Authentic Mole Poblano

Is there a dish more Mexican this mole poblano recipe? Mole is a traditional Mexican sauce with over 18 different ingredients!

Course Main Course

Cuisine Mexican

Diet Vegan

Total Time 1

Servings servings

Calories 394kcal

Author Dora S.

Ingredients

Mole Poblano Paste

7 dried ancho chiles
6 dried mulato chiles
6 dried pasilla chiles
3 dried chipotle chiles
1 small white onion
2 to 3 Roma tomatoes
3 cloves garlic
½ cup vegetable oil
1 bolillo, a couple of days old, sliced
2 corn tortillas, cut into fourths
⅓ cup pumpkin seeds (pepitas)
1 ripe plantain, peeled sliced
⅔ cup almonds
¾ cup raw peanuts, unsalted
⅔ cup raisins
⅓ cup sesame seeds
1 stick Ceylon cinnamon broken into pieces
3 whole cloves
½ teaspoon anise seed
½ cone piloncillo (4 oz)
1 tablilla Mexican chocolate (Ibarra)
4 ¼ cups water or vegetable stock
2 vegetable bouillon cubes (optional)
1 teaspoon black peppercorns
Olive oil or avocado oil

ENMOLADAS

Corn Tortillas
8 oz. Mushrooms, sliced
¼ Onion, thinly sliced

Garnish for Enmoladas

Toasted sesame seeds
Crumbled tofu
Thin onion slices
Avocado

Instructions

MOLE POBLANO PASTE

Clean and remove the seeds and stems from the dried chiles. Using a comal or cast iron pan set to medium heat, toast the chiles for 30 seconds on each side. Be careful not to burn them or the sauce will be bitter. Once they are lightly toasted place them in a heat proof bowl and pour boiling water over them. Let them soak for 15 minutes.
While the chiles are soaking, bring a medium pot of water to a simmer and add the tomato, onion, and garlic. Simmer for about 6 to 7 minutes or until the tomates begin to lose their skins and the onion is tender. Drain and add to the blender.
Once the chiles are soft and pliable, drain them and add to the blender with enough water to get the blender to puree smoothly, about 1 1/2 cups. Transfer this sauce to a large bowl.
Heat a large sauté pan to medium-high heat and add vegetable oil. Fry the bolillo, tortillas, plantian, almonds, peanuts, raisins, sesame seeds and spices one at a time until golden brown. Transfer to a large bowl.
Place all of the fried ingredients in the blender in batches, adding enough water to get it to puree the sauce smoothly. Transfer to the bowl with the chile sauce and stir to incorporate.
In a large pot, set to medium heat, pour in the mole sauce. Reduce heat to low and simmer for 20 minutes stirring constabtly. When you see the fat rise to the top of the sauce then you add the piloncillo, vegetable bouillon, and chocolate. Simmer another 20 minutes, stirring constantly, until the piloncilo and chocolate completely dissolve.
Taste and adjust seasosing with salt and pepper if needed. Let cool in pot. Now it is ready to use or store.

MOLE POBLANO ENMOLADAS

Place 1 cup of the mole paste in a medium sauce pot. Add ½ cup of water or vegetable stock and bring to a low simmer. Stir to incorporate. Add more liquid if necesary to get the right consistency.
In a large sauté pan, sauté the onions and mushrooms until golden brown. Season with salt and pepper to taste.
Soften your corn tortillas by heating them briefly in the oven or microwave until the roll easily.
Fill the tortillas with the mushroom mixture and roll. Place on a plate and pour mole sauce on top of them.
Sprinkle with sesame seeds and top with sliced onions, avocado and crumbled tofu.

Video

Notes

This recipe is time consuming but not complicated at all!!

• The recipe makes mole paste, which you can freeze or sabe in the fridge for later use. To use the paste all you need to do is add enough vegetable stock to get it to the right consistency and let it simmer for a couple of minutes, then serve.

• You can make enmoladas with this or serve it over potatoes, chayote, and zucchini with rice.

• If you want to make this without oil you can toast the ingredients, that were meant to be fried, in the oven until a dark golden brown.

• There were some chiles I couldn’t find easily and I purchased those on Amazon: chile mulato and chile chipotle.

Nutrition