Mole Poblano
From the kitchen of Tia Lupe
My aunt Lupe spent two days making this mole from scratch. Dried chiles, chocolate, nuts, and spices ground together into a sauce so complex you taste something new with every bite. She never measured anything.
Ingredientes
Pasos
Toast the dried chiles on a comal or dry skillet for 30 seconds per side until fragrant. Soak in hot water for 30 minutes.
Toast almonds, sesame seeds, and the torn tortilla until golden. Set aside.
Roast tomatoes, onion, and garlic until charred.
Blend soaked chiles with roasted vegetables, nuts, seeds, tortilla, chocolate, and spices. Add broth to thin. Blend until very smooth.
Fry the mole paste in a large pot with a little oil, stirring constantly for 15 minutes. It will darken and thicken.
Add remaining broth and simmer for 45 minutes, stirring occasionally. Season with salt and sugar to balance.
Serve over turkey or chicken with sesame seeds on top and warm tortillas on the side.
Meet the Cook
Ramon Garza
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