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Kid-Friendly Mole Sauce Recipe

Amazing Mole Sauce Recipe Your Kids Will Love

Mole is one of my all time favorite dishes.  I love the complexity of flavors, the smoothness of the sauce and overall decadence and richness that it brings to any plate.

Whenever I have mole I end up using the sauce for EVERYTHING.  I love dipping my tortillas in it, pouring it over rice and tamales, and even putting it on my burgers and turkey sandwiches at Thanksgiving!

Making mole is absolutely a labor of love, but for all the flavor you get, it’s totally worth it.  There’s a reason that it’s one of the most beloved dishes in all of Mexico.

Mole is a traditional staple dish during the holidays.  We usually make it around Thanksgiving time or right before Christmas, but mole can be eaten any time of the year.  It’s also served on special occasions, like quinceañeras or wedding receptions.

The dish, which perfectly blends the sweet, rich flavors chocolate, nut butter and Mexican spices, is a favorite in Mexico, as well has here in the U.S.

Kid-Friendly Mole Sauce Recipe

Mole is a great kid-friendly dish!  It’s something that almost anyone can eat (saving those with nut allergies).  The recipe below is my daughter’s absolute favorite.  She’s been eating it since she was just two.  And while it does have chiles in it, don’t worry…it’s not a spicy dish at all.  All of the stems and seeds are removed and the chiles are fully cooked and boiled out so that all we end up with is the rich flavor they add this this dish.  Your kids will love this dish!

To get started, you’ll need to make sure you have a few ingredients.

Mole Recipe Ingredients:

  • 6 dried ancho chiles
  • 4 large dried colorado chiles
  • chicken grease from your pollo asado or 2+ tablespoons manteca (lard)
  • 1 large onion, peeled and chopped
  • 6 cloves garlic, chopped
  • 1 (7 inch) flour tortilla
  • 2 (5 inch) corn tortillas
  • 1 plantain, peeled and chopped
  • 3/4 cup finely chopped/ground almonds
  • 3/4 cup finely chopped/ground peanuts
  • 1/8 cup sesame seeds
  • 1 (14 ounce) can whole peeled tomatoes
  • 2 tablets of Mexican chocolate, such as Abuelita
  • 1 whole roasted/seasoned chicken

Start with a freshly baked or grilled chicken. For the best flavor, we smoke our chicken in a pit BBQ and then finish off baking in the oven.  I used to work for a deli that made fresh rotisserie chickens daily and I’ve developed my own recipe for chicken seasonings, inspired by my time working there.  It consists primarily of salt, paprika, garlic powder, onion powder and pepper.  Super easy.  I’ll work on sharing that recipe here on the blog soon.

TIME SAVER TIP: If you want to save time, pick up a hot and fresh rotisserie chicken from your local H-E-B or grocery store.  Simply pull meat apart and place leg, thigh, breast and wing pieces into the pot with your sauce.

Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this).

Warm the lard (or chicken fat) in a heavy skillet over medium-low heat.

Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.

Stir in the chopped onion and minced garlic, and cook on low until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.

Break the flour and corn tortillas into pieces, and add them to the skillet.  If needed, melt a small amount of additional lard in the skillet.  These will act as a thickener for the sauce.  Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.

Add the plantain pieces to the skillet.  Cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.

Stir the almonds and peanuts into the skillet, and cook on low and stir until warm and fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.

Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted.  Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.

We use Nestle Abuelita chocolate because it adds a nice dark chocolate flavor and sweetness to our mole.  If you prefer to use an unsweetened chocolate, you might want to also add a little light brown sugar and cinnamon to your mole sauce.

Puree the mixture in a blender until smooth, working in small batches, adding a small amount of chicken stock if needed to make a smooth sauce.

Place the pre-roasted and seasoned chicken into a large pot; pour the sauce over the chicken. Stir.  Cover and simmer over medium low heat until the chicken falls off the bone, approximately 2-3 hours.

Once done, serve in whole pieces or shred chicken meat and remove bones.  You can also remove the bones from the chicken before you add it to the pot if you prefer.  This is recommended for parents serving this meal to small children who may not be used to eating bone-in chicken.

Optional Steps: For extra smooth mole sauce, use a sieve to remove any small pieces.  Serve sprinkled with freshly toasted sesame seeds.

Ideas for Leftover Mole Sauce: Your leftover mole sauce can be frozen for later use.  Try drizzling it over tacos, tamales or enchiladas, as dip for tortilla chips, as a sauce on tortas and sandwiches, our pour it over your favorite rice.

I hope you enjoy our recipe!  If you try it, tag @biculturalfamilia on Instagram with the hash tag #FamiliaEats.

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