Truffle Shuffle
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Homemade Chicken Mole & Mexican Rice

Hosted by Chef Alejandro Toscano

LET'S GET COOKING!

In this class, Chef Alejandro will walk you through each step to create his signature Mole from scratch, with pan-seared chicken and Mexican rice! He developed this recipe based on the mole his grandmother would make for him on the weekends growing up. Though we haven’t had the unique pleasure of tasting Abuelita Maria’s mole, we’re still convinced this is the best mole in the entire world! Chef Alejandro will guide you through his recipe from start to finish, teaching you a ton of culinary skills along the way. Please follow the tabs to the left to find the recipe, culinary tips from Chef Alejandro, wine pairing suggestions, and your on-demand video.
1. Make sure to pat your chicken with paper towels until it's very dry. Removing any moisture will help you get a nice sear. 2. Your nose is one of your best chef tools when making mole (and in general!). 3. When toasting your chilis and spices, make sure to continue stirring until fragrant to ensure they’re well-toasted. 4. Garlic has a high sugar content, which means it burns easily. Stir constantly and adjust the heat as necessary to brown the garlic and onions without burning. 5. Don’t disregard stems! Most of the cilantro’s stems are tender and packed with flavor, you can use them to add fresh flavor to your dish (and save you a lot of time picking!). 5. Blend the mole on low speed with the steam cap ajar to start. This will prevent the steam from creating a big mess in your kitchen! You want the mole to be nice and creamy, but not completely smooth. Some texture makes for a more delicious sauce.

MEET YOUR CHEF!

Alejandro Toscano

Chef Instructor
Born in San Diego, California and raised in Tijuana, Mexico, Chef Alejandro Toscano’s fascination with cooking began on a family vacation in Cancún, where he first tasted a dish with three different preparations of lobster. He was stunned by the possibilities of cooking, an infatuation that was only heightened after returning to San Diego at the age of 11 and getting American cable for the first time. It was then that Alejandro discovered the wonders of The Food Network, and chefs like Bobby Flay and Giada De Laurentiis inspired his path to The California Culinary Academy. Since graduating, he’s worked at some of the Bay Area’s top restaurants, including San Francisco institution Jardinière and Michelin-starred The Progress & State Bird Provisions. Alejandro loves sharing his passion for cooking with his Truffle Shuffle guests in the hopes that they learn that it’s simple—and fun!—to create amazing meals in their own home.
Alejandro Toscano

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

How do I get started?
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  1. Print shopping list and procure ingredients 
  2. Print and review step-by-step recipe 
  3. Prepare mise en place 
  4. Review Culinary Tips From The Chef
  5. Begin the video class and be ready to enjoy a delicious meal
What if I have a culinary question for a video on-demand class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.
Where can I find Truffle Shuffle products?
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You can search to find our Truffle Shuffle products HERE.

Reach out to us and we’ll make sure to answer any questions you have.

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