Marcus Rodriguez
about 5 hours ago
Mole Poblano with Chocolate
Traditional four-generation family mole with rich chocolate undertones
Marcus Rodriguez
about 5 hours ago
Prep Time
120 min
Cook Time
180 min
Total Time
300 min
Servings
8
Ingredients
Instructions
1
Toast dried chilies in a dry comal or heavy skillet until fragrant but not burned. Remove stems and seeds, then soak in hot water for 30 minutes.
2
In the same pan, toast almonds, sesame seeds, and pumpkin seeds until golden. Set aside.
3
Toast cinnamon, cloves, and peppercorns until fragrant. Grind in a spice grinder.
4
Char tomato and onion over open flame or under broiler until blackened in spots.
5
Drain chilies and blend with charred tomato and onion, adding stock as needed to create a smooth paste.
6
Blend toasted nuts and seeds with raisins and a bit of stock until smooth.
7
In a large pot, fry the chili mixture over medium heat for 15 minutes, stirring constantly.
8
Add nut mixture and ground spices. Cook for another 15 minutes.
9
Add chocolate and remaining stock. Simmer for 2-3 hours, stirring occasionally, until thick and dark.
10
Season with salt and serve over chicken or turkey with warm tortillas.
Chef's Notes
This is my grandmother's mole poblano recipe, passed down through four generations. The secret is in the careful toasting of each spice and the slow, patient building of flavors over several hours.
Don't be intimidated by the long ingredient list - mole is meant to be a celebration dish. The chocolate adds richness without sweetness, creating that perfect balance that makes mole so special.
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