This is the mole that my mother has made the most throughout our life. I have many memories of asking her to make this dish for my birthdays growing up. I would say that it is probably my favorite of them all. It was also the first mole that I learned how to cook, since it is the most approachable and easiest to make. The dish’s briny, bright flavors are quite different from many other moles because there aren’t any dried chiles involved. The main flavor comes from pickled jalapeños and olives, so try to get the highest quality of those two ingredients available. To bump it up a notch, substitute cooked cow’s tongue for the chicken.
Place the chicken, 3 cloves smashed garlic, and halved onion in a stockpot filled with salted water. Bring to a boil, lower the heat to a simmer, cover, and let cook over medium heat until the chicken is tender and fully cooked. This will take about 45 minutes. Remove the chicken from the stock to cool. Strain the stock and reserve
Preheat your oven’s broiler to its highest setting. On your oven’s highest rack, broil the chopped onion on a baking sheet for 10 minutes, until lightly charred. Add the raw garlic to the sheet and keep broiling for another 5 minutes. Set aside.
In a Dutch oven or the largest skillet you have, heat
In a comal or griddle, toast the oregano, thyme, peppercorns, cloves, and cinnamon over low heat. Once aromatic, grind the spices in a molcajete or spice grinder until finely ground.
In a separate pot over medium-high heat, combine the tomatoes and tomatillos with
In a food processor, add the almonds, sesame seeds, raisins, oregano, thyme, peppercorns, cloves, onions, garlic, cinnamon, and parsley and process until it is a paste.
In a large stockpot, heat
Simmer for 10 minutes over medium heat, stirring occasionally. Add the olives and 3 to 5 jalapeños. Remove from the heat, cover, and let sit for 10 minutes.
Serve the estofado over sliced chicken with additional jalapeño slices.
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