Mole Estofado

Name: Mole Estofado
Total time: 5400 s
Yield: 20 servings
Cuisine: American
Ingredients: 2.2 lbs tomatoes (about 1 kg); 2.2 lbs sesame seeds (about 1 kg); 3 onions; 1.1 lbs cooked chicken (about 500 grams); 1/2 cup almonds (about 60 grams); 1/2 cup parsley (about 50 grams); 2 cups toasted bread (about 200 grams); 3 1/3 cups cookies (about 400 grams); Salt; 2 cups vegetable oil (about 500 ml); 3 dried red ancho chiles; 2 garlic cloves; 4 oz chocolate (about 120 grams); 3 dried guajillo chiles; 2 teaspoons oregano (about 5 grams); 2 teaspoons cinnamon (about 5 grams); 1/2 teaspoon thyme (about 2 grams); 5 whole cloves; 7 whole black peppercorns; 2 cups raisins (about 300 grams)

Fátima Guadalupe Hernández Blas @hernandez_blas

This recipe is traditional from Oaxaca, specifically from the town of Zimatlán de Álvarez.

https://youtu.be/spn_k4A5y08

This recipe is traditional from Oaxaca, specifically from the town of Zimatlán de Álvarez.

https://youtu.be/spn_k4A5y08

Fátima Guadalupe Hernández Blas @hernandez_blas

This recipe is traditional from Oaxaca, specifically from the town of Zimatlán de Álvarez.

https://youtu.be/spn_k4A5y08

This recipe is traditional from Oaxaca, specifically from the town of Zimatlán de Álvarez.

https://youtu.be/spn_k4A5y08

Saved

Ingredients

1 hour and 30 minutes

20 servings

2.2 lbstomatoes (about 1 kg)
2.2 lbssesame seeds (about 1 kg)
3onions
1.1 lbscooked chicken (about 500 grams)
1/2 cupalmonds (about 60 grams)
1/2 cupparsley (about 50 grams)
2 cupstoasted bread (about 200 grams)
3 1/3 cupscookies (about 400 grams)
Salt
2 cupsvegetable oil (about 500 ml)
3dried red ancho chiles
2garlic cloves
4 ozchocolate (about 120 grams)
3dried guajillo chiles
2 teaspoonsoregano (about 5 grams)
2 teaspoonscinnamon (about 5 grams)
1/2 teaspoonthyme (about 2 grams)
5whole cloves
7whole black peppercorns
2 cupsraisins (about 300 grams)

Saved

Steps

1 hour and 30 minutes

1

First, toast the sesame seeds in a skillet or on a griddle over medium heat until golden brown, stirring often so they don't burn. Toast the almonds, chiles, bread, cookies, and raisins in the same way. Combine all the toasted ingredients in a large bowl.
2

Next, toast all the spices—thyme, oregano, cinnamon, peppercorns, and cloves—being careful not to burn them. Add them to the bowl with the other toasted ingredients.
3

Roast the onions and garlic. Once ready, add them to the bowl with the other toasted ingredients.
4

In a pot with plenty of water, boil the tomatoes with half an onion.
5

In a blender, gradually blend the toasted ingredients with a little water or chicken broth until smooth.
6

Once everything is blended, heat the vegetable oil in a large pot. Add the blended mixture little by little, stirring well to combine.
7

When the mixture starts to boil, add the chocolate in small pieces and stir until melted.
8

Now add the blended tomatoes, making sure to strain them first to remove the seeds. Add a little chicken broth to the mixture so it doesn't get too thick.
9

Once the stew is boiling, check and adjust the salt as needed.
10

To serve, place a piece of chicken on a plate and pour the mole stew over it. You can serve it with pickled chiles, olives, and white rice.
11