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Mole Sauce (Mole Poblano)

Mole Sauce (Mole Poblano)
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Mole Sauce (Mole Poblano) is a rich and complex Mexican classic that combines smoky dried chiles, authentic Mexican chocolate, nuts, seeds, and warm spices into a luxurious sauce. Perfect for poultry, meats, and vegetarian dishes, this sauce delivers a harmonious balance of sweet, spicy, and savory flavors that elevate any meal, making it ideal for both everyday dining and special occasions.

Ingredients

Dried Chiles and Nuts

  • Mexican dried chiles (mulato, pasilla, and ancho) – quantity to taste (usually 3-4 of each type)
  • Almonds – ¼ cup
  • Peanuts – ¼ cup
  • Sesame seeds – 2 tablespoons

Aromatics and Vegetables

  • Onion, chopped – 1 medium
  • Garlic cloves, minced – 3
  • Tomato, chopped – 2 medium

Spices

  • Cinnamon stick – 1
  • Cloves – 3 whole
  • Cumin seeds – 1 teaspoon

Others

  • Mexican chocolate (or substitute dark chocolate with at least 70% cocoa) – 2 oz
  • Broth or water – 2 to 3 cups
  • Oil or lard – 2 tablespoons
  • Salt – to taste

Instructions

  1. Toast the Chiles and Seeds: Gently toast the dried chiles, sesame seeds, almonds, and peanuts in a hot skillet until fragrant, releasing their natural oils and enhancing flavors. Be careful to avoid burning.
  2. Soak and Chop Chiles: Place the toasted chiles in warm water and soak for about 15 minutes to soften. Remove stems and seeds, then roughly chop the softened flesh for blending.
  3. Sauté Aromatics: Heat oil or lard in a pan and cook chopped onion, garlic, and tomato until tender and slightly caramelized, which adds sweetness and balances sharp flavors.
  4. Blend Ingredients: In a blender, combine the softened chiles, toasted nuts and seeds, sautéed onion, garlic, tomato, cinnamon, cloves, cumin, Mexican chocolate, and broth. Blend until very smooth with no lumps remaining.
  5. Simmer the Mole Sauce: Transfer the blended mixture to a saucepan and simmer gently on low heat for 30 to 40 minutes, stirring occasionally to thicken and allow flavors to meld.
  6. Season and Adjust: Taste the mole and season with salt, additional spices, or a touch of sweetness (piloncillo or brown sugar) if desired for a balanced flavor.

Notes

  • Toast carefully to prevent bitterness; even slight burning alters flavor negatively.
  • Blend thoroughly for a silky smooth texture essential to authentic mole.
  • Simmer low and slow to develop deep, rich flavors.
  • Mole sauce is best prepared ahead; flavors improve after resting overnight.
  • Adjust thickness by varying simmering time or broth quantity as preferred.

Nutrition

Keywords: Mole Sauce, Mole Poblano, Mexican sauce, traditional Mexican, chocolate sauce, spicy sauce, savory sauce

Find it online: https://recipesemilly.com/mole-sauce-mole-poblano/