Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 12 servings · Metric · A4 or Letter, one page where it fits

Quick Card

Mole Poblano

12 servings

Mole

  • 59 mllard
  • 43 gdried ancho chiles, about 6 or 7, stemmed and seeded
  • 43 gdried pasilla chiles, about 12 or 13, stemmed and seeded
  • 43 gdried mulato chiles, about 6, stemmed and seeded
  • 4.5 gdried chipotle chiles, about 4, stemmed and seeded
  • 115 gwhite onion, half a large onion, roughly chopped
  • 1 ½ clovesgarlic, peeled and roughly chopped
  • 22 mlraw almonds with skin
  • 22 mlraw shelled peanuts
  • 22 mlraisins
  • 7.5 mlhulled pumpkin seeds
  • 30 mlsesame seeds
  • 59 mlreserved chile seeds
  • 2 ½whole cloves, stems removed
  • 0.6 mlanise seeds
  • 0.6 mlcoriander seeds
  • 1 mlwhole black peppercorns
  • ½ sticktrue (Ceylon) cinnamon stick
  • 0.6 mlground allspice
  • 0.3 mldried thyme
  • 0.3 mldried marjoram
  • 115 gRoma tomatoes, about 2, charred
  • 75 gtomatillos, about 2, husked, rinsed and charred
  • 1corn tortillas, each cut into 8 pieces
  • 28 gbolillo, telera or baguette, half a roll, thickly sliced, preferably a day or two old
  • 85 gMexican chocolate, broken into pieces
  • 590 mlchicken broth
  • 2.5 mlkosher or sea salt, or more to taste

To Serve

  • 475 mlchicken broth, for thinning
  • 59 mltoasted sesame seeds
  • poached or roasted chicken or turkey, to taste
  1. Mole Char the 115 g Roma tomatoes and 75 g tomatillos on a hot comal or dry skillet, turning, until blistered and soft. Stem and seed the 43 g dried ancho chiles, 43 g dried pasilla chiles, 43 g dried mulato chiles and 4.5 g dried chipotle chiles, saving the seeds you need for the 59 ml reserved chile seeds. 15 min to 25 min
  2. Heat the 59 ml lard in a large, wide casserole over medium-high heat for about 2 min. Fry the chiles in two or three batches, stirring often, then lift them out with a slotted spoon into a bowl.
  3. In the same fat, cook the 115 g white onion and 1 ½ cloves garlic, stirring, for 2 min to 3 min. Stir in the 22 ml raw almonds with skin, 22 ml raw shelled peanuts, 22 ml raisins and 7.5 ml hulled pumpkin seeds and cook for another 2 min to 3 min.
  4. Add the 30 ml sesame seeds, 59 ml reserved chile seeds, 2 ½ whole cloves, 0.6 ml anise seeds, 0.6 ml coriander seeds, 1 ml whole black peppercorns, ½ stick true (Ceylon) cinnamon stick, 0.6 ml ground allspice, 0.3 ml dried thyme and 0.3 ml dried marjoram. Cook for 3 min to 4 min, stirring often.
  5. Push everything aside, add the 1 corn tortilla and 28 g bolillo, telera or baguette along with the charred tomatoes and tomatillos, and let it all cook for a couple of minutes. 2 min to 3 min
  6. Return the fried chiles to the pan and pour in the 590 ml chicken broth. When it simmers, add the 85 g Mexican chocolate and 2.5 ml kosher or sea salt, stir well and simmer for 12 min to 15 min.
  7. Turn off the heat, cover and leave for 30 min so the chiles soften completely.
  8. Blend in batches until completely smooth. Store it now, or thin and serve. 10 min to 15 min
  9. To Serve For each cup of mole, add half a cup of 475 ml chicken broth, for thinning in a saucepan and simmer for 2 min to 3 min.
  10. Spoon the hot mole over poached or roasted chicken or turkey and finish with a shower of 59 ml toasted sesame seeds.