Best Mole Poblano 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.

CHICKEN MOLE POBLANO

Steps:

• For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
• Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.
• Meanwhile, put the onion and radish slices into a bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt. Mix well and serve with the chicken.
• Serve over cooked white rice with the onion and radish salad. Garnish everything with cilantro leaves.

TURKEY MOLE POBLANO

Steps:

• Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
• Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
• Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
• Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
• Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
• Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
• Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
• Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
• Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

MOLE POBLANO

Steps:

• For the Lomo Saltado:
• Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
• In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
• In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
• Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.

INSTANT CHICKEN MOLE POBLANO

Steps:

• Combine rice, water, and salt in a 2-quart heavy saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff with a fork.
• While rice cooks, blend mole and broth in a blender until smooth, then bring to a boil in a 12-inch skillet, stirring occasionally. Add chicken, then reduce heat and cook at a bare simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes total (sauce will thicken slightly).
• *Available at mexgrocer.com and some Latino markets.

MOLE POBLANO

Steps:

• In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.

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.

MOLE POBLANO WITH CHICKEN WINGS

Steps:

• For the chiles: The day before making the mole, remove the stems and seeds from the chiles; rinse the chiles and pat dry. Heat the oil in a large skillet, then add the chiles (in batches if necessary) and fry until glossy, about 4 minutes. Drain and place in a Dutch oven. Cover with 10 cups hot water, then add the vinegar and let stand overnight, covered.
• The next day, drain the chiles, then pat dry and reserve the soaking liquid.
• For the mole sauce: Preheat a grill pan over medium-high heat.
• Add the oil and chiles to a wok or a very large saute pan and turn the heat on medium-high heat. Once the oil is heated, remove the chiles to a plate, leaving the oil in the wok.
• Add the blanched almonds, peanuts, sesame seeds, pepitas, black peppercorns, anise seeds, cloves and cinnamon stick to the wok and toss to combine and toast, about 2 minutes.
• Grill the tomatoes, corn tortillas, bolillo roll and onion until each are charred on both sides. Remove from the pan and add directly to the toasted spices. Add the cocoa nibs, raisins, Mexican chocolate, mint and parsley and stir to combine, allowing the chocolate to melt.
• Carefully add the wok ingredients to a blender and slowly blend. Taste and adjust the seasoning as needed with salt.
• Pour the sauce into a medium saucepan along with the chicken stock and 1/2 cup reserved chile liquid and turn the heat to medium. Once at a simmer, adjust the seasoning with salt.
• For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven-safe rack on top of the foil. Coat the rack with cooking spray.
• Place the chicken wings in a large bowl along with the oil, cumin and smoked paprika and sprinkle with salt and pepper. Toss the wings until coated. Arrange the chicken wings in a single layer on the rack. Bake until crispy and golden brown, about 30 minutes.
• Place the wings in a very large bowl and cover with the mole sauce. Carefully toss until each wing is evenly coated.
• Add the wings to a platter and top with the parsley and pomegranate seeds.

MOLE POBLANO

Steps:

• Poach the chicken in 2 quarts water with the onion, garlic, and salt. When cooked through, transfer the chicken to a plate and reserve the cooking liquid. Pour the liquid through a fine-mesh sieve and reserve. Remove and reserve the meat from the bones, discarding the bones and skin.
• On a comal or in a cast-iron skillet over moderately high heat, dry-roast the chiles, flipping occasionally, until they start to blister and change color. Transfer the chiles to a bowl of hot water and soak for 15 minutes. Drain the chiles and reserve the water then transfer the chiles to a blender or food processor and blend until smooth, adding the reserved water as needed. Push the purée through a small mesh sieve and set aside.
• On a comal or in a cast-iron skillet over moderate heat, dry-roast the tomatoes, tomatillos, onion, and garlic. Remove from heat and let cool. Once cool enough to handle, peel the tomatoes and the garlic.
• In a small skillet, over moderately low heat, heat 1 tablespoon of the lard. Add the peppercorns, cloves, cinnamon, coriander, and anise seeds and toast until fragrant. Remove from the heat.
• Using the remaining 4 tablespoons of lard, fry the raisins until they plump and change color. Remove with a slotted spoon. Continue the frying process with the almonds, pumpkin seeds, sesame seeds, tortillas, bread, and reserved chile seeds, adding more lard if needed.
• In a blender or food processor, purée the roasted vegetables, spices, and fried ingredients in small batches, adding water as needed, to form a smooth purée. Strain through a fine-mesh sieve and set aside.
• In a Dutch oven over moderate heat, heat the canola oil until hot but not smoking. Fry the chile purée, stirring constantly until it changes color, about 8 minutes. Add the reserved vegetable and spice mixture. Reduce the heat and simmer, stirring occasionally until the mole thickens, about 1 hour. Add about 2 cups of the reserved chicken broth and simmer for 30 minutes. The mole should be thick enough to coat the back of a spoon. Add the chocolate and cook for 10 to 12 minutes. Season to taste with salt and sugar, and add more chocolate if needed.
• To serve, ladle mole over the chicken until it is completely covered, then garnish with toasted sesame seeds.

MEXICAN MOLE POBLANO INSPIRED CHILI

Steps:

• Heat oil in a large, heavy pot over medium-high heat. Stir in onions, green peppers, green chilies, and garlic. Cook and stir until onions are soft and translucent, about 8 minutes. Add the stew meat to the pot, cook until well browned, about 5 minutes.
• Stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. Cook and stir until spices are aromatic, about 2 minutes.
• Pour the crushed tomatoes, beef broth, and beer into the pot; stir in the tomato paste. Bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
• Mix the chili beans and chocolate into the chili. Simmer until the chocolate has melted and the chili is hot, 5 minutes. Remove cinnamon stick and bay leaf. Season to taste with salt and pepper.

POLLO MOLE POBLANO

Steps:

• In a medium bowl place the red chile powder, sesame seeds, almonds, crushed tortilla, raisins, garlic, anise seeds, cinnamon, cloves, coriander, tomatoes, salt, peppercorns, and 2 cups of the chicken stock. Mix the ingredients together and pour them into a blender. Puree the mixture until it is a thick paste.
• Place the other 3 cups of chicken stock in a medium large sauce pan and heat it. While stirring constantly, gradually add the blended paste. Bring the sauce to a boil. Reduce the heat and add the chocolate. Simmer the sauce until the chocolate has melted and a thick gravy is formed.
• In a large saucepan, half filled with boiling water, place the chicken. Reduce the heat, cover and simmer the chicken for 15 minutes. Broil the chicken 5-10 minutes on each side or until it is nicely browned. Serve it with the sauce.

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.

TURKEY MOLE POBLANO

Steps:

• For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
• Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
• Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.
• Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves.
• Perfect White Rice...
• 2:1 ratio of water to rice... for perfect rice every time.

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.

MOLE POBLANO WITH CHICKEN THIGHS

Steps:

• Place tomatoes in medium bowl. Place 10- or 12-inch skillet over medium heat. Add sesame seed and almonds; toast about 5 minutes, stirring frequently, until they begin to brown. Pour seed and nuts into bowl with tomatoes.
• Return skillet to heat. Add 1 tablespoon of the oil, the onion, garlic and raisins; season with dash salt and pepper. Cook over medium heat 5 to 7 minutes or until onion is translucent and raisins are puffed. Add onion, garlic and raisins to tomatoes.
• Return skillet to heat. Add 1 tablespoon of the oil, the chipotle powder and chili powder; stir until oil and spices are well blended. Cook about 5 minutes or until powders begin to smoke and darken. Remove from heat. Add chocolate; stir until chocolate melts.
• Pour melted chocolate-spice mixture into tomato mixture. Add 1 teaspoon salt, 1/2 teaspoon pepper, the cinnamon, cloves, brown sugar and bread crumbs; stir until well combined.
• In blender, place tomato mixture and 1 cup of the chicken broth. Cover; blend at least 1 minute, gradually turning up to high speed. If sauce is not passing through blender blades smoothly, add more broth. Strain sauce to remove any sesame seed bits that didn't get blended completely. Set aside.
• In 10-inch skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 7 to 10 minutes or until browned on both sides. Remove chicken from skillet; place on plate and set aside.
• Add strained sauce to same skillet. Stir in additional chicken broth, 1/2 cup at a time, until the consistency of whipping cream (1 1/2 to 2 cups). Taste sauce; adjust seasoning if needed.
• Heat sauce to boiling. Return chicken to skillet (chicken should be completely covered with sauce). Reduce heat to simmer; cook 15 to 20 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F). Serve chicken and sauce garnished with cilantro and additional sesame seed.

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 DE GUAJOLOTE

Steps:

• Pat turkey dry. Cut off wings; discard or save for another use. Cut off legs; separate drumsticks from thighs. Cut the breast into quarters. Sprinkle all sides of turkey pieces with salt. In a Dutch oven or large heavy skillet, melt lard. Cook turkey pieces in batches over medium heat until browned on all sides. Remove and keep warm. , Drain pan drippings. Return turkey to Dutch oven. Pour mole over the top; bring to a boil. Reduce heat; cover and simmer for 1 hour or until a thermometer reads 180°. , Remove turkey to a cutting board; cover and let stand for 15 minutes. Cut turkey into 1/4-in. slices if desired. Arrange turkey slices or pieces in a deep serving dish; drizzle with mole. Sprinkle with sesame seeds.

MOLE POBLANO CON POLLO

Steps:

• Make the sauce first.
• Melt half the lard in a large saucepan. Cook the chilies, onion and garlic for 5 minutes
• Add the sesame seeds, fennel seeds, coriander seeds, almonds, peanuts and peppercorns.
• Cook for 10 minutes.
• Process the mixture in a food processor, adding a small amount of chicken stock to make a smooth paste.
• Melt the remaining lard in the pan and cook the tomatoes.
• Add tortilla, ground cinnamon, cloves, chili powder, raisins, salt and pumpkin seeds.
• Cook for 5 minutes.
• Add this mixture to the bowl of the food processor, and process until smooth.
• Add more chicken stock if required. (The mole paste should be quite thick now).
• Return all the processed mixture to the pan and simmer, uncovered, for 45 minutes.
• Add the chocolate and allow it to melt, stirring all the time.
• Add the vinegar and the remaining chicken stock. (The sauce should now be very thick).
• At this point check the seasoning.
• If the mole sauce is not spicy enough add more chili powder.
• The taste will be raw.
• When the sauce has cooled store in the refrigerator.
• Leave for 24 - 48 hours.
• Pour (spoon) about a quarter of the sauce into the bottom of a large saucepan.
• Add the chicken and cover with remaining sauce.
• Warm gently.
• Serve the chicken masked with the sauce sprinkled with toasted sesame seeds.

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.

ENMOLADAS (CHICKEN ENCHILADAS MADE WITH MOLE POBLANO)

Steps:

• Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
• Put mixture in large saucepan. Add Abuelita chocolate.
• Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
• Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
• Fill dipped tortillas evenly with cheese; roll and place in serving dish.
• Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.