What To Do with Molé Peppers

Every year Hubby and I put in what we jokingly refer to as our Salsa Garden. We grow several varieties of tomatoes, peppers and Tomatillos. The only things we don’t grow for the salsa are the onions and cilantro.

Every year there are the usual peppers – Jalapeño, Serrano, Habanero, Reapers and Scotch Bonnet. Fresno Peppers is another favorite, although some years we can’t find them at the Garden Center. This year in addition to the usual peppers, we found something new – Holy Molé Peppers. Never heard of them, but we love Chicken Molé. So what the heck, let’s grow some.

Holy Molé Peppers are a hybrid Chilaca pepper developed in the US as a reliable alternative to the Pasilla chilies typically used in Molé sauces. They have a nutty, earthy flavor similar to the Pasilla peppers. While most recipes call for the Holy Molé Peppers to be dried prior to using them, I’ve decided to experiment with mine and roast some. I do have some that I have put aside to dry – the drying process takes a very long time. As luck would have it, I have a few that are dried and ready. As for the 12 needed, I lack the patience to wait for more to dry. That’s okay. God and my family understand and I am forgiven.

That said, let’s get in the kitchen!

Shredded Chicken Molé with Molé Pepper Sauce
6 Molé Peppers
6 Jalapeño Peppers (optional)
Olive Oil as needed for roasting
12 bone-in Chicken Thighs
Salt to taste
1 (28 oz) can Whole tomatoes
1 Yellow Onion
1/2 cup sliced Almonds
3 oz Bittersweet Mexican Chocolate
2 Chipotle Peppers in Adobo Sauce
3 Garlic Cloves
6 Dried Peppers (Molé Peppers if possible)
3 tablespoons Olive Oil
3/4 teaspoon Cumin or to taste
1/2 teaspoon Cinnamon
1/2 teaspoon Cayenne Pepper or to taste
6 Flour Tortillas for serving

Note: The Molé Pepper is a sweeter pepper, making it ideal for a rich mole sauce. However; it is also a mild pepper. If you like your sauce with more of a kick, roast a few Jalapeño Peppers to include in the sauce. If you like your sauce on the milder, sweeter side, omit the Jalapeños.

Line a rimmed baking sheet with foil. Lay raw peppers out on the baking sheet. Drizzle with olive oil, rub to coat lightly. Place the peppers under a broiler and broil until the skins begin to blister, turning as necessary.

Remove peppers from the oven. Place in a gallon-size resealable bag, close and let the peppers sweat. Rub off the skins, stem peppers, then dice. Set aside.

While the peppers are roasting and sweating, remove the skins from the chicken thighs, leaving the bones in place. Season the meat with salt, set aside.

Drain tomatoes. Peel and dice onion. Toast almonds in a dry skillet. Chop chocolate. Chop chipotle peppers. Peel garlic cloves, cut in half. Set all these ingredients aside until ready to make the sauce.

Place the dried peppers in a blender, pulverize to a powder. Once the Molé peppers are ready, add to the blender. Add the drained whole tomatoes, onions, almonds, chocolate, chipotle peppers and garlic cloves. Pulse to blend.

Note: This might be easier in batches. I did manage to get it done, but it took time and stirring of the blender.

Add olive oil, cumin, cinnamon and cayenne peppers. Blend sauce until smooth. Taste and adjust flavors as desired with Cumin and Cayenne as necessary.

Spray a large slow-cooker with cooking spray. Arrange chicken things in the bottom of the insert. Pour Mole Sauce over the chicken. Cook on HIGH for 3 hours, then LOW for another 3 hours for the flavors to fully develop.

With a slotted spoon remove thighs from the sauce. Remove bones from the meat, shred thighs and return to slow cooker to warm through. Transfer to a serving bowl.

Serve with warm flour tortillas and favorite sides such as rice and beans as desired. Most of all, don’t forget the margaritas!

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and observe it.
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