Mexican Mole Poblano Sauce

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Mole poblano pronounced” mool  ee” is an often overlooked famous Mexican dish as traditionally it took a long to make and was generally only made for special occasions.

“If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chillies, spices, and chocolate — was created by the European Catholic nuns of Puebla to honour a visiting bishop.”

So what is mole sauce- it really is not hard to make and makes a wonderful alternative to taco/fajita or burrito sauces that so often form our staple Mexican food in Australia.

Mole has many versions,  this recipe is for the poblano is known as red mole sauce is a rich combination of chillies such as ancho, pasilla, mulato or chipotle chillies. These chillies are paired with chocolate, tomatoes, nuts and raisins all roasted and pureed to make a delicious sauce which can be used to flavour, chicken or vegetables, and is the perfect sauce for, tortillas and Enchiladas.

There are lots of delicious ingredients in this recipe but the process is very straight forward and once you have made up a large batch keep extra it in a container in the fridge or freezer.

Spices used in this recipe

  • Mexican Mole Poblano – Mild

    Product description

    Used to make the rich, chocolatey sauce traditional to Mexico, Mole Poblano. This Mexican sauce is a true delicacy full of the deep rich flavours of cocoa, tomatoes, and the spiciness of this exotic Mole spice blend. Use traditionally to make this delectable sauce or use the spice mix to create a wonderful depth of Mexican flavour in your slow-cooked meat dishes, to add a little kick to your beans, or even sprinkle on some steaks before grilling. This blend has been used in Mexican cooking for eons and we can certainly see why!

    SKU: B00653
    $3.45

 

 

 

 

Method

  1. Mole sauce :

    Heat olive oil in a  fry pan , add onion, garlic and  saute 5 min,   add mole poblano spice satchet , cocoa powder and sugar saute 2 mins,  add tomatoes and tomato paste and slowly add the vegetable  stock  to make a rich silky sauce.  Add the stale bread and simmer 10  min to let the flavours develop and then us a stick blends to puree the sauce.

  2. Slice the green banana and  add to another fry pan with a small amount of oil.
    Gently saute the banana to caramalize, then add the currents, almonds, peanuts and pepitas.  Continue to roast  until golden brown. 10-15min
    At this point you can combine the nuts  mixture into the sauce  and use  a stick blender to puree into a smooth rich sauce. If the mixture is a little dry you can add a little water or some more vegetable stock.
    (I actually prefer not to puree as i like the chunky texture the nuts contribute to the sauces unique and wonderful flavour.)

     

     

  3. This wonderful rich red  Mole sauce  can now be used as the flavour base for  lots of amazing mexican dishes.

    Here are the links to 2 of our favorites
    Chicken mole with corn tortillas and  avocado/cucumber/tomatoe and schallot salad
    Vegetarian mole enchiladas.

     

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