{"id":48140,"date":"2025-09-13T02:12:30","date_gmt":"2025-09-13T02:12:30","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=48140"},"modified":"2026-02-15T16:15:27","modified_gmt":"2026-02-15T16:15:27","slug":"rosas-mole-with-chicken-a-legendary-family-recipe-made-with-amor","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/rosas-mole-with-chicken-a-legendary-family-recipe-made-with-amor\/","title":{"rendered":"Mole de Rosa con Pollo, una Receta Familiar Legendaria Hecha con Amor"},"content":{"rendered":"\n

Mole is at the Mexican heart of Rosa Camarena\u2019<\/a>s cooking. <\/p>\n\n\n\n

This abuela, mother and owner of her own restaurant, serves her famous deep-red mole seven days a week to her loyal customers at La Esperanza in Pilsen,<\/a> Chicago\u2019s traditionally Mexican neighborhood. They can\u2019t get enough of her family recipe. It\u2019s rich, earthy, with a hint of sweet, and just enough chile heat.<\/p>\n\n\n\n

Rosa takes pride in scooping her mole over freshly cooked chicken, several kinds of tacos<\/a>, chilaquiles<\/a>, and so many other best-selling dishes on her menu. She also faithfully prepares this recipe for her family at home, on special occasions like Mexican Independence Day every Sept. 16, holidays, and birthdays<\/a>, she says.<\/p>\n\n\n\n

We Honor Rosa Camarena This National Hispanic Heritage Month<\/strong><\/h3>\n\n\n\n

In honor of National Hispanic Heritage Month, Familia Kitchen was invited by our friends at Spanglish Asadero seasonings<\/a> to shine a light on one of our favorite abuela\u2019s traditional Mexican recipes in a special video series.<\/p>\n\n\n

\n
\"mole
Rosa\u2019s recipe uses 24 ingredients in her Jalisco-style mole, served con mucho amor at her La Esperanza restaurant in Pilsen, Chicago.<\/figcaption><\/figure>\n<\/div>\n\n\n

Of course, we immediately thought of Rosa! We asked, she accepted, and here we are today. We are beyond thrilled and honored to celebrate our beloved amiga and gifted abuela cocinera Rosa Camarena, who will show us how to make 3 of her most popular family recipes, which she hopes all fans of Mexican food will love.<\/p>\n\n\n\n

The first dish she chose is her mole with chicken<\/strong>. The other recipes in this cooking series, which will be published in collaboration with Spanglish Asadero every Monday from Sept. 22 to Oct. 6 during National Hispanic Month, are two best-sellers at La Esperanza: carne asada<\/strong> and chicken fajitas<\/strong>.<\/p>\n\n\n\n

\u201cFor me it\u2019s a great honor to be able to share these recetas from my family. When I cook at the restaurant, the whole time I am praying that my food will be received with love by my customers. That it will touch their hearts and nurture their bodies. It\u2019s such a privilege to be able to offer my food to you and my community,\u201d says Rosa.<\/p>\n\n\n\n

Today, Rosa is passing on her cocina smarts to her youngest daughter, Alejandra Morales, who works alongside her every day. \u201cI think Ale is a better cook than me,\u201d she grins.<\/p>\n\n\n

\n
\"Rosa
Alejandra Morales, Rosa\u2019s youngest daughter, preps the chiles. Their family recipe for mole uses four kinds: guajillo, ancho, puya and de \u00e1rbol.<\/figcaption><\/figure>\n<\/div>\n\n\n

The Secret to Rosa\u2019s Recipe<\/strong><\/h3>\n\n\n\n

What makes her mole, voted \u201cPeople\u2019s Choice Winner\u201d in the Mole de Mayo festival<\/a> in her community, so distinctly delicioso?<\/p>\n\n\n\n

Perhaps it’s Rosa’s unique mix of chiles, Mexican chocolate, and 11 different seeds, nuts and spices, she says. And definitely it\u2019s because you can taste how she makes her mole with love.<\/p>\n\n\n\n

The four chiles called for in this recipe are: ancho, guajillo, puya, and \u201cun toquecito\u201d of famously burn-your-face-off-hot de \u00e1rbol because \u201cI like my chile picosito (spicy),\u201d Rosa says. She offers this abuela-cooking tip: Be sure to keep an eye on the peppers when you are cooking them. \u201cChiles can turn bitter if cooked too long.\u201d<\/p>\n\n\n\n

All told, her mole recipe has 23 ingredients (Don\u2019t let that scare you, says Rosa. A good amount of these are spices). She saut\u00e9s the ingredients on the stovetop and tosses them into her blender to whir the bold flavors into a smooth sauce. Rosa then transfers the mixture to a huge stainless steel pot, adding chicken stock as needed and stirring constantly, as the mole simmers for 30 to 40 minutes.


<\/p>\n\n\n

\n
\"Rosa
Rosa Camarena stirs her family recipe for mole using a large spoon made of wood, which she says makes the mole taste better. She always stirs in just one direction, she says. These are two traditions learned from her mother.<\/figcaption><\/figure>\n<\/div>\n\n\n

A Calling to Feed Her Community <\/strong><\/h3>\n\n\n\n

Feeding people is her life\u2019s calling, Rosa explains. It\u2019s her way of thanking God for the blessings she and her family have received. \u201cMole takes a little time to prepare, but then you see everyone\u2019s smiles and know they love it. We will always cook con mucho amor and mucho gusto so that people leave really happy,\u201d she says. \u201cThat is our mission. To make people really happy.\u201d<\/p>\n\n\n\n

\u201cMole is special for me because it\u2019s so traditional,\u201d Rosa adds. \u201cThis is an important dish in Mexican cuisine. We serve it for weddings and days like National Independence Day. My mother passed on the recipe to me, and I am passing it on to my children and my grandchildren. Though this mole, they will be able to understand what it is to be Mexican and learn about our culture.”<\/p>\n\n\n\n

\u201cMy customers tell me they feel a sense of peace when they eat my food,\u201d says Rosa. \u201dFor me, it is a blessing and a joy to be able to feed my community\u2019s bellies and hearts.\u201d <\/p>\n\n\n\n

\u201dI think you will love it.\u201d<\/p>\n\n\n\n

Photos by Ronit Bezalel Photography
Video by Slow Blink<\/em> Media<\/em><\/em><\/p>\n\n\n\n

Ready to Make Rosa\u2019s Award-Winning Mole Recipe?<\/h2>\n\n\n
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\n\t\t\t\t\"Rosa\u2019s\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Rosa\u2019s Legendary Mole with Chicken, a Family Recipe Made with Amor<\/h2>\n\n
\n \t\t \t\t\tRecipe by Rosita Camarena<\/span>\n \t\t\n
\n\t\t\t\t
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    8 to 10<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    1<\/p>hour <\/span><\/div>

    <\/span>Cooking time<\/span>

    1<\/p>hour <\/span>

    10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      15<\/span> guajillo chiles, dried<\/span><\/p><\/li>

    • <\/span>

      15<\/span> ancho chiles, dried<\/span><\/p><\/li>

    • <\/span>

      8<\/span> puya chiles, dried<\/span><\/p><\/li>

    • <\/span>

      5<\/span> chile de \u00e1rbol chile, or to taste (optional)<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> onion, sliced thickly<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tomato, quartered<\/span><\/p><\/li>

    • <\/span>

      5<\/span> cloves<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> pumpkin seeds, shelled and toasted<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> peanuts<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> almonds<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> cup<\/span> raisins<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> oregano<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> allspice, whole<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> cloves, whole<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> stick<\/span> cinnamon<\/span><\/p><\/li>

    • <\/span>

      1<\/span> pinch<\/span> cumin, ground<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> black pepper, whole<\/span><\/p><\/li>

    • <\/span>

      salt, to taste<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> bolillo (Mexican bread)<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> vegetable oil, divided <\/span><\/p><\/li>

    • <\/span>

      1<\/span> tablet<\/span> Mexican chocolate (Rosa uses Abuelita)<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> cups<\/span> chicken broth, from chicken pot, below<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> cup<\/span> sesame seeds, toasted<\/span><\/p><\/li>

    • For the Chicken<\/strong><\/li>
    • <\/span>

      1<\/span> whole<\/span> chicken, chopped into 8 pieces<\/span><\/p><\/li>

    • <\/span>

      water, to cover<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> onion, quartered<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> head<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      2<\/span> bay leaf<\/span><\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> salt, or to taste<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Prep the Mole Ingredients<\/strong><\/li>
      • Stem, seed and slice open the chiles: ancho, guajillo, puya (plus optional de \u00e1rbol, if using). Set aside.<\/li>
      • Chop the onion and tomato into quarters. Set aside.<\/li>
      • Measure all other ingredients into small bowls and have them ready to saut\u00e9 and blend.<\/li>
      • Boil the Chicken<\/strong><\/li>
      • Place chicken pieces in large pot. Fill with water to cover.<\/li>
      • Add onion, garlic, bay leaves and salt.<\/li>
      • Simmer for about 20 minutes, until chicken is cooked through.<\/li>
      • Set aside and reserve 3 to 4 cups of cooking broth.<\/li>
      • Saut\u00e9 the Mole Ingredients<\/strong><\/li>
      • In a large saucepan on medium heat, add about 1\/3 cup vegetable oil.<\/li>
      • Add the chiles and saut\u00e9 until they become soft and darken in color, about 3 minutes. Don\u2019t overcook or the chiles will taste bitter, warns Rosa. Set aside in a large bowl.<\/li>
      • In the same pan, add the onion and tomatoes. Saut\u00e9 for about 6 minutes, until they soften. Set aside in same bowl.<\/li>
      • In the same pan, add pumpkin seeds, peanuts and almonds. Saut\u00e9 for about 3 minutes. Set aside in same bowl. (Add a little vegetable oil if the pan is getting dry.)<\/li>
      • Add raisins and bolillo bread. Saut\u00e9 for about 3 minutes until soft and golden. Set aside in same bowl. <\/li>
      • In a different pan without oil, dry-toast sesame seeds for about 3 minutes, until they turn light brown. Set aside in a separate small bowl.<\/li>
      • Blend the Mole Sauce<\/strong><\/li>
      • In blender, add saut\u00e9ed chiles, onions, tomatoes and spices. Add the toasted sesame seeds. Add 1 to 2 cups broth from chicken pot. Blend for about 1 minute, until ingredients are well mixed and creamy.<\/li>
      • Add the seeds, nuts, raisins, bread, and 1 more cup chicken broth. Blend well.<\/li>
      • Cook the Mole Sauce<\/strong><\/li>
      • In a large pot on medium-low heat, add the last 1\/3 cup vegetable oil over medium low.<\/li>
      • Pour in the blended mole mixture. Stir as it heats up.<\/li>
      • Warm the chocolate for 30 seconds in a microwave to hydrate it. Add to mole pot and gently stir into the mole sauce. Add 1 to 2 more cups of chicken broth if sauce is too thick.<\/li>
      • Rosa recommends using a wooden spoon and stirring the mole frequently \u2014 in just one circular direction, as is traditional. Perhaps it deepens the flavor, Rosa says, smiling.<\/li>
      • Let the mole simmer for 30 to 40 minutes.<\/li>
      • Ready to Serve<\/strong><\/li>
      • Using tongs, place the cooked chicken pieces on one large platter or individual serving plates.<\/li>
      • With a large spoon, pour mole sauce over the chicken. \u201cGenerosamente,\u201d says Rosa \u2014 generously, to fully cover the chicken.<\/li>
      • Garnish with toasted sesame seeds. Serve with warm tortillas on the side. \u201cI think you will love it,\u201d says Rosa.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • Rosa says the most important ingredient in this recipe is love. \u201cWe cook from the heart,\u201d says Ale, her daughter. \u201cCocinamos de coraz\u00f3n.\u201d<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t