Mole michoacano

Mole michoacano

This post is also available in: esSpanish

Delving into the wide gastronomy of Mexico we can find different traditional dishes such as mole, which has certain variations depending on the region or state in which it is prepared, and this time we will teach you how to make the real mole michoacano, a typical recipe from Michoacán that is characterized for being a rather dark and thick sauce, which offers a succulent and intense combination of flavors that no palate is able to resist, that is why it has become within the Mexican cuisine the perfect complement to the preparation of any cut of meat, a delicacy that you can not miss.


  • Enough lard for frying
  • 250 grams of pasilla chiles
  • 250 grams of black chiles
  • 250 grams of mulato chiles
  • 70 grams of almonds
  • 70 grams of walnuts
  • 1 onion, chopped
  • 6 garlic cloves
  • 2 corn tortillas
  • 1 sliced loaf of bread
  • 70 grams of prunes
  • 6 tomatillos, chopped
  • 2 tablespoons of chili seeds
  • 2 tablespoons sesame seeds
  • 4 cups chicken broth
  • 10 fat peppers
  • 6 cloves
  • 1 small piece of ginger
  • 1 teaspoon cumin powder
  • Salt to taste
  • 150 grams of dark chocolate in pieces
  • 1 cooked and depressed chicken


  1. In a large saucepan, melt about 4 tablespoons of lard and when it is very hot, lightly sauté the pasilla, mulatos and black chiles in different batches and let drain on a large plate.
  2. Now sauté the almonds along with the walnuts until lightly browned, remove and let stand in the dish.
  3. Add the onion and garlic to the pan to cook a little until the onion begins to change color. Next, brown the tortillas and bread slices. Place everything on the plate to drain.
  4. Repeat the procedure with the raisins and tomatillos, and finally with the chili and sesame seeds.
  5. With all the ingredients sautéed in the dish, add them little by little in the blender cup together with the chicken broth, the peppers, the cloves, the ginger and the cumin to process very well in the necessary batches.
  6. Melt a little more lard in the same saucepan and pour the well processed sauce to sauté for a few minutes while stirring.
  7. When the sauce starts to boil, add salt to taste, the chocolate and let it cook for 20 minutes.
  8. When the cooking time is over and the chocolate is completely melted, correct the salt if necessary and add the cooked chicken pieces. Cook for 20 minutes more, stirring occasionally.
  9. Once the mole michoacano has the desired consistency, remove from heat, serve as much as you like and enjoy this wonderful typical dish.


  1. If necessary, add a little more lard during the cooking of all the ingredients.
  2. If you want the consistency of the mole michoacano to be lighter, add a little more broth when adding the chicken.
  3. Accompany this delicious dish with rice, corn tortillas or slices of bread.
  4. You can add a little more sesame seeds on top of the mole michoacano when serving.

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