Winter Chicken Mole with Pumpkin Seeds and Chocolate

A winter classic from Puebla: chicken in a velvety mole made from dried ancho chilies, pumpkin seeds, almonds, and a touch of dark chocolate. Served with warm corn tortillas and a squeeze of lime, it makes a warming feast for cold evenings.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 800 g Boneless, skinless chicken thighs
• 3 pc dried ancho chilies
• 2 pc onions
• 3 pc garlic cloves
• 1 can can of peeled tomatoes
• 60 g pumpkin seeds
• 40 g almonds
• 30 g dark chocolate (at least 70% cacao)
• 1 pc cinnamon stick
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp sugar
• 500 ml water
• 2 pc limes
• 1 bunch bunch of cilantro
• 8 pc corn tortillas
• 2 tbsp cooking oil
• salt
• pepper

Method

1. Remove the stems and seeds from the ancho chilies and toast them briefly in a dry pan over medium heat until fragrant but not black. Pour 300 ml hot water over them and let them steep for 15 minutes.
2. Toast the pumpkin seeds and almonds in the dry pan until golden brown, then set aside.
3. Coarsely dice the onions and sauté them in 1 tbsp oil until translucent. Add the garlic and cinnamon stick and toast for one minute.
4. Purée the soaked chilies with their soaking liquid, the canned tomatoes, the onions, garlic, pumpkin seeds, almonds, cumin, and oregano until smooth. Remove the cinnamon stick.
5. Cut the chicken into pieces, season with salt and pepper. Brown all sides in the remaining oil in a large pot.
6. Add the mole to the chicken, thin it with 200 ml water, and stir in the chocolate. Cover and simmer over low heat for 30 minutes, until the meat is tender.
7. Season the sauce with salt, sugar, and the juice of one lime. If it is too thick, thin it with a little water.
8. Warm the corn tortillas in a dry pan or in the oven. Coarsely chop the cilantro and cut the second lime into wedges.
9. Plate the chicken with the mole, sprinkle with cilantro and pumpkin seeds, and serve with lime wedges and tortillas.