Mole Poblano
The Quirky Foodster Team
Ingredients
- Dried ancho chiles — 4
- Dried mulato chiles — 4
- Dried pasilla chiles — 2
- Tomatoes, roasted — 300 g (10.5 oz)
- Onion, roasted — 1 medium
- Garlic cloves, roasted — 4
- Mexican chocolate, chopped — 30 g (1 oz)
- Almonds and raisins — 30 g each (2 tbsp each)
- Ground cinnamon, cloves and sesame seeds — 3 g each (1 tsp each)
- Chicken stock — 500 ml (2 cups)
Method
- Toast dried chiles briefly on a dry comal until fragrant, then soak in hot water 20 minutes until softened; drain.
- Blend softened chiles with roasted tomato, onion, garlic, almonds, raisins and spices, adding stock as needed, until
- fairly smooth.
- Strain the mixture through a coarse sieve into a heavy-bottomed pot to remove skins and seeds.
- Simmer over low heat 30-40 minutes, stirring frequently to prevent sticking, adding stock to reach a thick, sauce-like
- consistency.
- Stir in chopped chocolate until melted and fully incorporated; season with salt and simmer 10 minutes more.
Cultural Background: Perhaps Mexico's most iconic sauce, mole poblano originated in Puebla, legendarily created by colonial-era nuns, combining dozens of ingredients including multiple chiles, chocolate and spices into a deeply complex sauce traditionally served over turkey or chicken at celebrations.
Tips: • Toast the chiles just until fragrant, not burnt, or the mole will taste bitter. • Frequent stirring during the final simmer is essential, as mole thickens considerably and can scorch easily.
Variations: • Adjust the chile blend ratio for different regional mole poblano variations. • Serve over turkey for the traditional festive presentation, or chicken for everyday meals.
Storage: Refrigerate up to 5 days, or freeze up to 4 months; flavour deepens significantly after a day's rest. Reheating Reheat gently over low heat, stirring frequently, adding stock if too thick. Nutrition (per serving) Approx. 130 kcal, 3 g protein, 8 g fat, 12 g carbohydrate per 100 ml serving.
Reheating: Reheat gently over low heat, stirring frequently, adding stock if too thick. Nutrition (per serving) Approx. 130 kcal, 3 g protein, 8 g fat, 12 g carbohydrate per 100 ml serving.
FAQs: What is mole poblano traditionally served with? Turkey or chicken, especially for festive occasions like weddings and Day of the Dead celebrations. Does mole poblano taste like chocolate? No — the chocolate adds depth and slight bitterness to balance the chiles, rather than making the sauce sweet or dessert-like.
- Dried ancho chiles — 4
- Dried mulato chiles — 4
- Dried pasilla chiles — 2
- Tomatoes, roasted — 300 g (10.5 oz)
- Onion, roasted — 1 medium
- Garlic cloves, roasted — 4
- Mexican chocolate, chopped — 30 g (1 oz)
- Almonds and raisins — 30 g each (2 tbsp each)
- Ground cinnamon, cloves and sesame seeds — 3 g each (1 tsp each)
- Chicken stock — 500 ml (2 cups)
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