Cannabis Mole Chicken
Cannabis-infused chicken mole featuring a complex sauce of dried chiles, chocolate, and spices — a rich, deeply flavored Mexican classic with controlled THC dosing.
This cannabis cannabis mole chicken recipe infuses the vibrant, bold flavors of Mexican cuisine with cannabutter for an edible that celebrates chiles, spices, and traditional cooking techniques. Mexican food is ideal for cannabis infusion because its robust flavors, from smoky chipotles to tangy lime, completely overpower any herbal cannabis taste. Salsas, moles, and cremas make natural vehicles for precise dosing. Cannabis mole chicken features a complex sauce of dried chiles, chocolate, and toasted sesame with cannabutter adding both richness and a controlled THC infusion.
- 3.5 grams of cannabutter
- 4 bone-in chicken thighs
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 oz Mexican chocolate (such as Ibarra), chopped
- 1/4 cup sesame seeds
- 1/2 cup diced white onion
- 2 cloves garlic
- 1 cup chicken broth
- Salt and toasted sesame seeds for garnish
- Toast the dried chiles in a dry skillet until fragrant, about 1-2 minutes per side. Soak in hot water for 15 minutes, then drain.
- In the same skillet, toast the sesame seeds until golden. Blend the rehydrated chiles, sesame seeds, onion, garlic, and chicken broth until smooth.
- Melt the cannabutter in a large deep skillet or Dutch oven over medium heat. Season the chicken thighs with salt and sear skin-side down for 4-5 minutes until golden. Flip and sear another 2 minutes. Remove and set aside.
- Pour the mole sauce into the same pan and cook for 5 minutes, stirring often. Add the chopped chocolate and stir until melted and incorporated.
- Return the chicken to the pan, spoon sauce over the top, cover, and simmer on low for 30-35 minutes until the chicken is cooked through (165°F internal).
- Serve over rice, garnished with toasted sesame seeds and accompanied by warm tortillas.
Dosing Tips for Your Cannabis Mole Chicken
- Stir cannabis oil into salsas, cremas, and guacamole at serving time for the most precise, per-tablespoon dosing.
- Mexican dishes with cheese, sour cream, and avocado have high fat content that enhances THC absorption naturally.
- Start with 5-10 mg per serving. Spicy foods can mask the onset of cannabis effects, so wait the full 90 minutes before eating more.
- Cannabis-infused lard or manteca is traditional in Mexican cooking and integrates seamlessly into masa, beans, and sauces.
- The cannabutter is used to sear the chicken and forms the base of the mole, distributing evenly throughout the sauce for consistent dosing per thigh.
Common Mistakes to Avoid
- Frying tortillas or churros in cannabis oil wastes THC at high frying temperatures. Fry in regular oil and finish with cannabis drizzle or sauce.
- Adding cannabis fat to a blender salsa before blending at high speed generates heat through friction. Blend first, then stir in cannabis oil gently.
- Under-seasoning because you assume the cannabis adds flavor. Mexican food demands bold chiles, cumin, garlic, and lime regardless.
- Melting cannabis-infused cheese under a broiler at extreme temperatures. Add cannabis crema or oil on top after broiling.
How to Store Cannabis Mole Chicken
- Cannabis salsas and Mexican sauces keep refrigerated for up to a week. The acidity of tomatoes and lime helps preservation.
- Cannabis-infused crema stores for 5-7 days refrigerated. Stir before each use as separation is normal.
- Cannabis mole sauce freezes beautifully for up to 3 months. Thaw and warm gently before serving.
- Refrigerate leftover mole chicken for up to 3 days; the sauce thickens when cold, so add a splash of broth when reheating gently on the stovetop.
Variations & Ideas
- Stir cannabis oil into warm mole sauce for a complex, deeply flavored infusion where the chocolate and chiles mask cannabis completely.
- Make cannabis-infused crema by blending cannabis oil into Mexican crema or sour cream for a versatile taco and burrito topping.
- Mix cannabis-infused lard into masa dough for tamales, where the fat is a traditional and essential ingredient.
- Try the mole sauce with enchiladas, burritos, or roasted vegetables for a vegetarian version. Add more chocolate for a richer, sweeter mole.
Frequently Asked Questions
Yes, tamales are one of the best Mexican vehicles for cannabis. The masa dough traditionally contains lard, which you can replace with cannabis-infused lard. The steaming process reaches only about 212 F (100 C), which preserves THC. Each tamale is a perfectly portioned dose.
Tamales, enchiladas with cannabis crema, tacos with cannabis guacamole, and any dish featuring mole sauce are top choices. Dishes with rich, fat-based components integrate cannabis naturally. Avoid dishes that rely on deep frying as the primary cooking method.
Absolutely. Avocado is high in healthy fats that blend perfectly with cannabis oil. Stir a measured amount of cannabis oil into finished guacamole and mix thoroughly. The lime, cilantro, and chile flavors mask any herbal cannabis notes completely.
Capsaicin from chiles can increase blood flow and metabolism, which some consumers report intensifies or accelerates the onset of cannabis effects. The difference is usually subtle, but start with a lower dose if you are combining very spicy food with cannabis for the first time.
Heat milk gently with Mexican chocolate, a cinnamon stick, and a pinch of cayenne. Remove from heat and stir in cannabutter. Whisk vigorously with a molinillo or frother. The chocolate, cinnamon, and spice completely mask any cannabis flavor for a traditional, warming infused drink.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*