Mole Pablano
Submitted by Emma2002
Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.
YIELD
10 servingsPREP
60 minCOOK
60 minREADY
120 minReal mole poblano is a three-stage process, and there are no shortcuts worth taking.
First, four dried chilies (mulato, ancho, pasilla, and chipotle) get toasted until fragrant and pliable, then soaked in boiling water and pureed smooth. Each chili brings something different: mulato adds dark, almost chocolatey warmth; ancho gives fruity sweetness; pasilla brings berry-like tang; chipotle delivers smoke and heat.
The second stage roasts onions, tomato, tomatillos, a whole head of garlic, and corn tortillas until deeply charred. Those tortillas aren’t just for show. They thicken the sauce and add a toasty corn backbone.
Finally, toasted sesame seeds, almonds, peanuts, prunes, raisins, cinnamon, coriander, and star anise get browned together and pureed into the base. Everything simmers for two hours before chopped Mexican chocolate melts into the pot.
Kitchen Tips
- Toast the chilies just until fragrant and flexible, not crispy. Burnt chilies taste bitter and will ruin the entire sauce.
- Strain every puree through a fine sieve. This is tedious but critical. Any leftover skins or seeds make the sauce gritty.
- Stir often during the two-hour simmer. Mole is thick and will scorch on the bottom if left unattended.
- This sauce freezes beautifully for up to 3 months. Make a full batch and portion it out.
Variations
- Use semisweet chocolate with a half teaspoon of cinnamon if you can’t find Mexican chocolate.
- Thin the mole with more chicken broth for an enchilada sauce, or keep it thick for spooning over grilled chicken or turkey.
Ingredients
mexican, cut in half horizontally, or semisweet chocolate with 1/2 teaspoon cinnamon, null, null
Directions
**ROASTING THE CHILIES **
- Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer in 10×15 inch pans.
Bake in a 300 F oven until chilies smell lightly toasted and are flexible, 5 to 8 minutes.
While they are still warm, discard stems and shake out seeds.
- Rinse chilies and put in a large bowl; add 8 cups boiling water.
Let stand until soft, 20 to 30 minutes.
Drain; save liquid. Smoothly purée chilies, a portion at a time, in food processor or blender.
Add a total 2 cups reserved liquid.
(In processor, use a little liquid to get mixture moving; add rest when pureed).
Rub firmly through fine strainer into a bowl; discard residue.
Use, or chill airtight up to 1 day.
*** ROASTING THE VEGETABLES ***
In a 10×15 inch pan, combine onions, tomato, tomatillos, garlic (cut side down), and tortillas.
Bake in a 450 F. oven, turning occasionally until the vegetables and tortillas have dark brown spots or edges.
Let cool.
Pull off vegetable skins and discard.
- Smoothly purée mixture in a food processor or blender; add a total of 1 cup reserved chili-soaking liquid from step 1.
(In processor, use a little liquid to get mixture moving; add rest when pureed.)
Rub firmly through fine strainer into a bowl; discard residue.
Use, or chill airtight up to 1 day.
*** COOKING THE SEASONINGS AND THICKENERS ***
In a 10×12 inch frying pan over medium heat, stir sesame seed until toasted, about 4 minutes; set aside.
- To pan, add oil, plantain, almonds, peanuts, prunes, raisins, Stir often over medium heat until mixture is richly browned, 10- 15 minutes. Smoothly purée mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE ***
- In a 5 to 6 quart pan, mix chilies, vegetables, seasonings and thickeners, and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often.
- Chop chocolate; mix with sauce until melted. Use mole as suggested, following; or chill airtight up to 1 week or freeze up to 3 month.
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