The mole poblano is, from my point of view, the best Mexican dish, absolutely and incontestably.
Another mole could do the competition, if it were the case, like mole oaxaqueño, green, the little yellow, the yellow, the pipian, the black stuffing, and I leave the list here because I'm starting to drool. Also, this post would become even longer than the 100 Mexican dishes that you have to try before you die, simply because there are dozens or hundreds of types of mole in Mexico.
The mole poblano is what the foreigners innocently call the chocolate sauce. For those most interested in the history and the details, I leave here the Wikipedia link, and also this one.
It is true that the moles come from prehispanic and colonial origin, but some ingredients and methods of preparation have changed. I assume that the taste also (although I do not know, because I'm very young).
The truth is that there is no better recipe for mole than the grannies do, the more traditional the better, and that's absolutely irreplaceable by the paste of mole that is obtained in supermarkets and stores. That is why, although it is not the fastest Mexican dish to prepare, today we are going to cook the mole poblano recipe from Comedera.com
Photo: William Neuheisel
How to make poblano mole
Several types of chile are used to prepare mole poblano.Learn how to do it step by step at home.After cooking, you have to reserve this broth.
Heat another pot of water until it reaches boiling point.
At the same time, heat a pan with an abundant amount of lard.
Quickly pass chillies (except for chipotles) ) for the hot butter, for a couple of minutes, with special attention to keeping them well soaked.
Change the chiles to the hot water pan and let cook for half an hour.
Peel and chop the onion and garlic cloves.
Use the skillet with lard to fry both vegetables until the onion begins to turn transparent.
Remove them from the pan and pass through a robot - blender until they become a thick paste, or use the traditional Mexican method with stone mortar (metate or molcajete). Reserve.
Re-use the lard from the pan to brown the almonds and bread grated (or tortillas).
After four or five minutes, add to the cooking raisins, cloves, cinnamon, pepper, anise seeds (if used). Leave to cook for three or four more minutes.
Remove the mixture from the pan and pass by the robot or molcajete until it becomes a paste. Reserve with the previous onion paste.
Heat a griddle and roast the tomatoes and the chipotle chilies until they are slightly blackened. Move the vegetables on the griddle so that the cooking is uniform.
Remove the chipotles and tomatoes from the griddle, and also go through the robot or molcajete until they become a paste. Reserve with the other ingredients previously ground.
After 30 minutes of cooking of the chiles in water, remove them from the pot, and drain them.
Like with the other ingredients, in turn pass the chilies by the robot or molcajete until they become a paste. Add to the other pastries.
In a large enough casserole (traditionally used in mud) more butter is available, heated, and all the ingredients that have already been crushed are added.
Stir and mix the pasta for a few minutes. Take care not to stick to the bottom of the pot.
Chop the chocolate tablets and add to the cooking.To make it less thick, add a little of the broth in which the turkey or chicken was cooked, until obtaining the desired texture.
Cover and let cook for 20 minutes, stirring frequently to avoid sticking to the bottom of the pot.
Once this time has passed, incorporate the turkey pieces. Let cook 10 more minutes.
Meanwhile, toast the sesame seeds in the iron or frying pan. You only need to take a golden color.
Serve immediately, on each plate a piece bathed in mole, and sprinkled with toasted sesame.
The ideal accompaniment to a dish of mole poblano is white rice, like the recipe from Comedera.com: How to make rice.
If you are a fan of Mexican food, I invite you to try some of these recipes:
- Mexican Chilaquiles
- Rancher eggs
- Mexican Tamales