Carrot & Mango Chicken Mole


3 grilled carrots, chopped

10 dried guajillo chilies, washed

1 ½ pounds ripey ellow  tomatoes, coarsely chopped

1 large yellow onion, coarsely chopped

6 cloves garlic, peeled and chopped

1 tbsp. dried oregano, crumbled

1 tbsp. dried epazote, crumbled

1 tablespoon annatto seeds

¼ teaspoon allspice

1 stick canela (Mexican cinnamon)

4 whole peppercorns

1 teaspoon cumin seeds

1⁄2 cup sesame seeds

1⁄2 cup raisins

4 cups Chicken Stock

Salt and freshly ground black pepper

3 grilled chicken breasts, shredded

½ cup mango puree


Preheat the oven to 400 degrees. Lay the dried chilies, raisins, onions, tomatoes, garlic,seeds and spices on a baking sheet and roast for about 15 minutes or until slightly charred.

Add the chopped carrots, dry roasted items and tomatoes in a stock pot with the chicken stock and bring to a boil. Reduce heat and simmer for about 30 minutes.

Let cool. Blend in batches with the mango puree until. Smooth paste is formed.  Reheat the sauce in a stock pan and add the chicken and cook until hot!

Combine the puree with the sesame-raisin paste and the chicken stock and simmer over low heat for 2-3 hours, stirring occasionally. Season with salt and pepper to taste. The mole should have a thick, smooth consistency.