A Brief History

The story goes that mole was invented when a nun needed something special to serve to a visiting bishop and had only a hodgepodge of ingredients. Legend says she threw everything together, created mole, and saved the day. True or not, mole became a symbol of cultural fusion—indigenous ingredients meeting European techniques and influences.

Today, mole varies across regions:

• Oaxaca: Known for its seven moles, including verde, rojo, coloradito, and amarillo.
• Puebla: Home of mole poblano, often served during celebrations.
• Michoacán: Uses fruits like plantains and peaches in their versions of mole.

FAQ: Answering All Your Mole Questions

• Can I use store-bought mole paste? Sure, but it won’t taste the same. Think of it like instant ramen vs. handmade noodles. Same basic idea, wildly different results.
• Is mole supposed to be sweet? Yes—but not dessert-level sweet. The chocolate and raisins give it depth, not sugar-high vibes.
• Can I freeze mole? Absolutely. Mole freezes beautifully and lasts up to 6 months. Label it properly unless you want a surprise mole night in January.
• How do I adjust the spice level? Use fewer chilies or remove more seeds. If it’s too mild, add a pinch of cayenne or chipotle powder.
• Can I make mole vegetarian? Of course! Just substitute chicken with tofu, mushrooms, or jackfruit. Keep the broth vegan-friendly, too.

Final Thoughts: Mole Is Worth Every Minute

Learning how to make chicken mole is like unlocking a culinary superpower. It takes time, patience, and a willingness to embrace the chaos of 17 ingredients in one pot. But when you take that first bite—rich, warm, slightly smoky, and deeply satisfying—you’ll understand why mole has stood the test of time.

So gather your spices, roll up your sleeves, and prepare to impress your taste buds (and maybe a few dinner guests). The world of mole is vast, flavorful, and waiting for you.