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Dona Maria Mole With Peanut Butter Recipe

Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Side Dish
Cuisine American
Calories 246 kcal


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


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.
Keyword Dona Maria mole with peanut butter sauce