Oaxacan Black Mole Chicken with Handmade Corn Tortillas

Name: Oaxacan Black Mole Chicken with Handmade Corn Tortillas
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 pounds chicken thighs (bone-in, skin-on); 1/2 cup vegetable oil; 1 cup chicken broth (low sodium); 6 pieces dried ancho chiles (stemmed, seeded); 4 pieces dried guajillo chiles (stemmed, seeded); 1/2 cup almonds (blanched); 1/4 cup sesame seeds (toasted); 2 ounces Mexican chocolate (chopped); 1 tablespoon cinnamon (ground); 3 cloves garlic (minced); 2 tablespoons sugar; 1 teaspoon salt; 2 cups masa harina; 1/4 teaspoon salt; 1 1/2 cups warm water

StandardMexicanDinnerAuthenticRich FlavorTraditional

⏱️ 60m PREP

🔥 180m COOK

👥 6 SERVINGS

⚡ 650 CAL/SERV

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Overview

A rich and complex Oaxacan black mole sauce envelops tender chicken, served alongside freshly made corn tortillas for an authentic Mexican dining experience.

Macronutrients per serving

130

grams

Protein

35.0g 27%

Fat

40.0g 31%

Carbs

55.0g 42%

Rich in nutrients

🔺 Iron

20% DV

Supports oxygen transport in the blood

🔺 Calcium

15% DV

Essential for strong bones and teeth

🌾 Fiber

40% DV

Aids in digestion and promotes gut health

☀️ Vitamin E

30% DV

Acts as an antioxidant and supports immune function

Ingredients

Main Ingredients

3 pounds chicken thighs bone-in, skin-on
1/2 cup vegetable oil
1 cup chicken broth low sodium

Mole Sauce

6 pieces dried ancho chiles stemmed, seeded
4 pieces dried guajillo chiles stemmed, seeded
1/2 cup almonds blanched
1/4 cup sesame seeds toasted
2 ounces Mexican chocolate chopped
1 tablespoon cinnamon ground
3 cloves garlic minced
2 tablespoons sugar
1 teaspoon salt

Handmade Corn Tortillas

2 cups masa harina
1/4 teaspoon salt
1 1/2 cups warm water

Instructions

1 Preheat oven to 350°F (175°C). Season the chicken thighs with salt and pepper.
2 Heat vegetable oil in a large pot over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 4 minutes per side. Remove and set aside.
3 In the same pot, toast the ancho and guajillo chiles until fragrant. Soak them in hot water for 20 minutes until softened.
4 Blend the soaked chiles with almonds, sesame seeds, chocolate, cinnamon, garlic, sugar, and salt, adding chicken broth to achieve a smooth consistency.
5 Return the chicken to the pot and pour the blended mole sauce over it. Cover and bake in the oven for 2 hours until the chicken is tender.
6 For the tortillas, mix masa harina with salt and warm water to form a dough. Divide into 12 balls and flatten using a tortilla press.
7 Cook the tortillas on a hot griddle for 1-2 minutes on each side until golden and puffed.
8 Serve the chicken with mole sauce over warm corn tortillas, garnished with additional sesame seeds if desired.