Last week’s cooking class culminated in a showcase of one of Mexico’s most celebrated and delectable moles: the Poblano. Originating from the historic kitchens of the Convent of Santa Rosa in Puebla, Mole Poblano captivated our guests, and now, I’m thrilled to share this iconic dish with you.
The very word “Mole” may conjure images of complex, flavorful dishes, but it can also sound like a daunting culinary undertaking. Derived from the Náhuatl word mulli, Mole essentially refers to a rich, thick sauce or paste crafted by meticulously grinding ingredients together. Traditionally, this process was carried out using a molcajete or a communal mill, though thankfully, a modern food processor serves as an efficient alternative. This concentrated sauce is then diluted with broth or water to achieve the desired consistency when ready to grace your plate.
While Mole Poblano, with its extensive ingredient list and intricate preparation, might seem like a challenging entry point to the world of moles, it’s undeniably rewarding. There are simpler moles, some boasting as few as four or five ingredients, that offer an easier introduction without sacrificing flavor. However, my deep affection for Mole Poblano compels me to share it with you, confident that you too will be enchanted by its depth and complexity.
Through numerous trials, I’ve sought to streamline the preparation of Mole Poblano without compromising its authentic character and exquisite taste. The key, as with many sophisticated dishes, lies in meticulous preparation. The French call it Mise en Place, and in Mexico, we say Estate Listo!—having all your ingredients prepped and ready to go before you begin cooking. With this organized approach, creating Mole Poblano becomes a manageable and enjoyable task, typically taking around an hour. Trust me, the journey is well worth the destination.
Let’s delve into the heart of Mole Poblano, exploring its fundamental components as we unveil the ingredient list.
The cornerstone of an authentic Mole Poblano lies in the harmonious blend of four distinct types of dried chiles. First, the reddish Ancho chile (position: 6 o’clock in the image), known for its bittersweet and fruity notes, provides a foundational layer of flavor. Next, the black Mulato chile (12 o’clock), contributes a sweeter, more chocolate-like richness and depth. The raisin-colored Pasilla chile (3 o’clock) adds a deep, robust, and slightly bitter edge, while the tobacco-hued Chipotle chile (9 o’clock) brings a smoky, intense, and spicy dimension to the mix.
Assortment of dried chiles essential for authentic Mexican Mole Poblano, including Ancho, Mulato, Pasilla, and Chipotle varieties.
For a sauce to truly earn the title of “Mole,” chiles are indispensable, but simply adding any chile, like a Jalapeño, falls short. The magic of mole lies in the specific combinations of chiles that complement each other, creating nuanced and layered flavors. This quartet of Ancho, Mulato, Pasilla, and Chipotle chiles is akin to a culinary “Fantastic Four,” each playing a crucial role in the overall symphony of taste that defines Mole Poblano.
Beyond the chiles, Mole Poblano benefits from the clean, sharp flavors of white onion and the pungent warmth of garlic. Tomatoes contribute a refreshing acidity, while tomatillos lend a subtle tartness, creating a balanced and vibrant base for the sauce.
Moles stand as a testament to the profound fusion of indigenous Mexican culinary traditions and the influences introduced by Spain during the colonial era. Over three centuries of colonial exchange deeply shaped Mexican gastronomy, and Mole Poblano beautifully exemplifies this intermingling. Ingredients like onions and garlic, alongside many of the nuts, fruits, and spices that follow, are a direct legacy of this historical culinary exchange.
Native Mexican ingredients such as peanuts and pumpkin seeds, traditionally used as thickening agents and flavor enhancers in countless dishes, find their place in Mole Poblano alongside Mediterranean almonds and sweet raisins. This blend of native and introduced ingredients showcases the evolving tapestry of Mexican cuisine.
While chile seeds are often discarded in many Mexican recipes to control heat, they are intentionally retained in this baroque creation dating back to the late 17th century. Chile seeds, though contributing to the spiciness, are also reservoirs of intense chile flavor, adding another layer of complexity to the mole.
Close-up of chile seeds and various spices used in Mole Poblano, highlighting the rich colors and textures of the ingredients.
The inclusion of other seeds and spices in Mole Poblano further narrates Mexico’s rich history. Sesame seeds, brought by African slaves, and spices from the Orient trade routes – anise seeds, cloves, cinnamon, and black peppercorns – contribute aromatic depth. Allspice from the Caribbean and Mediterranean herbs like coriander, thyme, and marjoram add further layers of flavor complexity, weaving together a global tapestry of tastes within this single dish.
To thicken the mole and introduce an earthy foundation with a touch of rustic charm, corn tortillas are incorporated. Mexican-style bread, specifically bolillos or teleras—local adaptations of the French baguette from the era of Emperor Maximilian—also contribute to the mole’s texture and depth.
Ingredients for Mole Poblano, including bread and tortillas, being prepared for cooking in a traditional Mexican kitchen setting.
Completing the intricate balancing act of Mole Poblano, and perhaps nodding to its creation by Sor Andrea de la Asunción, a nun with a known fondness for sweets, is the addition of Mexican chocolate. Unlike regular bittersweet chocolate, Mexican chocolate is made with toasted cacao, cinnamon, sugar, and often ground almonds, resulting in a sweeter and grainier texture.
However, it’s important to note that chocolate is used judiciously in Mole Poblano. The notion of it being primarily a chocolate sauce is a common misconception. The chocolate serves to enhance the other flavors, adding a subtle richness and depth rather than dominating the profile.
Now that we’ve explored the diverse ingredients, let’s embark on the cooking process. As we proceed, you’ll witness a key characteristic of mole making: the transformation of individual ingredients, coaxing out their unique qualities before they are blended into a harmonious whole. This step-by-step approach is crucial for achieving the smooth layering of complex flavors that defines a truly exceptional mole.
Begin by heating lard, vegetable shortening, or oil in a heavy pot. Once hot, sauté the dried chiles until they become fragrant and slightly browned, taking care not to burn them. Remove the chiles with a slotted spoon and set them aside in a bowl. They should have a beautifully toasted appearance.
Sautéed dried chiles, a key step in preparing authentic Mexican Mole Poblano, showcasing their rich color and texture after frying.
In the same pot, add the onions and garlic, cooking them until softened, approximately 2 to 3 minutes.
Create some space in the pot and add the almonds, peanuts, raisins, and pumpkin seeds. Cook for another 2 to 3 minutes, allowing them to lightly toast and release their aromas.
Some traditional mole recipes advocate for charring, broiling, toasting, and sautéing ingredients individually, sometimes even using different pots and pans for each step. However, as long as you use a large, heavy-bottomed pot and allow sufficient cooking time for each ingredient batch before adding the next, you can streamline the process efficiently.
Make room again in the pot and introduce the reserved chile seeds, followed by…
A medley of spices and seeds being added to the pot, infusing the base of the Mole Poblano with layers of aromatic complexity.
…sesame seeds, cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme, and marjoram. Let this aromatic blend cook for about 4 to 5 minutes, allowing the spices to bloom and infuse the oil with their fragrant oils.
Create space once more and add the pre-charred or broiled tomatoes and tomatillos, along with the sliced tortillas and bread.
As you incorporate each subsequent batch of ingredients, give them time to meld and brown together, building layers of flavor. Be vigilant to prevent any burning, which can impart a bitter taste to the mole.
Now, return the sautéed chiles to the pot, mixing everything together to combine the diverse flavors and textures.
All cooked ingredients for Mole Poblano combined in a pot, ready for the next stage of simmering and flavor development.
Pour in rich-tasting chicken broth, ensuring it’s flavorful to complement the complexity of the mole.
Once the mixture begins to simmer, add the Mexican chocolate pieces and stir continuously until they are fully dissolved, enriching the sauce with their unique sweetness and depth.
Behold the magnificent “mess” we’ve created – a testament to the transformative power of cooking!
The simmering Mole Poblano, showcasing its rich, dark color and the harmonious blend of ingredients before being pureed.
Allow the mole to simmer gently for approximately 15 minutes. This crucial step allows the diverse array of ingredients to become acquainted, their flavors intermingling and deepening into a cohesive and complex sauce.
Turn off the heat and let the mixture stand for a short while, allowing the flavors to further meld and harmonize as it cools slightly.
Finally, puree the mole in a food processor or blender until it reaches a velvety smooth consistency. For a truly traditional experience, you could even use a molcajete if you’re feeling adventurous and want to embrace the ancestral method.
Now, take a moment to appreciate Sor Andrea’s culinary legacy as you behold the result of your efforts – a mole that is undeniably delicious and deeply satisfying!
Let’s simply say: Mole Poblano is undoubtedly one of my absolute favorite moles.
Mole Poblano’s versatility extends to countless dishes. Beyond the classic presentation over simply boiled chicken or turkey, garnished with lightly toasted sesame seeds, it lends itself beautifully to enchiladas, creating “enmoladas,” empanadas, and even elevates humble dishes like eggs, nopales (cactus pads), or potatoes. Its rich flavor profile makes it a truly adaptable and exquisite sauce.
You might now understand why my post this week is a bit delayed – I’ve been happily engrossed in expanding the basics section of my blog, all inspired by the desire to share this exceptional Mole Poblano recipe with you!
