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  1. Culinary Recipe Ideas and Inspiration

Authentic Mexican Mole Poblano

Authentic Mexican Mole Poblano – - Recipe

This classic Mexican dish is a complex and flavorful sauce that’s perfect for adding depth to your menu. The rich blend of chiles, spices, and chocolate makes for a unique and memorable dish that will impress any guest.

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Ingredients per serving

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Prepare spices and chiles

  • Chiles, ancho, dried 6.0 pieces
  • Dried guajillo chiles 6.0 pieces
  • Chiles, pasilla dried 6.0 pieces
  • Sesame seeds 2.0 Tbsp
  • aniseed 0.5 tsp
  • Black peppercorns 0.5 tsp
  • Cloves, whole 0.25 tsp
  • Thyme, dried 0.5 tsp
  • Marjoram, dried 0.25 tsp
  • Bay leaves, drycrumbled 2.0 pieces
  • Cinnamon, sticksbroken into pieces 1.0 piece

Fry spices, chiles, and tortillas

Sauté onions and tomatillos

  • Onions, medium, sliced thin 0.5 pieces
  • Garlic cloves, minced 5.0 pieces
  • Tomatillos, husked and quartered 1.0 pieces
  • Tomato, quartered and sliced 0.5 pieces

Combine and cook mole

  • Mexican style Chocolate "Abuelita"finely chopped 0.5 cup
  • Sugar 2.0 Tbsp
  • Salt, kosherto taste

This classic Mexican dish is a complex and flavorful sauce that’s perfect for adding depth to your menu. The rich blend of chiles, spices, and chocolate makes for a unique and memorable dish that will impress any guest.

...

Preparation

  1. Prepare spices and chiles

    10 minutes
    • Remove stems from dried ancho chiles, dried guajillo chiles, and dried pasilla chiles. Shake seeds into a small bowl and stir together. Tear chiles into large pieces.
    • Place 2 Tbsp of chile seeds (reserve the rest) and 1 Tbsp of sesame seeds in a small skillet over medium heat. Toast seeds, stirring occasionally, until lightly browned (about 2 minutes. Transfer seeds to a spice grinder.
    • Add aniseed, black peppercorns, and whole cloves to the skillet. Toast until fragrant, about 1 minute, then transfer to the spice grinder with the seeds.
    • Add dried thyme, dried marjoram, crumbled dried bay leaves, and cinnamon stick to the spice grinder. Grind all spices into a fine powder and transfer to a large bowl.

  2. Fry spices, chiles, and tortillas

    20 minutes
    • Heat canola oil in a medium skillet over medium-high heat until it reaches 350F. Working in batches, fry reserved chiles until slightly darkened, about 20 seconds per batch. Remove the skillet from heat and set it aside. Leave oil in skillet.
    • Transfer the fried chiles to a large bowl and add boiling water to cover. Let steep for 30 minutes. Strain the chiles, reserving the soaking liquid.
    • Add soaked chiles, 1 cup of the soaking liquid, and 1 cup of prepared Knorr® Professional Caldo de Pollo/Chicken Bouillon into a blender and puree until. Strain the mixture, discard the solids, and set aside.
    • Return the skillet with oil to 350F over medium-high heat. Fry the nuts and seeds one at a time until toasted. Fry almonds for 1 minute, peanuts for 45 seconds, pumpkin seeds (pepitas) for 20 seconds, and raisins for 15 seconds. Transfer toasted nuts and raisins to the bowl with the spice mixture.
    • Fry stale corn tortillas until golden brown, about 1 minute per side. Break tortillas into small pieces and transfer to the bowl with the spice mixture.

  3. Sauté onions and tomatillos

    30 minutes
    • Strain oil from the skillet and reserve strained oil. Heat 2 Tbsp of reserved oil in the now-empty skillet over medium-high heat until shimmering.
    • Add onion and cook until browned, about 10 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 1 minute. Transfer the onions and garlic to the bowl with the spice mixture, leaving as much oil in the pan as possible.
    • Return the skillet to medium-high heat. When the oil is shimmering, add in the tomatillos and tomatoes. Cook until they are softened, about 10 minutes, stirring occasionally. Transfer the tomatillos and tomato to the bowl with the spice mixture. Add 1 cup of prepared Knorr® Professional Caldo de Pollo/Chicken Bouillon to the bowl with the spice mixture.
    • Blend the spice mixture in a blender until smooth. Strain the mixture, discard the solids, and set aside.

  4. Combine and cook mole

    1 hour 40 minutes
    • In a large Dutch oven or pot, heat 1.5 Tbsp of the reserved strained oil over medium-high heat until shimmering. Add the chile puree and cook, stirring constantly, until the mixture has thickened to the consistency of tomato paste, about 10 minutes.
    • Stir in the spice mixture, bring to a boil, then reduce the heat to low and simmer, stirring frequently, for 30 minutes.
    • Stir in remaining prepared Knorr® Professional Caldo de Pollo/Chicken Bouillon stock and Mexican chocolate. Simmer, partially covered, for 1 hour, stirring occasionally.
    • Remove from heat. Stir in 4 Tbsp of sugar. Season the mole with salt and additional sugar to taste. Serve immediately or transfer to an airtight container and store in the refrigerator for up to a week.
    TIP: Serve over grilled chicken with a side of Spanish rice.