Mole is a Mexican classic – a thick, dark sauce made with a medley of sweet and spicy chillies, rounded out with bitter chocolate. There are many kinds of mole, there is a green mole, a red mole, white, black, yellow, pink. This one with chocolate is called mole poblano. Some would disagree about eating or not mole poblano with flour tortilla, but try this one, suggested by Jamie Oliver to give your own opinion.
- 2 carrots
- 2 sticks of celery
- 1 onion
- 25 g unsalted peanuts
- 1.6 kg whole free-range chicken
- 500 g plain flour
- olive oil
- mole sauce
- 4 dried ancho chillies
- 2 fresh red chillies
- olive oil
- 1 onion
- 2 cloves of garlic
- ½ tesapoons ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon dried oregano
- 50 g unsalted peanuts
- 2 tablespoons runny honey
- 50 g dark chocolate (85%)
- 1 ripe tomato
- pickled cabbage
- 500 g red cabbage
- 5 tablespoons red wine vinegar
- 1 teaspoon fennel seeds
Peel and roughly chop the carrots, roughly chop the celery and peel and halve the onion. Toast the peanuts in dry pan until golden, then finely chop.
Place the chicken in a large saucepan and cover with water. Add the carrot, celery and onion halves, and season with sea salt and black pepper.
Place the pan over a medium heat and, as soon as the water begins to boil, reduce the heat to a simmer, cover with a lid and poach the chicken for 1 hour 15 minutes, or until tender and cooked through.
To make the tacos, place the flour and 1 pinch of sea salt in a large bowl and make a well in the middle. Pour 2 tablespoons of oil and 175ml of cold water into the well, stirring in the flour until it comes together into a rough dough – you may need to add a splash more water to help it along.
Turn out onto a flour-dusted surface and knead for about 5 minutes, until elastic and smooth.
Roll into a sausage shape, 45cm long, then slice into 20 equal-sized pieces. This step ensures your tacos will be all the same size.
Roll each piece into a ball, and set aside until you are ready to cook them. If you’ve made the dough a little while in advance, cover with a damp tea towel to stop it drying out.
Remove the chicken from the pan and leave to rest for 10 minutes (keep the resulting stock in a sealed container in the fridge or freezer for another day).
While the chicken is poaching, make the mole sauce. Put the dried ancho chillies in a small saucepan and cover with water. Place over a medium heat and bring to the boil. Simmer for 5 minutes, then remove from the hob and leave to cool completely.