Created by The Culinary Institute of America as an industry service to the National Mango Board (mango.org)
Makes 4 servings
1 ea. chicken, cut into pieces
Salt, as needed
Ground black pepper, as needed
3 T. vegetable oil
10 ea. pasilla chile
¼ c. raisins
1 ea. chipotle chile
2 c. water, boiling
⅔ c. pepitas
⅓ c. sesame seeds
6 ea. peppercorns
1 ea. cinnamon stick, ¾” pc.
⅛ t. coriander seeds
⅛ t. anise seed
1 ea. bay leaf
4 ea. cloves
1 ea. white onion, diced
2 ea. ripe mango,* peeled, diced, seeds reserved
3 to 4 ea. garlic cloves
1 ea. corn tortilla, stale, torn
2 c. chicken broth
¼ c. lime juice
2 c. rice, cooked
12 ea. tortillas, warm
1 ea. ripe mango,* small diced
½ c. cilantro leaves
Season the chicken with salt and pepper and brown the skin in oil until rendered and crisp. Remove from pan.
Fry the pasilla chiles in the fat remaining in the pan until just starting to smoke. Remove. Make sure seeds are removed. Put the chiles in a blender with the raisins, chipotle, and the boiling water and blend until very smooth. Set aside.
In the pan with the remaining fat, toast the pepitas, sesame seeds, and spices until fragrant. Add the onion and sauté until slightly browned. Add mango and garlic and cook for 5 minutes until the mango is softened. Add the tortilla, puréed chili, and mango seeds and cook until it thickens and starts to stick to the pan. Remove mango seeds.
Place the mixture into the blender again and purée until smooth adding chicken broth as needed to create a smooth purée. Return the purée to the pan and add the chicken and remaining broth, if any. Heat the mixture until bubbling, slowly, and stew the chicken until tender, about 45 minutes.
Degrease the sauce as necessary. The mole should be thick. Adjust flavor with lime juice.
Serve the mole over chicken and rice with warm tortillas garnished with mango and cilantro.
*Recommended mango ripeness stage 4 to 5