Recipe for Aunty Maria’s Mole Poblano – Mole Poblano Receta de la tía María.
I love mole poblano sauce, my mother hates it, she calls it “that Mexican chocolate sauce” and avoids putting it on her food when I cook it, I have to put it in a gravy jug on the side when I cook for my parents. Calling it chocolate sauce is an unjust accusation that’s pretty common among Brits and Americans, but it is so much more complex than that and the flavour is incredibly rich and complex. The first time I tried it it seemed slightly odd and unexpected tasting, but it very quickly becomes addictive and now just the thought of rich, thick mole pored over chicken, turkey or rice sets me off drooling.
The recipe is from a friends aunty and I did my best to translate it from Spanish, the actual instructions were a little scant, so I embellished them with some I found on-line, I don’t remember what site it was any more and it didn’t add too much to the recipe beyond cooking times and a little bit more detail.
When you make this, remember that you are making well over a kilo of sauce! So either plan a big party or have some freezer bags at the ready.
– Recipe –
100g Pasilla Chilli // 100g Ancho Chili // 100g Mulato Chili // 100g raisins, 50g of Sesame Seeds // 100g of Peanuts // 100g of Almonds // 100g Tomato puree // 1 fried Tortilla // 1 slice of fried Bread // 200g Dark Chocolate // 3 tablespoons of Sugar // a pinch of Salt // 1 fried Onion // 1 Plantain // 5 Peppercorns // 3 Cloves
- Set the oven to 260C (500F, Gas Mark 10) and roast the whole Tomato, whole Onion and whole Garlic until the garlic skin is darkened, the Tomato split and the Onion soft. Peel them when cooled.
- Briefly fry the Chillies in Oil until bubbles puff up in the skin, 20 seconds to one minute depending on the heat.
- Dry the Oil off the chillies and cover them over with cold water and leave to soak.
- Fry the Tortilla in the same Oil until crispy.
- Toast the Bread in a toaster and then use a pan to quickly toast the Raisins, Peanuts, Almonds, Sesame Seeds, Bread and Plantain in small batches until just browned, fragrant or puffed up.
- Drain and blend the Chillies, blend in all the ingredients with a little Stock or Water to make a very thick paste and then store in a jar in the fridge.
- When ready to cook slowly add extra Chicken Stock or Water while heating the paste to get it to the desired texture and then serve hot over Meat or Rice!