Mole Poblano Sauce Recipe

Mexican Cooking Sauces Recipes

Mole Poblano Sauce Recipe

The word is generally believed to have come from the Nahuatl molli meaning a "mixture of ingredients ground together" In fact moles are cooked sauces - except of course, when it comes to guacamole. There are moles de olla ( generally bur not exclusive from Central Mexico), which are soupy stews seasoned with dried chiles;.,guaxmole (from Puebla)., a tomato chile sauce with very strong flavoured guajes; tesmole (from the souteast of Puebla), made with the picante little chiltepec; demole (also from Puebla)

The word mole conjures still in many people's mind a "chocolate sauce" of course it isn't. The most commonly known moles of Puebla and Oaxaca, haver very small quantity of chocolate in proportion to the chocolate-colored dried chiles used. There are by far the most complicated in terms of ingredients and are the foods for celebrations. But the every day regional moles, or molitos are much simpler sauces: for instance, in the eastern part of Michoacán people abhor sweet moles, and would never dream of putting sugar or chocolate in them.

Then there are of course the colored moles:

verdes (green), amarillo (yellow colored), colorado (red), and chichilo ( black chichilo) of Oaxaca

Again, in the provinces the word mole is widely used to cover very simple sauces, with perhaps only one type of dried chile and few scant spices like peppercorns, cloves, perhaps cinnamon, all blended together with a little onion and garlic.

Taken from My Mexican Kitchen by Diana Kennedy

Ingredients:

Yield: 1 kgs or 2 1/5 pounds	English Measures		Mise en Place in Net		Ingredients in Net
Ingredients	Amount	Units	Amount	Unit	%
For Mole Paste
Ancho Chiles, seeds & veins removed	5 1/4	ounces	150	grs	15.00%
Pasilla Chiles, seeds & veins removed	5 1/4	ounces	150	grs	15.00%
Mulato Chiles, seeds & veins removed	3 6/7	ounces	110	grs	11.00%
Chipotle Chiles, seeds & veins removed	1/3	ounces	10	grs	1.00%
Onion, roughly chopped	4 1/5	ounces	120	grs	12.00%
Lard, Melted	4	ounces	117.2	grs	11.72%
Tomatoes, roasted, peeled and chopped	4	ounces	117	grs	11.70%
Mexican Drinking Chocolate	2 4/9	ounces	70	grs	7.00%
Almond, unskinned and fine ground	1 2/5	ounces	40	grs	4.00%
Dry french Bread, ground	1 2/5	ounces	40	grs	4.00%
Raisins	2/3	ounces	20	grs	2.00%
Sesame seeds	1/3	ounces	10	grs	1.00%
Cinnamon Stick	1/6	ounces	5	grs	0.50%
Garlic cloves, roasted and peeled	1/3	ounces	10	grs	1.00%
Dried Corn Tortilla	1/3	ounces	10	grs	1.00%
Anis seeds	1	pinch	0.3	grs	0.03%
Cloves, whole	1	pinch	0.3	grs	0.03%
Peppercorns, black	1	pinch	0.3	grs	0.03%
Salt & Sugar to taste	2/3	ounces	20	grs	2.00%
Total			1000	grs	100.00%
For Mole Sauce
Chicken Stock	3 1/2	pints	2000	grs

Method of Preparation:

To prepare the Chiles

Have a large bowl of boiling water ready
Heat a little of the lard in a skillet and start frying the chiles, a few at a time, on both sides, pressing them down as you turn them.
Until the inside flesh turns a tobacco brown.
This takes a few secons on each side.take care no tolet them burn.
Drain each one of excess oil over the pan and put them into the water to soak. Only add a little more of the lard as you go along.
Leave the chiles to soak for about 1 hour, no longer.
Do not attemp to skin the chiles.
Drain them and set aside until you want to blend them.

Prepare the extra sauce ingredientes

In a small skillet toast briefly - and separately - the flollowing ingredients:
the anis seeds and sesame seeds, shaking the pan so that they toast evenly and do not scorch.
Set them aside to cool.
Grind in an electric coffee/spice grinder as finely as posible the cloves,black peppercorns, cinnamon and all the toasted ingredientes,
Set aside.
Add a small portion of the lard to a small skillet and begin to fry the following ingredientes separately
Putting them into a strainer to drain off any excess fat:
The raisins until they plump up.
The almonds until well browned.
The tortilla and bread until crisp.Only add a little more lard at a time or it will be absorbed especially by the tortilla and bread roughly
Crush the almonds, tortilla and bread, help you with a blender or food processor.
Put a cup ( 250 mls ) of the broth into the blender jar, add the tomatoes (unskinned), and the peeled gralic, blend util smooth
Gradually add the spice mixture and blend well.
Add another cup of broth (250 mls) and gradually blend the fried ingredients toa slightly textured paste.
Reheat the fried chile paste, add blended ingredients and fry over medium heat, scraping the bottom of the pan very often to avoid sticking.
Continue frying until the mixture is very thick, about 8 minutes.
Add the chocolate, broken into small pieces with yet another cup (250 mls) broth.
Continue cooking and scraping the bottom for another 5 minutes.
Add the remaining 4 cups ( 1 L.) broth and continue cooking over medium heat.
The mixture should be bubbling and splattering about 25 minutes.
By now pools of oil should forming on the surface ( requisite to show that the sauce has been weel cooked.
Set aside to cool.

Equipment and utensils to prepare the recipe
Stove	Casserole or pot	Kitchenspoon	Strainer	Small Skillets
Choppingboard	Knife	Food Processor & Blender	Spatule	Coffee/spice grinder

It can stored frozen in sealed packs

Mexican Cooking Sauces Recipes

Mole Poblano Sauce Recipe

Method of Preparation:

Equipment and utensils to prepare the recipe