Of all the “ethnic” foods, Mexican rates up there as one of my favorites for flavor and memories. As a kid, I remember family taco nights and trips to our small town Mexican restaurant. It was over Mexican food that my grandfather let me try Burgundy for the first time (I was about 10 years old and I didn’t like it!). I remember salsa eating contests with my little brother to see who could go hottest. (He always won!)
A dear friend from college was Mexican American and I loved when he would invite me home to Ma Bel’s for a meal. Her flour tortillas are hands down THE BEST I have ever had and her frijoles are unreal. Sending time at Ma Bel’s gave me a new appreciation for authentic Mexican food. Sure, the stuff at American Mexican restaurants is good–I won’t complain–but the “real” stuff can’t be beat.
My past trips to Mexico have always been to Baja California or the Mexican Riviera. While the food there is great, you have to really look to find “authentic” in these high tourist areas. I remember the quizzical look we got years ago in Cabo San Lucas and we asked our hotel for a REAL Mexican restaurant–one where the locals eat. I don’t think the concierge believed that we wanted authentic, but hesitantly sent us to this INCREDIBLE restaurant. Even my husband enjoyed it!
As a general rule, my Irish husband isn’t a huge Mexican food fan. He doesn’t dislike it, but it isn’t a “go to” for him either. He just wasn’t raised with the flavors and spices of Mexico like I was. For him, it is truly an acquired taste. However, every time he tells me he doesn’t care for Mexican food, someone will surprise him with a dish that he loves. Mole is one of them!
The word “mole” comes from the Nahuatl word for “sauce.” You will most commonly find moles in the Oaxaca and Puebla regions of Mexico. The sauces are labor-intensive–we’re talking DAYS to prepare–and can take up to two dozen ingredients to make. For this reason, mole is often reserved for special occasions like holidays, weddings or baptisms.
Like most dishes with a history that dates hundreds of years, mole has many variations in taste, ingredients and texture. While the variations can be very different, the one thing they all seem to have in common is the spicy and smoky notes offered by chiles.
The mole I make is far simpler than the traditional Oaxacan sauces. Mine would be considered a mole coloradito (little red mole) because I limit the chiles to two types: New Mexico and Ancho. While I have made this recipe using whole chiles in the past, I find processing the chiles with a pestle and mortar too much hassle. Over time I have adapted this recipe to use more readily-available ingredients, such as pre-ground chiles and spices, for ease and more consistent results. I also save steps by bringing spices together to allow flavors to meld, then cook them together to cut back on labor. (Traditional Oaxacan moles cook each ingredient separately.)
If you have had a mole at your local Mexican restaurant, you may be surprised mine is not the black one commonly served. However, remember that moles come in many varieties, shades, textures and flavor profiles. Mine balances the chiles, spices and chocolate into a meal that is MUCH easier to prepare, but doesn’t sacrifice flavor. It is also the perfect mole for people that don’t think they like Mexican food–I’m looking at you, Irish hubby.
Oaxacan Chicken Mole with Lime Cilantro Rice
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings15
minutes30
minutes45
minutesIngredients
1 cup jasmine rice
2 1/2 cup water
Salt
5 tbs canola oil, divided
1 1/2 tbs New Mexico chile, ground
1 3/4 tsp garlic, minced
2 tsp sesame oil
1 tb Ancho chile, ground
1/2 tsp cumin, ground
1/4 tsp oregano
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 ounces Mexican chocolate, chopped fine
1 1/2 pounds boneless/skinless chicken thighs, cut into 1″ slices
1 medium red onion, thin sliced
1/2 cup petite diced tomatoes, drained
2 limes
2 tbs cilantro, chopped
Directions
- In a small bowl, mix together 3 tablespoons canola oil, sesame oil, chiles, garlic, cumin, oregano, cinnamon, allspice and clove. Set aside to allow flavors to come together, the longer the better. See note.
- In a sauce pot, combine rice, 1 1/2 cups water and 1/4 tsp salt. Bring to a boil, then reduce heat to simmer/low and cook covered for 15 minutes. Remove from heat and keep warm.
- Transfer spice paste to a small skillet or sauce pan, warm the spice blend, stirring frequently over medium heat. Spices should be fragrant, about 2 minutes. Add chocolate and remove from heat. Stir until melted and incorporated. Set aside.
- Dry chicken with a paper towel and season with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium heat. When shimmering, add chicken. Cook, stirring occasionally, until browned, about 5 minutes. Chicken does not need to be cooked through at this point. Transfer to a plate and set aside.
- If pan is dry, add 1 tablespoon of oil. Add onion to the pan and season with a pinch or two of salt. Cook onions over medium heat until softened, about 3-5 minutes.
- Add chicken base to pan with onions and cook 30-45 seconds. Stir in spice/chocolate mixture, tomatoes, 1 cup water, chicken and any juices on plate. Bring to a boil, then reduce heat and simmer until chicken has cooked through and sauce has reduced, about 7-10 minutes. Remove from heat and season as needed with salt and pepper.
- To the rice, stir in the juice of half a lime and about 1 tbs cilantro. Divide rice between serving plates. Top with the chicken and mole sauce. Garnish with cilantro and serve with a lime wedge. Enjoy!
Notes
- Spice paste is best made hours or days in advance so that flavors can develop. It takes about 5 minutes to put the paste together, so do it in the morning after breakfast and use that evening!
- I have provided a link to my favorite ground New Mexico Chile powder. It has a wonderful smoky flavor and heat. It also comes from one of my FAVORITE small spice shops. Some of my favorite spices and blends come from this small business!
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