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Mexican · Sauce / condiment
Mole Poblano
A dark, spoon-coating Mexican sauce of fried and soaked dried chiles, toasted sesame, peanuts, raisins, tortilla and bread, whole spices and bitter chocolate, simmered long for depth.
- YieldAbout 1.5 litres, enough for 8 servings of chicken or turkey
- Hands-on1 h 20 min
- Total2 h 50 min
- Difficulty
Ingredients
Chiles
- 4dried ancho chiles
- 2dried mulato chiles
- 1dried pasilla chile
- 500 mlboiling water, for soaking
Sauce base
- 140 mlvegetable oil
- 1½ tbspsesame seeds
- 2 tbspshelled peanuts, freshly roasted if possible
- 2 tbspraisins
- 40 gonion (about a quarter of a medium onion), sliced
- 1 clovegarlic, peeled
- 6corn tortilla chips
- 1 slicethick slice of stale white bread, torn
- 1small ripe tomato
- 1 canchopped tomatoes (small can, about 230 g)
- 20 gunsweetened chocolate, or at least 75% cocoa solids, chopped
Spices
- ½ tspdried oregano
- ¼ tspdried thyme
- 1 leafbay leaf
- 8black peppercorns
- 3whole cloves
- 1 piececinnamon stick, 2.5 cm
To finish
- 1.4 Lchicken stock
- to tastesalt
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