I learned to cook Mexican dishes from my Aunt Dora—instead of playing with toys like the other kids, I wanted to be in the kitchen. Moles are blends of chiles, seeds, spices, chocolate and more. With almonds, peanuts, sesame seeds, pepitas, dried spices, cocoa nibs, chocolate and three kinds of dried chiles—mulato, ancho and pasilla negro—this Mole poblano is the perfect balance of savory, sweet and spicy. Traditionally served over chicken, my twist is to serve my mole over chicken wings.
| Level: | Intermediate |
| Total: | 9 hr 55 min |
| Active: | 1 hr 20 min |
| Yield: | 8 to 12 servings |
Ingredients
- 20 pasilla negro chiles
- 16 mulato chiles
- 10 ancho chiles
- 1/2 cup neutral cooking oil
- 1 teaspoon white vinegar
- 2 tablespoons neutral cooking oil
- 1/3 cup plus 1 tablespoon blanched almonds
- 1/4 cup shelled raw peanuts
- 1/4 cup plus 2 tablespoons sesame seeds, toasted
- 2 tablespoons pepitas (pumpkin seeds)
- 3/4 teaspoon black peppercorns
- 1/4 teaspoon anise seeds
- 2 whole cloves
- 1 stick cinnamon
- 2 large plum tomatoes, halved
- 2 corn tortillas
- 1 bolillo roll, sliced in half
- 1/2 small onion, sliced crosswise into 1-inch-thick slices
- 1/2 cup cocoa nibs
- 1/3 cup raisins
- Two 3.1-ounce tablets Mexican chocolate, chopped
- 2 sprigs fresh mint
- 2 sprigs fresh Italian parsley
- Kosher salt
- 1/2 cup chicken stock
- Nonstick cooking spray, for the rack
- 3 pounds party-style chicken wings (drummettes and wingettes)
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup fresh parsley leaves
- 1/2 cup pomegranate seeds
Instructions
- For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
- The next day, drain the chiles, then pat dry and reserve the soaking liquid.
- For the mole sauce: Preheat a grill pan over medium-high heat.
- Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
- Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
- Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
- Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
- Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
- For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
- Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
- Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
- Add the wings to a platter and top with the parsley and pomegranate seeds.
Reviews
This recipe is awesome. That mole sauce is delicious!