Introduction
In the lively embroidery of Mexican cooking, Mole Poblano stands apart as a culinary magnum opus, an orchestra of flavors that dance on your taste buds. Today, we welcome you to set out on a gastronomic excursion as we unwind the insider facts of making the ideal Mole-Poblano.
Origin and History
Mole Poblano traces its roots to the city of Puebla, where legend and tradition intertwine. Believed to have been created by nuns for a visiting archbishop in the 17th century, Mole Poblano is a culinary masterpiece that has evolved over centuries. Its name, “mole,” is derived from the Nahuatl word “molli,” meaning concoction or sauce. This dish reflects the blending of indigenous and Spanish influences, resulting in a sauce that is as diverse as the culture from which it emerged.
Tips and Tricks
- Quality Ingredients: Invest in high-quality chocolate, chilies, and spices for an authentic and flavorful Mole Poblano.
- Balancing Act: Achieve the perfect balance of sweetness, spiciness, and bitterness by adjusting the quantity of chocolate and chilies.
- Patience is a Virtue: Allow the mole to simmer slowly to allow the flavors to meld and intensify.
- Storage Magic: Mole Poblano tastes even better the next day, so consider making it ahead for a richer experience.
How to Use Black Mole Paste
Crafting an authentic Mole Poblano is made easier with our Black Mole Paste:
- Get the Paste: Purchase a high-quality Black Mole Paste from your local store or online.
- Gather Fresh Ingredients: Collect additional ingredients like chicken, turkey, or vegetables, as specified in the paste instructions.
- Follow the Instructions: Utilize the paste as your culinary guide, following the step-by-step instructions for a rich and velvety mole.
- Customize to Taste: Feel free to add extra spices or adjust the consistency to suit your preferences.
- Dive into Flavor: Immerse yourself in the depth of flavors that Black Mole Paste brings to your Mole Poblano, creating an authentic Mexican culinary experience.
How to make Mole Poblano
Mole Poblano Chronicles: A Tale of Spices, Chocolate, and Delight
Course: Main CourseCuisine: Mexican4
servings20
minutes1
hour450
kcal1
hour20
minutesMole Poblano is a tapestry of flavors—earthy chilies, rich chocolate, and an array of spices come together in perfect harmony. This sauce is a testament to the artistry of Mexican cooking, creating a sensory experience that transcends the ordinary. Mole Poblano is often reserved for special occasions and celebratory feasts, embodying the spirit of shared meals and cultural richness.
Ingredients
- For the Mole Sauce:
Dried Ancho Chilies (4)
Dried Mulato Chilies (2)
Dried Pasilla Chilies (2)
Chicken Broth (2 cups)
Almonds (1/4 cup, toasted)
Sesame Seeds (2 tablespoons, toasted)
Raisins (1/4 cup)
Corn Tortillas (2, torn into pieces)
Mexican Chocolate (2 ounces)
Ground Cinnamon (1/2 teaspoon)
Ground Black Pepper (1/2 teaspoon)
Ground Cloves (1/4 teaspoon)
Vegetable Oil (2 tablespoons)
- For the Main Dish:
Chicken Pieces (4, bone-in and skin-on)
Salt (to taste)
Ground Black Pepper (to taste)
All-Purpose Flour (for dredging)
Vegetable Oil (2 tablespoons)
Directions
- Step 1: Toasting the Chilies
- Begin the enchanting process by toasting Dried Ancho, Mulato, and Pasilla Chilies in a dry skillet over medium heat. Allow them to release their aromatic essence, ensuring not burn them.
- Stage 2: Setting up the Mole Sauce Base
- In a blender, consolidate the toasted chilies, toasted almonds, sesame seeds, raisins, torn corn tortillas, and the rich Mexican chocolate. Mix until you accomplish a smooth consistency.
- Step 3: Infusing Flavor with Spices
- Ignite the skillet with vegetable oil, infuse it with a tantalizing mix. Sprinkle in ground cinnamon, dark pepper, and a dash of cloves. Watch the symphony of scents captivate your kitchen while the sauce transforms.
- Step 4: Preparing the Chicken
- Begin by seasoning chicken pieces with a pinch of salt and ground black pepper. Proceed to coat them thoroughly in all-purpose flour. In another skillet, heat vegetable oil, ensuring a golden perfection as you brown the chicken.
- Step 5: Marrying the Elements
- Pour the luscious Mole Sauce over the browned chicken, ensuring every piece is generously coated. Simmer over low heat for about an hour, allowing the flavors to meld into a harmonious union.
- Serving Suggestions
- Serve the Mole Poblano over a bed of steamed rice, garnished with fresh cilantro and a sprinkle of sesame seeds. The richness of the chocolate-infused sauce complements the succulent chicken, creating a dish that transcends the ordinary.
Conclusion:
- In the realm of Mexican cuisine, Mole Poblano reigns supreme as a culinary masterpiece. This recipe, a closely guarded secret of Mexican kitchens, is now yours to master. Elevate your cooking skills and indulge in the rich, complex flavors that define authentic Mole Poblano.
Nutrition Facts
1 servings per container
Calories450
- Amount Per Serving% Daily Value *
- Total Fat
25g
39%
- Saturated Fat 6g 30%
- Cholesterol 120mg 40%
- Sodium 800mg 34%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
15g
5%
- Dietary Fiber 5g 20%
- Sugars 5g
- Protein 40g 80%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
