Authentic Mole Poblano
Rich, complex Mexican sauce with chocolate, chilies, and spices, traditionally served over chicken.
45 mins
Prep Time
2 hours
Cook Time
6
Servings
Ingredients
- 4 dried ancho chilies
- 2 dried pasilla chilies
- 2 dried mulato chilies
- 1/2 cup sesame seeds
- 1/2 cup almonds
- 1/4 cup peanuts
- 1/4 cup raisins
- 1 corn tortilla, torn into pieces
- 1 stale bolillo roll or 2 slices stale bread
- 1 onion, chopped
- 3 garlic cloves
- 2 tomatoes, roasted
- 1 plantain, sliced and fried
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp anise seeds
- 1/4 tsp coriander seeds
- 1/4 tsp black peppercorns
- 2 oz Mexican chocolate
- 4 cups chicken broth
- Salt to taste
- 3 tbsp lard or vegetable oil
Nutrition Facts
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Instructions
Prepare chilies: Remove stems and seeds from dried chilies. Toast lightly in a dry skillet until fragrant but not burned, about 30 seconds per side. Soak in hot water for 20 minutes until soft.
Toast seeds and nuts: In same skillet, toast sesame seeds until golden, then set aside. Separately toast almonds and peanuts until lightly browned. Reserve some sesame seeds for garnish.
Prepare base: Heat 2 tbsp lard in skillet. Fry tortilla pieces and bread until golden. Remove. In same oil, sauté onion and garlic until soft. Add tomatoes and cook 2 minutes more.
Blend ingredients: Drain soaked chilies. In blender, combine chilies with toasted ingredients, fried plantain, spices, chocolate, and 2 cups broth. Blend until very smooth, adding more broth as needed.
Cook the mole: Heat remaining lard in large pot. Strain blended mixture into pot through fine mesh sieve, pressing with spoon. Cook over medium-low heat, stirring constantly, for about 45 minutes until thickened.
Adjust consistency: Add remaining broth as needed to achieve velvety texture. Season with salt. Simmer 15 more minutes, stirring occasionally to prevent sticking.
Serve: Traditionally served over cooked chicken. Garnish with reserved sesame seeds. Mole improves if made a day ahead - flavors develop beautifully when reheated.
Chef's Tips
- Chili Note: Authentic mole uses three types of dried chilies for complex flavor - don't substitute with chili powder.
- Texture Tip: Straining the blended mixture is crucial for silky smooth texture - don't skip this step.
- Chocolate Tip: Use authentic Mexican chocolate which contains cinnamon - Ibarra or Abuelita brands work well.
- Make Ahead: Mole tastes even better the next day as flavors meld. Reheat gently with extra broth if needed.
- Freezing: Mole freezes beautifully for up to 3 months. Portion before freezing for easy use.
- Traditional Serve: Always serve with warm corn tortillas and Mexican rice for authentic experience.
