Homemade mole is one of the most iconic recipes in Mexican cuisine, known for its unmistakable flavor that blends chiles, spices, chocolate, and other ingredients into a rich, thick, and delicious sauce. Here’s the complete recipe, its history, nutritional information, and a step-by-step guide so you can prepare it at home.

📜 History of Mole
Mole has pre-Hispanic roots, and it's believed the Aztecs already made sauces with chiles and spices. However, the modern version with chocolate became popular during the colonial period. The most famous story says it was created at the Convent of Santa Rosa in Puebla when some nuns improvised a special dish to welcome a bishop, using ingredients they had on hand.

🔹 Fun Fact: In Mexico, there are over 50 varieties of mole, the most famous being Mole Poblano, Mole Negro from Oaxaca, and Almond Mole.

---

🥘 Ingredients (For 6–8 servings)

Mole base:

• ½ kg ancho chiles

• ½ kg mulato chiles

• ½ kg pasilla chiles

• ½ onion

• 2 garlic cloves

• 1 ripe plantain, sliced

• 1 bolillo or piece of stale bread

• 1 corn tortilla

Dried fruits & spices:

• 120 g raisins

• 120 g walnuts

• 120 g peanuts

• 120 g pumpkin seeds (pepitas)

• 120 g sesame seeds

• A pinch of cinnamon

• A pinch of anise

• A pinch of cloves

• A pinch of black pepper

Other key ingredients:

• 1 bar of Abuelita chocolate (or any Mexican-style chocolate)

• 1 ½ piloncillo (grated)

• Coarse salt to taste

• 3 tbsp lard

• Sugar to taste

• 3 tbsp chicken stock concentrate

For the chicken:

• 3 medium chickens

• Enough water to boil them

• Salt to taste

---

📖 Step-by-Step Instructions

1️⃣ Toast and fry the ingredients

• On a griddle or skillet, toast all the seeds (walnuts, peanuts, pumpkin seeds, sesame) until fragrant. Set aside.

• Fry the dried chiles in a bit of lard until golden but not burned. Set aside.

• In the same skillet, fry the onion, garlic, sliced plantain, bread, and tortilla until golden brown.

• Place all these ingredients in a bowl with hot water or chicken stock and let them soak for about 10 minutes to soften.

2️⃣ Blend and sauté the mixture

• In a blender, add the soaked ingredients along with the toasted seeds and some stock. Blend until you get a thick, smooth mixture.

• In a large pot, melt the lard and sauté the blended sauce over medium heat.

• Add the grated piloncillo, chocolate, and spices (cinnamon, anise, cloves, black pepper).

• Cook on low heat for 30–40 minutes, stirring constantly, until the mole thickens and turns a dark, glossy color.

3️⃣ Cook the chicken and serve

• While the mole cooks, boil the chickens in salted water until fully cooked.

• Shred the chicken and set aside.

• Serve the hot mole over the shredded chicken and accompany with red rice and freshly made tortillas.

---

🥗 Nutritional Information (Approx. per serving)

---

💡 Tip:
If you want a sweeter mole, adjust the amount of piloncillo or sugar. For a deeper flavor, add more spices and chocolate.

📌 Tips & Tricks
✅ If the mole is too thick, add more chicken broth until you reach the desired consistency.
✅ For a richer flavor, let the mole rest in the fridge overnight.
✅ You can freeze mole in portions to use later.

---

🎉 Done! Now you can enjoy this delicious homemade mole with all the flavors of Mexico! 🌮