Authentic Mexican Mole Poblano
Introduction
Mole Poblano is a celebrated dish in Mexican cuisine, renowned for its complex, multi-layered flavors that blend dried chiles, warm spices, and a touch of chocolate. Traditionally served over chicken or turkey, Mole Poblano is a centerpiece dish often reserved for celebrations, including weddings, Christmas, and the Mexican holiday of Dia de los Muertos (Day of the Dead). This labor-intensive sauce has deep roots in Mexican history, and making it is often considered a labor of love.
Ingredients (Serves 6)
For the Mole Sauce
- 3 dried ancho chiles
- 3 dried pasilla chiles
- 3 dried mulato chiles
- 3 dried chipotle chiles
- 1/4 cup vegetable oil or lard
- 1 small onion, chopped
- 3 cloves garlic, peeled and minced
- 1/2 cup almonds (substitute peanuts if desired)
- 1/4 cup sesame seeds, plus extra for garnish
- 1/2 cup raisins
- 2 Roma tomatoes, chopped
- 2 corn tortillas, torn into pieces
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground coriander
- 1/4 cup Mexican chocolate, roughly chopped
- Salt and pepper, to taste
- 3 cups chicken broth (reserved from cooking the chicken)
For the Chicken
- 6 chicken thighs or drumsticks
- 6 cups water
- 1 bay leaf
- Salt and pepper, to taste
Garnishes (optional)
- Chopped cilantro
- Sliced avocado
- Extra sesame seeds
Instructions
1. Preparing the Chicken
- In a large pot, bring 6 cups of water to a boil, adding bay leaf, salt, and pepper.
- Carefully add chicken thighs or drumsticks, ensuring they’re fully submerged. Let the chicken simmer for 25–30 minutes until cooked through.
- Remove the chicken from the pot and set aside. Strain and reserve the broth for use in the mole sauce.
2. Toast the Chiles
- Mole Poblano’s characteristic taste comes from toasted chiles, which bring a smoky depth to the sauce. Toasting intensifies their flavors and adds an earthy undertone.
- In a dry skillet over medium heat, toast the ancho, pasilla, mulato, and chipotle chiles until they slightly darken and become fragrant (about 1 minute per side).
- Remove seeds and stems from each chile, then place them in a bowl. Cover the chiles with hot water and let them soak for about 15 minutes until soft.
3. Prepare the Aromatic Base
- In the same skillet, heat vegetable oil or lard over medium heat. Add the chopped onion and sauté until soft and translucent (about 5 minutes).
- Add minced garlic and cook until fragrant (about 1 minute).
- Stir in the almonds, sesame seeds, and raisins. Continue to stir until the seeds are slightly browned and the raisins puff up.
4. Blend the Ingredients
- In a blender or food processor, combine the softened chiles, onion-garlic mixture, chopped tomatoes, torn tortillas, cinnamon, ground cloves, anise, coriander, and 3 cups of reserved chicken broth.
- Blend until the mixture is completely smooth. If the sauce seems too thick, add extra broth or water, a little at a time.
5. Cook the Mole Sauce
- Pour the sauce back into the skillet or a large pot and heat over medium-low.
- Stir in the Mexican chocolate, allowing it to melt into the sauce. This chocolate, spiced with cinnamon and sugar, gives the mole its unique flavor and slight sweetness.
- Simmer the sauce for at least 30–40 minutes, stirring frequently to prevent it from sticking. Taste and adjust seasonings with salt and pepper as desired.
6. Assemble and Serve
- Return the cooked chicken to the pot with the mole sauce, spooning the sauce over each piece to ensure even coating.
- Allow the chicken to simmer in the sauce for another 10–15 minutes to let the flavors meld.
- Serve the chicken and mole sauce over a bed of rice. Garnish with extra sesame seeds, chopped cilantro, and sliced avocado for a vibrant finish.
Tips for Making the Perfect Mole Poblano
- Selecting Chiles: Mole Poblano traditionally uses ancho, pasilla, mulato, and chipotle chiles. Each chile contributes distinct flavor notes—ancho chiles add a raisiny sweetness, pasilla provides earthiness, mulato brings smoky undertones, and chipotle offers heat.
- Chocolate Selection: Mexican chocolate, often spiced with cinnamon and sugar, is essential for authentic mole. Brands like Ibarra or Abuelita work well.
- Preparation Time: Mole benefits from long, slow cooking. Don’t rush it—the sauce’s depth and complexity come with time. If possible, make the mole a day in advance and refrigerate overnight, allowing the flavors to deepen.
- Storage and Freezing: Mole sauce (without chicken) can be refrigerated for up to a week or frozen for up to 3 months. Thaw, reheat gently, and adjust seasoning as needed.
A Cultural Connection
Mole Poblano is more than just a sauce; it’s a symbol of Mexican tradition and pride. Legend has it that nuns in Puebla invented mole when a visiting bishop came unexpectedly, combining available spices, chiles, nuts, and a hint of chocolate to create the first mole. This blending of indigenous Mexican ingredients and Spanish influences captures Mexico’s rich, multifaceted culture. Today, mole is a dish to be shared and celebrated, often served at holidays and family gatherings.
Serving Suggestions
Mole Poblano is rich, so pairing it with lighter sides complements the meal beautifully. Here are some ideas:
- Mexican Rice: A mildly seasoned, fluffy rice acts as a perfect base to soak up the mole sauce.
- Corn Tortillas: Warm corn tortillas provide an authentic way to enjoy every bit of mole.
- Refried Beans: A creamy, mild side that balances the intensity of the mole.
- Fresh Salad: A simple salad with lettuce, tomatoes, and avocado provides a fresh contrast.
Beverage Pairings
A meal as rich as mole deserves thoughtful drink pairings:
- Wine: Try a light, fruity red wine like Beaujolais or a soft merlot to balance the sauce’s depth.
- Mexican Beer: The crispness of a light lager or cerveza helps cut through the richness of the mole.
- Non-Alcoholic: A refreshing glass of horchata or agua fresca makes an excellent pairing, especially on warmer days.
Final Thoughts
Creating Mole Poblano from scratch requires time, patience, and a deep appreciation for traditional Mexican cooking techniques. The process is intricate, but the result is incredibly rewarding. Mole’s layers of complex, savory, and sweet flavors make it one of the most memorable dishes in Mexican cuisine, worth every minute spent in preparation. Whether for a holiday feast or a special family dinner, Mole Poblano is a dish to be cherished, shared, and celebrated.
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