Yields 6–8 cups (1.5–2 liters) sauce
This is a good “do ahead” recipe, making the completion of Enchiladas de Mole Rojo easy.
INGREDIENTS
For the chicken and stock:
8 assorted chicken pieces, with bones and skin
½ large white onion, peeled
2 cloves garlic, peeled
Kosher salt to taste
For the mole:
½ pound (227 grams) ancho chiles
¼ pound (113 grams) guajillo chiles
1 pound (454 grams) Roma tomatoes
1 large white onion, peeled and halved
8 medium cloves garlic, unpeeled
3 tablespoons (45 ml) vegetable oil, divided
cup (93 grams) pecans, chopped
cup (93 grams) unsalted peanuts
4 tablespoons (36 grams) brown unhulled sesame seeds
1 small stick Mexican canela (approximately 2 inches, 5 cm)
8 whole black peppercorns
4 whole cloves
1 tablespoon (1 gram) dried Oaxacan oregano or dried marjoram
1½ cups (355 ml) chicken stock
1½ ounces (40 grams) Mexican chocolate or less, to taste
1 tablespoon (9 grams) kosher salt, or to taste
Pinch of sugar as needed
DIRECTIONS
Start with the chicken and stock:
In a large stockpot bring 2 ½ quarts (2.33 liters) salted water to a boil.
Add the onion half and garlic. When the water is vigorously boiling, add the chicken pieces and immediately reduce heat to a bare simmer.
Skim any impurities and excess fat that rise to surface from time to time.
Cook the chicken until fork-tender, 45 minutes to an hour.
Remove the meat from stockpot. When cool enough to handle, shred meat, discarding bones and skin. Cover and refrigerate until needed for another recipe (may reserve 2 cups shredded meat for Enchiladas de Mole Rojo).
Strain the broth, cover, and refrigerate until needed.
Prepare the mole:
Remove the stems, seeds, and veins from chiles and dry roast them (see page 58).
Transfer to a bowl of hot water and soak until softened, 15 minutes at most.
While the chiles are soaking, dry roast the tomatoes, two onion halves, and unpeeled cloves garlic on an unoiled comal over medium-high heat (see page 59).
There is no need to peel the tomatoes or onion after dry roasting. Peel garlic.
Place 1½ tablespoons (22 ml) oil in a skillet over medium heat and sauté the pecans and peanuts until golden.
Add the sesame seeds, canela, peppercorns, and cloves, and stir until fragrant. Add the oregano and stir briefly. Immediately remove the nuts, seeds, spices, and herbs from the skillet to prevent overbrowning, and set aside.
Transfer the softened chiles to a blender. Add enough fresh water to process to a smooth purée. Pass through a medium-mesh strainer.
Heat the remaining 1½ tablespoons (22 ml) oil in a large Dutch oven over medium-low heat. When the oil is hot, carefully pour the chile purée over the oil. Fry 5–10 minutes (a splatter screen helps with cleanup) until slightly reduced.
Blend the sautéed nut/seed/spice mixture with the roasted tomatoes, onion, peeled garlic, and enough water to process to a smooth purée.
Pass through a medium-mesh strainer, stir into the chile purée, and cook until the mole reduces by one-fourth.
Remove any accumulated fat from the surface of the chicken stock and add 1½ cups (355 ml) stock to the mole.
When the mole is warmed through, taste and season with salt.
Add the chocolate, a little at a time, until it tastes in balance with mole. (Amount will depend on the flavor intensity of the other ingredients. Also, depending on the bitterness of the chocolate, a pinch of sugar may be needed.)
Let the mole simmer, stirring occasionally, until it coats the back of a spoon. Taste and adjust the seasoning before using.
Note: The mole may be refrigerated for up to 1 week or frozen for up to 1 month.
It is best to use true Mexican canela, which is much softer and easier to process than the hard stick cinnamon commonly sold in the United States (see page 42).