Introduction
Mole Poblano, a rich and complex sauce with deep roots in Mexican culinary tradition, is a symbol of cultural fusion and heritage. Known for its velvety texture and layered flavors, this iconic dish hails from the state of Puebla and has become a staple at festive occasions and family gatherings. Mole Poblano is more than just food—it’s a celebration of history, community, and the art of slow cooking.
The History
The origins of Mole Poblano are steeped in legend and tradition. One popular story credits its creation to Sor Andrea de la Asunción, a nun from the Convent of Santa Rosa in Puebla, in the 17th century. Allegedly, she was tasked with preparing a special meal for a visiting dignitary and combined available ingredients to create a unique sauce. The result was a hit, and thus Mole Poblano was born. Over time, the dish evolved, incorporating indigenous, Spanish, and African influences, making it a true representation of Mexico’s diverse culinary history.
Ingredients Breakdown
Mole Poblano is known for its complex blend of ingredients that include dried chiles, nuts, seeds, spices, chocolate, and sometimes bread or tortillas for thickening. Each component contributes a unique flavor and texture:
- Dried Chiles (Ancho, Mulato, and Pasilla) – provide depth, mild heat, and earthy undertones.
- Tomatoes and Tomatillos – add acidity and brightness.
- Onion and Garlic – build the savory foundation.
- Spices (Cumin, Cinnamon, Cloves, Black Pepper) – infuse warmth and aroma.
- Nuts and Seeds (Almonds, Walnuts, Sesame Seeds) – contribute richness and texture.
- Bread or Tortillas – thicken the sauce and add body.
- Chocolate – adds a subtle sweetness and depth without making the mole taste like dessert.
- Chicken Broth – used for simmering and adjusting consistency.
- Optional: Bananas, raisins, or plantains for added sweetness and complexity.
Step-by-Step Recipe
- Rinse and Soak Chiles: Remove stems and seeds from dried chiles. Toast them lightly in a dry skillet, then soak in hot water until softened (about 30 minutes).
- Roast Aromatics: In a skillet, roast garlic, onion, tomatoes, and tomatillos until charred and fragrant.
- Toast Nuts and Seeds: Lightly toast almonds, walnuts, and sesame seeds until golden.
- Cook the Base: In a large pot, cook the roasted vegetables, nuts, and spices with a bit of oil to deepen flavor.
- Blend: Combine soaked chiles, cooked vegetables, nuts, spices, and broth in a blender. Puree until smooth.
- Simmer: Return the sauce to the pot and simmer for 1–2 hours, stirring occasionally to develop flavor and reduce the sauce.
- Add Chocolate: Stir in Mexican chocolate or dark chocolate until fully melted and incorporated.
- Taste and Adjust: Season with salt and sugar as needed.
- Serve: Pour the mole over chicken or turkey, or serve with rice and tortillas.
Tips
- Use fresh, high-quality ingredients for the best flavor.
- Don’t skip the toasting step for chiles, nuts, and spices—it enhances depth and aroma.
- Simmering slowly allows the flavors to meld together beautifully.
- Make the mole ahead of time; it tastes better the next day.
- Use a high-powered blender for a silky-smooth texture.
- If the sauce is too thick, thin it with chicken broth or water.
Variations and Customizations
Mole Poblano recipes can vary widely depending on family traditions and regional preferences. Some variations include:
- Vegetarian Mole: Skip the chicken and serve with roasted vegetables or tofu.
- Seafood Mole: Serve over fish or shrimp for a lighter twist.
- Sweet Mole: Add raisins, prunes, or dried fruit for a sweeter profile.
- Spicier Mole: Use hotter chiles or add a pinch of cayenne pepper.
- Mole Verde: Substitute some dried chiles with fresh green chiles and herbs for a green version.
- Mole con Pollo: Classic pairing with shredded chicken in the sauce.
Health Considerations and Nutritional Value
While Mole Poblano is rich and indulgent, it can be part of a balanced diet when enjoyed in moderation. Here’s a breakdown of its nutritional profile:
- Healthy Fats: From nuts and seeds, which are good sources of omega-3s and protein.
- Complex Carbohydrates: From bread or tortillas used as thickeners.
- Protein: When served with chicken or turkey, provides a complete meal.
- Antioxidants: Found in chiles, tomatoes, and spices like cinnamon and cloves.
- Chocolate: Adds flavor and some antioxidants but also sugar and fat—use dark chocolate for less sugar.
To make it healthier:
- Use less oil when roasting ingredients.
- Opt for lean chicken or turkey.
- Reduce or eliminate added sugar.
- Use whole grain tortillas or brown rice for serving.
Ingredients
- 4 ancho chiles
- 2 mulato chiles
- 2 pasilla chiles
- 2 Roma tomatoes
- 1 tomatillo, husked and rinsed
- 1 medium onion, quartered
- 3 garlic cloves
- 1/4 cup almonds
- 1/4 cup walnuts
- 2 tbsp sesame seeds
- 1 slice white bread or 2 corn tortillas
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 small plantain or 2 tbsp raisins (optional)
- 2 cups chicken broth
- 2 oz Mexican chocolate (or dark chocolate)
- Salt and sugar to taste
Directions
- Remove stems and seeds from the dried chiles. Toast them in a dry skillet over medium heat until fragrant, about 1–2 minutes per side. Soak in hot water for 30 minutes until softened.
- In a skillet, roast the tomatoes, tomatillo, onion, and garlic until slightly charred and softened, about 10 minutes.
- Toast the almonds, walnuts, and sesame seeds in a dry pan until golden and fragrant.
- In a large pot, sauté the roasted vegetables and spices (cinnamon, cloves, cumin, black pepper) with a bit of oil for 5–10 minutes.
- Add the soaked chiles, toasted nuts, bread or tortillas, and stir into the pot.
- Pour in chicken broth and simmer everything together for 1 hour, stirring occasionally.
- Blend the mixture in batches until smooth, then return to the pot.
- Stir in the chocolate until melted and fully incorporated.
- Season with salt and a pinch of sugar to balance the bitterness.
- Serve warm over chicken or with rice and warm tortillas.
FAQ
What is Mole Poblano?
Mole Poblano is a traditional Mexican sauce from Puebla, made with a blend of dried chiles, nuts, seeds, spices, and chocolate.
Is Mole Poblano spicy?
It has a mild to moderate heat level with a deep, earthy flavor. The spice can be adjusted by changing the types or amounts of chiles used.
Can I make Mole Poblano vegetarian?
Yes, simply substitute chicken broth with vegetable broth and omit the meat.
How long
