mole poblano

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

Mole Sauce

chicken (,

water

onion

garlic

bay leaves

salt

oregano

Chicken bouillon (powder

pasilla chiles

mulato chiles chilies

ancho chiles

sesame seeds (, divided)

almonds

peanuts

raisins

animal crackers

corn tortilla

bread French bread

white onion (, sliced)

cloves

black peppercorns

coriander seeds

cumin seed

whole aniseed

¼ -1/2 teaspoon crushed red pepper flakes

plantain (or banana) (, peeled, sliced into ½ inch slices)

cinnamon

chicken bullion

Salt

chocolate

brown sugar (, taste)

broth

Tablespoons oil

Oil (, for frying)

Add chicken, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to pot. Bring to a low boil and cook over medium heat until chicken is just cooked through (to about 160 degrees F –we will continue to cook it in the mole sauce), about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.

For the chicken:

Add the sesame seeds to a large dry skillet over medium heat and cook them, stirring constantly, until toasted. Be careful not to burn them. Set aside.

Use scissors to cut a line down all the chilies to open them up flat. Remove veins and seeds.

Add a few tablespoons of oil to the skillet over medium heat. In a separate large saucepan, add 2 cups of water and turn heat to medium-low.

Once oil in the skillet is hot, add one layer of chilies at a time to the skillet, frying on both sides for just a few seconds, careful not to burn them, then transfer them to the saucepan of water.

We will continue to fry most of the remaining ingredients, one at a time, so add a little oil between each batch, as needed, just to coat the bottom of the pan.

Fry the peanuts stirring often so they toast but don’t burn, about 45 seconds. Add to the pot. Repeat with almonds, then raisins, then animal crackers, then corn tortilla, and bread slices, adding each to the saucepan and pressing down as much as possible into the water.

Turn skillet heat to medium-high and add more oil if needed to coat the bottom of the pan. Add onion and fry for 1-2 minutes. Add garlic and fry for just a few seconds before spooning the onion and garlic into the pot. Add sliced plantain to the hot oil and fry on both sides, then add to the pot.

Reduce heat to medium and add peppercorns, coriander seeds, cumin seeds, anise, and crushed red pepper to hot oil and fry for a few seconds, stirring constantly, then add to the pot.

To the saucepan with all of the ingredients, stir in 1 teaspoon oregano, 1/4 teaspoon cinnamon, and 1 ½ teaspoons chicken bouillon.

Add the chopped chocolate to a bowl and pour some of the chicken broth into it, to help it melt. Set aside.

Add 2 tablespoons lard or oil to a large saucepan. Once melted, remove from heat and set aside.

Working in batches, add everything from the pot with the chilies to a blender and add enough of the reserved chicken broth to allow the mixture to blend. During one of the batches, add ¼ cup of reserved toasted sesame seeds. Blend each batch for several minutes, until completely smooth, adding more chicken broth if needed.

Pour sauce through a fine mesh strainer (discarding what’s leftover in the strainer) into the pot with the melted lard.

After everything has been blended and strained to the pot, add the melted chocolate and broth mixture (you can blend it too, if the chocolate has not completely melted), to the pot. Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed.

Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.

Place chicken on a plate and ladle a big spoonful of sauce on top, then garnish with sesame seeds. Serve with Mexican rice and warm corn tortillas on the side.

For the Mole Sauce:

https://content.jwplatform.com/videos/a5cwcYs9.mp4

Authentic Mole Sauce (Mole Poblano) made from toasting and blending sweet and earthy ingredients and spices into a smooth simmered sauce, served over chicken.

¿Habrá un platillo más mexicano que el mole? ¡Hoy les traigo una receta de mole poblano buenísima y es vegana claro!

Receta de Mole Poblano y Enmoladas

Chiles anchos

Chiles mulatos

Chiles pasilla

Chiles chipotles

Cebolla chica

Jitomates

dientes Ajo

g Pasitas

g Cacahuate sin sal

g Almendras

g Semilla de calabaza

g Ajonjolí

Tortillas duras

pza. Bolillo duro

Plátano macho, (maduro)

Rajita de canela

Clavos de olor

½ cdta Anís

½ cono Piloncillo

tableta Chocolate de mesa ((Ibarra))

L. Agua

Pastillas de consomé de verduras

cdta. Pimienta negra

Aceite de oliva o aguacate

Sal de mar

Tortillas de maíz

¼ kg. Setas

¼ Cebolla en juliana

Pimienta negra

Ajonjolí tostado

Tofu ((como queso fresco))

Rodajas de cebolla

Aguacate

Limpiar y desvenar los chiles. En un comal asar por ambos lados cuidando que no se quemen para evitar amargar la salsa. Una vez asados meterlos a una ollita con suficiente agua hirviendo, dejar remojar por 20 minutos para suavizar. Ya que estén suaves licuar y reservar.

Hervir en otra olla jitomate, cebolla y ajo.

En un sartén con suficiente aceite vegetal dorar los espesantes de la pasta: pasitas, semillas de calabaza, cacahuate, almendras, la tortilla trozada en cuartos, el bolillo en rebanadas y plátano macho en rodajas. Ya que están quemados, licuar junto con la canela, clavo, anís, pimienta, ajonjolí e ir agregando poco a poco agua hasta obtener una mezcla homogénea.

En una cazuela (preferentemente de barro) agregar aceite vegetal, la tableta de chocolate, el piloncillo y las pastillas de consomé vegetal; mover constantemente hasta que se deshagan. Una vez que la consistencia sea liquida agregar la espesadura (paso 3) y las salsa de chiles, utilizando un colador. Mezclar muy bien y constantemente las tres partes. Sazonar una vez más si es necesario. No dejar de mover por unos minutos hasta que entre al primer hervor a fuego bajo. (usar de preferencia palita de madera).

PASTA MOLE POBLANO

En una olla colocar una taza de pasta de mole poblano, agregar media taza de agua o caldo de verduras, mover para integrar y obtener una mole más liquido.

En un sartén saltear la cebolla en juliana y la setas picadas o desmenuzadas. Sazonar con sal y pimienta al gusto. Dejar un par de minutos a fuego alto para dorar.

Calentar o freír tortillas sin que doren para poder formar unas flautas con las setas.

Servir, en un plato acomodar flautas, bañar con suficiente mole, espolvorear con ajonjolí tostado, acompañar con aros de cebolla, aguacate y tofu.

ENMOLADAS DE MOLE POBLANO

In what&#39;s commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce. You need to taste it to understand!

Mole Poblano

Ancho (0.35)

Mulato (0.32)

Pasilla (0.28)

tbsp sesame seeds (0.14)

almonds (0.64)

pumpkin seeds (0.19)

½ bolillo roll, ripped (0.08)

corn tortilla, ripped (0.02)

½ stick cinnamon, broken apart (0.02)

pod star anise (0.01)

¼ tsp whole coriander seeds (0.01)

(0.01)

Mexican bay leaves (0.03)

½ tsp whole peppercorns (0.01)

raisins (0.33)

½ very ripe plantain, peeled (0.18)

garlic, peeled (0.12)

½ medium white onion,

Roma tomatoes, quartered (0.36)

neutral oil

vegetable broth (0.37)

tablet (3.1 oz) Mexican chocolate, chopped (0.68)

sugar

salt (0.01)

First, de-stem and de-seed the chiles. Reserve 1 tsp of seeds in a small bowl. Tear the chiles into large chunks, then set aside.

Heat a cast-iron skillet over medium-low, then add in the tsp of chile seeds, sesame seeds, broken up cinnamon stick, star anise pod, coriander seeds, and cloves. Toast, stirring frequently, until lightly browned and fragrant, about 2-3 minutes.

Transfer the mixture to a spice grinder or high-speed blender if you have one. Add in the peppercorns, grind into a fine powder, then set aside (transfer into your blender if you&#39;ve used a spice grinder).

Heat approximately ½ - ¾ cup of neutral oil in a large stockpot over medium-low until a deep-fry thermometer reaches 350°F. Cooking one type of chile at a time, fry each batch until slightly darkened and fragrant, approximately 60 seconds per batch. Using a slotted spoon, transfer the chiles to a paper towel-lined dish.

Next, fry the almonds until golden brown, about 1-2 minutes. Transfer to the same paper towel-lined dish as the chiles. Continue this process of frying each individual ingredient until golden brown. Fry the peanuts next, then the pumpkin seeds, raisins, bay leaves, corn tortilla, and bolillo bread.

Next, fry the garlic for about 30 seconds, or until fragrant, then transfer to another paper towel-lined bowl. Fry the onions until lightly golden, about 2-3 minutes, and transfer to the same bowl. Slice the plantain and fry until golden yellow and soft, about 2-3 minutes. Transfer to the bowl. Lastly, fry the tomatoes until tender, about 2 minutes, then transfer to the same bowl.

Working in small batches, add some ingredients from the dish of chiles and nuts to the blender along with the spices and a little vegetable broth. Blend until smooth, adding in small amounts of broth as needed. Discard the extra oil, then strain the mixture back into the pot, pushing through as much sauce as you can. Discard the solids.

Repeat this blending and straining process with the remaining chile mixture, garlic, onions, plantains, and tomatoes, using more vegetable broth as needed to help the blender along.

Heat the pot of mole over low-medium and cook, stirring constantly, until the mixture is starting to thicken, about 8-10 minutes. Mix in the Mexican chocolate, turn the heat down to low, and simmer (partially covered) for 1 hour, stirring occasionally. Lastly, season with salt and sugar. Serve over tortillas, rice, vegetables, etc. Happy eating!

https://www.youtube.com/watch?v=oDQySYcGwS4

In what's commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce.

With a deep red-brown hue and flavor profile that can only be described as "mole," understanding this sauce is key to mastering Mexican cuisine.

📋 FULL RECIPE 📋
https://brokebankvegan.com/mole-poblano/

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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#mole #molepoblano #veganmole

Mole Poblano Recipe (Vegan)

Une délicieuse recette mexicaine qui marie à la fois le goût épicé si typique et le goût du chocolat!

Le Mole Poblano

cuillère à café de cannelle

cuillère à café de clou de girofle moulu

cuillère à café de coriandre

pincée de sel

c à soupe de saindoux

600 de blancs de poulet

CC de Sucre Vanillé ancel

gr de chocolat coupé en morceaux

2 cuillères à soupe de graines de sésame

tortilla frite à l'huile

gousses d'ail hachées

500 ml d'eau

500 ml de bouillon de poulet

oignons émincés

cuillères à soupe d'amandes

ml de raisins secs

tomates pelées, épépinées et hachées

piments séchés

Coupez les piments en quartiers, après les avoir laissés tremper une heure dans l&#039;eau bouillante. Conservez l&#039;eau, jetez les tiges et les graines. Mettez dans le mixer les piments et tous les ingrédients sauf l&#039;eau, le bouillon, le saindoux et le chocolat. Ajoutez un peu d&#039;eau de trempage des piments et réduisez en pâte à vitesse moyenne. Faites chauffer le saindoux dans une casserole, incorporez la pâte et réchauffez 2 minutes. Incorporez graduellement 500 ml d&#039;eau et le bouillon de poulet en continuant à brasser. Ajoutez ensuite le chocolat. Lorsque celui-ci est fondu, la sauce est prête. Elle doit avoir la consistance d&#039;une crème épaisse. Si votre sauce est trop dense, ajoutez un peu d&#039;eau de trempage des piments.Ajoutez-là sur les blancs coupés en dés et saisis à la poêle. 

Mole Poblano, Mexico’s most famous sauce and the pride of Puebla&#x27;s cuisine, is layered, complex, and mysteriously rich. This recipe takes you step-by-step on how to make it. Check out the video!

Mole Poblano Sauce

chipotle chiles

(about 3 ounces) raisins

(about 4 ounces) prunes

white onion, quartered

canela (Ceylon cinnamon sticks)

anise seeds

tomatoes (about 3 large), cored

pistachios

white sesame seeds, divided

stale corn tortilla

dried Mexican oregano

coriander

Mexican dark chocolate

Remove the stems and seeds from the dried...

Remove the stems and seeds from the dried chiles then rinse under running water to remove any dust or extra seeds.

Bring a large saucepan of water to a...

Bring a large saucepan of water to a boil. Heat 1/4 cup of the avocado oil in a large frying pan over medium heat. Once shimmering add the chiles and fry. You may need to do this in batches depending on the size of your pan. Fry the chiles in the oil, turning frequently until their color deepens and they become fragrant.

Transfer the chiles to the boiling water. Add...

Transfer the chiles to the boiling water. Add the raisins and the prunes and remove from heat. Soak the chiles until they have softened, at least 30 minutes.

Heat a large comal or dry frying pan...

Heat a large comal or dry frying pan over high heat. Place onion wedges and unpeeled garlic cloves on the hot comal and cook until they are charred and skin is blackened on all sides, about 15 minutes. Transfer to a bowl and peel the garlic cloves once cool.

Reduce heat under the comal to low. Add...

Reduce heat under the comal to low. Add canela, peppercorns, and anise seed and toast until they are fragrant, about 30 seconds to a minute. Remove to a spice grinder or clean coffee grinder. Let cool and then grind into a fine powder.

Raise the heat under the comal back to...

Raise the heat under the comal back to high. Add tomatoes and let cook until charred on all sides, about 10 minutes. Remove to a separate bowl.

Heat 1 tablespoon of the avocado oil in...

Heat 1 tablespoon of the avocado oil in a small frying pan over medium heat. Add the almonds and pistachios and fry stirring frequently until golden and toasted, about 2 minutes. Remove to a bowl.

Add another tablespoon of oil to the skillet...

Add another tablespoon of oil to the skillet add sesame seeds. Toast for 1 minute, stirring constantly. Remove to a separate bowl and wipe the skillet clean with a paper towel.

Heat one more tablespoon of oil in skillet...

Heat one more tablespoon of oil in skillet and add the tortilla. Fry until crisp then remove to a plate. Let cool then break into a few large pieces.

Remove chiles and dried fruit with tongs and...

Remove chiles and dried fruit with tongs and place into a blender. I did this in 3 batches because my blender is small, you may be able to do yours in one batch if you have a larger blender like a Vitamix. Save the soaking liquid from the chiles and add 1/4 cup to the blender. Blend until very smooth then strain into a large bowl with a fine mesh sieve. You don't have to strain it, but you will get a much silkier, more luxurious sauce if you do. Really push and scrape the mixture through the sieve to get all the puree out, leaving only the chile skins and seeds behind

Add the onions, garlic, ground spices, nuts, 1/3...

Add the onions, garlic, ground spices, nuts, 1/3 cup of the sesame seeds, tortilla, coriander, salt, and oregano to the blender. Add 1/2 cup of the chile soaking liquid and blend on high until smooth. Strain into a separate large bowl like you did with the chiles.

Puree the tomatoes in the blender, strain into...

Puree the tomatoes in the blender, strain into a separate bowl and set aside.

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Top 5 mole poblano recipes from across the web

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Mole Sauce

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The most viewed mole poblano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine