Mole Poblano is one of Mexico’s most treasured culinary masterpieces. This rich, dark sauce, often called the national dish of Mexico, is a perfect blend of sweet, savoury, and spicy flavours. Originating from the state of Puebla, Mole Poblano is traditionally served over poultry, most commonly turkey or chicken. It is characterized by its deep, complex flavours created from various ingredients such as dried chiles, chocolate, nuts, seeds, and spices. The preparation is labor-intensive, but the result is a deeply satisfying and unique sauce.

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Creating Mole Poblano is an adventure through Mexican cuisine, requiring patience and a linary skill. The process involves toasting, grinding, and blending a variousngredients to create a perfectly balanced sauce. The sauce’s complexity comes from the layering of flavours, starting with the smoky heat from the chiles, followed by the richness of the chocolate and the nuttiness from the seeds and nuts. Whether you’re making it for a festive occasion or to elevate a simple weeknight meal, Mole Poblano iswillmpress and delight your taste buds.

Mole Poblano Recipe

Recipe by Owais

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

2

hours 

30

minutes

Ingredients:

• 6 dried mulato chiles

• 6 dried pasilla chiles

• 4 dried ancho chiles

• 1/4 cup sesame seeds

• 1/4 cup peanuts

• 1/4 cup almonds

• 1/4 cup pumpkin seeds

• 2 corn tortillas, torn into pieces

• 1 slice of stale bread torn into pieces

• 1/4 cup raisins

• 1 large tomato, roasted

• 1 medium onion, chopped

• 4 cloves garlic, chopped

• 2 tablespoons lard or vegetable oil

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 2 cups chicken broth

• 3 ounces Mexican chocolate, chopped

• Salt, to taste

• 2 tablespoons sugar

Instructions:

• Prepare the Chiles: Remove the stems and seeds from the chiles. Toast them in a dry skillet over medium heat until fragrant, about 2 minutes. Transfer the chiles to a bowl and cover with hot water. Let them soak for 30 minutes, then drain and set aside.
• Toast the Seeds and Nuts: In the same skillet, toast the sesame, peanuts, almonds, and pumpkin seeds until golden brown. Remove from skillet and set aside.
• Prepare the Bread and Tortillas: In the skillet, toast the torn tortillas and bread until crispy and slightly browned. Set aside.
• Cook the Aromatics: Heat the lard or oil over medium heat in a large pot. Add the onions and garlic, cooking until softened, about 5 minutes. Add the soaked chiles and cook for another 5 minutes.
• Blend the Ingredients: In a blender, combine the chiles, toasted seeds, nuts, tortillas, bread, raisins, roasted tomato, cinnamon, cloves, allspice, thyme, oregano, and chicken broth. Blend until smooth, working in batches if necessary.
• Cook the Mole: Return the blended mixture to the pot and brmmer. Add the chopped chocolate and stir until melted and well combined. Season with salt and sugar, they are adjusting to taste. Let the sauce simmer on low heat for about 1-1.5 hours, stirring occasionally to prevent sticking. If the mole becomes too thick, add more chicken broth to reach desired consistency.
• Serve Mole Poblano over cooked chicken or turkey, garnished with additional sesame seeds if desired. Enjoy with a side of rice or warm tortillas.

Notes

• Mole Poblano is a true celebration of Mexican heritage, combining a medley of flflavourshat create a dicomplex and comforting dishEach bite tells a story of tradition and culinary artistry, making it a meal worth every effort in its preparation.

Ideas for Serving

• Serve Mole Poblano over poached or roasted chicken for a traditional presentation.
• Pair it with Mexican red rice and warm corn tortillas.
• Garnish with sesame seeds and a sprinkle of fresh cilantro for added flavour and visual appeal.
• Mole Poblano can also be served over turkey, pork, or even enchiladas for a delicious variation.

Nutritional Information (per serving)

• Calories: 450
• Protein: 20g
• Carbohydrates: 40g
• Fat: 25g
• Fiber: 8g
• Sugar: 10g
• Sodium: 600mg

History

Mole Poblano’s origins are deeply rooted in Mexican history and tradition. It is said to have been created by nuns in the Convent of Santa Rosa in Puebla in the 17th century. Legend has it that the dish was prepared to honour a visiting archbishop, combining various ingredients the nuns had on hand, including chocolate, chiles, and spices. Over time, this dish has evolved, becoming a symbol of Mexican culture and culinary heritage. Mole Poblano is especially significant during holidays like Cinco de Mayo and Dia de los Muertos, where it holds a place of honour on the festive table.

FAQs

1. Can I make Mole Poblano ahead of time?

Yes, Mole Poblano can be made ahead of time and tastes better the next day as the flavours have time to meld. Store it in the refrigerator for up to 5 days or freeze for up to 3 months.

2. What can I substitute for Mexican chocolate?

If Mexican chocolate is unavailable, you can use a combination of dark chocolate and a pinch of cinnamon and sugar to mimic the flavour.

3. Is Mole Poblano very spicy?

The heat level can be adjusted based on the types and amounts of chiles used. While it has mild to moderate heat, you can reduce the number of chipotle chiles for a milder sauce or add more for extra heat.

4. Can I use store-bought mole paste?

Yes, for convenience, store-bought mole paste can be used. However, making it from scratch allows for more control over the flavours and a more authentic experience.