Mole Poblano Sauce

Mole Poblano is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla negro, guajillo or mulato, and chipotle), ground nuts and/or seeds (almonds, peanuts, and/or sesame seeds), spices, Mexican chocolate, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix. Because of the labor-intensive nature of Mole Poblano, when prepared at home it is most often made in large batches on special occasions, such as religious holidays, birthdays or weddings.

There are many uses for this wonderful mole sauce. A favorite use is to pour the prepared sauce in a casserole dish with freshly grilled or barbequed sliced turkey breast and bake it for 20-30 minutes to heat through. Use it to make Mole Poblano de Guajolote (the turkey with mole sauce that is served on special occasions), Chicken Mole Burritos or Chicken Mole Enchiladas. The picture shows Mole Poblano being served as a dipping sauce for grilled shrimp.

6 dried ancho chiles (dried poblanos)
4 dried pasilla negro chiles
4 dried guajillo or mulato chiles
Boiling water
1 drained can chipolte chili, seeded and chopped
1/3 cup black raisins
1 pound tomatoes (can substitute canned whole tomatoes)
1 onion, peeled
2 cloves garlic, peeled
1 cup ground almonds
3 Tbsp. raw sesame seeds
1/4 cup raw pumpkin seeds
1 stale corn tortilla, torn into pieces
One 1 1/2 -inch piece of Mexican Canela (soft-bark cinnamon) OR 3/4 t ground cinnamon
3 whole cloves
1/2 t black peppercorns
3/4 t dried oregano
4 Tbsp. lard or corn oil
2 cups turkey or chicken broth
1 round of Ibarra Mexican Chocolate (3.1 oz.) (or 3 - 5 ounces unsweetened chocolate)

1. Wash the dried chiles under cold running water (hot water will increase the chile fumes). Cut off the stems and shake out the chile seeds.
2. Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter..
3. When they are all toasted, place them in a large bowl and cover with boiling water. Add the raisins ro soften. Leave them to steep for 30 minutes, turning from time to time.
4. While the chiles are soaking, place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.
5. Place tomatoes, their juices, onion and garlic in a blender and puree.
6. Place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown. When cool, grind them in a food processor. (The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.)
7. Place the corn tortilla to toast in the oven. Tear into pieces.
8. Break up the cinnamon, cloves and peppercorns in a mortar (a spice grinder will work too).
9. Transfer the chilies, along with the soaking water, into a food processor. Add the chipolte chili with the onion, garlic, and tomato puree, tortilla, raisins, ground nuts, spices and oregano. Process to a puree. Do this in batches if necessary.
10. Heat lard or corn oil in a large pot. Add the mole puree. Cook, stirring, for 5 minutes.
11. Stir in the chicken or turkey stock. Add the chocolate. Cook over low heat until the chocolate has melted.

At this point the mole sauce is finished and you would add your cooked turkey (chicken, or Cornish Game Hens) (see Mole Poblano de Guajolote) and simmer gently for about 30 minutes to heat through. You could also bake the dish in the oven. Garnish with fresh cilantro and a sprinkling of toasted sesame seeds and serve with beans, cooked white rice, guacamole and warmed corn tortillas.

Also good for making Chicken Mole Burritos or Chicken Mole Enchiladas. It is also an excellent dipping sauce for grilled shrimp.

Makes about 6 cups of sauce. Freezes well.