Mole Poblano is one of Mexico’s most iconic and cherished dishes, renowned for its rich complexity and depth of flavor. This traditional sauce from Puebla is a masterpiece of Mexican cuisine, crafted from a blend of over 20 ingredients, including chili peppers, chocolate, spices, nuts, and seeds. The result is a dark, thick sauce that is simultaneously sweet, smoky, spicy, and utterly unique.
Mole Poblano is most commonly served over turkey or chicken. It is a special festive dish often reserved for major celebrations such as weddings, birthdays, and Cinco de Mayo. The preparation of Mole Poblano is considered an art form, passed down through generations, with each family often having their version of this beloved recipe. This dish exemplifies the rich culinary heritage of Mexico, offering an exquisite taste experience that is both deeply satisfying and culturally significant.
AuthorJulia ForesekCategoryMain Course, MexicanDifficultyAdvancedPrepare the Chilies:
Remove stems and seeds from the dried chilies. Toast them briefly in a dry pan over medium heat until they start to puff up. Soak in hot water for 30 minutes to soften.
Toast and Fry Ingredients:
In a dry skillet, toast the sesame seeds, almonds, and peanuts until golden, then set aside.
In the same pan, fry the raisins until they puff up. Remove and set aside.
Fry the torn tortilla and plantain slices until golden. Remove and set aside.
Cook Aromatics and Spices:
In a bit of oil, sauté onions and garlic until translucent. Add the cinnamon stick, coriander seeds, anise seeds, and cloves, cooking until aromatic.
Blend the Mixture:
Drain the chilies and transfer to a blender. Add the toasted nuts, sesame seeds, fried tortilla, plantain, raisins, and sautéed onion mixture. Pour in some chicken broth to facilitate blending. Blend until very smooth.
Cook the Mole:
In a large pot, heat a tablespoon of oil. Pour the mole sauce into the pot and fry it over medium heat, stirring constantly, for about 10 minutes.
Add the remaining chicken broth, reduce the heat to low, and simmer for about 30 minutes. The sauce should be thick enough to coat the back of a spoon.
Stir in the chopped chocolate, sugar, and salt. Continue to simmer, stirring until the chocolate is melted and incorporated into the sauce.
Serve:
In a serving dish, arrange the cooked chicken pieces and pour the mole sauce over the top. Garnish with toasted sesame seeds and fresh cilantro.
Serve with rice and warm tortillas.
Ingredients
Directions
Prepare the Chilies:
Remove stems and seeds from the dried chilies. Toast them briefly in a dry pan over medium heat until they start to puff up. Soak in hot water for 30 minutes to soften.
Toast and Fry Ingredients:
In a dry skillet, toast the sesame seeds, almonds, and peanuts until golden, then set aside.
In the same pan, fry the raisins until they puff up. Remove and set aside.
Fry the torn tortilla and plantain slices until golden. Remove and set aside.
Cook Aromatics and Spices:
In a bit of oil, sauté onions and garlic until translucent. Add the cinnamon stick, coriander seeds, anise seeds, and cloves, cooking until aromatic.
Blend the Mixture:
Drain the chilies and transfer to a blender. Add the toasted nuts, sesame seeds, fried tortilla, plantain, raisins, and sautéed onion mixture. Pour in some chicken broth to facilitate blending. Blend until very smooth.
Cook the Mole:
In a large pot, heat a tablespoon of oil. Pour the mole sauce into the pot and fry it over medium heat, stirring constantly, for about 10 minutes.
Add the remaining chicken broth, reduce the heat to low, and simmer for about 30 minutes. The sauce should be thick enough to coat the back of a spoon.
Stir in the chopped chocolate, sugar, and salt. Continue to simmer, stirring until the chocolate is melted and incorporated into the sauce.
Serve:
In a serving dish, arrange the cooked chicken pieces and pour the mole sauce over the top. Garnish with toasted sesame seeds and fresh cilantro.
Serve with rice and warm tortillas.
Perfect Beverage Pairing:
- Mexican Hot Chocolate: Rich and spiced, it complements the complex flavors of the mole.
- Oaxacan Mezcal: The smoky notes of mezcal can beautifully mirror the deep, toasted flavors of the mole sauce.
