Authentic Mole Poblano: A Rich Mexican Delight
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Ingredients
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4 pieces Dried Ancho Chilies
(Remove stems and seeds before use.)
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2 pieces Dried Pasilla Chilies
(Remove stems and seeds before use.)
-
2 medium Tomatoes
(Roast for extra flavor.)
-
4 cloves Garlic
(Roasted for a sweeter taste.)
-
50 grams Dark Chocolate
(Use at least 70% cocoa content.)
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2 cups Chicken broth
(Homemade is best for flavor.)
-
1 teaspoon Cumin
(Freshly ground for maximum flavor.)
-
1 stick Cinnamon
(Add for a warm spice note.)
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50 grams Peanuts
(Roasted and unsalted.)
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2 tablespoons Olive oil
(For sautéing ingredients.)
(Remove stems and seeds before use.)
(Remove stems and seeds before use.)
(Roast for extra flavor.)
(Roasted for a sweeter taste.)
(Use at least 70% cocoa content.)
(Homemade is best for flavor.)
(Freshly ground for maximum flavor.)
(Add for a warm spice note.)
(Roasted and unsalted.)
(For sautéing ingredients.)
Nutrition
- Servings: 4
- Serving Size: 1 cup (240ml)
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 15 g
- Fat: 20 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 600 mg
- Cholesterol: 40 mg
- Calcium: 100 mg
- Iron: 3 mg
Instructions
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1 - Prepare the Chilies:
Soak the dried ancho and pasilla chilies in hot water for about 10 minutes until softened. Drain and set aside.
-
2 - Roast Other Ingredients:
In a skillet, roast the tomatoes and garlic until charred. Set aside to cool.
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3 - Blend the Base:
In a blender, combine the soaked chilies, roasted tomatoes, garlic, chicken broth, cumin, and cinnamon. Blend until smooth.
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4 - Cook the Mole:
In a large pot, heat olive oil over medium heat. Pour in the blended mixture and cook for 20 minutes, stirring occasionally.
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5 - Add Chocolate and Peanuts:
Stir in the dark chocolate and peanuts (if using) into the mole sauce. Let simmer for another 15-20 minutes.
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6 - Serve:
Serve the mole over cooked chicken or your choice of protein, garnished with sesame seeds or fresh cilantro.
Soak the dried ancho and pasilla chilies in hot water for about 10 minutes until softened. Drain and set aside.
In a skillet, roast the tomatoes and garlic until charred. Set aside to cool.
In a blender, combine the soaked chilies, roasted tomatoes, garlic, chicken broth, cumin, and cinnamon. Blend until smooth.
In a large pot, heat olive oil over medium heat. Pour in the blended mixture and cook for 20 minutes, stirring occasionally.
Stir in the dark chocolate and peanuts (if using) into the mole sauce. Let simmer for another 15-20 minutes.
Serve the mole over cooked chicken or your choice of protein, garnished with sesame seeds or fresh cilantro.
More About: Authentic Mole Poblano: A Rich Mexican Delight
Mole Poblano
Mole Poblano is a rich and complex sauce from Mexico, known for its unique combination of flavors, particularly the unexpected addition of chocolate. This traditional dish dates back to the colonial era and showcases the blend of indigenous and Spanish culinary influences. The main components include a variety of dried chilies, spices, and sometimes nuts, which contribute to its depth and character.
The preparation of Mole Poblano can be time-consuming, often taking several hours to develop the full flavor profiles. However, the process is rewarding, and the result is a delicious sauce that can elevate any dish, particularly chicken or turkey. In some regions, it is also served with tamales or enchiladas.
When making Mole Poblano, be sure to balance the heat of the chilies with the sweetness of the chocolate, creating a sauce that is both spicy and savory. A tip for home cooks is to roast the ingredients, such as tomatoes and garlic, as this adds a depth of flavor that is essential for a great mole.
Mole Poblano is not just food; it is a cultural symbol in Mexico, often served during festivals and celebrations. Each family may have its own version of the recipe, passed down through generations, making it a personal and cherished dish. Enjoy preparing this delightful sauce, and you'll surely impress your family and friends with this authentic Mexican flavor experience.
