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From the Tropics: Fiesta Cashew Mole with Grilled Chicken edit

Mole_melissa_1 The “mole” is one of the most enigmatic and interesting foods from the whole world. It´s preparation and final result depends upon the diversity of ingredients used from city to city in México, and the personal preferences of the cooks. It is a very personal, unique dish which with the help of your imagination and personal touch will reach new dimensions in your kitchen.

This is a very time consuming dish to make, but the results are definitely worth the effort… until the last bite. Start three days ahead. Although traditionally in Mexico the mole is served with turkey, it is really not that important because the star is the mole itself. Serve it with any kind of meat: chicken, turkey, beef, pork, shrimp, or just plain with steamed white rice. This mole keep well refrigerated for up to 5 days, or frozen for up to a month. If you choose to freeze the left over mole, thaw it in the refrigerator and then heat in a saucepan or microwave oven, adding some chicken broth if needed.

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Number of servings: 6-8


2 medium dried “ancho” chiles, stemmed, seeded and membranes removed

2 chipotle chiles in adobo sauce (canned), seeded

2 dried “mulato” or “pasilla” chiles, stemmed, seeded and membranes removed

4 cups chicken or beef broth, divided

5 tablespoons olive oil, divided

1 large, ripe dark skinned plantain, peeled, thickly sliced

1/2 medium onion, chopped

8 oz (3-4) ripe plum tomatoes

2 garlic cloves, peeled and chopped

3/4 cup dry roasted, unsalted cashews

1/4 cup whole almonds

1/4 cup raisins

1 tablespoon sesame seeds

1 tablespoon roasted peanuts

1 (1 inch) slice from firm French roll or Mexican bolillo, torn into pieces

1/2 teaspoon Mexican canela, ground (cinnamon)

1 teaspoon cumin seeds

1 teaspoon dried oregano

1/2 cup dry sherry (jerez)

Mexican chocolate, chopped

1 teaspoon salt, or to taste (depending on how salty the broth is)

Freshly ground black pepper, or to taste.


1. Heat an ungreased medium skillet over medium-high heat and toast all the dried chiles until beginning to change color (15 seconds each side). Be careful not to burn them, as that will add a bitter taste to the mole. Using tongs transfer chiles to a large pot and add 2 cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until chiles are very soft, stirring occasionally  to ensure even soaking. Strain liquid and reserve. Chop chiles.

2.  Heat 2 tablespoons of olive oil in a heavy saucepan over medium heat. Add the ripe plantain pieces and sauté until golden brown, about 3 minutes. Using slotted spoon transfer to paper towels to remove the excess of oil. Add the onion, garlic cloves, tomatoes and fry, stirring regularly until they are well browned, no more than 10 minutes. Scrape the mixture into a blender or food processor along with the cooked plantains, cashews, almonds, raisins, sesame seeds, peanuts, bread, drained chipotles and other chiles, cinnamon, cumin seeds, and dried oregano. Add 2 cups of the broth (you could use the reserved liquid where the chiles were rehydrated) and blend until smooth. Remember to stir and scrape down the sides of mixture, adding extra broth if needed to keep everything moving and ensure a smooth mixture. Press the mixture through a sieve into a bowl.

3. Heat the remaining 3 tablespoons of olive oil in the saucepan over high heat. When you see smoke coming up from the saucepan add the chile mixture all at once. Reduce heat and simmer, stirring constantly for 5 minutes, then add the chocolate, dry sherry and reserved 2 cups of chicken or beef broth to the mole; simmer over low heat, partially covering the pot, for 40 minutes, stirring regularly to integrate all the flavors. You can thin the mole with additional broth to keep it the consistency of a creamy soup. Adjust seasonings and serve warm with roasted chicken and steamed rice.



  • by Chef Melissa
  • April 11, 2007
  • 10:11 am


Picture of Don Ray Don Ray said on...
04.11.07 at 02:43 PM |

There is nothing better than mole. i love it!

Picture of melissa melissa said on...
04.11.07 at 06:46 PM |

It is a totally delicious experience!

Picture of Grethel Grethel said on...
04.13.07 at 12:14 PM |

Holis Mel!
Esta receta es buenísima, y yo la prefiero con pollo!!

Picture of melissa melissa said on...
04.14.07 at 05:38 PM |

hola Grethel! gracias por la visita…Definitivamente que el pollo con mole es delicioso Un abrazo,

Picture of Greta Greta said on...
04.20.07 at 10:10 AM |

Excuse me, but, could you give me your street address so I can break into your home at night, raid your fridge and eat all your yummy food? This is torture!!


Picture of melissa melissa said on...
04.20.07 at 10:21 AM |

LOL Greta! ...I can sense you like mole smile

Picture of Marta Elena Marta Elena said on...
04.21.07 at 11:58 AM |

Saludos desde Venezuela!

Picture of Shee Shee said on...
08.05.09 at 05:45 PM |

Amazingly detailed. Nice photos too. Try my collection of Grilled Chicken too sometimes.

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