Mole poblano is a legendary dish, both for its delicious taste and difficulty level. However, I can tell you that after reading my recipe, you’ll feel confident enough to face it.
While researching, I found recipes with 6 to 12 hours of preparation and cooking times. But, it doesn’t need to be that way!
After experimenting a bit, I managed to optimize this recipe. Following this process you will get a good, traditional mole poblano in a couple of hours. For sure, a two-hour-prep time isn’t quick, but it’s a significant improvement, don’t you agree?
First, let me tell you about mole just a bit because it’s a really interesting dish.
Mole has a long history starting in the pre-Hispanic era. Its name comes from “molli”, which means sauce.
As a comparison, we could say that India has their curries and Mexico has its moles.
There are more than 300 kinds of moles, but they usually have some ingredients in common, like seeds, fruits, and chiles.
Overall, one of the most appealing features of mole is its exotic combination of ingredients, including chocolate in many of them.
Curiously enough, the Mexican state of Puebla is the birthplace of several different popular moles. The mole recipe we are cooking today is the most popular in Puebla, and it’s also one of my favorites, mole poblano.
Another well-known one is mole negro. Curious about their differences?
Well, mole poblano has a brown-ish red color, which is one of the reasons for calling it “mole rojo” as well, since that means “red mole” in Spanish.
The combination of chocolate and chiles are the main reason for its nice color, and it’s a thick, almost creamy sauce. In terms of taste, mole poblano has some hints of smoky flavors, along with the piquancy of chiles, and bitter-sweetness of dark chocolate with brown sugar.
In contrast, mole negro has a stronger smoky taste because it has many darkly-roasted ingredients in addition to dry chiles, and dark chocolate. Additionally, mole negro has a stronger piquancy and more intense flavors, and it’s less thick than mole poblano. Mole negro originated in Oaxaca, another Mexican state famous for its delicious moles. Both of these states usually compete for the prize of the best mole in different food festivals.
Surprisingly, I found that mole negro has 34 ingredients, which makes it quite a challenge for cooking it in a short time, as opposed to our mole poblano.
All of these fun facts about mole have for sure made you hungry, so find the recipe for making mole poblano in a shorter time in the box below!
Are you ready to cook the best mole you’ve ever tasted?
Mole Poblano
Ingredients
- 5 mulato chili peppers
- 4 ancho chili peppers
- 4 pasilla chili peppers
- 1 chipotle chili pepper
- 5 roasted tomatoes
- 4 cups of water (to hydrate the chilies)
Spices
- 1 cinnamon stick
- 4 cloves
- ½ tsp of coriander seeds
- 1 tsp of anise seeds
- 10 black peppercorns
Seeds
- ½ cup of white sesame seeds
- ⅔ cup of shelled peanuts
- ½ cup of almonds
Fruits and fried
- 2 plantains
- ½ cup of prunes
- ⅓ cup of raisins
- 1 bolillo bread (or baguette bread)
- 1 white onion, sliced
- 10 garlic cloves
To blend
- 3 cups of chicken broth
- Cooking water of chilies, the necessary
- 60 gr of Mexican chocolate (Ibarra or Abuelita, or dark chocolate and on top a little brown sugar or piloncillo)
Instructions
- Let's start by cleaning our chiles. We use scissors to cut and clean the chiles because we have to remove the stems, the veins, and the seeds, which are the spiciest. If you want to get some extra spice, you can keep some seeds.
- We use 3 processes for everything, basically. Roast, fry, and blend. Let's do it!
Roast
- Start with chiles. You can use a griddle, or put them directly into charcoal.
- Set the pan at very high heat, and soon you'll see them smoking. Keep the kitchen well ventilated because this smoke tickles the throat.
- When water is near boiling and after a couple of minutes of roasting chili, place them into that water. This will hydrate them, and make them release their flavor.
- Now, let's go to the spices. Here we have cumin, cloves, cinnamon, allspice, and something very important for our mole: anise.
- We toast the spices because this makes them release a stronger flavor.
- At the same time, we roast our tomatoes. Don't be afraid to let them burn a bit. That smoked flavor is great for the mole.
- The last thing to roast will be sesame seeds, and this is quick, so keep an eye on them.
Fry
- Continue with the next process, which is to fry the rest of the ingredients. It usually takes a lot of time because many people fry each thing separately. After all, some things have different cooking times.
- To speed up as possible cook similar ingredients at the same time, like, for example, nuts.
- Put almonds and peeled peanuts in hot vegetal oil. After a couple of minutes, get them out when they are brown.
- Mole poblano have a bit of a sweet taste at the end, and that comes because it has many fruits. Raisins and plums give it a delicious touch.
- Finally, plantain add sweetness to the dish, and a soft texture. We'll use two. And remember, the darker, the sweeter.
- Cut the plantains, but before that, take out the sides, and trace the folds with a knife to peel them.
- Slice the plantain in thick slices.
- Continue frying, and now let's add another more complex carb, bolillo bread.
- Then, let's make the sauté seasoning of garlic and onion. Fry these at a medium-low heat temperature until the onion gets translucent.
Blend
- The third and last process is, forgive the repetition, to blend everything. As they are a lot of things, I like to separate them into 2 groups. In the first group, we have our nuts, seeds, and spices, that we process a bit, just what people usually do in a mortar, but here.Then, add plums, onion and garlic, and plantain.And to help the blender, add chicken broth.
- Blend for several minutes until everything is well processed.
- Transfer to a container because the blender has to work on the second group, which has our chilies with much of the water where they got hydrated, the toasted bread, and the tomatoes.
- Let the machine do the hard work and in a matter of minutes, you'll have a thick sauce. Then, transfer to another container.
- Now you have two mole purées, so prepare your clay pot.One important step before cooking everything is to strain both purées because they may have pieces of seeds and little things that wouldn't let you have that mole silky texture.
- For the first group, and then the other. There's one last ingredient missing for your mole, and that is chocolate.
- People usually use Mexican chocolate bars, which usually have a bit of unrefined brown sugar, or brown sugar.
- But if you don't find that in your country, you can use very bitter dark chocolate.And then also add brown sugar after that.
- Take the chocolate pieces and put them piece by piece into the clay pot.Stir well and don't forget the salt.
- Stir little by little, cooking at medium heat for at least 1 hour. Don't leave it because the chocolate may stick onto the base and burn.
- After that time, it will look thick and change its color and flavor.
- By now, your house will be filled with the traditional scents of Mole Poblano.
- Now, get ready to serve and top with sesame seeds to make it look even more beautiful.
If you liked this mole poblano recipe, you might like some of my other recipes too.
And remember, if you try this recipe and want to share your pictures, tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Leave a Reply