How to make Mole Poblano

Mole poblano is a rich and complex sauce that is an integral part of Mexican cuisine. It is a thick, dark, reddish-brown sauce that is typically served with poultry, pork, or beef. Mole poblano is known for its intricate blend of ingredients, which include chili peppers, chocolate, nuts, and spices. The sauce has a long history in Mexican cuisine and is widely regarded as one of the country’s most iconic dishes.

Mole poblano is said to have originated in the state of Puebla in Mexico. The dish has been around for centuries and has been a part of Mexican cuisine for almost as long. The exact origin of the dish is unclear, but it is believed to have been created by nuns in the convents of Puebla. According to legend, the nuns were trying to come up with a sauce to impress a visiting archbishop. They combined a variety of ingredients, including chili peppers, chocolate, nuts, and spices, to create the sauce that would become mole poblano.

The sauce is made by first roasting and grinding a variety of chili peppers, including ancho, pasilla, and mulato peppers. These peppers are then combined with other ingredients, including chocolate, onions, garlic, sesame seeds, peanuts, almonds, and raisins, to create a thick paste. The paste is then cooked over low heat for several hours, allowing the flavors to meld together and develop a complex and rich flavor.

The addition of chocolate to mole poblano is what gives the sauce its unique flavor profile. The chocolate used in the sauce is not sweetened, but rather a bitter, unsweetened chocolate. This chocolate is used to balance out the heat from the chili peppers and adds a deep, rich flavor to the sauce.

Mole poblano is typically served with poultry, pork, or beef. The sauce is often poured over the meat and served with rice and beans. It can also be used as a marinade for meat, or as a dipping sauce for tortilla chips. The sauce is quite versatile and can be used in a variety of dishes.

Mole poblano is a labor-intensive dish to make. It can take several hours to roast and grind the peppers, toast the nuts and seeds, and cook the sauce. However, the end result is well worth the effort. Mole poblano is a complex and delicious sauce that is a true representation of Mexican cuisine.

Mole poblano has become an iconic dish in Mexican cuisine and is served throughout Mexico and in Mexican restaurants around the world. The dish is often associated with celebrations and special occasions, such as weddings and quinceañeras. It is also a popular dish to serve during the Christmas season in Mexico.

In addition to mole poblano, there are many other types of mole sauces in Mexican cuisine. These include mole negro, mole amarillo, and mole verde, among others. Each mole sauce has its own unique blend of ingredients and flavor profile.

In recent years, mole poblano has become more popular in the United States and other parts of the world. It is now widely available in specialty grocery stores and can be found on the menus of many Mexican restaurants. Some chefs have even incorporated mole poblano into non-traditional dishes, such as burgers and pizzas, giving the sauce a new twist.

Ingredients:

• 4 chicken breasts
• 4 cups chicken broth
• 4 dried ancho chilies
• 2 dried pasilla chilies
• 1 dried mulato chili
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1/4 cup almonds
• 1/4 cup raisins
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• 1 tablespoon dried oregano
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon salt
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 2 tablespoons apple cider vinegar

Preparation:

1. Preheat your oven to 350°F.
2. Remove the stems and seeds from the ancho, pasilla, and mulato chilies. Toast the chilies in a dry skillet over medium heat until they become fragrant, about 2 minutes.
3. Soak the toasted chilies in hot water for about 30 minutes, until they become soft and pliable.
4. While the chilies are soaking, toast the almonds, raisins, pumpkin seeds, and sesame seeds in a dry skillet over medium heat until they become golden brown, about 2-3 minutes.
5. Drain the soaked chilies and place them in a blender or food processor along with the toasted almonds, raisins, pumpkin seeds, sesame seeds, onion, garlic, oregano, cinnamon, cumin, salt, cocoa powder, vegetable oil, sugar, and apple cider vinegar. Add 1 cup of chicken broth and blend until the mixture becomes a smooth paste.
6. Heat a large saucepan over medium heat. Add the chili paste and cook for about 5 minutes, stirring constantly.
7. Add the remaining 3 cups of chicken broth to the saucepan and stir until the mixture is well combined.
8. Bring the mixture to a simmer and add the chicken breasts. Simmer for about 20-25 minutes, until the chicken is cooked through and tender.
9. Remove the chicken from the saucepan and set aside.
10. Using an immersion blender or a regular blender, blend the sauce until it becomes smooth and velvety. If the sauce is too thick, add a little bit of chicken broth to thin it out.
11. Slice the chicken and serve it with the mole poblano sauce.

Mole poblano is a complex and delicious sauce that requires a lot of preparation and cooking time, but the end result is well worth the effort. This recipe is just one way to make mole poblano, and you can always adjust the spices and ingredients to suit your personal taste. Serve it with rice, beans, and tortillas for a traditional Mexican meal.