Mole poblano is a traditional Mexican dish that is typically served during celebrations or special occasions. It is a complex dish that takes several hours to make, but the result is a rich and flavourful sauce that can be served with chicken, pork, or beef.
Ingredients
- 1 whole chicken
- 1 large onion, chopped
- 1 head of garlic, cloves peeled and chopped
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 8 cups chicken broth
- 3 ancho chiles, stem and seeds removed
- 3 guajillo chiles, stem and seeds removed
- 3 pasilla chiles, stem and seeds removed
- 1 tablespoon sugar
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- 10-12 corn tortillas
- 2-3 cups shredded Oaxaca or mozzarella cheese
Method
In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
Add the onions and garlic to the pot and cook until softened. Stir in the flour, cumin, and oregano, and cook for 1 minute. Pour in the chicken broth and bring to a simmer. Add the ancho, guajillo, and pasilla chiles and simmer for 30 minutes.
Remove the pot from the heat and let the mixture cool slightly. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pot and stir in the sugar, cilantro, salt, and pepper. Add the chicken back to the pot and simmer until cooked through, about 30 minutes.
To make the tortillas, heat a large skillet over medium heat. Add a little oil to the skillet and cook the tortillas for 1-2 minutes per side. Remove from the skillet and let cool.
To assemble the dish, place 2-3 tortillas in the bottom of a baking dish. Top with some of the chicken mixture and sprinkle with cheese. Repeat the layers until all the tortillas and chicken mixture are used up. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Potential changes & improvements
If you want a richer sauce, you can add some chopped dark chocolate to the mixture when you return it to the pot after blending.
For a spicier dish, you can leave the seeds in the chiles or add some additional chiles to the mixture.
What other food it works well with
Mole poblano goes well with rice, beans, and a variety of vegetables. Try serving it with some steamed broccoli or roasted sweet potatoes.
Common Mistakes
One common mistake when making mole poblano is not toasting the chiles before adding them to the pot. Toasting the chiles helps to bring out their flavour and prevents them from making the sauce too bitter.
Another mistake is to not blend the sauce enough. Be sure to blend it until it is completely smooth, or you will end up with a grainy sauce.
Nutritional Information
Mole poblano is a relatively high calorie dish due to the cheese and oil used in the recipe. Each serving has approximately 500 calories.
Allergens
This recipe contains dairy, gluten, and chicken. For a dairy-free version, you can omit the cheese or use a vegan cheese. For a gluten-free version, you can use gluten-free tortillas or omit them altogether. If you have an allergy to chicken, you can use a different type of meat in the recipe.