Mole Con Pollo

Name: Mole Con Pollo
Yield: 6
Ingredients: 6 chicken legs, skin removed; ½ white onion, quartered; 2 garlic cloves; 1 teaspoon mexican oregano; water, as needed; 4 dried ancho chiles, seeds and stems removed; 2 dried guajillo chiles, seeds and stems removed; 2 serrano peppers, seeds and stems removed; 2 roma tomatoes; ¼ cup olive oil; ½ flour tortilla; ½ cup cubed bolillo bread; ¾ cup pumpkin seeds; ¾ cup sesame seeds; ¼ cup sunflower butter; 3 squares 60% chocolate; 1 whole clove; ¼ teaspoon ground cumin; 1 garlic clove; salt, to taste; freshly ground black pepper, to taste; fresh cilantro leaves, for garnish; Mexican rice, for serving; Modelo, for serving

Recipe by Modelo from tasty.co

Dinner

Ingredients

6 servings

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6 chicken legs, skin removed
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½ white onion, quartered
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2 garlic cloves
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1 teaspoon mexican oregano
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water, as needed
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4 dried ancho chiles, seeds and stems removed
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2 dried guajillo chiles, seeds and stems removed
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2 serrano peppers, seeds and stems removed
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2 roma tomatoes
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¼ cup olive oil
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½ flour tortilla
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½ cup cubed bolillo bread

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¾ cup pumpkin seeds
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¾ cup sesame seeds
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¼ cup sunflower butter
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3 squares 60% chocolate
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1 whole clove
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¼ teaspoon ground cumin
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1 garlic clove
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salt, to taste
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freshly ground black pepper, to taste
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fresh cilantro leaves, for garnish
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Mexican rice, for serving
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Modelo, for serving

Instructions

Add the chicken legs, onion, garlic, and oregano to a large pot. Cover with water by about 2 inches. Simmer over medium-low heat for 30 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot and reserve the broth.
Make the mole: Turn the broiler on high. Line a baking sheet with parchment paper.
Arrange the ancho chiles, guajillo chiles, serrano peppers, and tomatoes on the prepared baking sheet. Drizzle the oil over everything, then broil for 10 minutes, or until slightly charred.
Working with one item at a time, toast the tortilla, bread cubes, pumpkin seeds, and sesame seeds a comal or large nonstick pan over medium-high heat until lightly charred, 2-3 minutes for the tortilla and bread and 3-5 minutes for the seeds.
Add the toasted seeds, bread cubes, tortilla, sunflower butter, chocolate, clove, cumin, garlic, roasted chiles, serrano, and tomatoes to a blender. Add 4 cups of the reserved broth, then blend on high speed until completely smooth.
Strain the mole through a fine-mesh sieve into a medium skillet over medium-low heat, adding more chicken broth as needed to reach your desired consistency. Season with salt and pepper to taste.
Add 1-2 chicken legs to each serving plate and top with a generous amount of mole. Garnish with cilantro and serve with Mexican rice and Modelo.
Enjoy!