If there is a dish that symbolizes the essence of traditional Mexican food, this is the incomparable Mole Poblano recipe. Warm spices, earthy chiles, seeds, nuts and a touch of chocolate meld together in a rich, complex sauce that’s velvety, deeply flavorful and vibrant on the plate. Mole Poblano is the signature dish of Puebla, and this dish is now a cause for celebration and a source of national and cultural pride throughout Mexico and beyond.
Making Mole Poblano perhaps may sound intense , but it’s one of those culinary processes that every single process I enjoy. From the toasting of dried pasilla, mulato, and ancho chiles to blending it with cinnamon, cloves, and Mexican chocolate, every taste of the sauce speaks to you. Traditionally, it’s ladled over turkey or chicken and frequently adorns the table for special occasions such as weddings and holidays.
Whether you’re an experienced home cook or the adventurous foodie looking to strike out as bold with the flavours as you are dining , this Mole Poblano recipe is the ticket to a memorable meal. Pause for an hour for some satisfying aftershocked meditation; go out for a bit of shopping if you must, then return home to find you have just replicated one of Mexico’s most beloved dishes right in your own kitchen rich, spicy, a little sweet and divine.
- The Origins of Mole Poblano: A Taste of Puebla’s Heritage
- What Makes Mole Poblano So Unique?
- What to Serve Mole Poblano With?
- Tips and Tricks for Perfect Mole Poblano at Home
- Health Benefits of Mole Poblano
- Mole Poblano Recipe From OoohDelish!
- Conclusion: The Art and Heart of Mole Poblano
- FAQs: Mole Poblano
- 🍽️ Share Your Twist on Mole Poblano!
The Origins of Mole Poblano: A Taste of Puebla’s Heritage
Mole Poblano is not just a sauce; it is a culinary touchstone of Mexico and a metaphor for cultural blending. Its Sputnik origins can be traced to the colonial city of Puebla, where Spanish, Indigenous, and even Middle Eastern influences met and mingled in the kitchens of convents. One of the most colourful stories says the dish was made for a visit by a high-ranking church official by a group of nuns from the Convent of Santa Rosa who panicked and threw whatever they could find into a pot. Goodie-deprived, they made the best of what they had: dried chiles, spices, old bread, nuts and a bit of chocolate (a relative of the dry cakes that the soldiers carried in their luggage) and Mole Poblano was born.
This sauce is more than just a flavour. It’s the product of a history of resilience, creativity and unity. The Mole Poblano recipe has been transmitted from generation to generation as a dish prepared with pride during national and religious celebrations.
What Makes Mole Poblano So Unique?
What a challenge! It’s such a complex sauce. Mole Poblano is so classic because of the way that it is complex. Unlike the typical sauce, which zeroes in on a dominant flavour, mole evens out a bunch of tastes: bitter, sweet, hot, smoky, and earthy all at once. The best mole recipes can have more than 20 ingredients, and while there are regional and family variations, the basics don’t change:
- Dried chiles (mulato, pasilla, ancho) for depth and heat
- Nuts and seeds like almonds, pumpkin seeds, or sesame for richness
- Spices such as cinnamon, cloves, cumin, and coriander
- Sweet elements like raisins or plantains
- Bread or tortillas to thicken the sauce
- Mexican chocolate for a subtle bittersweet finish
The process is layered: ingredients are toasted, fried, soaked, blended, and simmered, resulting in a luxurious sauce that’s as silky as it is bold.
What to Serve Mole Poblano With?
Mole Poblano is also traditionally served atop turkey. These days, chicken (particularly of the bone-in, skin-on-thigh or whole-roasted bird variety) is the go-to choice. But mole is also versatile in other ways. Here are some potential sidekicks:
- Chicken or Turkey Enmoladas: Corn tortillas filled with shredded meat and drenched in mole
- Tamales de Mole: Steamed corn masa filled with mole and wrapped in corn husks
- Roasted Veggies or Cauliflower Steaks (for plant-based eaters)
- Over Rice or with warm corn tortillas to scoop every drop
For an elevated dinner, serve with pickled red onions, fresh cilantro, and a sprinkle of toasted sesame seeds on top.
Tips and Tricks for Perfect Mole Poblano at Home
Making Mole Poblano at home may sound intimidating, but with a little planning, you can do it like a pro:
- Organize your ingredients beforehand; mise en place is essential.
- Toast your chiles carefully not too long or they’ll turn bitter.
- Strain the sauce after blending for the silkiest texture.
- Simmer slowly. Letting mole cook over low heat helps deepen and meld the flavors.
- Make it ahead mole tastes better the next day.
- Freeze leftovers in small containers. It’s gold in your freezer for future meals!
If you’re new to mole, start with a smaller batch and fewer chiles to control the heat, and adjust as you gain confidence.
Health Benefits of Mole Poblano
Despite its richness, Mole Poblano offers surprising nutritional value, especially when made from scratch using whole ingredients:
| Nutrient | Source in Mole | Health Benefit |
|---|---|---|
| Iron | Dried chiles, raisins | Supports energy and oxygen transport |
| Antioxidants | Dark chocolate, nuts, spices | Helps fight inflammation and oxidative stress |
| Fiber | Plantains, nuts, seeds | Aids in digestion and heart health |
| Magnesium | Almonds, sesame seeds | Supports muscle and nerve function |
| Capsaicin | Chiles | Boosts metabolism and may reduce pain |
Mole Poblano can be part of a balanced diet when served with lean protein and whole grains.
Mole Poblano Recipe From OoohDelish!
Mole Poblano Recipe
Equipment
- 1 Blender For blending the mole
- 1 Large skillet For toasting and simmering
- 1 Fine mesh strainer To remove chili seeds
- 1 Saucepan To finish the sauce
Ingredients
- 4 Dried ancho chilies Stemmed and seeded
- 4 Dried guajillo chilies Stemmed and seeded
- 2 Dried pasilla chilies Optional for depth
- 1 tbsp Sesame seeds Toasted
- 1/4 cup Almonds Unsalted
- 1/4 cup Raisins For natural sweetness
- 2 Corn tortillas Torn into pieces
- 1 Onion Chopped
- 4 cloves Garlic Minced
- 1 tsp Cinnamon Ground
- 1/4 tsp Cloves Ground
- 1 tsp Cumin Ground
- 2 Tomatoes Chopped
- 2 cups Chicken broth Low sodium
- 2 oz Mexican chocolate Or dark chocolate chopped
- 1 tbsp Lard or vegetable oil For frying ingredients
Instructions
- Toast Chilies: In a dry skillet, lightly toast all the dried chilies for 1-2 minutes until fragrant. Do not burn. Soak them in hot water for 20 minutes, then drain.
- Toast Other Ingredients: In the same skillet, toast sesame seeds, almonds, tortilla pieces, and raisins until golden.
- Sauté Aromatics: Add oil to the skillet and sauté chopped onions and garlic until soft.
- Combine and Blend: In a blender, add soaked chilies, toasted items, onion mix, tomatoes, and spices. Add 1 cup of chicken broth and blend until smooth.
- Cook the Sauce: Pour the mixture into a saucepan with the remaining broth. Simmer over low heat for 30–45 minutes, stirring occasionally.
- Add Chocolate: Stir in chopped chocolate and cook for another 10 minutes until melted and the sauce is thickened.
- Serve: Spoon over chicken, turkey, or enchiladas. Garnish with toasted sesame seeds if desired.
Notes
Conclusion: The Art and Heart of Mole Poblano
Mole Poblano is more than just a recipe. It’s an event. From that first step of toasting chiles to a final simmering swirl of chocolate, making mole draws you into a dance of patience, precision and passion. It’s not fast food; it’s slow food to be cooked with love and shared with pride.
There is an old-fashioned taste to it. There’s something about every bite that seems both familiar and complex, ancient and refreshing. It’s a dish that breaks age and occasion, a comforter in winter, a celebrator in summer, and impressive year-round.
So whether you’re recreating your grandmother’s tradition or discovering a mole for the first time, remember that every good mole tells a story. Make it yours.
FAQs: Mole Poblano
What is Mole Poblano?
Mole Poblano is a traditional Mexican sauce made with dried chiles, spices, nuts, seeds, and a touch of chocolate. It’s known for its complex flavor and is commonly served with chicken or turkey.
Is Mole Poblano spicy?
Mole Poblano has a mild to moderate heat depending on the type and amount of chiles used. The sweetness from chocolate and raisins balances the spiciness.
Can I make Mole Poblano ahead of time?
Yes! In fact, Mole Poblano tastes even better the next day after the flavors have had time to meld. It also freezes well in airtight containers.
What kind of chocolate is used in Mole Poblano?
Mexican-style dark chocolate is traditionally used. It has a grainier texture and is less sweet than regular chocolate, adding a subtle depth to the mole.
What proteins go best with Mole Poblano?
Mole is most often served with turkey or chicken, but it also pairs beautifully with pork, tofu, roasted vegetables, or even jackfruit for a vegetarian twist.
How long does it take to make Mole Poblano?
Depending on your method, it can take 1.5 to 2.5 hours from start to finish. You can also split it over two days—prep one day and cook the next.
Can I use a blender instead of a traditional stone grinder?
Yes, a high-powered blender or food processor works well to puree the mole ingredients. Straining the sauce afterward helps ensure a smooth texture.
🍽️ Share Your Twist on Mole Poblano!
Have you tried this Mole Poblano Recipe with your own flavorful twist? Maybe you added a hint of cinnamon, swapped in a different protein, or gave it a vegan makeover?
We’d love to hear how you made it your own! Send us your version; whether it’s a family tradition or a bold experiment; and we might feature it right here on Oooh Delish with your name credited.
📧 Submit your recipe twist to: contact@ooohdelish.com
Let’s keep the delicious creativity flowing in our kitchen community!
Leave a Reply