Pollo en Mole Chicken Mole Sauce

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Briefly toast the dried ancho, mulato, and pasilla chilies for 30 seconds per side until fragrant; be careful not to burn them. Transfer the toasted chilies to a bowl, cover with hot water, and let them rehydrate for 20 minutes until soft. Drain and reserve the soaking liquid.

In the same skillet, add the halved tomatoes, chopped onion, and garlic. Cook until softened and lightly charred, about 5-7 minutes. Remove and set aside. Then, add the almonds, peanuts, and sesame seeds to the dry skillet. Toast over medium-low heat until fragrant and lightly browned, about 3-5 minutes. Add the cinnamon stick, cloves, peppercorns, cumin seeds, and oregano, toasting for another minute until aromatic. Be careful not to burn any ingredients.

Combine the rehydrated chilies, toasted tomatoes, onion, garlic, nuts, seeds, spices, and the 2 stale corn tortillas or toasted bread into a blender. Add 2 cups of chicken broth. Blend until a very smooth paste forms. You may need to add a little more broth or reserved chili soaking liquid to achieve a smooth consistency. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids, pressing with a spoon.

Heat the remaining 1 tablespoon of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Pour the strained mole paste into the hot oil. Stir constantly for 10-15 minutes until the sauce thickens and darkens in color, and the oil separates slightly from the paste. This step is crucial for developing the deep flavors of the mole.

Once the mole paste has cooked down, gradually stir in the remaining 2 cups of chicken broth. Bring the sauce to a gentle simmer. Add the Mexican chocolate and sugar. Stir until the chocolate is fully melted and incorporated. Season with salt to taste. Continue to simmer the mole sauce on low heat, stirring occasionally, for at least 20 minutes to allow the flavors to meld and the sauce to thicken to your desired consistency. If it becomes too thick, add a little more broth.

While the mole simmers, cook the chicken thighs. You can pan-fry, bake, or poach them until fully cooked and tender. Once cooked, add the chicken pieces directly into the simmering mole sauce and let them cook together for another 10-15 minutes, allowing the chicken to absorb the rich flavors of the mole. Serve hot, garnished with a sprinkle of sesame seeds, alongside Mexican rice and warm tortillas.