In the old way, a simple is one plant prepared on its own (an infusion of cacao nibs, a cinnamon stick steeped in milk). A wort is a useful herb—culinary and practical. Mole lets both live together: cacao (the simple) married to worts like cinnamon and oregano. The result is comfort, not claims: a sauce that warms, perfumes, and feeds.
Ingredients (serves 6–8)
3–3½ lb bone-in chicken (thighs/drums), patted dry
2 Tbsp neutral oil
1 medium onion, sliced
4 cloves garlic, sliced
3 dried chiles, seeded (e.g., ancho, guajillo, pasilla)
2 corn tortillas (or 2 slices country bread), torn
¼ cup almonds or pumpkin seeds (pepitas)
1 Tbsp sesame seeds (plus more for garnish)
1 tsp ground cinnamon (preferably canela)
½ tsp ground cloves
½ tsp dried Mexican oregano
1 tsp ground cumin
2 Tbsp raisins
1 (14–15 oz) can crushed tomatoes
2½ cups chicken stock (warm)
1½ oz (about ¼ cup) unsweetened cacao nibs or 1¾ oz unsweetened chocolate, chopped
1–2 Tbsp brown sugar or piloncillo, to taste
Kosher salt & black pepper
Warm corn tortillas and lime wedges, for serving
Method
Brown the chicken (10–12 min): Season with salt/pepper. Sear in oil in a heavy pot until golden; remove.
Toast the flavor base (5–6 min): In the same pot, toast chiles, torn tortillas (or bread), almonds/pepitas, and sesame until fragrant. Tip to a bowl.
Build the sauce (8–10 min): Sauté onion/garlic with a pinch of salt. Stir in cinnamon, cloves, oregano, cumin, raisins. Add tomatoes; simmer 2 minutes.
Blend smooth: Add the toasted mix and 1½ cups warm stock; blend until velvety (careful with heat).
Finish the mole (25–30 min): Return sauce to pot, whisk in cacao nibs (or chocolate) and remaining stock. Sweeten with piloncillo/brown sugar to balance bitterness/heat. Season.
Simmer the chicken: Nestle chicken into the mole, cover, and simmer gently 25–30 minutes until the meat is tender and 165°F at the bone.
Serve: Sprinkle sesame, add lime, and pass warm tortillas.
Simples & Worts Notes
Cacao (simple): Use alone as nibs or unsweetened chocolate for deep flavor without extra fat.
Cinnamon (wort): Canela adds fragrance; steep a stick in warm stock first for a classic “simple.”
Oregano (wort): Dried Mexican oregano brings savory lift—use sparingly.
Make-Ahead & Scaling
Make-ahead: Sauce improves overnight. Chill up to 3 days; freeze up to 2 months.
For 25+: Triple the sauce; roast 8–9 lb chicken parts on sheet pans, then simmer in sauce to finish. Hold hot (≥140°F) for service.
Swaps
Nut-free: Use pepitas only.
Mild heat: Use all ancho; for more heat, add 1 chipotle in adobo.
Historical inspiration only; culinary wellness, not medical claims.
Until next time...
I am...
Phil Wilson...
And, here’s to living an Herbal Lifestyle With You!