Mole Poblano

Mole Poblano: A Culinary Journey to the Heart of Mexico

Mole poblano is a complex and flavorful Mexican sauce that is made with a variety of ingredients, including chili peppers, nuts, seeds, and spices. This rich and savory sauce is traditionally served over chicken or turkey, but it can also be used on other dishes, such as enchiladas, tamales, and rice. Mole poblano is a popular dish in Mexico and is also enjoyed by people all over the world.

Historical Origins

The origins of mole poblano can be traced back to the 16th century. It is believed that the dish was created by a group of nuns in the city of Puebla, Mexico. The nuns were experimenting with different ingredients in an attempt to create a dish that would impress the archbishop of Puebla. The resulting dish was a hit, and it soon became a popular dish in the region.

The Essential Ingredients

Mole poblano is made with a variety of ingredients, including:

Chili peppers: Chili peppers are the main ingredient in mole poblano. A variety of chili peppers can be used, but the most common types are ancho, pasilla, and guajillo peppers.
Nuts: Nuts add a rich and nutty flavor to mole poblano. The most common nuts used are almonds, peanuts, and walnuts.
Seeds: Seeds add a crunchy texture and a nutty flavor to mole poblano. The most common seeds used are sesame seeds and pumpkin seeds.
Spices: A variety of spices are used to flavor mole poblano, such as cinnamon, cloves, and cumin.
Chocolate: Chocolate is a key ingredient in mole poblano. It adds a rich and complex flavor to the sauce.

Step-by-Step Instructions

To make mole poblano, first roast the chili peppers in a comal or skillet over medium heat. Once the chili peppers are roasted, remove them from the heat and let them cool.
Remove the stems and seeds from the chili peppers and soak them in hot water for 30 minutes. Once the chili peppers are softened, drain them and puree them in a blender with a little bit of the soaking water.
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until softened.
Add the chili pepper puree, nuts, seeds, spices, and chocolate to the pot. Cook for 10 minutes, stirring frequently.
Add the chicken broth and bring to a simmer. Reduce heat to low and simmer for 1 hour, or until the sauce has thickened.
Serve the mole poblano over chicken or turkey.

Cooking Tips

For a spicier mole poblano, use more chili peppers.
If you don't have a comal or skillet, you can roast the chili peppers in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes.
Mole poblano can be made ahead of time and reheated when ready to serve.
Leftover mole poblano can be stored in the refrigerator for up to 3 days.

Mole poblano is a delicious and complex sauce that is sure to impress your guests. With its rich and flavorful blend of chili peppers, nuts, seeds, spices, and chocolate, mole poblano is a perfect dish for any occasion. So next time you're looking for a satisfying and flavorful meal, give mole poblano a try. You won't be disappointed!

Cost: $4-$6