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Molé Poblano

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This is a thick, traditional molé that can be somewhat challenging to blend up but it is worth the effort.

Ingredients

Units Scale
  • 8 Dried Pasilla Chiles
  • 8 Dried New Mexico Chiles
  • 1 Dried Serrano
  • 1 Dried Chipotle
  • 2 Onions, chopped
  • 4 Tomatoes, chopped
  • 4 Tbsp Sesame Seeds
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Cinnamon
  • 1 cup Almonds
  • 1 cup Raisins
  • 2 cups Chicken Broth
  • 3 oz Baking Chocolate (100% Cacao)
  • Oil for the pan

Instructions

  1. Remove the seeds and stems from the Pasilla and New Mexico Chiles and tear them into pieces
  2. Cut the Serrano and Morita into a few large pieces.
  3. Put the chiles into a dry pan over medium heat and sweat, stirring constantly for 3 minutes or until they become fragrant. Put the in a large mixing bowl.
  4. Add the onions and tomatoes to the bowl.
  5. Add the sesame seeds.
  6. Add the cloves, coriander, cinnamon.
  7. Add the almonds and raisins.
  8. Tear the tortilla into pieces and add them to the bowl.
  9. Mix everything thoroughly.
  10. Working in small batches, add the ingredients to a blender with a splash of water and work it until combined into a thick somewhat chunky paste. Repeat until everything is blended. You should use less than a cup of water for this whole process.
  11. Heat some oil in a soup pot over medium heat.
  12. Add the molé paste and saute for 15 minutes.
  13. Add the broth.
  14. Break the chocolate into pieces and add it to the pot. Stir until it is melted and incorporated.
  15. Let the molé simmer on low heat for an hour, stirring frequently. Serve as is or thin with more broth.

Notes

This thick molé can be used as is as a sauce on things or thinned with broth for other uses.

Find it online: https://2cooksinthekitchen.net/molepoblano/