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Mole Poblano | Great Performances


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Mole Poblano
by David Heredia, Executive Chef at BAM

1/2 lb chile pasilla, deveined seeded

10 dry chiles anchos, deveined seeded

5 dry chiles chipotle, deveined seeded

1lb de almonds

1lb de raisins

1tbl star anise

1tbl dry cilantro

3 cloves

1 cinnamon sticks

2 Portuguese rolls, telera o baguette

4 bars chocolate abuelita to taste

1/2 cup brown sugar

1 whole garlic

4 tomatoes diced seeded

Salt to taste

Heat 2 cups lard or oil at medium heat in a Dutch oven or cast iron pan. Fry all chiles carefully so they won’t burn, but keep the chipotles separate and use them to control spiciness - add more or less to your taste for spice. Remove and place in a bowl. Do the same for the almonds, raisins, anise, cilantro, cloves and cinnamon, carefully frying without burning, and place them in the bowl with chiles. In the same pan, fry the bread followed by the tortilla, tomatoes, and finally the chocolate, and place in the bowl with chiles as you remove them.Peel the garlic and toast the toes in a skillet until they get a light brown color and add to the chile bowl.

Add sugar to the center of the bowl. Pulse all the ingredients in a food processor until you get a mealy paste. Once done it can be stored or frozen until use.In the Dutch oven Leave about 1/2 cup of the fat and fry 1 cup mole paste in medium heat for 5 minutes, add 4 cups of chicken broth or stock and simmer for 35 minutes, skimming the grease from surface. Remove and serve over rice and chicken.

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