Mole Poblano

Mole Poblano is a complex and sophisticated sauce originating from Puebla, Mexico, combining over 20 ingredients including chiles, chocolate and spices. It is the most emblematic dish of Mexican cuisine, perfect for celebrations and special occasions.

Ingredients

• 6 guajillo chiles
• 4 pasilla chiles
• 2 mulato chiles
• 2 ancho chiles
• 1/2 cup almonds
• 1/4 cup raisins
• 1/4 cup peanuts
• 50g dark chocolate
• 1 medium onion
• 6 garlic cloves
• 4 tomatoes
• 1 corn tortilla
• 1 slice white bread
• 1 tablespoon sesame seeds
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 2 tablespoons oil
• 1 liter chicken broth
• salt to taste

Preparation

1. Devein and deseed the dried chiles. Lightly toast on a hot comal for 30 seconds per side. Soak in hot water for 15 minutes until softened.
2. Toast the almonds, peanuts, sesame seeds, tortilla and bread in a pan without oil until golden. Reserve some sesame for garnishing.
3. In the blender, mix drained soaked chiles with onion, garlic, tomatoes, toasted spices, almonds, raisins, peanuts and chocolate. Blend with 1 cup of broth until you get a homogeneous paste.
4. Strain the mixture through a fine sieve. Heat oil in a large pot and fry the sauce for 10 minutes, stirring constantly to prevent burning.
5. Add the remaining chicken broth gradually, stirring well. Cook for 20-30 minutes over medium-low heat until the sauce thickens. Adjust salt and consistency. Serve over cooked chicken, garnish with sesame seeds and fresh cilantro.