Ingredients with Measurements:
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 2 dried mulato chilies
- 1/2 cup vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup raisins
- 1/2 cup almonds, chopped
- 1/2 cup sesame seeds
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 cup dark chocolate, chopped
- 1/4 cup sugar
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Remove the stems and seeds from the dried chilies and place them on a baking sheet.
3. Toast the chilies in the oven for 5-7 minutes until fragrant.
4. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
5. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
6. Add the raisins, chopped almonds, and sesame seeds and cook for another 5 minutes.
7. Add the toasted chilies, cinnamon, cumin, coriander, oregano, thyme, black pepper, and salt to the pot and stir to combine.
8. Add the tomato sauce and chicken broth and bring the mixture to a simmer.
9. Reduce the heat to low and let the mixture simmer for 20-30 minutes until the chilies are soft.
10. Remove the pot from the heat and let it cool for a few minutes.
11. Transfer the mixture to a blender or food processor and blend until smooth.
12. Return the mixture to the pot and add the chopped dark chocolate and sugar.
13. Cook over low heat, stirring constantly, until the chocolate is melted and the sauce is smooth.
14. Adjust the seasoning to taste with salt and pepper.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 24g
Carbohydrates: 28g
Protein: 6g
Sodium: 310mg
Sugar: 18g
Substitutions for ingredients:
- You can use any combination of dried chilies that you like, depending on your preferred level of spiciness.
- You can use any type of nuts or seeds that you have on hand instead of almonds and sesame seeds.
- If you don't have chicken broth, you can use vegetable broth or water instead.
Variations:
- You can add shredded cooked chicken or turkey to the sauce for a heartier meal.
- You can serve the mole over grilled chicken, pork, or beef.
- You can add a splash of tequila or mezcal to the sauce for a smoky flavor.
Tips and tricks:
- Be careful when toasting the chilies in the oven, as they can burn easily.
- Make sure to stir the sauce constantly when adding the chocolate to prevent it from burning.
- If the sauce is too thick, you can thin it out with a little bit of chicken broth or water.
Storage instructions:
Leftover mole can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the mole, simply heat it up in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the mole in a large bowl or platter, garnished with chopped cilantro and sesame seeds.
Garnishes:
- Chopped cilantro
- Sesame seeds
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Corn tortillas
- Flour tortillas
- Guacamole
- Pico de gallo
Troubleshooting advice:
- If the sauce is too spicy, you can add a little bit of sugar or honey to balance out the heat.
- If the sauce is too thin, you can simmer it over low heat for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw chicken.
- Store leftover mole in the refrigerator within 2 hours of cooking.
Food history:
Mole poblano is a traditional Mexican sauce that originated in the state of Puebla. It is made with a variety of dried chilies, nuts, seeds, and spices, and is typically served over chicken or turkey.
Flavor profiles:
Mole poblano has a complex flavor profile that is both sweet and savory, with a hint of spiciness from the dried chilies. The addition of chocolate gives the sauce a rich, velvety texture and a slightly bitter flavor.
Serving suggestions:
Serve the mole poblano with rice, beans, and tortillas for a complete Mexican meal.
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Region: Mexican
Taste: Spicy, Sweet, Rich, Savory, Chocolatey