Vegan Delights

Savor the Flavor of Nature

10 Secrets to Perfecting Traditional Mexican Mole Poblano

Description:

Mole Poblano is one of Mexico’s most iconic and flavorful dishes, featuring a rich, velvety sauce made with dried chilies, chocolate, nuts, and a blend of aromatic spices. Originating from Puebla, this traditional sauce is known for its deep complexity, balancing smoky, sweet, spicy, and earthy flavors. Mole Poblano is often served over turkey or chicken, making it a staple dish for special occasions and celebrations. This step-by-step recipe will guide you through creating an authentic and delicious Mole Poblano at home, just like in Puebla’s finest kitchens.

Mole Poblano Recipe

Ingredients:

For the Mole Sauce:
  • 3 dried ancho chilies
  • 3 dried pasilla chilies
  • 3 dried mulato chilies
  • 2 dried chipotle chilies
  • 3 tbsp vegetable oil
  • 3 Roma tomatoes, roasted
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • ½ cup almonds
  • ¼ cup peanuts
  • ¼ cup sesame seeds
  • 2 corn tortillas, torn into pieces
  • ¼ cup raisins
  • 1 cinnamon stick
  • 1 tsp ground cloves
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 oz Mexican chocolate (or bittersweet chocolate)
  • 4 cups chicken broth
  • Salt and pepper to taste
For the Protein:
  • 2 lbs (900g) chicken or turkey, cooked
  • 2 tbsp sesame seeds (for garnish)

Instructions:

1. Prepare the Chilies
  1. Remove stems and seeds from all dried chilies.
  2. Toast the chilies in a dry skillet over medium heat for 30 seconds per side until fragrant.
  3. Soak them in hot water for 15 minutes to soften.
2. Toast the Nuts, Seeds, and Spices
  1. In the same skillet, toast the almonds, peanuts, and sesame seeds until golden brown.
  2. Toast the cinnamon stick, cloves, cumin, and oregano for 30 seconds to release their aromas.
  3. Set aside.
3. Cook the Aromatics
  1. Heat 2 tbsp vegetable oil in a large pot.
  2. Sauté the onions and garlic until soft.
  3. Add the roasted tomatoes, raisins, and torn tortillas.
4. Blend the Mole Sauce
  1. Transfer the softened chilies, nuts, seeds, spices, and sautéed ingredients to a blender.
  2. Add 1 cup of chicken broth and blend until smooth.
  3. Strain the sauce through a sieve to remove any chunks.
5. Simmer the Mole
  1. Heat 1 tbsp oil in the pot and pour in the blended sauce.
  2. Stir in the Mexican chocolate and the remaining 3 cups of chicken broth.
  3. Simmer on low heat for 30-45 minutes, stirring occasionally, until thick and velvety.
  4. Season with salt and pepper to taste.
6. Serve and Garnish
  1. Pour the mole sauce over cooked chicken or turkey.
  2. Garnish with sesame seeds and serve with warm tortillas or rice.