The Mexican Mole is a specialty that divides the minds of the rest of the world. Either one loves the dark sauce refined by cocoa or chocolate immediately, which is made in a complicated way from many ingredients, or one has a hard time with it's deep brown usually somewhat heavy liquid consistency.
This does not change the fact, that the mole is a primal type of Mexican cuisine. We have experienced highly recommended places and products, especially in the state of Oaxaca.
With the new recipe video of Rarotonga - Mexican cooking you will be explained again step by step how to cook the dish in the classic way. We would like to thank her to show this video from her YouTube Channel, at this place. In particular Masamor Tortillas and the Mole Xiqueño are products, which are particularly the right ones for this from our store.
The explanatory video for the Pollo con Mole y Arroz a La Mexicana recipe can be found here and further down the steps also again in text form, unfortunately the sound is not optimal in many places.
Disclaimer: Unfortunately, the video has a quiet sound, try to turn up the volume at the beginning. The references to health or healing / healthy effects of food and beverages possibly listed by Rarotonga in your video correspond to the private opinion of the author responsible for the content of the video - we as MexicoMiAmor.de recommend the products exclusively because of the taste and do not give any health recommendation at this point.
And now follows the text version of the recipe of the authentic Mole dish from Mexico.
- 1200g chicken legs (approx. 3 persons)
- 1 Garlic clove
- 1 White onion
- 1 TL Majoran
- 1 TL Thyme
- 2 Bay leaves
- 1 pack ca. 100g Sesame
- 2 EL Cooking oil
- Red Rice (description see below)
- 2l Water
- 250g Mole Xiqueño
- 10g Dark chocolate (you can use block chocolate)
- Tortillas, like Bio Tortillas from Masamor
Preparation of the Mole Mexican style
Bring 2 liters of water to a boil in a large pot, then add garlic clove, onion, salt, marjoram and thyme mix and add the chicken legs, making sure that the legs remain well covered by the water. Set the temperature from the stove to medium.
Cook the drumsticks for about 20 minutes. Meanwhile, put sesame seeds in a hot pan, spread sesame seeds. Fry until the sesame seeds slowly begin to pop and take on a honey yellow color. Then put in a container so it doesn't burn in the pan and keep ready for later.
In a saucepan / clay pot if available, mix the Mole Xiqueño with 2 tablespoons of oil. Stir fry together to release the flavor. Then add 300ml of chicken broth and stir to make a creamy sauce. Once the mixture is smooth, add 10g of dark chocolate, let it melt and stir constantly.
Red Rice / Arroz Rojo. Boil rice, puree tomatoes, add a little salt if desired, mix peas and corn together in a pan until the rice has a red-orange color & heat tortillas in a pan alongside.
Arrange on a plate, pour chicken leg with mole, sprinkle with sesame seeds, press red rice into a small bowl beforehand if necessary and tumble onto the plate for a small ramekin. Add corn tortillas one by one.
Recommendation: tear off larger pieces from the tortillas, use a fork to place chicken with mole and some rice on the tortilla piece and eat together.
Rarotonga, as always thank you for the video and the recipe for which you have put a lot of effort, we wish you more subscribers on your YouTube Channel (Link) or more followers on your Instagram Account (Link), so that you will give us many more videos.
Do you like the recipe? Then write a comment below this article!
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