Mole Estofado Oaxaqueño

Introduction to Mole Estofado Oaxaqueño

Mole Estofado Oaxaqueño is one of the many traditional mole dishes from Oaxaca, Mexico, renowned for its rich and complex flavors. This particular variation is characterized by its smoother texture and sweeter profile compared to other types of mole. The history of mole dates back centuries, tracing back to pre-Hispanic times where it was believed to combine ingredients sacred to both the indigenous and colonial cultures. Mole Estofado is typically served at special occasions and celebrations, embodying a culinary tradition that blends chocolate, fruits, nuts, and chili peppers into a symphony of taste.

Ingredients

For the chicken:

• 1 whole chicken, cut into pieces
• Salt and black pepper to taste
• 2 cups of chicken broth
• 2 tablespoons of vegetable oil

For the mole sauce:

• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1 medium onion, chopped
• 4 cloves of garlic, peeled
• 2 plantains, peeled and sliced
• 1/2 cup of almonds, toasted
• 1/4 cup of sesame seeds, toasted
• 1/2 cup of raisins
• 1/2 cup of Mexican chocolate, chopped
• 2 tablespoons of sugar
• Salt to taste

Preparation

Preparing the Chicken

Begin by seasoning the chicken pieces with salt and pepper. In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides, cooking them for about 6-8 minutes each. Once browned, remove the chicken and set it aside.

Preparing the Mole Sauce

Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Toast the chiles in a dry skillet over medium heat until fragrant, ensuring not to burn them as it can make the sauce bitter. Once toasted, soak them in a bowl of hot water for about 20 minutes until they are soft.

In the same skillet, add more oil if necessary and toast the almonds and sesame seeds until golden. Remove and set aside. In the same pan, fry the chopped onion and garlic until soft and translucent, about 2-3 minutes.

In a blender, combine the softened chiles, fried onion, garlic, and a cup of the chile soaking liquid. Blend until smooth. Add the toasted almonds, sesame seeds, raisins, sliced plantains, and Mexican chocolate. Blend again until creamy and smooth.

Cooking Process

Return the blended sauce to the pot and bring it to a low simmer. Stir in the sugar and season with salt to taste. Let the sauce cook for approximately 15 minutes, stirring occasionally to prevent sticking, allowing all the flavors to meld together.

After the sauce has thickened slightly, add the reserved chicken pieces back to the pot. Pour in the chicken broth and continue to cook over low heat for 45 minutes to an hour, or until the chicken is tender and cooked through. Use a cooking timer to ensure accurate timing.

How to Enjoy Mole Estofado Oaxaqueño

Serve the Mole Estofado Oaxaqueño hot, garnished with toasted sesame seeds for an extra layer of flavor. Traditionally, it's accompanied by warm corn tortillas and a side of rice. The delightful combination of savoriness with subtle sweet notes makes it an unforgettable dish. Enjoy it with your loved ones over a hearty meal, embracing the tradition and history of Oaxacan cooking.

For an authentic experience, pair with a light Mexican beer or a refreshing agua fresca to balance the richness of the mole.