Mole Poblano Recipe: A Rich and Flavorful Mexican Classic
If you’re looking to elevate your dinner experience with a dish that’s bursting with flavor, look no further than Mole Poblano. This traditional Mexican sauce is a complex blend of chocolate, chili peppers, and spices, typically served over chicken or turkey. Perfect for special occasions or a cozy family meal, Mole Poblano is a culinary masterpiece that will impress everyone at your table. Let’s explore how to make this delectable dish step-by-step!
What is Mole Poblano?
Mole Poblano is one of Mexico's most famous sauces, originating from the state of Puebla. Its rich flavor profile combines sweet, savory, and spicy elements, thanks to the unique blend of ingredients. Traditionally, it is served with chicken or turkey, making it a perfect centerpiece for any meal.
Ingredients You’ll Need
For the Mole Sauce:
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 2 dried guajillo chilies
- 1 tablespoon sesame seeds (plus extra for garnish)
- 1/4 cup almonds or peanuts
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes (drained)
- 1 ounce dark chocolate (70% cacao or higher)
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- Salt to taste
For the Chicken:
- 4 chicken thighs (or turkey pieces)
- Salt and pepper to taste
- 1 tablespoon olive oil
Step-by-Step Instructions
1. Prepare the Chilies
Start by removing the stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them! Once toasted, soak the chilies in hot water for about 15-20 minutes until softened. Drain and set aside.
2. Make the Mole Sauce
In the same skillet, add the sesame seeds and almonds (or peanuts) and toast until golden brown, about 3-4 minutes. Remove and set aside. In the same skillet, add a tablespoon of olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute.
In a blender, combine the soaked chilies, toasted sesame seeds and nuts, sautéed onion and garlic, diced tomatoes, dark chocolate, cinnamon, cumin, black pepper, and 2 cups of chicken broth. Blend until smooth, adding more broth as necessary to achieve a pourable consistency.
3. Cook the Chicken
Season the chicken thighs (or turkey) with salt and pepper. In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Sear the chicken until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
4. Combine Chicken and Mole
In the same skillet, pour in the mole sauce and return the chicken to the pot. Add the remaining chicken broth to achieve your desired sauce consistency. Bring to a simmer, cover, and cook for about 30-40 minutes, until the chicken is cooked through and tender.
5. Serve
Once cooked, taste the mole sauce and adjust the seasoning if necessary. Serve the chicken on a platter, generously spooning the rich mole sauce over the top. Garnish with extra sesame seeds and chopped fresh cilantro, if desired. Mole Poblano pairs beautifully with rice or warm tortillas.
Tips for Perfect Mole Poblano
- Balance the Flavors: Mole is all about balance. Taste your sauce as you go, adjusting sweetness and heat as needed.
- Make It Ahead: Mole flavors deepen and improve when made a day in advance. Store it in the refrigerator and reheat before serving.
- Experiment: Feel free to add ingredients like dried fruits (like raisins) or additional spices to personalize your mole.
Conclusion
Mole Poblano is more than just a meal; it’s a celebration of flavors and traditions. This rich sauce brings together a unique combination of ingredients that truly captures the essence of Mexican cuisine. Whether it’s a family gathering or a special occasion, this Mole Poblano recipe is sure to delight your taste buds and leave everyone asking for seconds.
0 Comments