Poblano Mole Recipe
Authentic mole sauce served with poblano peppers.
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Ingredients
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Mole Sauce
Method
Preparation
- 1
Prepare the Chiles
Remove stems and seeds from the dried ancho and guajillo chiles. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant. Soak them in warm water for 20 minutes until soft.
- 2
Blend the Ingredients
In a blender, combine the soaked chiles, tomatoes, garlic, onion, cinnamon stick, cumin seeds, and sesame seeds. Blend until smooth, adding chicken broth as necessary to achieve a pourable consistency.
- 3
Cook the Mole Sauce
In a large saucepan, heat the vegetable oil over medium heat. Pour in the blended mole mixture and cook for about 15-20 minutes, stirring occasionally. Add salt to taste.
- 4
Serve with Poblano Peppers
Roast poblano peppers over an open flame until charred, then place them in a plastic bag for 10 minutes to steam. Peel the skins, stuff the peppers with cheese, and pour the mole sauce over them before serving.
