Mole
Rosa's award-winning mole, rich with tradition and depth, was one of the highlights she shared with us for Hispanic Heritage Month. Mole is often called the heart of Mexican cooking — layered, soulful, and known for bringing families together around the table.
Inspired by Rosa's recipe, influencer Marya Guzman created her own version using Spanglish Asadero All Purpose and Pollo Asado Seasonings, giving this beloved dish a fresh twist while keeping the essence of Rosa's original. It's a celebration of heritage, flavor, and the beauty of recipes passed down and reimagined.
Rosa's award-winning mole, rich with tradition and depth, was one of the highlights she shared with us for Hispanic Heritage Month. Mole is often called the heart of Mexican cooking — layered, soulful, and known for bringing families together around the table.
Inspired by Rosa's recipe, influencer Marya Guzman created her own version using Spanglish Asadero All Purpose and Pollo Asado Seasonings, giving this beloved dish a fresh twist while keeping the essence of Rosa's original. It's a celebration of heritage, flavor, and the beauty of recipes passed down and reimagined.
Ingredients
2 guajillo chiles
2 ancho chiles
1 puya chile
1 chile de arbol (optional, for extra spice)
½ onion, quartered
1 tomato, quartered
3 garlic cloves, crushed
¼ Cup pumpkin seeds, peeled and toasted
¼ Cup peanuts
¼ Cup almonds
⅓ bolillo roll (or Mexican oval bread)
1 Tbsp oregano
1 tsp whole black pepper
1 tsp ground cumin
1 tsp whole cloves
1 tsp ground cinnamon
1 Mexican chocolate bar (Rosa uses Abuelita)
1 Tbsp salt, or to taste
1 Cup vegetable oil, divided
3-4 Cups chicken broth, from the broth where the chicken is cooked
1 whole chicken, cut into 8 pieces
1 onion, quartered
2 bay leaves
Instructions
Devein, remove the seeds, and cut the chiles into strips: ancho, guajillo, puya, and chile de árbol if using. Reserve.
Chop the onion and tomato into quarters. Reserve.
Measure out all the other ingredients and place them in small bowls, ready to stir-fry and blend.
Place the chicken pieces in a large pot and cover with water. Add the onion, bay leaves, and salt. Simmer for about 20 minutes, until the chicken is cooked.
Remove the chicken from the broth and reserve 3–4 Cups of the cooking broth.
In a large saucepan over medium heat, heat about ⅓ Cup vegetable oil. Add the chiles and sauté until softened and slightly darkened, about 3 minutes. Don't overcook, or the chiles will taste bitter. Remove and place in a large bowl.
In the same saucepan, add the onion and tomatoes. Sauté for about 6 minutes, until softened, then add to the same large bowl.
In the same saucepan, add the pumpkin seeds, peanuts, and almonds. Sauté for about 3 minutes, then remove and place in a separate bowl.
In the same saucepan, add the raisins and bread. Sauté for about 3 minutes, until lightly browned, then add to that same bowl.
In a different pan, without oil, toast the sesame seeds for about 3 minutes, until lightly browned. Remove and place in a small bowl.
In a blender, add the chiles, onion, sautéed tomatoes, and toasted sesame seeds. Add 1 Cup of chicken broth and blend for about 1 minute, until well blended and creamy.
Add the seeds, nuts, raisins, bread, and 1 more Cup of chicken broth. Blend well.
In a large pot over medium-low heat, add the remaining ⅓ Cup vegetable oil. Pour in the blended mole mixture, stirring as it heats.
Heat the chocolate for 30 seconds in the microwave to soften it, then add to the mole pot and gently stir into the sauce. Add 1 more Cup of chicken broth if the sauce is too thick.
Stir frequently with a wooden spoon in a single circular direction, as is traditional, to deepen the flavor. Let the mole simmer for 30–40 minutes.
Place the cooked chicken pieces on plates or a large platter. Using a large ladle, pour the mole sauce generously over the chicken to fully cover it.
Garnish with toasted sesame seeds and serve with warm tortillas on the side.
