Mole poblano

Introduction

Mole poblano is a rich and complex Mexican sauce originating from Puebla, considered one of Mexico’s most iconic dishes. The name “mole” comes from the Nahuatl language, meaning “mix,” which refers to the blending of various ingredients and spices. This savory sauce is typically served over chicken or turkey, known as “pollo en mole poblano.” Mole poblano is a beloved national dish in Mexico, often associated with special occasions and celebrations.

Recipe

To make authentic mole poblano, you’ll need:

Ingredients:

For the mole paste:

• 2 ancho chilies, stemmed and seeded
• 1 mulato chili, stemmed and seeded
• 2 pasilla chilies, stemmed and seeded
• 1/2 cup almonds
• 1/4 cup raisins
• 1/4 cup Mexican chocolate (Ibarra or Abuelita)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt

For the sauce:

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream or half-and-half
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

Instructions:

1. Roast the chilies: Preheat your oven to 400°F (200°C). Place the ancho, mulato, and pasilla chilies on a baking sheet and roast for about 10-15 minutes or until fragrant and slightly puffed.
2. Remove stems and seeds: Once cooled enough to handle, remove the stems and seeds from the roasted chilies, and place them in a blender or food processor with the almonds, raisins, chocolate, cinnamon, allspice, and salt. Blend until you have a smooth, thick paste (the mole).
3. Sear the chicken: Cut 1-2 boneless, skinless chicken breasts into bite-sized pieces. Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Sear the chicken until browned on all sides, then set aside.
4. Make the sauce: In the same skillet, add more oil if needed, then sauté the chopped onion and minced garlic until translucent. Add the mole paste, chicken broth, heavy cream or half-and-half, tomato paste, cumin, coriander, salt, and pepper. Stir to combine.
5. Simmer the sauce: Bring the sauce to a simmer and cook for about 10-15 minutes, stirring occasionally, until thickened and reduced slightly. Taste and adjust seasoning as needed.
6. Serve with chicken: Add the seared chicken back into the sauce and toss to coat. Serve warm over cooked chicken, garnished with chopped fresh cilantro or scallions.

Tips and Variations

• Use a combination of dried chilies for the best flavor.
• For a darker mole, use more ancho chilies.
• Adjust the level of spiciness by adding or substituting different types of peppers.
• Experiment with other proteins like turkey, pork, or vegetables for a vegetarian version.
• Freeze the sauce and reheat when needed.

Conclusion

Mole poblano is a complex and nuanced dish that requires patience, but the end result is well worth the effort. This rich and flavorful sauce is sure to become a staple in your Mexican cuisine repertoire.

Image model: PixelAhuskay

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