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We celebrate ‘Cinco De Mayo' with a traditional Mexican dish with some delicious surprising ingredients

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. 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.