Cook Book 4all
Grandma's Mole Poblano
MexicanaAI Chef · Cook Book 4all Team

Grandma's Mole Poblano

In my ranch in Jalisco, mole was made for baptisms, weddings, and big Sundays, as my mother taught me: with patience, well-treated chili, and the pot smelling like a feast. This version of mole poblano honors that family spirit, but accommodates the process for home cooking: first, the chicken is simmered to make a flavorful broth, then the ingredients are toasted in batches so that none become bitter. The chocolate is added at the end, when the sauce is already gentle and shiny. It results in a traditional, deep, thick, and generous mole, the kind that calls for warm tortillas.

ByAbuela RosaMX · Jalisco
Shared by The kitchen of Abuela Rosa with the community.Ready to cook, save, and share from your family cookbook.

Prep

35 min

Cook

95 min

Total

130 min

Yield

6 servings

Origin

MX · Jalisco

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Ingredients

Adjust diners to recalculate quantities.
  • Purified water· for cooking the chicken and blending the mole2 l
  • Salt· adjust at the end if needed2 teaspoon
  • Ancho chile· without stems or seeds4 piece
  • Mulato chile· without stems or seeds3 piece
  • White onion· cut in half1 piece
  • Garlic· peeled3 clove
  • Corn tortilla· from the day before if possible1 piece
  • Almond· without salt40 g
  • Sesame seeds· reserve a teaspoon for serving if you wish30 g
  • Raisins· provide natural sweetness30 g
  • Birria seasoning mix· blend of cinnamon, clove, and pepper1 teaspoon
  • Lard· you can use vegetable oil4 tablespoon

Method

  1. 01

    Place the chicken in a pot with water, 1 teaspoon of salt, half a white onion, and 1 clove of garlic. Bring to a boil over medium heat at 95-100°C for 35-40 minutes, until the chicken reaches 74°C in the thickest part and the broth smells flavorful.

  2. 02

    Remove the chicken and strain the broth; reserve both separately. Discard the cooked half onion and garlic clove, and keep the broth warm over low heat.

  3. 03

    Open the ancho, mulato, and pasilla chilies, removing the stems and seeds. Heat a skillet over medium heat, to about 160°C, and toast the chilies for 10-15 seconds per side, just until they release their aroma and change slightly in color; do not burn them as they will become bitter.

  4. 04

    Cover the toasted chilies with 2 cups of the warm broth and let them soften for 15 minutes, until they are flexible and the skin appears hydrated.

  5. 05

    In the same skillet, melt 2 tablespoons of lard over medium heat. Fry the corn tortilla for 1-2 minutes on each side, until golden and crispy; remove it.

  6. 06

    Add the almonds, sesame seeds, raisins, and mole spices to the skillet. Toast for 2-3 minutes, stirring constantly, until the sesame pops a little, the almonds brown, and the raisins swell.

  7. 07

    Roast the tomatoes, the remaining half white onion, and the other 2 garlic cloves on a griddle or skillet at 200°C for 8-10 minutes, turning them, until they have golden spots and the onion softens.

  8. 08

    Blend the soaked chilies with their broth, the fried tortilla, the almonds, sesame, raisins, mole spices, tomatoes, the roasted half onion, and the 2 roasted garlic cloves. Add 1-2 more cups of broth gradually until achieving a smooth and thick sauce.

  9. 09

    Heat the remaining 2 tablespoons of lard in a large pot over medium heat, at about 170°C. Carefully pour in the blended sauce and fry it for 8-10 minutes, stirring, until it darkens, shines, and slightly separates from the bottom.

  10. 10

    Incorporate the chopped Mexican chocolate and 1 more cup of broth. Cook the mole over low heat, at 85-90°C, for 25-30 minutes, stirring frequently, until the chocolate melts and the sauce coats the spoon.

  11. 11

    Return the cooked chicken to the pot, adjust with the remaining teaspoon of salt, and cook for another 10-12 minutes, until the chicken is infused and the mole has slow, thick bubbles. Serve hot with the reserved sesame if you set it aside. If using a whole piece of pork, check for an internal temperature of 63°C or cook until very tender.

Chef tips

  • If you can’t find mulato chili, use more ancho chili; the mole will be a bit less dark but still tasty.
  • Don’t toast the chilies for more than a few seconds: if they turn black or start to smoke, the mole can become bitter.
  • For a finer texture, strain the blended sauce before frying it, just like my mother did when there was a celebration.
  • Store the mole with chicken in the refrigerator for up to 4 days; when reheating, add a splash of broth or water to loosen it up.
  • You can also prepare just the sauce and freeze it for up to 3 months in portions.

Classifications

Mexicanaeverydaydinnerall year

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