Mole Poblano is a traditional Mexican dish that has been passed down through generations. It’s a rich, complex sauce made from a blend of chilies, spices, nuts, and chocolate. The process of making this dish can be quite labor-intensive and time-consuming, but the result is truly worth it. Mastering Mole Poblano requires patience and precision but with this step-by-step guide, you’ll be able to create this culinary masterpiece in your own kitchen.
Firstly, gather all the ingredients needed for Mole Poblano: dried ancho chiles, dried pasilla chiles, dried mulato chiles, sesame seeds, almonds or peanuts (or both), raisins or prunes (or both), ripe plantains or bananas (or both), garlic cloves, onions, tomatoes or tomatillos (or both), stale bread slices or tortillas (or both), cinnamon sticks or ground cinnamon (or both), cloves or allspice berries (or both), black peppercorns and Mexican chocolate.
Begin by removing the stems and seeds from the dried chiles then toast them in a dry skillet over medium heat until they become aromatic. This should take about 30 seconds per side. Afterward, soak these toasted chiles in hot water for about 30 minutes until they soften.
While the chiles are soaking up water to rehydrate themselves; roast your tomatoes and onions on a comal till they get charred evenly on all sides. Also lightly toast your nuts along with sesame seeds till golden brown then set aside.
Next comes blending everything together into a smooth paste which forms the base for our mole sauce! Blend soaked chillies along with roasted vegetables first till smooth consistency is achieved then add toasted nuts & seeds followed by fruits like plantains/bananas & raisins/prunes as well as garlic cloves & spices including cinnamon stick/cinnamon powder plus clove/allspice berries & black peppercorns. Blend again till everything comes together into a smooth paste.
Now, it’s time to fry this paste in a generous amount of lard or oil until it darkens and thickens. This step is crucial as it helps to develop the flavors further. After frying, add chicken broth or water gradually while stirring continuously to avoid any lumps.
The final addition is the chocolate! Mexican chocolate gives Mole Poblano its distinctive taste and slightly sweet flavor. Break up the chocolate into small pieces and stir them into your simmering mole sauce until they’re completely melted.
Let your Mole Poblano simmer gently for about an hour, allowing all those flavors to meld together beautifully. Season with salt according to your taste preference then serve over grilled chicken or turkey garnished with toasted sesame seeds!
Mastering Mole Poblano might seem like a daunting task but remember that good things come to those who wait! Each step in the process contributes significantly towards building layers upon layers of complex flavors that make this dish truly unique and deliciously satisfying!