Mole Poblano
This page is an outline of ingredients and tips, with no quantities or step-by-step directions yet.
Ingredients
- Various dried chilies (ancho, pasilla, mulato)
- Chocolate
- Sesame seeds
- Nuts
- Spices
Substitutions
- If certain chilies are unavailable, use a mix of available dried chilies.
- Dark chocolate can replace Mexican chocolate.
- Peanut butter can substitute for some of the ground nuts.
Tips
- Toast the chilies, nuts, and seeds separately for depth of flavor.
- Blend the ingredients in batches for a smooth sauce.
- Simmer the sauce slowly to develop flavors (this can take several hours).
- Consider making a large batch and freezing portions for future use.
Serving
- Traditionally served over turkey or chicken and garnished with sesame seeds.
- Possibly serve with warm tortillas, Mexican rice, and refried beans.
Notes
- Mole originated in Puebla, Mexico, and is often called the national dish of Mexico. It was traditionally served at special occasions and holidays and represents a blend of indigenous and colonial influences.