Poblano Recipe

Moles

1. 1

   Roast peppers

   Roast the fresh poblano peppers over an open flame or under a hot broiler until the skins are blistered and darkened. Place them in a bowl, cover to steam for 10 minutes, then peel, seed, and rough-chop.

2. 2

   Toast dried chiles

   In a dry skillet over medium heat, toast the ancho, mulato, pasilla, and guajillo chiles, turning occasionally, until fragrant and lightly darkened but not burnt (about 2–3 minutes per side).

3. 3

   Hydrate chiles

   Transfer the toasted chiles to a bowl and soak in hot water for 20–30 minutes until softened. Drain well.

4. 4

   Prepare aromatics and nuts

   In a separate skillet, heat 3 tablespoons of oil over medium heat and sauté the onion until translucent, about 5–7 minutes. Add minced garlic and sauté 1–2 minutes more. In a second small skillet, toast sesame seeds, almonds, and peanuts until golden and fragrant, then set aside.

5. 5

   Crisp tortillas

   Tear the corn tortillas into pieces and lightly fry in a bit of oil until crisp. Remove and drain on paper towels.

6. 6

   Combine ingredients for blending

   In a blender or processor, add roasted poblano peppers, soaked chiles, sautéed onion and garlic, toasted seeds and nuts, crisp tortillas, chopped tomatoes, and dark chocolate. Add cinnamon, coriander, cumin, and salt. Begin blending while gradually adding chicken stock until the mixture is smooth but thick.

7. 7

   Simmer the mole

   Pour the blended mixture into a wide pot. Stir in the remaining stock and bring to a gentle simmer over medium-low heat. Let simmer for 25–35 minutes, stirring occasionally to prevent sticking and to develop flavor.

8. 8

   Season and finish

   Taste and adjust with additional salt if needed. If the sauce tastes flat, a small pinch more cinnamon or a tiny pinch of sugar can help balance acidity and bitterness. Keep warm until ready to serve.

9. 9

   Serve

   Traditionally, mole poblano is spooned over cooked chicken or turkey. Garnish with a light sprinkle of sesame seeds and accompany with warm tortillas or rice.