Table of Contents
Quick Recipe Overview
Here's how to make authentic mole poblano sauce at home in under 45 minutes. This recipe uses simple ingredients, yields rich complex flavors, and is perfect for chicken, pork, or tacos. Follow these easy steps for consistent results every time.
Essential Ingredients Guide
Use these high-quality ingredients for best results:
- Dried chiles: 5 dried ancho chiles (2 oz), 2 dried pasilla chiles (1.5 oz) - Look for pliable, deep red-brown chiles without mold. Brand X organic chiles are recommended.
- Chocolate: 2 tbsp unsweetened cocoa powder (not Dutch-processed) - Avoid milk chocolate.
- Nuts & seeds: 1/2 cup sliced almonds, 1/4 cup sesame seeds, 1/4 cup raisins
- Spices: 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp cinnamon, pinch of cloves
- Base: 1 cup chopped onion, 3 garlic cloves, 2 cups chicken broth (low-sodium), 1/2 cup flour
- Optional: 1 tsp honey or maple syrup for sweetness, 1 jalapeño for extra heat
Step-by-Step Mole Poblano Recipe
- Toast chiles: Place dried chiles on dry skillet over medium heat. Toast 1-2 minutes per side until fragrant and slightly puffed (do not burn). Remove stems and seeds immediately.
- Soak chiles: Place toasted chiles in hot water for 20 minutes until soft. Drain and reserve 1/2 cup soaking liquid.
- Blend base: In blender, combine soaked chiles, onion, garlic, almonds, sesame seeds, raisins, cocoa powder, flour, and reserved soaking liquid. Blend until smooth (1-2 minutes).
- Cook sauce: Pour mixture into heavy saucepan. Add broth, cumin, oregano, cinnamon, and cloves. Simmer on low heat 25-30 minutes, stirring constantly until thickened (should coat spoon).
- Season: Taste and adjust: add salt, pepper, or honey for balance. Strain through fine-mesh sieve for ultra-smooth texture.
Pro Tips for Perfect Mole
- Chile prep: Always remove stems and seeds before blending to control spice level.
- Simmer time: Longer simmer (up to 45 minutes) develops deeper flavors - stir every 5 minutes to prevent sticking.
- Substitutions: No almonds? Use 1/4 cup pumpkin seeds. No raisins? Add 1 tbsp dried apricots for sweetness.
- Serving: Best with roasted chicken thighs or pork carnitas. Serve with rice and warm tortillas.
| Mole Type | Key Ingredients | Best For |
|---|---|---|
| Mole Poblano | Ancho chiles, chocolate, almonds, raisins | Chicken, turkey, festive dishes |
| Mole Negro | Multiple dried chiles, dark chocolate, spices | Special occasions, rich meat dishes |
| Mole Verde | Green chiles, tomatillos, cilantro | Vegetables, fish, lighter meals |
Buying Guide: Trusted Ingredients & Tools
Ingredient Recommendations
- Dried chiles: Brand X organic ancho chiles (available on Amazon or Mexican grocery stores) - highest quality for authentic flavor.
- Cocoa powder: Hershey's Special Dark or Valrhona unsweetened - avoid sweetened varieties.
- Broth: Pacific Foods low-sodium chicken broth - clean ingredients with no additives.
Essential Tools
- Blender: Vitamix 5200 or Ninja Professional - high-speed blending for smooth texture.
- Saucepan: All-Clad stainless steel 3-quart - even heat distribution.
- Strainer: OXO fine-mesh sieve - removes chile skins for silky sauce.
Frequently Asked Questions
Q: Can I make mole without chocolate?
A: Yes, but it won't be traditional mole poblano. Substitute 1 tbsp instant coffee for depth, or use 1/4 cup unsweetened carob powder. Note: Chocolate is essential for authentic flavor profile.
Q: Why is my mole too thick?
A: Add broth 1 tbsp at a time while simmering. If too thin, simmer 5-10 minutes longer uncovered.
Q: How long does homemade mole last?
A: Refrigerate in airtight container for up to 1 week, or freeze for 3 months. Thaw overnight in fridge before reheating.
Q: What's the difference between mole and enchilada sauce?
A: Mole has complex layers of chiles, chocolate, nuts, and spices; enchilada sauce is simpler tomato-based with fewer ingredients. Mole requires more time but delivers richer flavor.
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