Best Mole Poblano Sauce Recipes

POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE

Steps:

• Heat a shallow layer of oil in a very large skillet, or use two skillets.
• Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
• While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
• When chicken is done, drain broth and reserve.
• Add 1 to 1 1/2 cup of broth to sauce.
• Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.

MOLE POBLANO SAUCE

Steps:

• Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
• Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.

CLASSIC MOLE POBLANO SAUCE WITH CHICKEN

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. (I added a small of amount of water or rum each time to make it smooth.).
• Melt the shortening in a skillet and sauté 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.
• Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

MOLE POBLANO CLASSICO -- CLASSIC MEXICAN POBLANO SAUCE

Steps:

• Combine first 12 ingredients and whirl in small batches in blender until smooth, adding a little water for each batch if neccessary.
• Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently to prevent sticking.
• Add the chicken broth and chocolate and cook over a very low heat for 45 minutes, stirring occasionally to prevent scorching (it will be on the thick side).
• Sprinkle remaining sesame seeds as a garnish.

MEXICO'S NATIONAL DISH, TURKEY WITH CHOCOLATE CHILE SAUCE: MOLE POBLANO

Steps:

• This should be done 1 day in advance.
• Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
• In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
• In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
• Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
• Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
• Preheat the oven to 350 degrees F.
• Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
• Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.

MOLE POBLANO SAUCE

Steps:

• 1. Start by dry-toasting the sesame seeds and almonds until they are brown and fragrant. Put them aside in a medium bowl. This was my main dumping bowl, where I put everything once it was done cooking.
• 2. Next, cook a small onion, a clove of garlic and some raisins in vegetable oil. You'll know the raisins are done when they have plumped up. Once again, I dumped everything in my assembly bowl.
• 3. Mix a decent amount of chili powder (1/4 cup) with more vegetable oil and began toasting the powder. I added a little chipotle powder for extra heat and smokiness. Chipotles aren't one of the three required chiles in traditional mole, but they were integral to my sauce. Toast the chili powder until it begins to darken and the pan begins to smoke. Turn the heat off and stir in some unsweetened chocolate until melted. I poured the chili and chocolate mixture into my assembly bowl.
• 4. Add the remaining ingredients: diced tomatoes, cloves, cinnamon, salt, pepper, brown sugar and bread crumbs; stir it all together. Pour the mixture into a blender, and add a cup of chicken broth. Run the blender for at least a minute, adding more chicken broth, a splash at a time, if the thick sauce isn't moving through the blades.
• 5. The sauce will look pretty smooth, but if you taste it, you'll notice a slight grittiness. So you can pass the sauce through a strainer, pressing to get all of the liquid through. But if you going to use it in my Chili it will be OK like that.

MOLE POBLANO SAUCE

Steps:

• Mix the chilies, onion, tomatoes, raisins, almonds, garlic, coriander, cloves, cinnamon, and corn tortilla with half the sesame seeds and puree this mixture in a blender or food processor.
• Heat the oil in a frying pan and saute the puree for ten minutes.
• Add in the the chocolate and the chicken broth, and then cook the mixture for forty five minutes over low heat. Serve the mole over enchiladas, or your favorite meat.
• Use the reserved sesame seeds as a garnish.