Authentic Mole Poblano
An authentic Mexican mole poblano offers a complex, multi-flavored sauce perfect for chicken, duck, and quail dishes.
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Instructions
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Heat oil in a stock pot until smoking, then quickly toast chiles for a few seconds; remove chiles. In the same oil, sauté garlic and raisins for 1-2 minutes, then set aside.
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Start boiling water to cover the chiles in a saucepan. Simmer the chiles for 20 minutes, keeping them submerged. Drain the chiles, then remove stems and seeds.
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Blend the chiles with enough fresh water to cover by 2 inches, along with the sautéed garlic and raisins, until smooth; strain this chile puree through a mesh strainer, ensuring all liquid passes through.
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Preheat oven to 325 F. Toast pistachios, pepitas, and sesame on a baking sheet for 8-10 minutes until aromatic; cool and finely grind the seeds.
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In a blender, combine the ground seeds with 1 cup water, 1 cup chile puree, tortilla, cumin, clove, cinnamon, and masa; blend until smooth. Gradually add the remaining chile puree and continue blending until smooth.
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Reheat the oil in the stock pot, then add the blended chile mixture, brown sugar, Mexican chocolate, and cocoa powder. Whisk to combine, simmer on low heat for 20 minutes, then season with salt to taste.