Mole Poblano
From: Mexico
Servings:
6-8
Difficulty:
Medium
Ingredients
- 4 dried ancho chiles (deseeded and deveined)
- 3 dried pasilla chiles (deseeded and deveined)
- 2 dried chipotle chiles
- 4 tbsp sesame seeds
- 2 cups raw almonds or peanuts
- 1 onion, chopped
- 6 cloves garlic
- 1 corn tortilla, torn
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp anise seed
- 2 tbsp raisins
- 2 tbsp olive oil
- 1 tbsp chocolate (dark, 70% or bitter)
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 1 whole cooked chicken (rotisserie or poached), shredded
Instructions
- 1. Toast dried chiles lightly on a comal or dry pan for 1-2 minutes per side until fragrant.
- 2. Soak chiles in hot water for 20 minutes until soft. Reserve soaking liquid.
- 3. Toast sesame seeds, almonds, corn tortilla, spices separately in a dry pan until fragrant (2-3 minutes each). Be careful not to burn.
- 4. In a blender, combine soaked chiles (drained), sesame seeds (reserve some for garnish), almonds, garlic, onion, toasted tortilla, spices, raisins, chocolate, and 2 cups broth.
- 5. Blend until completely smooth, working in batches if necessary.
- 6. Heat oil in a large pot or Dutch oven. Carefully pour blended mixture through a fine strainer, pressing solids.
- 7. Cook the strained mole over medium heat for 15-20 minutes, stirring frequently. Sauce should thicken and become darker.
- 8. Add remaining broth gradually. Season with salt and pepper.
- 9. Simmer 30-40 minutes more, stirring occasionally. Mole should be thick and silky.
- 10. Add shredded chicken in the last 10 minutes to warm through.
- 11. Serve mole over white rice or with warm tortillas. Garnish with sesame seeds and cilantro.