My favorite of all molé sauces is Mole Dulce. It's not too spicy, but very flavorful. My recipe for Mole Dulce is simple, with a small list of ingredients. This recipe calls for a cut-up chicken that has been cooked in water. I like to cook mine with onion, garlic and cilantro. Please reserve the chicken stock/broth.
- 1 cut-up chicken, cooked
- 1 bolillo roll, cut in 1-inch slices
- 3 to 4 ancho chilies
- 2 roma tomatoes
- 2 tomatillos (remove husks)
- 3 whole cloves
- 3 whole black peppercorns
- 12 pumpkin seeds (with shell)
- 1/2 tablet mexican chocolate (Abuelita brand)
- 4 to 6 cups chicken stock (preferable heated)
- 1 teaspoon salt
- 2 to 3 tablespoons granulated sugar
Heat 2 tablespoons of vegetable oil in large skillet or pot. Toast bolillo slices in oil. (Both sides)
Transfer bolillo slices to large bowl. Saute chilies, tomatoes and tomatillos in same skillet. Add more oil if necessary.
Place chilies, tomatoes and tomatillos in bowl with bolillo slices. Lightly toast cloves, peppercorns pumpkin seeds and chocolate in same skillet; transfer to bowl with the other ingredients. Set skillet or pot aside, you will use this for your molé. Pour 4 cups of chicken stock into bowl; let ingredients soak for 30 minutes.
Puree the contents of the bowl in a blender until smooth, about 2 minutes. (Puree in batches if you don't have a large blender cup.) Strain puree into skillet.
Heat mole sauce over medium-high heat, stirring occasionally. (Mole sauce will darken upon heating.) Season with salt and sugar. (If Mole sauce is too thick, stir in additional chicken broth, 1 cup at a time, until desired consistency.) Bring sauce to a boil.
Once your mole sauce has started to boil, carefully lay cooked chicken pieces in sauce.
Reduce heat to low; cover and simmer 5 to 10 minutes. Serve with Sopa de arroz and plenty of warm corn tortillas. Enjoy!!!