Pollo en Mole
Poached chicken draped in brick-dark mole poblano — toasted chiles, warm spice, and a whisper of chocolate in slow balance. Frying a good paste hard in lard and thinning it with the poaching broth honors the from-scratch original in a single afternoon.
- Time
- 1 hr 30 min
- Heat
- Yield
- 12 tacos
- Region
- Puebla
Ingredients
Chicken and broth
Mole
To build
Method
Simmer the chicken with the onion, garlic, bay leaf, and salt until tender and cooked through, skimming as it goes.
Pull the chicken, strain and reserve the broth, and shred the meat off the bones.
Fry the mole paste in hot lard, mashing and scraping constantly, until it darkens a shade and smells toasty.
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Whisk in hot broth a cup at a time and simmer, stirring often, until the mole is glossy and coats a spoon. Melt in the chocolate and season with salt and a pinch of sugar.
Fold the shredded chicken into the mole and warm it through gently.
Warm the tortillas on a comal, fill with chicken in mole, and shower each taco with toasted sesame, slivered onion, and cilantro.
Build the plate
