World Flavors Cookbook

Mole Poblano

The most famous Mexican mole — a rich, reddish-brown sauce of dried chilies, chocolate, nuts, and spices from Puebla, served over turkey or chicken.

Cuisine: Mexico

Ingredients

• 6 dried ancho chilies
• 4 dried mulato chilies
• 3 dried pasilla chilies
• 4 tomatoes, roasted
• 1 onion, roasted
• 6 cloves garlic, roasted
• 1 ripe plantain, fried
• 50g almonds
• 50g peanuts
• 3 tbsp sesame seeds
• 50g raisins
• 1 stale bread slice or tortilla, fried
• 40g Mexican chocolate
• 1 cinnamon stick
• 3 cloves
• 1 tsp cumin
• 1.5L turkey or chicken broth
• Lard
• Salt, sugar

Instructions

1. Toast chilies. Soak in hot water 30 minutes.
2. Roast tomatoes, onion, and garlic.
3. Fry plantain, almonds, peanuts, sesame seeds, raisins, and bread.
4. Blend soaked chilies with roasted and fried ingredients, spices. Blend until very smooth.
5. Fry paste in lard, stirring constantly, 20 minutes.
6. Add broth gradually. Simmer 1 hour.
7. Add chocolate. Season with salt and a pinch of sugar.
8. Serve over turkey with sesame seeds on top and rice.