Can I make Chicken Mole ahead of time?

Yes — most components can be prepped in advance. Check the Chef Notes section for make-ahead tips specific to this recipe.

How do I store leftover Chicken Mole?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture.

Can I freeze Chicken Mole?

Most cooked proteins and soups freeze well for up to 3 months. Salads and dishes with fresh vegetables don't freeze well.

Chicken Mole Recipe — Easy

Name: Chicken Mole
Prep time: 36 min
Cook time: 84 min
Total time: 120 min
Ingredients: 4 dried ancho chiles, stemmed and seeded; 2 dried guajillo chiles, stemmed and seeded; 1 dried chipotle chile (or 1 canned chipotle in adobo); 2 tbsp sesame seeds; 1/4 cup pumpkin seeds (pepitas); 1/4 cup almonds; 1 corn tortilla, torn into pieces; 1 onion, quartered; 4 garlic cloves; 2 Roma tomatoes; 1 tsp cumin; 1/2 tsp cinnamon; 1/4 tsp cloves; 2 oz Mexican chocolate (or 1.5 oz dark chocolate + pinch cinnamon); 2 cups chicken stock (→ foundation); 2 tbsp lard or vegetable oil; Salt, sugar to taste; 6 bone-in chicken thighs, or 1 whole chicken, poached and shredded; Salt, pepper

Foundations Referenced

→ Chicken Stock
→ Mirepoix concept (adapted: onion, garlic, tomato)

Ingredients

Mole Sauce

4 dried ancho chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
1 dried chipotle chile (or 1 canned chipotle in adobo)
2 tbsp sesame seeds
1/4 cup pumpkin seeds (pepitas)
1/4 cup almonds
1 corn tortilla, torn into pieces
1 onion, quartered
4 garlic cloves
2 Roma tomatoes
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cloves
2 oz Mexican chocolate (or 1.5 oz dark chocolate + pinch cinnamon)
2 cups chicken stock (→ foundation)
2 tbsp lard or vegetable oil
Salt, sugar to taste

Chicken

6 bone-in chicken thighs, or 1 whole chicken, poached and shredded
Salt, pepper

Method

Toast chiles: In a dry skillet, toast dried chiles 1–2 min per side until fragrant and pliable. Cover with hot water, soak 20 min. Reserve 1 cup soaking liquid.
Toast nuts and seeds: In the same dry skillet, toast sesame seeds, pumpkin seeds, and almonds until golden, 3–4 min. Toast tortilla pieces until crisp.
Char aromatics: Dry-roast onion quarters, garlic, and tomatoes in skillet until blackened in spots, 8 min.
Blend: Combine soaked chiles (drained), toasted nuts/seeds/tortilla, charred aromatics, cumin, cinnamon, cloves, and 1 cup stock. Blend until very smooth, adding soaking liquid as needed.
Fry the mole: Heat lard in a deep pot over medium-high. Pour in mole paste (it will splatter — stand back). Fry, stirring constantly, 5 min until darkened and fragrant.
Simmer: Add remaining stock and chocolate. Stir until chocolate melts. Simmer 30 min, stirring occasionally. Season with salt and a pinch of sugar to balance bitterness.
Cook chicken: Season thighs, sear in a separate pan. Add to mole sauce, simmer 25 min until cooked through. Or poach chicken separately and serve with mole ladled over.
Serve: Garnish with sesame seeds and chopped cilantro. Serve with rice and warm tortillas.

What You're Learning

Mole is a sauce built in layers: chiles, nuts, seeds, chocolate, spices — each toasted separately for maximum depth
"Frying" the blended paste concentrates flavor and changes the sauce's character
Balancing complex flavors: bitter (chocolate, chiles), sweet (sugar), acid (tomato), heat (chipotle)
This is one of the most technique-dense sauces in any cuisine