Featured in the Cook With Us / Love Starts In The Kitchen on HFNTV.
Easy Mole Poblano / Mole Poblano Facil
Our version of mole sauce is a busy cooks secret.
• 4 dried ancho chiles
• 4 dried guajillo chiles
• 3 dried pasilla chiles
• 2 chipotle chiles
• 3 large roma tomatoes
• 5 cloves garlic, skin removed
• 1 med. white onion, quartered
• 2 cup chicken broth
• 1/3 cup creamy peanut butter
• 1 tsp. salt
• 2 Tbl. vegetable oil
• 1 Tbl. anise seed
• 1 Tbl. coriander seed
• 1 Tbl. black peppercorns
• 1 tsp Mexican oregano
• ½ tsp. Mexican cinnamon, ground
• ½ tsp. cumin
• ½ disc Mexican chocolate
• 1/8 cup grated piloncillo* or dark brown sugar
• 2 Tbl. toasted sesame seeds
Cover dried chiles with water in a saucepan. Simmer for 15-20 minutes until softened. Remove from water and let cool. Open the chiles and remove seeds, place in a blender. Add the onion, garlic, peanut butter, one cup of broth and salt to the blender. Puree until the mixture is smooth.
Heat the oil in a heavy skillet. Strain the contents of the blender into the hot oil. Stir and cook over low heat for 5-10 minutes until the mixture darkens and thickens somewhat. Add another cup of broth and let simmer.
Finely grind the anise, coriander, and black pepper in a molcajete or spice grinder. Add 1Tbl.of the spices to the sauce. (More seasoning may be added later if needed) Add the oregano, cinnamon and cumin next. Add half a disc of Mexican chocolate and the piloncillo; stir the sauce continuously until chocolate melts completely. Continue to simmer until the sauce thickens to the consistency of a med. thick tomato sauce, approx. 15 – 20 minutes. Adjust salt and seasonings if needed.
Serve mole sauce over baked chicken or turkey breasts garnished with sesame seeds.
*Piloncillo is Mexican raw sugar sold in very small to very large cones.