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 occassions.

“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 chilles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor 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, tomatoe, nuts and raisins all roasted and pureed to make a delicious sauce  which can be used to  to flavour, chicken  or vegetables, and is 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

 

 

 

 

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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