Mole Poblano
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
1 hr mins
-
Total Time
2 hrs 30 mins
-
Servings
32 (¼ cup) servings (makes 8 cups)
-
Calories
88 kcal
-
Course
Condiments
-
Cuisine
Mexican
Mole Poblano
Report
Mole Poblano is a true Mexican classic. It may be time consuming to make, but worth it for the amazing results, and complex flavor. It also freezes beautifully and is great on enchiladas!
Share:
Ingredients
STEP 1:
- 7 large pasilla chiles
- 1 morita chile
- 3 cups hot water
- 1 cup Light chicken stock
STEP 2:
- 3 roma tomatoes
STEP 3:
- ½ cup sesame seeds
- 2 tablespoons raw pepitas
- ⅛ teaspoon anise seeds
- ⅛ teaspoon coriander seeds
- ¼ inch ceylon (Mexican cinnamon stick)
- 2 allspice berries
- 1 whole clove
STEP 4:
- 2 tablespoons fresh lard (I used vegetable oil)
- 1 corn tortilla quartered
- 2 plain cookies or ginger snaps or ¼ slice white bread
- ½ white onion diced
- 2 large cloves garlic sliced
- ¼ cup seedless raisins
- ½ cup raw almonds
- 1 cup Light chicken stock
STEP 5:
- 2 tablespoons fresh lard (I used vegetable oil)
- 1 cups Light chicken stock
STEP 6:
- 2 cups Light chicken stock
- 6 tablespoons semisweet chocolate chips (2 ¼ ounces)
- ¼ cup sugar
- 2 teaspoons salt
Add to Shopping List
Instructions
- STEP 1: PREPARE THE CHILES—Split the dried chiles up the side with a sharp knife. Remove the stem, seeds and veins. Open up the chiles. Turn on the fan over the stove. Heat a large cast-iron skillet over medium-low heat. Toast the chiles inside and out, pressing down gently, until blistered and soft. Be very careful not to burn the chiles. Place the toasted chiles in a bowl and pour the hot water over them. Soak for 30 minutes, pushing down several times. When soft, drain (reserve the soaking liquid) and place in a blender with the chicken stock. Puree for several minutes, scraping down the sides, until perfectly smooth.
- STEP 2: ROAST THE TOMATOES—Line the skillet with aluminum foil and set over medium heat. Roast the tomatoes on all sides until blackened and soft. Place in a small bowl and set aside.
- STEP 3: TOAST THE SEEDS AND SPICES—Remove the foil from the pan, and reduce the heat to low. When the pan has cooled, toast the sesame seeds, stirring constantly, until light golden brown. Scrape into a medium bowl. Put the pepitas in the the skillet and stir until toasted and pale olive color, then add to the sesame seeds. Put the spices in the skillet and toast, stirring, for 1 minute. Add to the sesame seeds.
- STEP 4: FRY THE TORTILLA, COOKIES, AND OTHER INGREDIENTS—Add the 2 tablespoons lard to the skillet and increase the heat to medium. (During this step, you may need to add a little more lard.) Fry the tortilla and cookies until golden and crisp, then add to the bowl with the sesame seeds. Fry the onion and garlic until soft and golden brown, stirring often, add to the sesame seeds. Fry the raisins, stirring, until plump, add to the sesame seeds. Fry the almonds, stirring, until browned then add to the sesame seeds. Set aside.
- STEP 5: FRY THE MOLE—Heat the 2 tablespoons lard in a deep, heavy 4-quart pot or Dutch oven over medium heat. Add the chile puree to the pot. It will splatter, so cover with a splatter screen. Do not rinse the blender. Cook and stir for 20 minutes, until thickened. When the chile paste is cooked, puree the tomatoes in the same blender. Add to the chile puree and cook, stirring occasionally, for 10 minutes. Do not rinse the blender. When the tomatoes have cooked, puree the sesame seed mixture with the chicken stock, scraping down the sides several times, until perfectly smooth (I “borrowed” an extra ½ cup stock from the next step to help this mixture blend more smoothly, and then used only 1 ½ cups in the next step instead of 2 cups). This may take several minutes. Add to the pot, and cook, stirring often, for 15 minutes.
- STEP 6: SIMMER THE MOLE—Rinse the blender with the chicken stock and add to the pot, along with the reserved chile soaking liquid (see note below), stirring until well combined. Add the chocolate, sugar, and salt and stir as the mole comes to a simmer to make sure the chocolate does not stick to the bottom of the pot. Once simmering, reduce the heat slightly. Simmer the mole, stirring often and scraping the bottom, for 30 minutes; do not allow it to boil. Strain the finished mole through the fine screen of a food mill.
Notes
- Note: To make the mole less spicy, discard the chile soaking liquid and substitute 3 more cups of chicken stock (this is what I did, just to be safe, and thought the result was slightly spicy, but very flavorful).
- Serving Ideas: This mole is traditionally served with simmered or roasted turkey pieces, corn tortillas, and plain white rice.
- Adapted from Salsas and Moles
Nutrition Information
Show Details
Calories
88kcal
(4%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
5mg
(2%)
Sodium
211mg
(9%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 32(¼ cup) servings (makes 8 cups)
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 211mg | 9% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
