Traditional Mole Poblano
A complex, rich sauce with over 20 ingredients including chocolate, served traditionally with turkey or chicken.
The Story Behind the Dish
Mole Poblano is perhaps Mexico's most celebrated dish, with origins dating back to the 17th century in the Convent of Santa Rosa in Puebla. Legend tells of Sister Andrea de la Asunción, who created this complex sauce to honor a visiting bishop.
The dish represents the perfect fusion of indigenous Mexican ingredients like chocolate, chili peppers, and tomatoes with Spanish influences such as almonds, raisins, and spices brought from Europe and Asia.
Today, mole remains a centerpiece of Mexican celebrations, particularly during Day of the Dead festivities and weddings, taking hours to prepare and representing the love and dedication of the cook.
Ingredients
- 6 dried mulato chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 2 Roma tomatoes
- 1 white onion, quartered
- 4 garlic cloves
- 1/4 cup sesame seeds
- 2 tablespoons pumpkin seeds
- 1/4 cup raisins
- 2 tablespoons lard or vegetable oil
- 1 corn tortilla, torn into pieces
- 2 ounces Mexican chocolate, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon anise seeds
- 1 bay leaf
- Salt to taste
- 2-3 cups chicken or turkey broth
Instructions
- Prepare the chiles: Heat a dry skillet over medium heat. Toast the chiles for 2-3 minutes until fragrant, being careful not to burn them. Place in a bowl and cover with hot water. Let soak for 30 minutes.
- Char the vegetables: Char the tomatoes, onion, and garlic directly over an open flame or in a dry skillet until blackened in spots. Set aside to cool.
- Toast the seeds and spices: In the same dry skillet, toast sesame seeds until golden, then pumpkin seeds until they puff up. Toast the cinnamon, cloves, anise, and bay leaf for 30 seconds until fragrant.
- Fry the tortilla: Heat lard in a large pot over medium heat. Fry the torn tortilla until crispy and golden. Remove and drain.
- Blend the mole: Drain the chiles and blend with charred vegetables, toasted seeds and spices, fried tortilla, raisins, and 1 cup of broth until smooth. Strain through a fine-mesh sieve.
- Cook the mole: Heat the remaining lard in the pot. Add the mole paste and cook, stirring constantly, for 20-30 minutes until darkened and fragrant. Add chocolate and remaining broth gradually until desired consistency is reached.
- Season and serve: Season with salt and simmer for another 10 minutes. Serve over turkey or chicken with warm tortillas.
Cultural Context
Mole Poblano is deeply embedded in Mexican culture as a symbol of hospitality and celebration. Families often have their own secret recipes passed down through generations, with each cook adding their personal touch.
The preparation of mole is often a communal activity, bringing together multiple generations of women who share stories while grinding spices and stirring the pot. This tradition reinforces family bonds and cultural identity.
During the Day of the Dead, mole is prepared as an offering to deceased loved ones, representing the continuation of family traditions beyond death.