Authentic Mexican Mole Poblano

Ingredients

• 4 dried ancho chili peppers (seeds and stems removed) 4 dried ancho chili peppers (seeds and stems removed)
• 2 dried pasilla chili peppers (seeds and stems removed) 2 dried pasilla chili peppers (seeds and stems removed)
• 2 dried mulato chili peppers (seeds and stems removed) 2 dried mulato chili peppers (seeds and stems removed)
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (60g) almonds 1/2 cup (60g) almonds
• 1/4 cup (30g) sesame seeds 1/4 cup (30g) sesame seeds
• 2 slices of bread 2 slices of bread
• 2 tomatoes, roasted and peeled 2 tomatoes, roasted and peeled
• 2 tomatillos, husked and rinsed 2 tomatillos, husked and rinsed
• 1/4 cup (50g) raisins 1/4 cup (50g) raisins
• 1/4 cup (50g) prunes, pitted 1/4 cup (50g) prunes, pitted
• 1/4 cup (50g) peanuts 1/4 cup (50g) peanuts
• 1/4 cup (50g) pumpkin seeds 1/4 cup (50g) pumpkin seeds
• 2 cinnamon sticks 2 cinnamon sticks
• 2 cloves 2 cloves
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 ounces (60g) Mexican chocolate 2 ounces (60g) Mexican chocolate
• Salt, to taste Salt, to taste
• Sugar, to taste Sugar, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 4g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat a dry skillet over medium heat and toast the dried chili peppers for a few seconds on each side until fragrant. Remove from heat and soak them in hot water for 15 minutes.
2. 2.
   In the same skillet, heat 2 tablespoons of vegetable oil and sauté the chopped onion and minced garlic until translucent.
3. 3.
   In a separate pan, heat 2 tablespoons of vegetable oil and toast the almonds, sesame seeds, and bread until golden brown. Remove from heat and set aside.
4. 4.
   Drain the soaked chili peppers and transfer them to a blender. Add the sautéed onion and garlic, toasted almonds, sesame seeds, bread, roasted tomatoes, tomatillos, raisins, prunes, peanuts, pumpkin seeds, cinnamon sticks, cloves, and a splash of chicken broth. Blend until smooth.
5. 5.
   In a large pot, heat the remaining vegetable oil over medium heat. Pour the blended sauce into the pot and cook for about 10 minutes, stirring occasionally.
6. 6.
   Add the remaining chicken broth, Mexican chocolate, salt, and sugar to the pot. Stir until the chocolate is fully melted and the sauce has thickened. Simmer for another 10 minutes, adjusting the seasoning to taste.
7. 7.
   If the sauce is too thick, add more chicken broth or water to achieve the desired consistency.
8. 8.
   Serve the Mole Poblano sauce over cooked chicken, enchiladas, or any other desired dish.

Treat your ingredients with care...

• Dried chili peppers — Make sure to remove the seeds and stems before using. Soaking them in hot water helps to soften them and make them easier to blend.
• Mexican chocolate — Mexican chocolate is traditionally used in Mole Poblano for its unique flavor. If unavailable, you can substitute it with dark chocolate and add a pinch of cinnamon.

Tips & Tricks

• To save time, you can prepare the sauce in advance and refrigerate it for up to 3 days. The flavors will meld together even more, resulting in a more delicious Mole Poblano.
• Adjust the spiciness of the sauce by adding more or fewer chili peppers, depending on your preference.
• For a smoother sauce, strain it through a fine-mesh sieve after blending to remove any remaining chili pepper skins or seeds.
• Serve Mole Poblano with warm tortillas or rice to soak up the delicious sauce.
• Leftover Mole Poblano can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Serving advice

Serve Mole Poblano over cooked chicken, garnished with sesame seeds and fresh cilantro. Accompany it with warm tortillas, rice, and refried beans for a complete Mexican feast.

Presentation advice

When serving Mole Poblano, drizzle the sauce over the chicken or enchiladas in an artistic manner. Garnish with a sprinkle of sesame seeds and a sprig of fresh cilantro for an attractive presentation.