Mole Poblano Recipe

Seeking the perfect sauce or something that’s ready for the change? Check out this Mole Poblano recipe that’s always apt to amaze!

Mole-poblano-recipe-1-SunCakeMomThe yearning for perfection is the main driving force of the Universe. While this may sound exaggerated, perfection is nothing more than a state where everything is exactly right. Naturally, this state is only reserved for a few elements in the Universe that we know as noble gases.

These gases care not for anything, and under normal conditions they don’t interact with anything in the world. Most of the other elements aren’t perfect though and they continuously seek to achieve perfection, forming bonds with each other in various chemical reactions.

The result of such seeking and reacting is life itself. Elements bonded with other atoms form molecules that created cells which bundled up into organisms, like ourselves and fellow living creatures on Earth.

Although the perfection, we seek nowadays in the gym or with the help of our favorite cosmetic surgeon, is probably not the direct effect of the atoms in our cells trying to fill their outer layer with electrons, but it is a key aspect of our survival as a species.

In life, survival is granted not for the strongest, fastest, or even cleverest species but for those who can adapt to the ever-changing environment.

Apparently, most spices on Earth are quite bad at adapting, since more then 99% of all species are extinct. It seems, evolution doesn’t really do its job quite well at a species level.

Or at least, it hasn’t really signed up for the “right to repair” movement and pushing a bit more enthusiastically the “throw the old one out, get a new one” bandwagon.

This paints quite precarious picture about our future when it comes to change environmental factors, not to mention what will happen to our favorite food items in an unpredictable growing season.

Mole poblano is sauce, originated from the Mexican sovereign city of Puebla and became the torch bearer not just all the “mole”s, which simply means “sauce” but the Spanish cuisine as a whole.

The word in its original Spanish meaning translates to villager or peasant but in Mexico, poblanos are those who are from Puebla. Hence mole poblano is just a way of saying Sauce from Puebla.

The mole poblano though, is far from being isolated to Central Mexico. Mexican natives, like the Aztecs have been long used various sauces for their cooking which included chocolate-based sauces.

In fact, the original chocolate was a far cry from the sugar pumped milk powder smoothed thing we are addicted to nowadays. Chocolate in its original form was something similar to water diluted cocoa powder with an additional chili pepper or two.

It took some time until the Europeans could acquire a taste for it which was later eased by adding milk and honey to the cocoa drink, further advance its unavailability to the common people of the era.

The Aztecs held cocoa in high esteem and the beans were even used as currency, but similar to mole they couldn’t live in isolation and the change of wind brought not just new cultures to Mexico but new spices and herbs too.

Although Spaniards left their marks deepest in the land that can be felt not just through culture, language or architecture, but other immigrants through the centuries brought their own twist to the cuisine of Mexico, introducing variety of new flavors to known dishes.

Garlic, cinnamon, almonds, raisins have all arrived to Mexico at a different time in history and became part of cuisine and with the Mexican life as we know it today.

How long this sauce will stay among us, we can’t predict but to survive, it needs to change. Luckily, if mole poblano is perfect at one thing then that is change, so never expect it to be the same.Mole-poblano-recipe-3-SunCakeMom

Ingredients

  • 6 pieces / 60g Ancho chilies
  • 4 pieces / 60g Guajillo chilies
  • 6 pieces / 45g Pasilla chilies
  • 4 tablespoons / 30g Sesame seed
  • 1 teaspoon / 1g Star anise
  • ½ teaspoon / 1.5g Black pepper
  • ½ teaspoon / 0.3g Marjoram (dried)
  • 1 teaspoon / 0.3g Thyme (or a fresh sprig)
  • ½ teaspoon / 1g Cloves (whole)
  • 1 piece / 3g Cinnamon
  • 2 cups / 500ml Cooking oil (about half will be absorbed by the ingredients)
  • 8 cups / 2l Water
  • ½ cup / 75g Almonds
  • ½ cup / 75g Peanuts
  • ½ cup / 50g Pumpkin seeds
  • ⅓ cup / 40g Raisins
  • 2 slices / 50g Stale bread and/or Corn tortilla
  • 10 cloves / 30g Garlic
  • 1 medium / 150g Onion
  • 1 medium / 150 Tomato
  • 1 cup / 150g Baking chocolate
  • 2 tablespoons / 30g Salt
  • Optional
    • Tomatillo
    • Bay leaf
    • Coriander
    • Oregano
    • Canola

How to make Mole poblano

  1. Cut the chilies horizontally and remove the seeds and stem.Mole-poblano-recipe-Process-2-SunCakeMom
  2.  Heat a skillet to medium high then roast the chili and sesame seeds until golden brown, about 3 – 5 minutes.Mole-poblano-recipe-Process-3-SunCakeMom
  3. Remove from heat then add Star anise, black pepper, marjoram, thyme, cloves, cinnamon and any other optional spices.Mole-poblano-recipe-Process-4-SunCakeMom
  4. Grind them into a fine powder. Do it in batches if necessary.Mole-poblano-recipe-Process-5-SunCakeMom
  5. Heat oil in high walled frying pan to high then add the chilies.Mole-poblano-recipe-Process-6-SunCakeMom
  6. Fry them until their skin bubbles, about 30 sec. Do it in batches if necessary.Mole-poblano-recipe-Process-7-SunCakeMom
  7. Add almonds then peanuts, pumpkin seeds, finally raisins into the oil in that particular order waiting about 20-30 sec between each. Optionally just do it one after the another.Mole-poblano-recipe-Process-8-SunCakeMom
  8. Fry them until the seeds and nuts get some golden brown color and the raisins swell about 1 minute.Mole-poblano-recipe-Process-9-SunCakeMom
  9. Add quartered onion and tomato then the garlic. Fry until the onion gets glassy / translucent look and to tomato start to change color, about 1 minute.Mole-poblano-recipe-Process-10-SunCakeMom
  10. Finally add the bread to soak up some tasty oil and fry until it gets a golden brown color.Mole-poblano-recipe-Process-12-SunCakeMom
  11. Add all the ingredients into a food processor and puree them. Mole-poblano-recipe-Process-15-SunCakeMom
  12. Do it in batches, adding water as necessary. We’ll need about 8 cups / 2l water for the mole.Mole-poblano-recipe-Process-14-SunCakeMom
  13. If our food processor doesn’t do a good job at cutting up the ingredients, using a sieve to get rid of uncomfortable pieces can be a useful thing to do.Mole-poblano-recipe-Process-16-SunCakeMom
  14. Add the pureed mole into a big enough pot.Mole-poblano-recipe-Process-17-SunCakeMom
  15. Bring the mole into boil while stirring continuously. We should have a pretty solid sauce now but don’t worry if its too thin either.Mole-poblano-recipe-Process-18-SunCakeMom
  16. Add the baking chocolate in. It will darken as it cooks and cools but if the color doesn’t seem dark enough, just add a tablespoon of cocoa.Mole-poblano-recipe-Process-19-SunCakeMom
  17. Lower the heat to gentle simmer, place the lid on half way then cook until the flavors come together and we have the desired color and consistency, about an hour.Mole-poblano-recipe-Process-20-SunCakeMom

Enjoy!Mole-poblano-recipe-2-SunCakeMom

Mole-poblano-recipe-g16x9-SunCakeMom
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5 from 1 vote

Mole Poblano Recipe

Seeking the perfect sauce or something that's ready for the change? Check out this Mole Poblano recipe that's always apt to amaze!
Course Condiments
Cuisine Dairy free, Gluten free, Keto, Low carb recipe, Mexican, Sugar free recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 30
Calories 212kcal
Author SunCakeMom

Ingredients

  • 6 pieces Ancho chilies
  • 4 pieces Guajillo chilies
  • 6 pieces Pasilla chilies
  • 4 tablespoons Sesame seed
  • 1 teaspoon Star anise
  • ½ teaspoon Black pepper
  • ½ teaspoon Marjoram dried
  • 1 teaspoon Thyme or a fresh sprig
  • ½ teaspoon Cloves whole
  • 1 piece Cinnamon
  • 2 cups Cooking oil about half will be absorbed by the ingredients
  • 8 cups Water
  • ½ cup Almonds
  • ½ cup Peanuts
  • ½ cup Pumpkin seeds
  • cup Raisins
  • 2 slices Stale bread or/and Corn tortilla optional
  • 10 cloves Garlic
  • 1 medium Onion
  • 1 medium Tomato
  • 1 cup Baking chocolate
  • 2 tablespoons Salt
  • Optional
  • Tomatillo
  • Bay leaf
  • Coriander
  • Oregano
  • Canola

Instructions

  • Cut the chilies horizontally and remove the seeds and stem.
    Mole-poblano-recipe-Process-2-SunCakeMom
  • Heat a skillet to medium high then roast the chili and sesame seeds until golden brown, about 3 - 5 minutes.
    Mole-poblano-recipe-Process-3-SunCakeMom
  • Remove from heat then add Star anise, black pepper, marjoram, thyme, cloves, cinnamon and any other optional spices.
    Mole-poblano-recipe-Process-4-SunCakeMom
  • Grind them into a fine powder. Do it in batches if necessary.
    Mole-poblano-recipe-Process-5-SunCakeMom
  • Heat oil in high walled frying pan to high then add the chilies.
    Mole-poblano-recipe-Process-6-SunCakeMom
  • Fry them until their skin bubbles, about 30 sec. Do it in batches if necessary.
    Mole-poblano-recipe-Process-7-SunCakeMom
  • Add almonds then peanuts, pumpkin seeds, finally raisins into the oil in that particular order waiting about 20-30 sec between each. Optionally just do it one after the another.
    Mole-poblano-recipe-Process-8-SunCakeMom
  • Fry them until the seeds and nuts get some golden brown color and the raisins swell about 1 minute.
    Mole-poblano-recipe-Process-9-SunCakeMom
  • Add quartered onion and tomato then the garlic. Fry until the onion gets glassy / translucent look and to tomato start to change color, about 1 minute.
    Mole-poblano-recipe-Process-10-SunCakeMom
  • Finally add the bread to soak up some tasty oil and fry until it gets a golden brown color.
    Mole-poblano-recipe-Process-12-SunCakeMom
  • Add all the ingredients into a food processor and puree them.
    Mole-poblano-recipe-Process-15-SunCakeMom
  • Do it in batches, adding water as necessary. We'll need about 8 cups / 2l water for the mole.
    Mole-poblano-recipe-Process-14-SunCakeMom
  • If our food processor doesn't do a good job at cutting up the ingredients, using a sieve to get rid of uncomfortable pieces can be a useful thing to do.
    Mole-poblano-recipe-Process-16-SunCakeMom
  • Add the pureed mole into a big enough pot.
    Mole-poblano-recipe-Process-17-SunCakeMom
  • Bring the mole into boil while stirring continuously. We should have a pretty solid sauce now but don't worry if its too thin either.
    Mole-poblano-recipe-Process-18-SunCakeMom
  • Add the baking chocolate in. It will darken as it cooks and cools but if the color doesn't seem dark enough, just add a tablespoon of cocoa.
    Mole-poblano-recipe-Process-19-SunCakeMom
  • Lower the heat to gentle simmer, place the lid on half way then cook until the flavors come together and we have the desired color and consistency, about an hour.
    Mole-poblano-recipe-Process-20-SunCakeMom

Notes

Enjoy!

Nutrition (per serving)

Calories: 212kcal (11%) | Carbohydrates: 11g (4%) | Protein: 2g (4%) | Fat: 18g (28%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 489mg (21%) | Potassium: 120mg (3%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 42IU (1%) | Vitamin C: 1mg (1%) | Calcium: 34mg (3%) | Iron: 1mg (6%)

 

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