HOW TO MAKE MOLE POBLANO FROM SCRATCH WITH MEXICAN CHOCOLATE, CHILES, NUTS, AND SPICES

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar and calories, while milk chocolate is often less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide similar health benefits, while peanuts are generally cheaper.

Remove the stems and seeds from the dried chiles then rinse under running water to remove any dust or extra seeds.

Bring a large saucepan of water to a boil. Heat 1/4 cup of the avocado oil in a large frying pan over medium heat. Once shimmering add the chiles and fry. You may need to do this in batches depending on the size of your pan. Fry the chiles in the oil, turning frequently until their color deepens and they become fragrant.

Transfer the chiles to the boiling water. Add the raisins and the prunes and remove from heat. Soak the chiles until they have softened, at least 30 minutes.

Heat a large comal or dry frying pan over high heat. Place onion wedges and unpeeled garlic cloves on the hot comal and cook until they are charred and skin is blackened on all sides, about 15 minutes. Transfer to a bowl and peel the garlic cloves once cool.

Reduce heat under the comal to low. Add canela, peppercorns, and anise seed and toast until they are fragrant, about 30 seconds to a minute. Remove to a spice grinder or clean coffee grinder. Let cool and then grind into a fine powder.

Raise the heat under the comal back to high. Add tomatoes and let cook until charred on all sides, about 10 minutes. Remove to a separate bowl.

Heat 1 tablespoon of the avocado oil in a small frying pan over medium heat. Add the almonds and pistachios and fry stirring frequently until golden and toasted, about 2 minutes. Remove to a bowl.

Add another tablespoon of oil to the skillet add sesame seeds. Toast for 1 minute, stirring constantly. Remove to a separate bowl and wipe the skillet clean with a paper towel.

Heat one more tablespoon of oil in skillet and add the tortilla. Fry until crisp then remove to a plate. Let cool then break into a few large pieces.

Remove chiles and dried fruit with tongs and place into a blender. Save the soaking liquid from the chiles and add 1/4 cup to the blender. Blend until very smooth then strain into a large bowl with a fine mesh sieve.

Add the onions, garlic, ground spices, nuts, 1/3 cup of the sesame seeds, tortilla, coriander, salt, and oregano to the blender. Add 1/2 cup of the chile soaking liquid and blend on high until smooth. Strain into a separate large bowl.

Puree the tomatoes in the blender, strain into a separate bowl and set aside.

Heat 1/4 cup avocado oil in a large pot or Dutch oven over medium heat. Once shimmering add the chile puree—be careful it will spurt and sputter—stir constantly. Continue frying the puree in the oil until it has changed color and looks toasted, about 4-5 minutes.

Add the nut puree and stir that into the chile puree, cooking it in the oil. Now stir in the tomatoes and add the chocolate. Stir constantly, simmering the sauce until the chocolate has melted and the sauce is smooth. Lower the heat if it begins to boil too rapidly.

If the sauce is thick add more of the chile soaking liquid, 1/4 cup at a time, until it reaches a silky consistency. It should be thick enough to coat the back of a spoon and not gloppy. Taste and add more salt if needed.

Serve over cooked turkey or chicken or use to fill tamales or make enmoladas. Garnish with remaining sesame seeds.

Cooking Techniques

Equipment Needed

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Dietary

Allergens