The authentic Black mole poblano recipe, step by step.
The mole poblano is a cultural specialty of the city of Puebla in Mexico and is one of the most representative dishes of the town.
Black Mole recipe, Puebla style
Yield: Makes 4 servings
- 4-5 tomatillos (green tomatoes), canned whole tomatillos
- ½ Kg dried Ancho Chilies
- ½ Kg dried Mulato chilies
- ¼ Kg dried Pasilla chilies
- 1 dried Chipotle chili
- 1 Roasted onion, peeled
- 10 Roasted garlic cloves, peeled
- 450g Roasted ripe tomatoes
- 3 Freshly baked White Corn Tortillas, cut into 1cm strips
- 50g Raisins
- 150g Almond unskinned, sliced and toasted
- ¼ g Toasted sesame seeds and ¼ cup toasted pumpkin seeds (pepita seeds)
- 1 Pinch ground cinnamon (or1-inch piece of Mexican cinnamon stick), 1 pinch cumin
- 2 Tsp fresh coriander
- ¼ Tsp ground clove
- 3 Cups chicken broth, use the cooking liquid from the chicken
- 3-4 Bars coarsely chopped dark semisweet or bittersweet chocolate (Mexican chocolate)
- 2 Tbs toasted chili seeds (reserve seeds when previously de-seed the dried chilies, then toast them)
- Fresh squeezed lemon or lime juice, optional and to taste to balance flavors
- Sea salt and ground pepper to taste
Step 1: Clean the chillies by removing stems and seeds; reserve 1tbs of the seeds and toast them.
Toast chillies on a flat-top griddle or in a dry sauté pan for about 20 seconds or until fragrant. Be careful not to burn the chilies or they will become bitter. Then place the chillies in a bowl and rehydrate them by pouring in 2 liters of boiling water. Cover the bowl and let it stand for about 30 to 50 minutes.
Step 2: Strain the chillies and reserve the liquid.
Place the rehydrated chillies, green tomatoes, roasted onion, roasted garlic cloves, tortilla strips, roasted unskinned and de-seeded tomatoes, ground clove, cinnamon, cumin, toasted chilie seeds, 1 ½ cup of chicken broth, toasted pumpkin seeds, toasted sesame seeds (reserve some sesame seeds to garnish), toasted almonds, raisins and fresh coriander in a blender and puree together. It may be necessary to do this in batches and to scrape down the sides and blend several times to obtain a smooth paste. For extra flavour, use the water from the rehydrated chillies if it is not bitter. Strain the puree by pushing through a sieve. Throw away the solids. Set aside.
Step 3: Heat 3 tbs of vegetable oil (preferably peanut oil) over a medium-high heat in a heavy frying pan until almost smoking. Reduce the heat to medium, add the mole and fry for 10-15 minutes without burning it. Stir constantly.
Add the remaining 1 ½ cup of chicken broth, 2-3 bars of chocolate and keep stirring until the chocolate is melted. Reduce the heat to medium-low and continue to cook the sauce for about 45 min to 1 hour, stirring occasionally. Do not allow the sauce to get too thick; add more water if necessary. Again, you can use the water from the rehydrated chilies if it is not bitter. During the last 15 min of cooking time or until tender, (optional) add the chicken, duck, quail, turkey, or any kind of poultry.
Step 4: Pour the fresh squeezed lemon or lime to taste.
Serve this sauce over your preferred meat (or any other deep-flavoured dish). Serve warm, not hot and sprinkle toasted sesame and grated chocolate on top for garnish.
*EL CIELO HOT TIPS FOR MOLE POBLANO:
- a) Wipe chillies carefully with a damp cloth or a paper towel to remove any dust.
- b) Wear gloves when handling chillies.
- c) To de-seed dried chillies, use a sharp paring knife to make a slit down the side and carefully scrape out the seeds.
- c) Do not substitute another type of chilli when preparing traditional Mole.
- d) Toast each type of seed individually to intensify and lock in the flavour of each. If not, it will result in a muddy-tasting mole.
- e) To make the most of your efforts, prepare a double batch of mole, serving a portion and keeping the rest to freeze. (Keep frozen for up to a month) Simply thaw and reheat.