Authentic Mexican Mole Poblano Recipe

Introduction

Embark on a culinary journey through Mexico with this authentic Mole Poblano recipe, a dish celebrated for its deep, nuanced flavors and blend of spices, chocolate, and chillies. Perfect for special occasions or a family gathering, Mole Poblano is a centerpiece of Mexican cuisine that is both captivating and delicious.

Ingredients

• 4 dried Ancho chillies
• 4 dried Pasilla chillies
• 4 dried Mulato chillies
• 2 tomatoes
• 1 medium onion, quartered
• 4 cloves of garlic, peeled
• 3 tablespoons sesame seeds
• 1/2 cup almonds
• 1/4 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/4 teaspoon anise
• 1/4 teaspoon cloves
• 2 tablespoons vegetable oil
• 4 cups chicken broth
• 1 small disc of Mexican chocolate (about 3 oz)
• 1 tablespoon sugar (optional)
• Salt to taste
• Additional sesame seeds for garnishing

Instructions

1. Clean the chillies by removing the stems, seeds, and veins. Toast them lightly in a dry skillet over medium heat until they change color and release their aroma. Soak the chillies in hot water for 30 minutes to soften.
2. On the same skillet, roast the tomatoes, onion, and garlic until they are charred and soft. Peel the skin from the tomatoes once cooled.
3. In a dry pan, toast the sesame seeds, almonds, and raisins until golden brown, being careful not to burn them. Set them aside.
4. Using a blender or food processor, combine the soaked chillies (reserve the soaking liquid), roasted vegetables, toasted sesame seeds, almonds, raisins, and spices. Blend until you achieve a smooth paste, adding the reserved chilli soaking liquid as needed to facilitate blending.
5. Heat the vegetable oil in a large pot over medium heat. Add the mole paste and cook, stirring constantly for about 5 minutes.
6. Slowly add the chicken broth to the pot, stirring consistently to avoid clumps.
7. Once the mixture comes to a boil, reduce the heat to low and simmer for about 45 minutes, stirring occasionally.
8. When the sauce has thickened, add the Mexican chocolate and sugar (if using) and continue to cook, stirring until the chocolate is fully incorporated.
9. Season the mole with salt to taste and cook for an additional 20 minutes on low heat. The finished mole should coat the back of a spoon.
10. Serve the mole over cooked chicken and garnish with sesame seeds. Traditionally, it is paired with rice and warm tortillas.

Tips

• If the sauce becomes too thick, thin it out with more chicken broth.
• For a less labor-intensive version, you can utilize premade mole paste available in Mexican markets – just dissolve it in chicken broth and add your own chocolate and seasonings.
• Use a fine mesh strainer to achieve a smoother sauce, if desired.
• Leftover mole can be stored in the refrigerator for up to a week or frozen for longer storage.

Conclusion

Making Mole Poblano at home can be a time-consuming process but the result is a flavor experience unlike any other. Gather your friends and family and enjoy the rich taste of this timeless Mexican classic. ¡Buen provecho!