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Grandmother's Mole Poblano
MexicanaAI Chef · Cookbook4all Team

Grandmother's Mole Poblano

In my ranch in Jalisco, mole was made for baptisms, weddings, and big Sundays, just as my mother taught me: with patience, well-handled chiles, and the pot smelling of celebration. This version of mole poblano honors that family spirit, but adapts the process for home cooking: first, the chicken is boiled to create a flavorful broth, then the ingredients are toasted in batches to prevent bitterness. 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, one that calls for warm tortillas.

ByAbuela Rosa🇲🇽 MX · 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.
  • chicken pieces· with bone and skin for better broth1.5 kg
  • Purified water· to boil the chicken and blend the mole2 l
  • Salt· adjust at the end if needed2 tsp
  • Ancho chile· without stem or seeds4 piece
  • Mulato chile· without stem or seeds3 piece
  • dried pasilla chiles· without stem or seeds3 piece
  • ripe Roma tomato· ripe2 piece
  • White onion· cut in half1 piece
  • Garlic· peeled3 clove
  • Corn tortilla· from the previous day if possible1 piece
  • Almond· without salt40 g
  • Sesame seeds· reserve a teaspoon to serve if desired30 g
  • Raisins· provide natural sweetness30 g
  • Birria seasoning mix· mix of cinnamon, clove, and pepper1 tsp
  • Mexican chocolate· chopped80 g
  • Lard· you can use vegetable oil4 tbsp

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 registers 74°C at the thickest part and the broth smells savory.

  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 on low heat.

  3. 03

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

  4. 04

    Cover the toasted chiles with 2 cups of the hot broth and let them soften for 15 minutes, until they are flexible and the skin looks 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 seeds pop a little, the almonds brown, and the raisins swell.

  7. 07

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

  8. 08

    Blend the soaked chiles with their broth, the fried tortilla, almonds, sesame seeds, raisins, mole spices, tomatoes, the roasted half onion, and the 2 roasted garlic cloves. Gradually add 1-2 more cups of broth until you achieve 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, 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 absorbs the flavors and the mole has slow, thick bubbles. Serve hot with the reserved sesame seeds if you set them aside. If using a piece of pork, check for 63°C internal temperature or cook until very tender.

Chef tips

  • If you can't find mulato chiles, use more ancho chiles; the mole will be a little less dark but still tasty.
  • Do not toast the chiles for more than a few seconds: if they turn black or smoke heavily, the mole may become bitter.
  • For a finer texture, strain the blended sauce before frying it, just as 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.
  • You can also prepare just the sauce and freeze it for up to 3 months in portions.

Classifications

Mexicanaeverydaydinnerall year

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