Mole Poblano is a rich, complex sauce originating from Mexico, particularly from the town of Puebla, which has become emblematic of Mexican culinary heritage. Known for its depth of flavor, Mole Poblano blends ingredients like chocolate, chili peppers, nuts, seeds, spices, and various aromatics to create a unique taste profile that is both sweet and spicy, with layers of contrasting flavors. If you're ready to embark on a culinary journey, here's how you can make an authentic Mole Poblano sauce at home.
Ingredients
- Chiles: 4 mulato, 3 pasilla, 3 ancho, 2 chipotle chiles
- Spices: 1 cinnamon stick, 1 tsp anise seeds, 1/2 tsp peppercorns, 1 tsp coriander seeds
- Fruits and Nuts: 1/4 cup raisins, 1/2 cup almonds, 1/4 cup sesame seeds
- Vegetables: 1 large onion, 4 cloves garlic, 2 ripe plantains, 1 tomato
- Herbs: A handful of fresh epazote or cilantro
- Other: 1 slice of day-old bread, 2 tortillas, 1 tbsp lard or vegetable oil, 1 Mexican chocolate tablet (about 2 oz)
Preparation Steps
1. Preparing the Chiles
- Remove the stems and seeds from the chiles. Rinse them gently to remove any dust.
- In a dry skillet, toast the chiles over medium heat until they become pliable. Be careful not to burn them as this can make the sauce bitter.
- Cover the chiles with boiling water and let them soak for 20-30 minutes until they are soft.
2. Toasting Spices, Nuts, and Seeds
- In the same skillet, toast spices (cinnamon, anise, peppercorns, coriander), nuts (almonds), seeds (sesame), and bread slice until they release their fragrance. Remove from heat.
- In a separate pan, lightly fry the plantains, tortillas, onion, and garlic until golden.
✨ Note: If you’re out of anise seeds, fennel seeds can be used as a substitute, but be mindful of their stronger flavor.
3. Blending the Ingredients
- Purée the soaked chiles with some of their soaking water, the toasted spices, nuts, seeds, bread, raisins, plantains, tortillas, onion, garlic, and tomato in a blender until smooth. You might need to do this in batches.
- Strain the mixture through a fine-mesh sieve to remove any remaining solids.
4. Cooking the Mole
- In a large pot, heat the lard or vegetable oil. Add the strained sauce, stirring constantly to prevent sticking.
- Once the sauce starts to thicken, reduce the heat to low and add the chocolate. Stir until fully melted.
- Cook gently for 30-45 minutes, allowing the flavors to meld together. Add more liquid if necessary to maintain your desired consistency.
5. Final Seasoning
- Season the mole with salt, adding more chili heat if desired. The sauce should be a rich, dark red with layers of flavors.
- Serve warm over chicken, turkey, or pork, or use it as a dip or spread.
This detailed guide has walked you through the traditional steps of crafting Mole Poblano, a dish that not only requires patience but also an appreciation for the complexity of Mexican cuisine. The final product should be a symphony of flavors where the sweetness from the chocolate and plantains harmonizes with the heat from the chiles and spices.
FAQ Section
Can I make Mole Poblano without chocolate?
+
Yes, you can omit the chocolate or use a substitute like unsweetened cocoa powder, but keep in mind the flavor profile will change.
How can I store leftover Mole Poblano?
+
Mole can be refrigerated in an airtight container for up to a week or frozen for up to three months. Let it cool to room temperature before storing.
What are some common uses for Mole Poblano?
+
It’s traditionally served over chicken or turkey, but can also be used as a base for various dishes like enchiladas, tamales, or even as a marinade.
