Dona Maria Mole Recipe
Mole sauce is a rich, flavorful sauce that has become a staple in Mexican cuisine. It is a versatile sauce that can be used in a variety of dishes, from enchiladas to tamales.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 246 kcal
For The Chicken
- 1 whole chicken (cut into 8 pieces)
- 3 garlic cloves
- ¼ white onion
- 1 Celery stick
- 2 Parsley or Cilantro sprigs
- 8 cups water
- Salt (to taste)
For The Mole Sauce
- 5 oz tomatoes
- 1 white onion (cut into thick slices)
- 1 small garlic clove
- 4-5 Cups chicken broth
- 1 corn tortilla (toasted)
- 1 jar 8.25 oz DOÑA MARÍA® Mole
- ½ tablet Mexican Chocolate
- ¼ teaspoon ground cinnamon
- Salt (to taste)
- ¼ teaspoon anise seed (ground)
- 1 tablespoon toasted sesame seeds (to garnish)
Instructions for Cooking Chicken:
Place the chicken pieces in a stockpot along with garlic, onion, celery stick (cut into 2-3 pieces), and parsley (or cilantro). Cover the ingredients with water.
Set the pot over medium-high heat and bring it to a boil. Once it starts boiling, reduce the heat to simmer and let it cook for 35-45 minutes or until the chicken is tender and fully cooked.
Season with salt and set aside. The chicken broth created from this process is used to dilute the Mole paste.
Instructions for Preparing Doña Maria Mole Sauce:
While the chicken is cooking, place the tomato, onion, and garlic in a saucepan.
Cover the ingredients with water and place it over medium-high heat.
Once it comes to a rolling boil, reduce the heat and let it cook for 8 minutes or until the tomatoes are cooked.
Drain the water and place the cooked tomatoes, onion, garlic, and toasted tortilla in a blender. Process the mixture until it turns into a fine sauce, and then set it aside.
Place a large frying pan over low heat and add the jar of Doña Maria Mole sauce along with a cup of chicken broth to start diluting the paste.
Add another cup of chicken broth along with the tomato sauce, chocolate, ground cinnamon, and ground anise seed.
Stir the ingredients well until the Mole paste is completely dissolved. Add more broth as needed since the paste will thicken as it continues to cook.
Adjust the thickness of the sauce to your preference by regulating the amount of chicken broth added. Traditional Mole sauce has the consistency of a thick gravy.
Add the cooked chicken pieces to the sauce, season with salt, and let it simmer slowly for about 5 more minutes.
- se a high-quality, whole chicken to ensure a rich and flavorful broth.
- Toasting the tortilla beforehand gives the sauce a nutty flavor and helps thicken the sauce.
- Make sure to blend the tomato, onion, garlic, and tortilla until you achieve a fine sauce to ensure a smooth consistency.
- To prevent lumps, start by diluting the mole paste with a small amount of chicken broth before adding the rest of the ingredients.
- Adjust the thickness of the sauce by adding more or less chicken broth, depending on your preference.
- Add the cooked chicken pieces to the sauce at the end to ensure the chicken stays moist and flavorful.
- Garnish the finished dish with toasted sesame seeds for a delicious and visually appealing touch.
- By following these tips, you can make a delicious and authentic Dona Maria Mole Sauce that your friends and family will love.
Calories: 246kcal
Keyword Dona Maria Mole Recipe