Ever tasted a dish that instantly transports you to another place, another time? That’s the magic of mole poblano — the heart and soul of Mexican cuisine. This complex, velvety sauce combines smoky dried chiles, fragrant spices, and a touch of dark Mexican chocolate to create a flavor explosion that’s impossible to forget. It’s no wonder mole poblano is often called the national dish of Mexico.
But why is this sauce so special, and how can you make it yourself? Whether you’re searching for an authentic mole poblano recipe, the story behind this rich dish, or simply want to see an irresistible image of mole poblano to inspire your next meal, you’re in for a treat.
Let’s dive into the world of Mexican food mole poblano and uncover what makes this sauce a timeless classic!
Mole Poblano
Ingredients
- 12 dried Ancho chilies
- 12 dried Guajillo chilies
- 6 dried Pasilla chilies
- 1/2 cup almonds
- 1/2 cup peanuts
- 1/3 cup pumpkin seeds pepitas
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1 teaspoon aniseed
- 1/2 teaspoon whole cloves
- 1 cup Mexican chocolate like Abuelita or Ibarra
- 3 tablespoons sugar
- 4 cups chicken stock
Instructions
- Prepare the Chilies: Remove stems and seeds from the dried chilies.
- Lightly fry them until aromatic, then soak them in hot water for 30 minutes.
- Toast the Spices: In a skillet, toast the cinnamon stick, peppercorns, aniseed, and cloves until fragrant.
- Fry Nuts and Seeds: Fry the almonds, peanuts, and pumpkin seeds until golden brown.
- Blend Everything: In batches, blend the soaked chilies, toasted spices, fried nuts, and Mexican chocolate with chicken stock until smooth.
- Cook the Mole: Simmer the sauce on low heat for 1-2 hours, stirring occasionally, until it thickens into a rich, velvety consistency.
- Serve with Chicken or Turkey: Pour the warm mole poblano sauce over roasted chicken or turkey, and sprinkle with sesame seeds for a final touch.
Notes
- Patience is Key: Mole poblano takes time to develop its layers of flavor.
- Chocolate: Use authentic Mexican chocolate like Abuelita or Ibarra for the best taste.
- Make Ahead: Mole tastes even better the next day; refrigerate overnight to let the flavors meld.
Why You’ll Love This Mole Poblano Recipe
- Rich, Layered Flavor: Smoky, spicy, nutty, and sweet — every bite is a journey.
- Authentic Tradition: Experience the true essence of Mexican cuisine.
- Impressive Dish: Perfect for special occasions or when you want to wow your guests.
Tips for Perfect Mole Poblano
- Don’t Rush It: Great mole takes time. Let it simmer and develop its complex flavors.
- Use Authentic Chocolate: Mexican chocolate adds a unique bitterness and sweetness that regular chocolate can’t match.
- Make Ahead: Mole tastes even better the next day! Store it in the fridge and let the flavors meld.
Craving More Mexican-Inspired Recipes?
If you enjoyed this recipe, you’ll love diving into more authentic Mexican dishes!
- Mexican Street Corn (Esquites)
Craving the flavors of Elotes but need something easier to share? Esquites is your answer! This irresistible corn salad combines creamy mayonnaise, tangy lime juice, crumbly cheese, and a dash of chili powder. It’s an easy, crowd-pleasing side that’s perfect for any occasion. - Menudo Soup
Looking for something warm and comforting? Menudo is a traditional Mexican soup made with tender beef tripe, hominy, and a bold, flavorful broth. It’s a weekend favorite for many and just what you need for a hearty, satisfying meal. - Mexican Hot Chocolate
Wrap up your meal with a mug of authentic Mexican hot chocolate! Rich, creamy, and spiced with a hint of cinnamon, it’s a cozy drink that’s perfect for chilly evenings or as a sweet ending to any Mexican-inspired feast.
Which one will you try next? Let us know in the comments or tag us in your creations—we can’t wait to see what you cook up
Did you make this Recipe?
Please let me know how this recipe turned out for you! Leave a comment below, tag @foodiecreator on Instagram, and hashtag #foodiecreator.
