A rich, complex sauce of over 20 ingredients including dried chiles (ancho, mulato, pasilla), Mexican chocolate, sesame seeds, almonds, raisins, plantains, spices, and stale tortillas, slowly cooked and served over turkey or chicken.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate with chicken pieces
Garnishes: sesame seeds, fresh cilantro
Accompaniments: Mexican rice, warm tortillas
Instructions
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1
Toast the dried chiles in a hot skillet for 30 seconds per side until fragrant. Remove seeds, then soak in hot water for 30 minutes.
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2
In the same skillet, toast sesame seeds, almonds, and raisins until golden. Toast the torn tortilla pieces until crispy.
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3
Roast the tomatoes, onion, and garlic under a broiler until charred on all sides, about 10 minutes.
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4
Blend the soaked chiles with the roasted vegetables, toasted nuts, seeds, raisins, tortilla, cinnamon, cloves, and 1 cup of broth until very smooth.
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5
Strain the sauce through a fine mesh sieve into a large pot. Fry the strained sauce in a little oil over medium heat, stirring constantly for 10 minutes.
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6
Add the remaining broth and the chocolate, stirring until the chocolate melts and the sauce thickens, about 30 minutes on low heat.
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7
Season with salt and a pinch of sugar if needed. The mole should coat the back of a spoon.
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8
Serve over turkey or chicken, garnished with sesame seeds. Mole improves after resting overnight.
Did You Know?
Mole Poblano contains over 20 ingredients and can take days to prepare. Legend says it was created by nuns in a Puebla convent who improvised with whatever they had when a bishop visited unexpectedly.
Chef's Notes
Equipment Tips
- blender
- large skillet
- heavy saucepan
Garnishing
sesame seeds, fresh cilantro
Accompaniments
Mexican rice, warm tortillas
The Story Behind Mole Poblano
Mole has pre-Hispanic roots in Aztec mulli, a chile-based sauce served during rituals and feasts. The most famous origin legend attributes mole poblano to nuns at the Santa Rosa convent in Puebla in the 17th century, who allegedly invented it to honor the visiting Viceroy Juan de Palafox by combining indigenous ingredients (chiles, chocolate, tomatoes) with Spanish imports (almonds, cinnamon, cloves). While the convent story is likely apocryphal, it captures the truth of mole as a mestizo creation born from the collision of two culinary worlds.
Mole poblano is often called the national dish of Mexico and represents the fusion of indigenous Mesoamerican and Spanish colonial cuisines. It is a dish of extraordinary labor, sometimes requiring over 30 ingredients and several days of preparation. In Puebla and Oaxaca, the ability to make a great mole is a source of deep family and regional pride. Two states, Puebla and Oaxaca, both claim primacy, and Oaxaca alone recognizes seven distinct mole varieties.
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