In my family, we always looked forward to dinner when my mom prepared mole, it was sort of a special occasion.
We always knew (to this day) that once we got closer to the holidays, my mom would cook mole for the tamales and that meant we got to eat mole! And then, tamales! Here are some videos of the latest mole my mom made for my dad’s birthday. It was a small, intimate gathering and everyone loved the chicken mole! And tamales of course!
History of Mole sauce from wiki, because it is easier this way:
Mole has a strong particular flavor, especially the dark ones.This has spawned another saying, “en su mero mole”, which means something like “one’s cup of tea”. Wiki nailed it!
I asked my mom to give me an easy chicken mole recipe and in honor of her birthday, February 16th, here it is!
Let me know how it goes!
Zacatecano-style chicken mole made so you do not have acid reflux
For 4 people 8 pieces of chicken
This recipe is from my mother who loves Mexican food but ends up having to alter the recipes to help with acid reflux. Her recipes are a hit and every time she makes mole, tamales, pretty much any Mexican dish (healthier) it is a hit!
From my family to you, our Chicken Mole recipe, Zacatecas (the state in Mexico my family is from) style.
Ingredients
- 1 cinnamon stick
- two bay leaves
- 6 cloves
- 6 balls of large sweet pepper
- 4 cloves garlic, peeled and cut in half
- half yellow onion cut in four
- 2 tomatoes roma matches in four
- 6 California chiles (dry)
- 6 guajillo chiles (dry)
- chiles de árbol to taste
- 3 chiles: mulato, black or pasilla (or one of each)
- 1/2 cup pumpkin seeds
- 1/4 cup of nuts
- 1/4 cup of almonds
- 18 individual squares are salty crackers
- 12 animal cookies
- 1 match bolillo in medallions
- 1 chocolate tablet
- 1/4 cup of peanuts
- olive oil
Instructions
- How to wash the chicken so that it doesn’t smell so strong-
- Wash the chicken with cold water.
- If you want it without skin, remove it now.
- If you prefer it with skin, leave it as is.
- Put 1/4 cup of vinegar in a large bowl of water.
- Put the chicken in the vinegar and water mixture. This way the chicken will not have such a concentrated odor.
- Let it soak.
- Fill a 4-quart basin half full with water and bring to a boil.
- While the water is boiling, let the chicken soak in the vinegar and water mixture.
- When the water starts to boil, remove the chicken to be drained and put it in the boiling water.
- Season with 3 tablespoons of seasoned Chicken Knorr.
- Bring the following ingredients to the broth (so that the broth takes the flavor and thus avoid acid reflux):
- – 1 cinnamon stick
- – two bay leaves
- – 6 cloves
- – 6 balls of large sweet pepper
- – 4 cloves garlic, peeled and cut in half
- – half yellow onion cut in four
- – 2 tomatoes roma matches in four
- Boil everything together at high, then lower medium and cook until the chicken is done (approx. 30-45mins). By putting the spices to cook along with the chicken, it helps to avoid acid refluxes.
- For the Mole:
- – 6 California peppers (dry)
- – 6 guajillo peppers (dry)
- chiles de árbol to taste
- – 3 peppers: mulato, black or pasilla (or one of each)
- – 1/2 cup pumpkin seeds
- – 1/4 cup of nuts
- – 1/4 cup of almonds
- – 18 individual squares are salty crackers
- – 12 animal cookies
- – 1 match bolillo in medallions
- – 1 chocolate tablet
- – 1/4 cup of peanuts
- – olive oil
- To All Peppers- wash and devein and clean.
- Soak for 6 hours instead of cooking so it does not become bitter.
- With 6 tablespoon of olive oil, brown the seeds, almonds, walnuts and peanuts. Once they are golden, remove them
- In the same pan, brown the cookies and the bread.
- Since this chicken is cooked, take out the chicken and put it in another container.
- Grind with the strained broth (so that the species do not leave and thus avoid acid reflux), the pepper (after having soaked 6 hours), seeds, peanuts, bread and the cooked tomato until well ground.
- Depending on the blender, it will be necessary to strain it. If you have a vitamix, it is not necessary to strain.
- Return it to the 6-quart Teflon pot on high, add the chocolate bar by stiffing it and as it starts to boil for 5 minutes while you continue stirring, lower to medium temperature until it boils again for 5 minutes while you continue to stirr it.
- Taste for seasoning when boiling and add salt to taste if necessary and bring it back to boil.
- When boiling for the last time 5 minutes, stirr and switching off.
- Put the chicken in the mole and you’re done!
- Zacatecas style Mole!
Notes
Recipe helps with avoiding acid reflux.
Historia del Mole de la wiki, porque es más fácil de esta manera:
Los moles vienen en varios sabores e ingredientes, con chiles y chocolate como el factor común. Sin embargo, la versión clásica de mole es la variedad llamada mole poblano, que es una salsa roja o marrón oscura servida sobre carne. El plato se ha convertido en un símbolo culinario del mestizaje mexicano, o del patrimonio indígena y europeo mixto, tanto por los tipos de ingredientes que contiene como por las leyendas que lo rodean.
El mole tiene un sabor peculiar y fuerte, especialmente los oscuros. Esto ha engendrado un dicho, “en su mero mole”, que significa algo así como “en su punto”. Wiki lo clavó!
En mi familia, siempre esperábamos la cena cuando mi madre preparaba mole, era una especie de ocasión especial. Siempre supimos (hasta el día de hoy) que una vez que nos acercábamos a las vacaciones, mi madre cocinaba mole para los tamales y eso significaba que teníamos que comer mole. Y luego, tamales! Aquí hay algunos videos de la última mole que hizo mi madre para el cumpleaños de mi papá. ¡Fue una reunión pequeña e íntima y a todos les encantó la mole de pollo! Y tamales por supuesto!
Le pedí a mi mamá que me diera una receta fácil de pollo y en honor a su cumpleanos, Febrero 16 ¡aquí está!
¡Déjame saber como te salio!
