Mole Poblano

May 16, 2022

Mole Poblano - kvalifood.com

Mole poblano is the flagship mole of Puebla – dried chiles, nuts, seeds, chocolate, dried fruit, and warm spices cooked into a deeply complex sauce. It takes time but improves dramatically after resting overnight.

Traditionally served over turkey or chicken with rice and warm tortillas. It is the centerpiece sauce for celebrations, weddings, and holidays in Puebla.

Makes 10-12 servings

Ingredients

Dried chiles

90 g dried ancho chiles (about 6), stemmed, seeded
90 g dried mulato chiles (about 5-6), stemmed, seeded
60 g dried pasilla chiles (about 8-10), stemmed, seeded
10 g dried chipotle morita chiles (about 2-3), stemmed, seeded

Nuts, seeds, and dried fruit

60 g whole blanched almonds
20 g raw shelled peanuts
20 g raw pumpkin seeds (pepitas)
40 g sesame seeds, plus 2 tbsp, for garnish
50 g raisins

Aromatics and vegetables

1 medium white onion (ca. 100 g), quartered
6 garlic cloves (ca. 30 g), unpeeled
250 g Roma tomatoes (about 3 medium)
150 g tomatillos (about 3-4 small), husked, rinsed

Spices

4 whole cloves
1/2 tsp black peppercorns
3 allspice berries
1/4 tsp anise seeds
1/4 tsp coriander seeds
1 stick Ceylon cinnamon (ca. 7 cm)
1/8 tsp dried thyme
1/8 tsp dried marjoram

Thickeners and finishing

2 corn tortillas, torn
1 slice stale white bread (ca. 40 g)
80 g Mexican chocolate, roughly chopped
1 tbsp brown sugar (or piloncillo), to taste
80 ml lard (or neutral oil)
1.5 L chicken broth, divided
1 1/2 tsp kosher salt, to taste

Directions

Heat 2 tbsp lard in a heavy pot. Fry chiles in batches, 30 seconds per side, pressing flat. Transfer to a bowl, cover with 500 ml hot broth, soak 30 minutes.
Char onion and unpeeled garlic on a dry comal over high heat (10-12 minutes). Add tomatoes and tomatillos, char all sides (8-10 minutes). Peel garlic when cool.
Toast cloves, peppercorns, allspice, anise, and coriander over low heat until fragrant. Grind to powder. Mix in thyme and marjoram.
Toast almonds, peanuts, and pumpkin seeds in 1 tbsp lard until golden (3-4 minutes). Add sesame seeds, toast 1 minute more.
Fry tortilla and bread in 1 tbsp lard until crisp and dark golden.
Blend soaked chiles with liquid. Strain.
Blend nuts, sesame, charred onion, garlic, ground spices, raisins, tortilla, and bread with 250 ml broth. Strain.
Blend charred tomatoes and tomatillos. Strain.
Heat remaining lard in a heavy pot. Add chile puree, stir constantly 5-7 minutes until thickened.
Stir in nut-spice puree. Cook 3-4 minutes.
Add tomato puree, then 500 ml broth. Simmer.
Add chocolate and sugar. Simmer on low, partially covered, at least 1 hour (1.5-2 hours is better), stirring every 10 minutes.
Adjust consistency with broth. Season with salt. Serve over chicken, garnished with toasted sesame seeds.

Notes

If mulato chiles are unavailable, increase ancho.
Mole improves after resting overnight. Refrigerate up to 1 month, freeze up to 1 year.
Lard is traditional. Oil works but the result is slightly thinner.