Mole Poblano: Mexico's Most Complex Sauce

Mole Poblano: The Sauce of Gods

Mole Poblano is the queen of Mexican cuisine. This complex sauce unites chili, chocolate, nuts, and spices.

The Chilis (Base)

• 4 dried Ancho chilis
• 3 dried Mulato chilis
• 2 dried Pasilla chilis

**Preparation:** Remove stems, deseed, soak in hot water (30 min).

The Nuts & Seeds

• 50g sesame (toasted)
• 50g almonds (toasted)
• 30g raisins
• 30g prunes
• 20g pumpkin seeds

The Vegetables

• 1 onion
• 4 garlic cloves
• 2 tomatoes
• 1 tortilla (toasted, for thickness)

The Spices

• 1 cinnamon stick
• 3 cloves
• 3 allspice berries
• 1 tsp cumin
• 1 tsp thyme
• 1 tsp Mexican oregano
• 1 pinch anise

The Chocolate

• 50g Mexican chocolate (Ibarra or Abuelita)
• Alternative: 70% dark chocolate + cinnamon

Preparation

Step 1: Puree chilis Blend soaked chilis with some water into a paste.

Step 2: Toast nuts Toast all nuts and seeds in dry pan until fragrant.

Step 3: Fry vegetables Fry onion, garlic, tomatoes in oil.

Step 4: Puree everything Blend chilis, nuts, vegetables, spices, tortilla into smooth paste.

Step 5: Cook Simmer paste in large pot with chicken broth (1L) for 45 minutes.

Step 6: Chocolate Break up chocolate, stir in until melted.

Step 7: Season Adjust with salt, sugar, chocolate to taste.

Serving Suggestions

• With turkey (traditional for Día de los Muertos)
• With chicken
• With rice
• With warm tortillas