On the eleventh day of our holiday table, the music gets bolder, richer, and more layered. Eleven Pipers Piping calls for a dish with rhythm — something complex, soulful, and deeply expressive. Few dishes rise to that moment like Doña María® Mole.
Dark, velvety, and quietly powerful, mole is a sauce that unfolds in movements rather than moments. Notes of chocolate, spice, toasted corn, and savory depth come together in harmony, wrapping tender chicken in a sauce that feels both celebratory and grounding. This is a dish that doesn’t rush — it builds, lingers, and leaves a lasting impression.
The Story Behind the Dish
Mole is not a single recipe but a family of sauces, each shaped by region, tradition, and time. Doña María® Mole has earned its place in Mexican kitchens for generations by offering a deeply flavored, beautifully balanced starting point — making an otherwise complex dish accessible without sacrificing soul.
What makes mole so compelling is its contrast: bitter chocolate against warm spice, gentle sweetness balanced by savory depth. Cinnamon and anise add warmth, toasted tortilla lends body, and a touch of Mexican chocolate rounds everything out. The result is a sauce that feels orchestrated rather than overwhelming — much like music played by many hands, each part essential.
Ingredients
To Cook the Chicken
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1 whole chicken (about 5 lb), cut into 8 pieces
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3 garlic cloves
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¼ white onion
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1 celery stalk, cut into pieces
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2 parsley or cilantro sprigs
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8 cups water
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Salt, to taste
For the Mole Sauce
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5 oz tomatoes
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1 white onion, cut into thick slices
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1 small garlic clove
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4–5 cups reserved chicken broth
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1 toasted corn tortilla
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1 jar (8.25 oz) Doña María® Mole
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½ tablet Mexican chocolate
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¼ tsp ground cinnamon
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¼ tsp ground anise seed
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Salt, to taste
To Finish
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1 tbsp toasted sesame seeds, for garnish
Directions
Cook the Chicken
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Place chicken pieces in a large stockpot with garlic, onion, celery, and parsley. Cover with water.
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Bring to a boil over medium-high heat, then reduce to a simmer. Cook 35–45 minutes, until chicken is tender. Season with salt and reserve the broth.
Prepare the Mole Base
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In a saucepan, cover tomatoes, onion, and garlic with water. Bring to a boil, then simmer about 8 minutes until softened. Drain.
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Blend the cooked vegetables with the toasted tortilla until smooth. Set aside.
Build the Sauce
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In a large skillet over low heat, add the Doña María® Mole paste and 1 cup chicken broth. Stir gently to dissolve.
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Add another cup of broth, the blended tomato mixture, Mexican chocolate, cinnamon, and anise seed. Stir until smooth and cohesive.
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Continue adding broth gradually until the sauce reaches the consistency of a thick gravy.
Finish the Dish
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Add cooked chicken pieces to the sauce and simmer gently for about 5 minutes. Adjust seasoning with salt.
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Serve garnished with toasted sesame seeds, alongside rice and warm corn tortillas.
Notes from Our Kitchen
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Thickness is personal. Mole should be rich and velvety — adjust broth to your preference.
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Not spicy by default. Add a rinsed chipotle pepper if you’d like gentle heat.
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Even better the next day. Like many layered dishes, mole deepens with time.
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Serve simply. Let the sauce take center stage.
Perfect Pairings
Mole’s complexity invites bold, expressive pairings — wines and spirits with enough depth to stand alongside its layered character.
Mira Mira Malbec
Dark fruit, plush texture, and gentle spice mirror the richness of the sauce while complementing its savory undertones.
Trascendente Mezcal Espadín
Smoky, earthy, and expressive, this mezcal echoes mole’s depth and tradition — a striking, authentic pairing.
Marietta Cellars Zinfandel “Román”
Ripe berry fruit, spice, and structure make this Zinfandel a natural partner, standing up to the sauce while keeping the pairing lively.
A Toast to Eleven Pipers Piping
On the eleventh day of our holiday table, we celebrate dishes that play in layers and linger long after the last bite. Doña María® Mole is bold, expressive, and deeply comforting — a dish that reminds us that the most memorable meals are often the most complex.
Find these bottles and more at your local Vinodivino.
(Adapted from Mexico In My Kitchen)
