Mole poblano sauce

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 3 liters

Mole poblano is a traditional Mexican sauce from the state of Puebla, from which it takes its name. The sauce boasts a complex and multifaceted flavor, comprised of a multitude of seemingly incompatible ingredients: vegetables, several types of chili peppers, chicken broth, dried fruit, nuts, sugar, bread, spices, and its essential highlight—Mexican chocolate. All the ingredients are ground and combined in a single pan, resulting in a wonderfully flavorful sauce that is most often served with chicken, but pairs well with any poultry, game, or meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Rendered fat, as needed
2.5 onions, cut in half
8 cloves of garlic + 1 head of garlic, baked
1 onion, baked and chopped
3 baked tomatoes
10 baked physalis
3/4 cup sesame seeds
3/4 cup almonds
3/4 cup peanuts
3/4 cup raisins
1 cup prunes
1.5 plantains, cut into 0.5 cm pieces.
1 teaspoon ground coriander seeds
1 teaspoon ground anise
1 stick (10 cm) cinnamon, ground
1 stale croissant, cut into pieces
1 toasted tortilla, broken into pieces
1.5 l. chicken broth + 2 l.
30 mulato chili pods
16 ancho chili pods
6 pasilla chilies
1 chipotle pod
220 g Mexican chocolate, chopped
1/4 cup sugar
2 liters of chicken broth + more as needed

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For lomo saltado:

In a large saucepan over medium heat, melt some lard. Add the onion halves and 8 cloves of garlic and cook until golden brown. Remove and discard the onions. Set the garlic aside. In the seasoned lard, sauté the roasted onions, roasted garlic, baked tomatoes and physalis. Set aside.
In a large skillet, place the sesame seeds, almonds, peanuts, raisins, prunes, bananas, coriander seeds, star anise, and cinnamon and toast until fragrant. Set aside.

Place the reserved garlic, onion mixture, nut mixture, croissants, tortilla pieces, and 1.5 liters of chicken broth in a blender. Blend until smooth. Pour the sauce into a large saucepan.
Remove the seeds and membranes from the mulato, ancho, pasilla, and chipotle peppers. Grease a large skillet. Add the chilies and sauté until soft. Transfer the chilies to a blender and puree, then strain into the saucepan. Place the saucepan over low heat and add the chocolate and sugar. Heat, stirring constantly. Stir in the remaining chicken broth, a little at a time, until the desired consistency is reached.

Author of the recipe - Bryce Clark is the owner of a Mexican restaurant in Milwaukee, Wisconsin, USA.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Blender / Dinner / Sauces / Gravies / Mexican cuisine

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