Mole Poblano

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.

Heat 2 oz of vegetable oil in a pan.

Roast the onions and garlic.

Roast the tomatoes and remove the skin.

Boil the tomatoes for 1 hour.

Fry the plantain and roast the raisins.

Toast the almonds and plain peanuts.

Toast the sesame seeds lightly until they are light brown, being careful not to burn them.

Add chicken stock, coriander, mint, cloves, and cinnamon sticks to the mixture.

Toast the dry peppers (mulat, ancho, guajillo, and chipotle) for 2-3 minutes until the skin is toasted.

Remove the seeds from the peppers after toasting.

Soak the toasted peppers in water and chicken broth for 1 hour.

Blend the soaked chilies with the roasted garlic and dark chocolate until smooth.

Cook the blended mixture in a pot for 2 hours, stirring continuously to prevent sticking.

Add half a cup of water if needed while cooking.

Taste the mole to check for thickness and flavor after 2-3 hours of cooking.

Serve the mole over enchiladas, boiled chicken, fried chicken, duck, or turkey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens