Mole Poblano
A small-batch mole poblano of four dried chiles, toasted spices, fried nuts and seeds, and Mexican chocolate, scaled for two plates. Based on Chili Pepper Madness's mole poblano recipe.
Servings: 2 servings (about 1½–2 cups)
Ingredients
Chiles
- 2 guajillo chiles
- 1 pasilla chile
- 1 ancho chile
- 1 mulato chile
- About 1½ tsp reserved chile seeds
Toasted spices and seeds
- Reserved chile seeds
- 2 tsp sesame seeds
- ¼ tsp black peppercorns
- 2 whole cloves
- ⅛ tsp coriander seeds
- ⅛ tsp anise seeds
- ¼ tsp dried thyme
- ¼ tsp Mexican cinnamon
- 1 small bay leaf crushed
Fried ingredients
- 2 Tbsp lard or neutral oil plus extra as needed
- ¼ medium plantain
- 1 Tbsp raisins
- 1 Tbsp almonds
- 1 Tbsp peanuts
- 1 Tbsp raw pepitas
- ½ slice white bread
- ½ corn tortilla
Vegetables and finishing
- ¼ small white onion
- 1 large garlic clove
- 1 medium tomato roasted and peeled
- ¾ oz 21 g Mexican chocolate
- 1½ –2 cups chicken stock approximately
- Salt to taste
- ½ –1 tsp sugar optional
Instructions
- Toast the dried chiles briefly, about 30–60 seconds per side. Remove stems and seeds, reserving approximately 1½ tsp seeds. Soak chiles in hot water for 20–30 minutes.
- Puree chiles in a blender with about ¼ cup soaking liquid; strain.
- Toast the reserved seeds, sesame, peppercorns, cloves, coriander, anise, thyme, cinnamon and bay leaf. Grind finely.
- Fry the plantain, raisins, almonds, peanuts and pepitas in the fat. Remove. Fry bread and tortilla until golden.
- Cook the onion and garlic in the same pan. Puree in a blender with the fried ingredients, roasted tomato, ground spices and about ¾ cup stock. Strain, re-blending the solids with additional stock if needed.
- Heat a little fat in a saucepan. Add the chile purée and cook for 8–10 minutes, stirring.
- Stir in the strained nut-and-seed mixture, Mexican chocolate and about ¾ cup stock.
- Simmer gently for 45–60 minutes, adding stock as needed, until rich and velvety.
- Season with salt. Add a tiny amount of sugar only if needed to balance any bitterness.
Notes
Make-ahead: This is an excellent sauce to prepare a day ahead. Refrigerate promptly, then reheat gently with a splash of stock. Don't let it boil or heat in the microwave as all of the flavor will be lost.
Based on Chili Pepper Madness's mole poblano recipe, adapted for 2 servings.