Mole Poblano
Ingredients
  • 2 ancho chiles
  • 2 pasilla chiles
  • 1 cup sesame seeds
  • 1/4 cup peanuts or almonds
  • 1/4 cup raisins
  • 1/2 teaspoon cumin seeds
  • 3 cloves garlic, peeled and chopped
  • 1/4 onion, peeled and chopped
  • 1 teaspoon dried oregano
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Steps
  1. Toast the chiles in a dry pan over medium heat for 1 to 2 minutes until fragrant. Remove from heat and let cool.
  2. In the same pan, toast the sesame seeds, peanuts or almonds, raisins, cumin seeds, garlic and onion until fragrant. Remove from heat and let cool.
  3. Place all of the toasted ingredients in a blender or food processor and blend until a smooth paste is formed.
  4. Add 1/2 cup of water to the mixture and blend again until smooth.
  5. Heat up 2 tablespoons of oil in a large skillet over medium heat. Add the mole paste to the skillet and cook for 8-10 minutes stirring occasionally.
  6. Add 1/2 cup of chicken broth or water to the skillet and stir well. Simmer for 15 minutes stirring occasionally. Season with salt to taste.
  7. Serve with warm tortillas or rice.
Tags
mole sauce
Mexican food
ancho chiles
pasilla chiles
sesame seeds
nuts
raisins
Copyright 2023 Ben Bergstein