mole poblano sauce

Name: Mole Poblano Sauce
Prep time: 20 min
Yield: 8
Ingredients: 2 tablespoon(s) sesame seeds; 2 tablespoon(s) almonds, slivered; 3 clove(s) garlic; 1 large onion, finely chopped; 1/4 cup(s) raisins; 3 tablespoon(s) vegetable oil; 1/2 teaspoon(s) chipotle chile pepper, ground; 1/4 cup(s) chili powder; 2 tablespoon(s) baking chocolate, semi-sweet; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) cinnamon, ground; 1/8 teaspoon(s) cloves, ground; 2 tablespoon(s) brown sugar; 1/4 cup(s) tomatoes, canned italian-style and diced; 1/4 cup(s) panko bread crumbs; 2 1/2 cup(s) chicken broth, unsalted; 1 teaspoon(s) cilantro, fresh

(1 RATING)

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Dave Smith

Myrtle Beach, SC

Updated on Aug 8, 2013

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.

Rate

prep time 20 Min

cook time

method ---

yield 8 serving(s)

Ingredients

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

How To Make mole poblano sauce

Step 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.

Step 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.
Step 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.
Step 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.
Step 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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