Dona Maria Mole With Peanut Butter Recipe
Ingredients
Chicken ingredients
- 5 lbs Chicken
- 1 bunch Cilantro
- 5 cloves Garlic Peeled
- 1 Onion Diced
- 2 tsp Salt
- 1 gallon Water
Mole ingredients
- 8 Chili Ancho Peppers Without seeds
- 6 Chili Pasilla Peppers Without seeds
- 6 Guajillo Peppers Without seeds
- 4 Roma Tomatoes
- 2 tbsp Chili Seeds Reserved
- 1/2 White Onion Diced
- 3 cloves Garlic
- 1 Ripe Plantain Sliced
- 3 Tortillas
- 1 tbsp Peanut Butter
- 1 stick Cinnamon Broken into pieces
- 1 Abuelita Chocolate Tablet
- 7 cups Chicken Broth
- 1/4 cup Oil
Instructions
Chicken preparation;
- In a stockpot with water, add chicken onion, garlic, cilantro, salt, water and bring to a boil.
- Reduce the heat to low. Simmer till chicken is tender or for about 45 minutes.
- Remove the chicken from the pot. Allow the broth to cool before straining it.
Mole preparation;
- Preheat oven to 500.
- Roast onion, tomatoes, garlic, and onion for 15 minutes till you have a black spot. (Not burnt)
- Toast the chili peppers on each side over medium heat. Pour them into a pot and cover with hot water.
- In a skillet, add ΒΌ cup of oil. When it is hot, fry plantain until brown on both sides.
- Next, Turn the slices of plantain into the pot containing the chili.
- Fry the tortillas until brown and add to the pot containing the fried plantain and chili.
- Next, fry the chili seeds, cinnamon, and whole cloves before adding them to the pot.
- In batches, blend all the ingredients in the pot with the peanut butter and 8 cups of the strained chicken broth.
- Strain the blended mole sauce into a pot. Add 4 tbsp of oil and place over medium heat.
- Add chocolate and season with salt.
- Simmer for about 15- 20 min. Stirring occasionally.