MOLE POBLANO
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Categories Blender Chicken Chocolate Nut Tomato Dinner Tomatillo Seed Simmer Chile Pepper Dairy Free Peanut Free Soy Free
Yield Makes 15 servings
Number Of Ingredients 32
Steps:
- Poach the chicken in 2 quarts water with the onion, garlic, and salt. When cooked through, transfer the chicken to a plate and reserve the cooking liquid. Pour the liquid through a fine-mesh sieve and reserve. Remove and reserve the meat from the bones, discarding the bones and skin.
- On a comal or in a cast-iron skillet over moderately high heat, dry-roast the chiles, flipping occasionally, until they start to blister and change color. Transfer the chiles to a bowl of hot water and soak for 15 minutes. Drain the chiles and reserve the water then transfer the chiles to a blender or food processor and blend until smooth, adding the reserved water as needed. Push the purée through a small mesh sieve and set aside.
- On a comal or in a cast-iron skillet over moderate heat, dry-roast the tomatoes, tomatillos, onion, and garlic. Remove from heat and let cool. Once cool enough to handle, peel the tomatoes and the garlic.
- In a small skillet, over moderately low heat, heat 1 tablespoon of the lard. Add the peppercorns, cloves, cinnamon, coriander, and anise seeds and toast until fragrant. Remove from the heat.
- Using the remaining 4 tablespoons of lard, fry the raisins until they plump and change color. Remove with a slotted spoon. Continue the frying process with the almonds, pumpkin seeds, sesame seeds, tortillas, bread, and reserved chile seeds, adding more lard if needed.
- In a blender or food processor, purée the roasted vegetables, spices, and fried ingredients in small batches, adding water as needed, to form a smooth purée. Strain through a fine-mesh sieve and set aside.
- In a Dutch oven over moderate heat, heat the canola oil until hot but not smoking. Fry the chile purée, stirring constantly until it changes color, about 8 minutes. Add the reserved vegetable and spice mixture. Reduce the heat and simmer, stirring occasionally until the mole thickens, about 1 hour. Add about 2 cups of the reserved chicken broth and simmer for 30 minutes. The mole should be thick enough to coat the back of a spoon. Add the chocolate and cook for 10 to 12 minutes. Season to taste with salt and sugar, and add more chocolate if needed.
- To serve, ladle mole over the chicken until it is completely covered, then garnish with toasted sesame seeds.
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Sadia Fardous
[email protected]This is a great recipe for a traditional mole poblano. The sauce is complex and flavorful, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Caliph Lancelot chari
[email protected]I love this mole poblano recipe! The sauce is so rich and flavorful, and it's perfect for special occasions. I've made it for Christmas dinner and Thanksgiving, and it's always a hit.
Jeremy Bell
[email protected]This is the best mole poblano recipe I've ever tried. The sauce is rich, flavorful, and complex, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Baashi Cusmaan
[email protected]This mole poblano recipe is a winner! The sauce is so flavorful and complex, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Ste Manz
[email protected]I've tried a few different mole poblano recipes, and this one is by far the best. The sauce is rich, flavorful, and complex, and it's perfect for serving over chicken or pork.
Zain Rizvi
[email protected]This mole poblano recipe is a bit time-consuming, but it's worth the effort. The sauce is absolutely delicious, and it's perfect for a special occasion dinner.
Iminillumisbasement
[email protected]I was a bit intimidated to make mole poblano, but this recipe made it easy. The instructions were clear and concise, and the sauce turned out great. I'll definitely be making this again.
Madinah Ali
[email protected]This is a great recipe for a traditional mole poblano. The sauce is complex and flavorful, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Joseph Harberts
[email protected]I love this mole poblano recipe! The sauce is so rich and flavorful, and it's perfect for special occasions. I've made it for Christmas dinner and Thanksgiving, and it's always a hit.
Saadia zia
[email protected]This is the best mole poblano recipe I've ever tried. The sauce is rich, flavorful, and complex, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Khadmul
[email protected]This mole poblano recipe is a winner! The sauce is so flavorful and complex, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Dammika Jayalath
[email protected]I've tried a few different mole poblano recipes, and this one is by far the best. The sauce is rich, flavorful, and complex, and it's perfect for serving over chicken or pork.
Carla Bison
[email protected]This mole poblano recipe is a bit time-consuming, but it's worth the effort. The sauce is absolutely delicious, and it's perfect for a special occasion dinner.
Matiyas
[email protected]I was a bit intimidated to make mole poblano, but this recipe made it easy. The instructions were clear and concise, and the sauce turned out great. I'll definitely be making this again.
Gul MADAR Khan
[email protected]This is a great recipe for a traditional mole poblano. The sauce is complex and flavorful, and it's perfect for serving over chicken or pork. I highly recommend this recipe!
Nabin Youtube
[email protected]I love this mole poblano recipe! The sauce is so rich and flavorful, and it's perfect for special occasions. I've made it for Christmas dinner and Thanksgiving, and it's always a hit.
Ivette Figueroa
[email protected]This was my first time making mole poblano, and it turned out great! I followed the recipe exactly, and the sauce was delicious. I served it over chicken enchiladas, and it was a big hit with my guests.
Rafianice Gohar
[email protected]I've made this mole poblano recipe several times now, and it's always a success. The sauce is so versatile - I've used it on chicken, pork, and even fish. It's also great as a dipping sauce for chips or vegetables.
Namaste Nepal
[email protected]This mole poblano recipe is a keeper! The sauce was rich, flavorful, and complex, with a perfect balance of sweet, savory, and spicy. I served it over chicken and rice, and it was a hit with my family.