Mestizo Fusion Mole with Charred Corn and Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant dish celebrating Mexico's musical cultural fusion, featuring a complex mole sauce with toasted spices, smoky charred corn, and creamy avocado, served over slow-cooked chicken thighs. This mexican-inspired beef ready in about 85 minutes pairs chicken thighs, ancho chiles, pasilla chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.3 (14 ratings) Prep: 45 min Cook: 40 min Serves 4 Mexican cuisine 680 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove stems and seeds from ancho and pasilla chiles, then toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant, then soak in hot water for 20 minutes.
  2. Step 2: Sauté 3 minced garlic cloves and 1 diced white onion in 1 tbsp sesame oil until golden, about 3 minutes.
  3. Step 3: Blend soaked chiles, tomatoes, toasted sesame seeds, almonds, 1/2 cup reserved chile soaking liquid, and 1/4 cup water until completely smooth.
  4. Step 4: Cook blended sauce in a saucepan over medium-low heat for 15-20 minutes, stirring frequently until thickened and deep red, until sauce coats the back of a spoon.
  5. Step 5: Season chicken thighs with salt and pepper, then sear in a skillet until golden brown on both sides, about 5 minutes per side.
  6. Step 6: Add 1 cup water to the skillet with chicken, cover, and simmer for 25 minutes until chicken is tender.
  7. Step 7: Char corn kernels in a dry skillet over high heat for 3-4 minutes, shaking constantly until lightly browned in spots.
  8. Step 8: Slice avocado and mix with 1/4 cup chopped cilantro, 1 tbsp lime juice, and a pinch of salt.
  9. Step 9: Serve chicken with mole sauce, charred corn, and avocado-cilantro mixture.

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Frequently asked questions

How long does Mestizo Fusion Mole with Charred Corn and Avocado take to make?

Total time is about 85 minutes (45 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mestizo Fusion Mole with Charred Corn and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Mestizo Fusion Mole with Charred Corn and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mestizo Fusion Mole with Charred Corn and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mestizo Fusion Mole with Charred Corn and Avocado?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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