Ingredients Jump to Instructions ↓

  1. 0 2/3 cup(s) sesame seeds , toasted

  2. 4 stick(s) cinnamon , toasted

  3. 5 bulb(s) garlic cloves , toasted

  4. 4 cloves , toasted

  5. 25 whole(s) pepper corns , toasted

  6. 1 handful chile ancho (seeded) , toasted

  7. 1 handful chile negro (seeded) , toasted

  8. 1 cup(s) bread crumbs , toasted

  9. 2 handful cocktail peanuts , add to food processor (not toasted)

  10. 2 tablespoon(s) chili powder , add to processor 2 teaspoon(s) ground cummin , add to processor 4 whole(s) dried chili ancho (seeded) , place in bowl-soften with broth

  11. 2 whole(s) dried chili negro (seeded) , place in bowl-soften with broth

  12. 1 can(s) chipotle chile in adobo sauce , add to puree with soften chilis

  13. 1 bottle(s) Doria Maria Mole' sauce , add to heated puree

  14. 2 cube(s) Barra Mexican Chocolate , add to heated puree

  15. 4 cube(s) Dark chocolate ,

  16. 70 % dark chocolate

  17. 3 whole(s) chickens , cut into pieces

  18. 1 large onion , add to chicken for broth

  19. 4 tablespoon(s) vegetable oil , for browning chicken

  20. 1 bottle(s) Dark Mexican Beer , add to sauce before adding chicken

Instructions Jump to Ingredients ↑

  1. tbsp vegetable oil -- medium heat in skilletBrown cut up chicken to seal in juices * can debone after coolingPlace browned chicken in large canning pot -- cover with water and add whole onion -- bring to boil then reduce heat to low for 20 minutes.(can skim fat from top) Reserve 2 cups broth and enough broth to cover dried whole chilis to soften for puree.

  2. In separate skillet, add ingredients to toast. Add bread crumbs last as sesame seeds start to darken. Stir constantly ! Do not let ingredients burn. Remove from heat -- add to food processor along with spices and process fine. Add softened chilis,chipotle peppers in adobo sauce and unsalted cocktail peanuts, large onion(from broth) along with 2 cups of the reserved chicken broth to make puree. Blend until smooth paste. Add more broth as needed.

  3. In large dutch oven, heat puree-- medium high heat then add chocolates and Doria Maria Mole' sauce along with one bottle of dark Mexican beer and stir until thickened. After low boil, add browned chicken, submerse in sauce and cover with lid.(can add more broth as needed)Reduce heat, simmer for 45 minutes.

  4. Eat with tortillas, black beans and rice along with the rest of the dark Mexican beers--enjoy !


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