Mole recipe for cinco de mayo

Mole Recipe, Authentic Puebla Style

Hola. What’s up? Bernie Molina here, author of Herencia Cookbook. My cookbook is full of authentic SalviMex recipes with a modern twist. Today, I would like to share a Puebla Style Mole Recipe with you all. This mole recipe is a fantastic, authentic, way to celebrate Cinco de Mayo. I am very excited about this recipe, so let’s just get into it.

Authentic Puebla Style Mole Recipe


  • 1 cup raw almonds
  • 2 garlic cloves
  • Cinnamon stick, 1
  • California Chile, 1
  • Pasilla Chile, 1
  • ½ cup sesame seeds
  • ½ cup pepitas
  • 1 red onion, cut into fourths
  • 2 tomatoes
  • Chicken breast (2)
  • 1 tablespoon oregano
  • Knorr caldo de pollo to taste
  • Apple cider vinegar, 1 cup


Poach the chicken-
  • Firstly, in a pot bring water to a boil on medium high heat.
  • Secondly, as you warm the water, clean the chicken with apple cider vinegar.
  • Once the water is boiling, add the chicken, oregano and Knorr caldo de pollo seasoning to the water.
  • Next, lower the heat to a simmer.
  • Poach the chicken for 15 minutes.
  • Once cooked, remove the chicken and allow to cook.
  • Reserve the broth.
Prepare the mole ingredients-
  • Warm the comal on medium heat.
  • Once warm, add the almonds, garlic and cinnamon stick.
  • Remove the seeds from the chilis and add them to the comal as well to toast them.
  • Once evenly toasted, remove.
  • Then, add your toasted ingredients to a glass bowl.
  • Add the pepitas. Roast until golden and then remove. Remove.
  • Next, add the sesame seeds. These will toast up quickly so keep an eye on them.
  • Next toast the onion and tomato.
  • Once your items are evenly toasted, make sure everything is set aside for later.
Make the mole-
  • In a blender, add the toasted ingredients and chicken broth. Blend until you have the texture of salsa.
  • Then, shred the chicken.
  • In a pan, warm olive oil on medium heat.
  • Add the mole mixture.
  • Once it bubbles, stir in the shredded chicken until fully mixed.
  • Enjoy with tortillas or bolillo.


To sum up, what do you think of this Puebla Style Mole Recipe for Cinco de Mayo? If so, what is your favorite? Let me know in the comments. Finally, if you liked this post, then check out the blog and my book for authentic SalviMex recipes with a modern (and sometimes healthy) twist. Until next time, buen provecho!

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.