Easy Mole Poblano with Chiles and Chocolate
shared by Nibblore Español
This mole poblano blends dried chiles, warm spices, tomatoes and chocolate into a rich, gently sweet sauce with moderate heat. Toasting each component separately prevents bitterness, while the corn tortilla and seeds give the sauce body. Serve it with chicken, turkey, enchiladas or roasted vegetables. • The chiles should smell toasted, not burnt; even a few blackened spots can make the entire mole bitter. • Stir thoroughly across the bottom and into the corners of the saucepan during the final simmer, as the thick sauce sticks easily. • The flavours meld more fully after a few hours of resting; reheat gently before serving. • If mulato chiles are unavailable, replace them with the same number of ancho chiles; the mole will be slightly sweeter and less smoky. • Instead of Mexican chocolate, use 20 g dairy-free dark chocolate and add an extra 1/2 teaspoon of dark brown sugar. • You can replace the plantain with 60 g firm-textured bread; note that the sauce will then contain gluten. • For a non-vegetarian version, substitute low-sodium chicken stock for the vegetable stock. Let the mole cool, then refrigerate it in an airtight container for up to 4 days or freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat for 8 to 10 minutes, stirring and adding a little water or stock if it has thickened.
- Total time
- 80 min
- Servings
- 8
- Difficulty
- Intermediate
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Save recipeIngredients
- 4dried ancho chiles
- 3dried mulato chiles
- 2dried pasilla chiles
- 3 tbspvegetable oil, divided
- 1corn tortilla, cut into strips
- 35 gsesame seeds, plus extra to serve
- 35 gunsalted pumpkin seeds
- ½medium white onion, chopped
- 3garlic cloves, peeled
- 2ripe Roma tomatoes, quartered
- 500 mllow-sodium vegetable stock, divided
- ½ripe plantain, peeled and sliced
- 35 graisins
- 1 tspground cinnamon
- ¼ tspground cloves
- ½ tspanise seeds
- ½ tspground black pepper
- 25 gdairy-free Mexican table chocolate, chopped
- 1 tspfine salt, or to taste
- 1 tspdark brown sugar, optional
Instructions
- 1Split open the chiles, remove the stems and seeds, and wipe them clean with a damp cloth. Heat a comal or large skillet over medium heat. Toast the chiles in batches for 10 to 15 seconds per side, pressing them down gently, until fragrant and pliable; do not let them blacken.
- 2Place the toasted chiles in a bowl, cover with very hot water and set a plate on top to keep them submerged. Soak for 20 minutes, then drain; discard the soaking water to prevent bitterness.
- 3While the chiles soak, heat 1 tablespoon of the oil in a heavy 4-litre saucepan over medium heat. Fry the tortilla strips for 2 to 3 minutes, until golden and crisp. Remove and set aside.
- 4In the same saucepan, toast the sesame and pumpkin seeds over medium-low heat for 2 to 3 minutes, stirring constantly, until the sesame seeds are golden and the pumpkin seeds begin to puff. Remove immediately and reserve 1 teaspoon of sesame seeds for garnish.
- 5Add another tablespoon of oil to the saucepan. Cook the onion, garlic and tomatoes over medium heat for 8 to 10 minutes, stirring occasionally, until the onion is soft and the tomatoes have browned edges. Transfer the mixture to a plate.
- 6Pour the remaining tablespoon of oil into the saucepan and cook the plantain and raisins over medium heat for 3 to 4 minutes, until the plantain is golden and the raisins have plumped. Stir in the cinnamon, cloves, anise seeds and black pepper; cook for 30 seconds, just until fragrant, then remove from the heat.
- 7Add the drained chiles, tortilla, toasted seeds, tomato mixture, plantain, raisins and 350 ml of the stock to a blender. Blend for 2 to 3 minutes, pausing to scrape down the sides, until very smooth. Work in two batches if your blender is small, and never fill it more than halfway with hot ingredients.
- 8Strain the sauce back into the saucepan through a fine-mesh sieve, pressing the solids with a spatula. Add the remaining 150 ml stock and the salt. Simmer uncovered over low heat for 25 to 30 minutes, stirring frequently to prevent sticking, until the sauce is glossy and coats the back of a spoon; if it splatters, leave the lid slightly ajar.
- 9Remove the saucepan from the heat, add the chocolate and stir for 1 to 2 minutes, until completely melted. Taste and add the dark brown sugar only if the chiles are particularly bitter. Adjust the salt and add 30 to 60 ml hot water if you prefer a thinner consistency. Serve hot, garnished with the reserved sesame seeds.