How to Make Mole Almendrado (Traditional & Healthy Version)
Mole Almendrado is a cherished Mexican dish, renowned for its rich, complex flavors and historical roots in the heart of Mexico. Originating from the regions of Puebla and Oaxaca, this traditional mole features almonds as a key ingredient, lending a delicate nutty sweetness that perfectly balances the savory and spicy elements. Mole Almendrado is often prepared for special occasions and family gatherings, making it a dish that brings people together around the dinner table. The sauce is a tapestry of toasted almonds, dried chiles, tomatoes, and aromatic spices, simmered to create a luxurious and silky texture. Unlike some heavier moles, this version is crafted to be both authentic and health-conscious, using lean chicken breast and minimizing added fats. The combination of protein and healthy fats, along with the deep, smoky, and slightly sweet flavor profile, makes Mole Almendrado a satisfying choice for those looking to enjoy true Mexican cuisine without compromising on nutrition. Its vibrant history and bold flavors make it a must-try for anyone eager to explore the culinary landscape of Mexico.
Ingredients
- 2 pieces (about 150g each) Chicken breast, skinless & boneless (Pechuga de pollo)
- 1/3 cup Raw almonds (Almendras)
- 2 Dried ancho chiles (Stemmed and seeded)
- 1 Dried pasilla chile (Stemmed and seeded)
- 1 medium Tomato (Roma preferred)
- 1/4 cup White onion (Finely chopped)
- 2 Garlic cloves (Minced)
- 1 cup Low-sodium chicken broth (Caldo de pollo)
- 1 tablespoon Olive oil (Extra virgin)
- 1 small Cinnamon stick (Canela)
- 1/2 teaspoon Black peppercorns
- 1/2 teaspoon Salt (To taste)
Step-by-step instructions
Step 1 · Toast the almonds in a dry skillet over medium heat for 3-4 minutes...
Toast the almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
Step 2 · In the same skillet
In the same skillet, lightly toast the dried ancho and pasilla chiles until they puff up, about 1 minute. Transfer to a bowl and cover with hot water to rehydrate for 5 minutes.
Step 3 · In a blender
In a blender, combine the toasted almonds, rehydrated chiles (drained), tomato, onion, garlic, cinnamon stick, black peppercorns, and 1/2 cup of chicken broth. Blend until smooth.
Step 4 · Heat olive oil in a saucepan over medium heat
Heat olive oil in a saucepan over medium heat. Pour in the blended sauce and cook, stirring frequently, for 8 minutes until thickened and aromatic.
Step 5 · Add the remaining chicken broth and salt
Add the remaining chicken broth and salt. Simmer for another 5 minutes to meld flavors. Adjust seasoning if necessary.
Step 6 · While the sauce simmers
While the sauce simmers, grill or pan-sear the chicken breasts until cooked through, about 5-6 minutes per side.
Step 7 · Serve the chicken breasts topped generously with the hot Mole Almen...
Serve the chicken breasts topped generously with the hot Mole Almendrado sauce. Garnish with a sprinkle of chopped almonds if desired.
Why this recipe is healthy
This Mole Almendrado is a healthy choice because it uses lean protein, heart-healthy fats from almonds, and natural spices instead of heavy oils or excess salt. The sauce is packed with nutrients from vegetables and nuts, keeping calories moderate while maximizing flavor. The recipe is also free from refined sugars, making it suitable for weight management and overall wellness.
A note on tradition
Mole Almendrado holds a special place in Mexican cuisine, especially in central regions like Puebla and Oaxaca. It is often prepared for weddings, holidays, and festive gatherings, symbolizing hospitality and celebration. The use of almonds reflects Spanish influence on traditional Mexican mole recipes. Mole Almendrado is a testament to Mexico’s rich culinary history, where moles are considered an art form and a point of pride for local cooks.