Recipe of Mole poblano

Join me and let's see how to make Mole poblano

Instructions:

Step 1
• Begin by preparing the dried chiles. Remove the stems and seeds, then toast them in a dry skillet over medium heat until fragrant. Soak them in hot water for about 30 minutes until they soften. Drain and set aside.
Step 2
• In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become translucent, about 5 minutes.
Step 3
• In the same skillet, add the almonds, sesame seeds, raisins, torn tortillas, and torn bread. Continue to cook, stirring frequently, until they are lightly toasted, about 5-7 minutes.
Step 4
• Transfer the toasted mixture to a blender or food processor. Add the soaked chiles, cocoa powder, ground cloves, ground cinnamon, and ground black pepper. Blend until you have a smooth paste, adding some chicken broth if needed for consistency.
Step 5
• In a large pot, heat the remaining chicken broth and Mexican chocolate tablet over medium heat until the chocolate is fully melted, stirring occasionally. Once melted, add the chile mixture from the blender, stirring constantly.
Step 6
• Reduce the heat to low and let the mole simmer for about 30-40 minutes, stirring occasionally. Season with salt to taste.
Step 7
• While the mole simmers, heat 2 tablespoons of vegetable oil in a separate skillet. Fry the chicken pieces until they are browned and cooked through.
Step 8
• To serve, place a piece of fried chicken on each plate and generously ladle the mole sauce over it. Optionally, garnish with sesame seeds or chopped cilantro.
Step 9
• Serve your homemade Mole Poblano with rice, beans, or warm tortillas. Enjoy this authentic and flavorful Mexican dish!