How to Make Authentic Mexican Mole Poblano

Mexican cuisine is a vibrant tapestry that combines a wide variety of flavors, techniques, and traditions. Among the most celebrated dishes is Mole Poblano, a rich and complex sauce that perfectly symbolizes the fusion of Mexico’s indigenous and colonial culinary influences. Originating from the state of Puebla, Mole Poblano is a heartwarming dish that often features at major celebrations and gatherings. Despite its grandeur, making this authentic sauce at home is achievable with patience and passion. In this article, we’ll walk you through the steps to create your own Mole Poblano, bringing a taste of Mexico to your kitchen.

Ingredients:

Before diving into the preparation, let’s gather the ingredients. This recipe serves approximately 6-8 people.

• Chilies: 5 dried Ancho chilies, 5 dried Pasilla chilies, and 2 dried Chipotle chilies
• Spices: 1 tsp cinnamon powder, ½ tsp of black pepper (ground), ½ tsp of anise seeds, and ¼ tsp of cloves (ground)
• Nuts and Seeds: ½ cup almonds, ¼ cup pumpkin seeds, and ¼ cup sesame seeds
• Fruits and Vegetables: 1 ripe plantain, 2 tomatoes, 1 onion, and 2 cloves of garlic
• Bread: 1 piece of stale bread or tortilla
• Chocolate: 2 oz. of Mexican chocolate
• Others: 4 cups of chicken broth, 1 tbsp of sugar, and salt to taste
• Protein: 3 lbs of chicken (thighs or breasts), cleaned and cooked

Step 1: Prep the Chilies

Start by removing the stems and seeds from the dried chilies. Rinse them well to remove any dirt. Lightly toast them in a dry skillet over medium heat, taking care not to burn them. Then, soak them in hot water for about 20 minutes until they soften.

Step 2: Cook the Vegetables

While the chilies are soaking, roast the tomatoes, onion, and garlic in the same skillet until they are slightly charred. This will add a smoky depth to your Mole.

Step 3: Fry the Fruits, Nuts, and Bread

In a separate pan, heat a thin layer of oil and lightly fry the almonds, pumpkin seeds, sesame seeds, and pieces of plantain until they are golden. Be cautious as nuts and seeds can burn quickly. Then, lightly fry the piece of bread or tortilla until it is crispy. These ingredients will give your Mole a wonderfully complex texture and flavor.

Step 4: Blend the Ingredients

Once the chilies are softened, blend them with the tomatoes, onion, garlic, fried nuts, seeds, plantain, bread, and spices. Add a bit of chicken broth to facilitate blending. You’re aiming for a smooth paste, so take your time with this step.

Step 5: Cook the Mole

In a large pot, heat a tablespoon of oil over medium heat. Add the mole paste to the pot, stirring constantly to prevent it from sticking. Gradually incorporate the rest of the chicken broth, chocolate, sugar, and salt. Lower the heat and let the Mole simmer for about 20-25 minutes. The sauce should be thick and rich; you can add more broth if it’s too thick or let it simmer longer if it’s too thin.

Step 6: Serve

Traditionally, Mole Poblano is served over chicken. You can use the cooked chicken you prepared earlier—either shred it or serve it in pieces, covered generously with the Mole sauce. Mole is often accompanied by rice, tortillas, or both. Don’t forget to sprinkle some sesame seeds as garnish for an extra touch of authenticity.

Few Tips for Success:

1. Patience is Key: Mole Poblano is a labor of love. Each step adds layers of flavor, so take your time to enjoy the process.
2. Adjust to Taste: Feel free to tweak the recipe. If you prefer a spicier Mole, add more chipotle chilies. Love chocolate? Throw in an extra ounce.
3. Storage: Mole Poblano can be stored in the refrigerator for up to 5 days or frozen for longer. It’s one of those dishes that tastes even better the next day.

Final Thoughts

Mole Poblano is more than just a dish; it’s a celebration of Mexican heritage and culinary artistry. Making it at home might seem daunting at first, but it’s an incredibly rewarding experience that brings a piece of Mexico to your table. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure. Happy cooking!