Oaxacan Chicken Mole

Name: Hähnchen Mole Oaxaca
Total time: 5 h
Ingredients: 15 g Ancho-Chili gemahlen; 10 g Pasilla-Chili gemahlen; 20 g Dunkle Schokolade 70%; 6 g Kreuzkümmel gemahlen; 3 g Zimtpulver; 7 g Knoblauchpulver; 18 g Salz; 5 g Chipotle gemahlen

SmokingPoultryHot SmokingHard5-7 hrs74-76 °C120-135 °CMesquite + Pecan

Oaxacan mole is one of the most complex sauces in Mexican cuisine, consisting of dried chillies, dark chocolate and spices. The chicken is marinated in this profound paste and then hot-smoked to combine roasted flavours with the chocolatey spice. Mesquite or pecan wood underscores the earthy notes of the mole.

Ingredients(for 1 kg)

Ground ancho chilli15 g

Ground pasilla chilli10 g

Dark chocolate 70%20 g

Ground cumin6 g

Cinnamon powder3 g

Garlic powder7 g

Salt18 g

Ground chipotle5 g

Instructions

Prepare mole paste

20 minutes

Melt chocolate and mix with all ground spices and salt into a spreadable paste. Add a teaspoon of water if needed.

Marinating

24 hours

Score the chicken, work the mole paste deeply into the meat, cover and leave to marinate in the refrigerator for 24 hours.

Smoking

5-7 hours

Preheat smoker to 120-135 °C with mesquite and pecan wood. Smoke chicken until a core temperature of 74-76 °C is reached. Keep temperature constant.

Resting and serving

15 minutes

Remove chicken from smoker, rest covered for 15 minutes. Serve garnished with fresh coriander and sesame seeds.

Pro Tip

Use dark chocolate with at least 70% cocoa content – cheaper varieties make the mole too sweet and burn more quickly during smoking.

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