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mole poblano sauce

(1 rating)
DaveSSmith1 avatar
Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

The sauce is made from a combination of chili peppers, seeds, vegetables and spices, plus a little chocolate. I’ve never tried to make mole poblano at home because a true mole takes multiple days to make and requires upwards of 30 ingredients. Just the same, I’ve always wanted to spoon the dark and mysterious sauce over succulent chicken, over enchiladas,or burritos. and be able to say, “I made my own mole!” And don't judge the taste until you add the chocolate. I think it is good with lots of things. I made a Firehouse Chili con carne using the sauce for our Church Chili CookOff last Year.

►
(1 rating)
yield 8 serving(s)
prep time 20 Min

Ingredients For mole poblano sauce

  • 2 Tbsp
    sesame seeds
  • 2 Tbsp
    almonds, slivered
  • 3 clove
    garlic
  • 1 lg
    onion, finely chopped
  • 1/4 c
    raisins
  • 3 Tbsp
    vegetable oil
  • 1/2 tsp
    chipotle chile pepper, ground
  • 1/4 c
    chili powder
  • 2 Tbsp
    baking chocolate, semi-sweet
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/4 tsp
    cinnamon, ground
  • 1/8 tsp
    cloves, ground
  • 2 Tbsp
    brown sugar
  • 1/4 c
    tomatoes, canned italian-style and diced
  • 1/4 c
    panko bread crumbs
  • 2 1/2 c
    chicken broth, unsalted
  • 1 tsp
    cilantro, fresh

How To Make mole poblano sauce

  • 1
    Start by dry-toasting the sesame seeds and almonds until they are brown and fragrant. Put them aside in a medium bowl. This was my main dumping bowl, where I put everything once it was done cooking.
  • 2
    Next, cook a small onion, a clove of garlic and some raisins in vegetable oil. You’ll know the raisins are done when they have plumped up. Once again, I dumped everything in my assembly bowl.
  • 3
    Mix a decent amount of chili powder (1/4 cup) with more vegetable oil and began toasting the powder. I added a little chipotle powder for extra heat and smokiness. Chipotles aren’t one of the three required chiles in traditional mole, but they were integral to my sauce. Toast the chili powder until it begins to darken and the pan begins to smoke. Turn the heat off and stir in some unsweetened chocolate until melted. I poured the chili and chocolate mixture into my assembly bowl.
  • 4
    Add the remaining ingredients: diced tomatoes, cloves, cinnamon, salt, pepper, brown sugar and bread crumbs; stir it all together. Pour the mixture into a blender, and add a cup of chicken broth. Run the blender for at least a minute, adding more chicken broth, a splash at a time, if the thick sauce isn’t moving through the blades.
  • 5
    The sauce will look pretty smooth, but if you taste it, you’ll notice a slight grittiness. So you can pass the sauce through a strainer, pressing to get all of the liquid through. But if you going to use it in my Chili it will be OK like that.
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