Ingredients:
- **4 dried ancho chiles** (seeds and stems removed)
- **4 dried pasilla chiles** (seeds and stems removed)
- **2 dried mulato chiles** (seeds and stems removed)
- **1 tablespoon vegetable oil**
- **1 medium onion**, finely chopped
- **4 cloves garlic**, minced
- **2 tablespoons sesame seeds**
- **1/2 cup almonds**, toasted
- **1/4 cup raisins**
- **1/4 cup cocoa powder**
- **1/4 cup unsweetened chocolate**, chopped
- **1/2 cup tomato paste**
- **2 cups chicken or vegetable broth**
- **1 teaspoon ground cumin**
- **1 teaspoon dried oregano**
- **1/2 teaspoon ground cinnamon**
- **1/2 teaspoon black pepper**
- **Salt to taste**
- **1 tablespoon sugar** (optional, to balance the flavors)
Instructions:
1. **Toast the Chiles:**
- Heat a dry skillet over medium heat. Add the dried chiles one at a time and toast them until fragrant but not burnt, about 30 seconds per side. Remove and let them cool.
2. **Rehydrate the Chiles:**
- Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until softened. Drain the chiles and discard the soaking liquid.
3. **Prepare the Mole Base:**
- In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
4. **Blend the Mole:**
- In a blender or food processor, combine the rehydrated chiles, onions, garlic, sesame seeds, almonds, raisins, cocoa powder, and chopped chocolate. Blend until smooth, adding a bit of chicken or vegetable broth if needed to help with blending.
5. **Cook the Mole:**
- In the same skillet or saucepan, pour the blended mixture and cook over medium heat. Stir frequently for about 10 minutes, allowing the flavors to meld.
6. **Add the Broth and Spices:**
- Add the remaining chicken or vegetable broth to the skillet. Stir in the ground cumin, dried oregano, ground cinnamon, black pepper, and salt. Bring the mixture to a simmer.
7. **Simmer:**
- Reduce the heat to low and let the mole simmer uncovered for about 30-45 minutes, stirring occasionally. The sauce should thicken and deepen in flavor.
8. **Adjust Seasoning:**
- Taste the mole and adjust the seasoning if needed. If you prefer a sweeter mole, add the sugar to balance the flavors.
9. **Serve:**
- Mole poblano can be served over chicken, turkey, or pork. It is also delicious with rice and beans. Garnish with sesame seeds if desired.
Enjoy your Mole Poblano! This sauce is a staple of Mexican cuisine and is known for its deep, layered flavors.
Comments
Post a Comment