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Salsa de Mole Poblano (Classic Mole Poblano Sauce)

Wednesday, 11 November 2009

Description

This subtle blend of chocolate and chile is from Puebla, where it is 
known as the “National Dish of Mexico” when it is served over turkey.
This sauce adds life to any kind of poultry, from roasted game hens to a
simple grilled chicken breast. It is also excellent as a sauce over
chicken enchiladas.

Ingredients

At a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
Simmer
Difficulty
Moderate
Heat Level
3
Chile
Guajillo
Pasilla
Meal/Course
Sauce/Marinade/Rub
Makes
2 cups
4 dried pasilla chiles, seeds and stems removed
4 dried red guajillo or New Mexican chiles, seeds and stems removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
3 tablespoons shortening or vegetable oil
1 cup chicken broth
1 ounce bitter chocolate (or more to taste)

Methods/steps

Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame 
seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander.
Puree small amounts of this mixture in a blender until smooth.
Melt the shortening in a skillet and saute the puree for 10 minutes,
stirring frequently. Add the chicken broth and chocolate and cook over a
very low heat for 45 minutes. The sauce should be very thick. The
remaining sesame seeds are used as a garnish, sprinkled over the
finished dish.

 

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