Difficulty Level: Advanced
Why it’s great for your cooking channel: Featuring Mole Poblano on your cooking channel is a fantastic way to highlight the depth and diversity of Mexican cuisine. This advanced recipe challenges your viewers to explore new techniques and ingredients, providing a rewarding culinary experience. The dish’s cultural significance and rich history add an educational aspect, making it both a cooking lesson and a storytelling opportunity.
Description: Mole Poblano is a rich, complex sauce hailing from Puebla, Mexico, renowned for its deep, earthy flavors and a hint of sweetness. Made from a blend of dried chiles, nuts, seeds, spices, and chocolate, this dish is traditionally served over chicken. Mole Poblano is a culinary masterpiece, often reserved for special occasions due to its intricate preparation process.
Preparation time: 1 hour
Cooking time: 3 hours
Serving size: 6-8 servings
Ingredients:
Chiles:
- 3 dried ancho chiles, stemmed and seeded
- 3 dried pasilla chiles, stemmed and seeded
- 3 dried mulato chiles, stemmed and seeded
- 1 dried chipotle chile, stemmed and seeded
Other Ingredients:
- 1/4 cup lard or vegetable oil
- 1/4 cup almonds
- 1/4 cup sesame seeds
- 2 tbsp pumpkin seeds
- 1/4 cup peanuts
- 1 corn tortilla, torn into pieces
- 1 slice of stale bread, torn into pieces
- 1 ripe plantain, sliced
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 cinnamon stick
- 3 whole cloves
- 5 black peppercorns
- 1/2 tsp anise seeds
- 1/2 tsp coriander seeds
- 1/2 cup raisins
- 2 ripe tomatoes, chopped
- 2 oz Mexican chocolate, chopped
- 4 cups chicken broth
- Salt and pepper to taste
- Cooked chicken (whole or pieces) for serving
Instructions:
- Prepare the Chiles:
Toast the dried chiles in a hot, dry skillet until they become fragrant, about 1-2 minutes. Be careful not to burn them. Transfer the chiles to a bowl and cover them with hot water. Soak for 20 minutes until soft. Drain and set aside. - Toast the Nuts and Seeds:
In the same skillet, heat the lard or vegetable oil. Add the almonds, sesame seeds, pumpkin seeds, and peanuts. Toast until golden, stirring frequently. Remove and set aside. - Fry the Tortilla, Bread, and Plantain:
In the same skillet, fry the tortilla, bread, and plantain until crispy. Remove and set aside. - Cook the Vegetables and Spices:
In the remaining oil, cook the chopped onion, garlic, cinnamon stick, cloves, peppercorns, anise seeds, and coriander seeds until the onions are soft and the spices are aromatic. Add the raisins and chopped tomatoes, cooking until the tomatoes break down. - Blend the Mole:
In a blender, combine the softened chiles, toasted nuts and seeds, fried tortilla, bread, plantain, cooked vegetables, and spices. Add the chopped chocolate and 2 cups of chicken broth. Blend until smooth, working in batches if necessary. - Cook the Mole:
Pour the blended sauce into a large pot and bring to a simmer over medium heat. Cook for about 2 hours, stirring frequently, and adding more broth as needed to maintain a smooth, thick consistency. Season with salt and pepper to taste. - Serve:
Serve the Mole Poblano over cooked chicken, garnished with sesame seeds if desired. Accompany with rice or tortillas.
Final Thoughts: Mole Poblano is a sophisticated dish that requires time, patience, and a love for authentic flavors. Featuring this recipe on your cooking channel is an opportunity to dive deep into Mexican culinary traditions while demonstrating advanced cooking techniques. The complexity of flavors in Mole Poblano offers a truly rewarding experience for those willing to take on the challenge.
