Mole is a traditional Mexican sauce that is complex and rich in flavor, made from a blend of chilies, spices, chocolate, and other ingredients. Mole Poblano recipe takes time and a long list of ingredients, but the result is worth it! I couldn't find the Mexican chilies, but you can substitute them. The taste won't be exactly the same, but it was delicious.
Ingredients
Preparation
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Step 1: Cook the chicken
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Cooking the chicken:
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Place the chicken in a large pot with water, onion, garlic and bay leaves. Bring to the boil, then reduce the heat and simmer for about 45 minutes until the chicken is cooked through. Once cooked, remove the chicken and reserve the broth.
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Step 2: Prepare the peppers
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Preparation of the peppers:
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Adapted version: use the replacement ingredients (paprika, smoked paprika, Espelette pepper and cocoa) which you will mix into the preparation in step 4.
Traditional version: Remove the seeds and stems from the mulato, pasilla, and ancho chiles. Heat a skillet without oil and dry-roast the chiles for a few minutes, until fragrant. Be careful not to burn them. Then, soak the chiles in hot water for about 15 to 20 minutes to rehydrate them. Drain and set aside.
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Step 3: Prepare the other ingredients
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Roast the tomatoes and onion:
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In a pan, roast the tomatoes, onion cut into large pieces, and garlic cloves until slightly blackened.
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Toast the spices and bread:
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In a pan, toast the sesame seeds, almonds, cumin, cinnamon, and cloves for 2 to 3 minutes, until fragrant. Next, lightly toast the gluten-free bread slices or corn tortillas.
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Step 4: Prepare the Mole Sauce
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Mix the ingredients:
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In a blender or blender, place the rehydrated chili peppers, roasted tomatoes, onion, garlic, toasted spices, bread/tortillas, and chicken broth (add it little by little). Blend until you get a smooth sauce. If it is too thick, add more broth.
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Cook the sauce:
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In a large saucepan, heat a little vegetable oil and pour in the mole sauce. Cook it over low heat for about 30 minutes, stirring regularly to prevent it from sticking. Add the dark chocolate to the sauce and let it melt completely. Adjust the seasoning with salt, pepper and sugar if necessary.
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Step 5: Assemble the dish. Once the sauce is ready, add the cooked chicken pieces to the pan to warm them in the mole sauce. Serve hot, sprinkled with toasted sesame seeds for garnish.
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Accompaniement :
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Chicken Mole is usually served with white rice or corn tortillas.
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Tips:
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The Mole is even better the next day, after the flavors have had time to marry.
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Mole sauce can be made in large quantities and frozen for later meals.
