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8 cups water
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2 tablespoons kosher salt, divided
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4 bone-in, skin-on chicken quarters (about 3 1/4 pounds)
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3 3/4 cups vegetable oil, divided
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12 garlic cloves, divided
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4 1/2 cups diced plum tomatoes
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3 1/2 cups diced yellow onion
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8 dried guajillo chiles (1 3/4 ounces), stemmed
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6 dried chiles de árbol (1/8 ounce), stemmed
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4 dried ancho chiles (2 1/2 ounces), stemmed
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3 dried pasilla negro chiles (3/4 ounce), stemmed
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2 dried mulato chiles (1 ounce), stemmed
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1/2 cup sesame seeds, plus more for garnish
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1/2 cup pepitas
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3 (6-inch) corn tortillas, plus more for serving
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1 (3 1/2-ounce) bolillo or demi baguette, torn into pieces (about 5 1/2 cups)
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1 (about 3-ounce) Mexican chocolate disk (such as Dandelion or Ibarra)
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Cooked long-grain white rice, for serving
Chicken Mole
Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.
Nutrition Information
290
Calories
41g
Carbohydrates
7g
Protein
440mg
Potassium
3g
Fiber
9g
Sugar
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