Easy Mexican Mole Recipe La Costeña
There are some recipes that are super special for all Mexicans and mole is one of them. This dish is full of history and tradition and one of our favourite dishes to cook during this special time of the year. When mole is cooked from scratch it takes hours to be done. It is a lot of work, but it is worth it, but for those occasions you want to enjoy a delicious mole with your family and you do not have a lot time to cook, La Costeña Mole is the best option. We know that there is no comparison with the homemade one, but believe us, it is delicious and it tastes amazing. Here is a quick recipe for you to make it and we have added it our own touch.
To cook the chicken
6 Chicken legs on the bone
½ white onion
2 garlic cloves
1 tbsp salt
To cook the Mole
1 tbsp tomato puree
2 tbsp dark chocolate
1 tsp sugar
1 L chicken stock
Start by cooking the chicken. Place the chicken legs in a large casserole dish and cover them with water, add the salt, onion and garlic cloves. Bring the chicken to a boil. Remove any impurities when it starts boiling. Once it starts boiling, turn the heat down and simmer for 40 minutes. Remove two cups of the liquid and leave the chicken aside.
Then in another casserole, place all the mole from the jar, add the tomato puree, chocolate and chicken stock. Start mixing the mole and once is hot, add the chicken legs, continue cooking for a bit longer, if you see that the mole sauce is a bit thick, add more chicken stock. The mole has to be smooth and runny. Enjoy it with a delicious tomato rice (recipe below)
Sprinkle some black or white sesame seeds to make it more authentic.
Tomato rice is an amazing side dish that is always on a Mexican table. Easy to make and a favourite pairing for any dish. Here is our take for tomato rice using Sazon Natural “Sazonador para tu arroz”
2 cups of basmati rice
1 packet of Sazonador para tu arroz Tomate
3 tbsp vegetable oil
4 cups boiling water
Large saucepan with lid
Heat the oil medium heat in a large saucepan. Add the 2 cups of basmati rice and stir. Fry the rice for 3 minutes and turn the heat down to low. Add 3 tbsp of the Tomate Sazonador para tu arroz and fry for 2 more minutes, stirring constantly.
Then once the heat in the pan has cool down, add the hot water and put the lid on. Simmer until the water has evaporated and the rice is cooked. Tomato rice is the perfect pairing for La Costeña Mole