Vida Recetas Editorial
Mole poblano is an iconic salsa of Mexican cuisine, known for its complexity and depth of flavor. This sauce, originally from Puebla, combines dried chiles, spices, chocolate, and nuts in a mixture that results in a perfect balance of sweet, spicy, and earthy. It is ideal to accompany chicken, turkey, or even enchiladas, and is especially popular during celebrations like Day of the Dead and Christmas.
The key lies in the process: toasting the ingredients before grinding intensifies their flavors, while soaking the chiles softens their texture and reduces their heat. The combination of ancho, pasilla, and mulato chiles adds layers of flavor, and the cocoa and Mexican chocolate add a bitter-sweet touch that balances the whole.
This recipe is perfect for those seeking an authentic culinary experience and willing to invest time in the kitchen. Although the process is labor-intensive, the result is a dish that impresses and comforts. If you prefer a simpler version, you can use pre-toasted chiles or reduce the number of ingredients, but the traditional flavor is worth the effort.
Prep
120 min
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.
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.
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.
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.
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.
Reduce the heat to low and let the mole simmer for about 30-40 minutes, stirring occasionally. Season with salt to taste.
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.
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.
Serve your homemade Mole Poblano with rice, beans, or warm tortillas. Enjoy this authentic and flavorful Mexican dish!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 120 minutes and the cooking time is minutes.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
