Cindy Flores is the head chef at Tacos Muchachos which is a Mexican restaurant in Redfern.

Cindy is cooking mole poblano which is one of the most popular dishes for Cinco De Mayo.

Mole (pronounced Molay) sauce is made with a mix of spices and vegetables but also is made with chocolate, peanut butter, banana and grilled tortillas mixed into the sauce.

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The sauce is usually served with chicken and rice or in chicken tacos.

Recipe below:

MOLE POBLANO

FOR THE CHICKEN

• 1.5 kg chicken pieces (or 1 kg bone-in chicken)
• 2 litres water
• 1 onion, halved
• 1 tsp salt
• 2 bay leaves

OR THE MOLE SAUCE

• 1 tomato
• ½ red capsicum
• ½ cup smoked paprika
• 1 tbsp sweet paprika
• 1 small onion
• 7 garlic cloves
• 1 cinnamon quill
• ½ star anise
• 2 tbsp toasted black sesame seeds
• 1 tbsp dried oregano
• 1 tbsp black peppercorns
• ⅓ cup roasted almonds
• 1 tbsp dark roasted peanut butter
• ½ cup sultanas or raisins
• 1 pinch ground clove
• ⅔ cup brown sugar
• ⅓ cup Dutch-process cocoa powder
• 2 tbsp salt
• ½ bar dark chocolate (approx. 50–60g)
• 1 corn tortilla
• 1 ripe banana
• ½ slice white bread
• 2 tbsp pork lard or neutral oil
• Reserved chicken broth (approx. 1–1.5 litres)

Instructions:

FOR THE CHICKEN

• Place the chicken, water, onion, salt, and bay leaves in a large pot.
• Bring to a boil, then reduce to a simmer.
• Cook uncovered for 30–40 minutes, skimming off any foam that rises to the surface.
• Once the chicken is cooked through and tender, remove from the broth.
• Strain and reserve the poaching liquid — this will be used later in the mole.

FOR THE MOLE SAUCE

• In a large skillet or saucepan, heat the lard or oil over medium-high heat.
• Char the tomato, capsicum, onion, garlic cloves, cinnamon quill, star anise, oregano, peppercorns, and sesame seeds in the oil. Stir frequently until they’re deeply browned and fragrant — this is essential for a smoky, rich base.
• Transfer the blackened ingredients to a blender.
• Add the rest of the ingredients except the chocolate: almonds, peanut butter, sultanas, clove, sugar, cocoa, salt, corn tortilla, banana, bread, and half of the reserved chicken broth.
• Blend until completely smooth (you may need to do this in batches depending on your blender’s size).
• Pour the sauce into a large pot and add the remaining chicken broth. Heat gently over medium heat.
• Once warm, stir in the chopped dark chocolate. Let it melt completely and blend into the sauce.
• Taste and adjust salt as needed. Simmer for 10–15 minutes to bring all the flavours together.

To Serve

• Corn Tortillas
• Pickled Onions
• Fetta Cheese
• Cream
• Cos Lettuce

This rich and velvety Mole Poblano is incredibly versatile. Traditionally served with poached chicken, it also pairs beautifully with: Slow-cooked pork, Grilled or sautéed prawns, Crispy potatoes or roasted vegetables for a hearty vegetarian option.

Use it to smother enchiladas before baking with cheese, Drizzle over tacos for a bold twist, Simply heat and spoon over a warm tortilla with a sprinkle of fetta cheese for a quick and satisfying bite

This mole is all about layers of flavour and comfort—get creative and make it yours!