Easy Mole Poblano2012-05-08
- Servings : 6-8
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
From the author, Stefan Bloom: Traditional mole poblano sauce is delicious, and also time-consuming, labor-intensive, and esoteric-ingredient-requiring. And while those sorts of recipes are generally the most fun and rewarding to make, sometimes you want something tasty and reasonably authentic in much less time, and using easily-available supermarket ingredients. (Or, really, pantry staples – you probably have most of the ingredients for this recipe in your kitchen already.)
This recipe (adapted from here), makes a good, quick mole sauce, and it’s incredibly versatile: you can use it as a sauce for enchiladas, simmer vegetables (and/or tofu) in it and serve over rice, dip chips in it or spread it on crackers, or do pretty much whatever you want.
From Plant-Based on a Budget:
It’s very exciting to be able to share this mole poblano recipe with all of you! This deeply rooted traditional recipe has been a staple in Mexico since the colonial period (especially in the state of Puebla and Oaxaca). This sauce is a very special one and packed with intense flavors.
Mole Poblano Sauce: A Flavor Punch!
This mole poblano recipe is an explosion of flavors. The many spices used to prepare it give it a unique and amazing taste. As with many recipes, we recommend that you play around with the amounts since some people might find it, for example, too hot or too “cinnamony.” Add half of the amount of the spices and then, after blending it, taste it to see if it needs more chile powder or any other spices.
This recipe makes a large amount of sauce, around six to eight servings, so you can just store it in an airtight container and eat it later with any delicious meal that calls for it. We loved eating this sauce with a delicious loaded burrito! Give it a try!
Photos by Alfonso Revilla
- 2 onions, chopped
- 2 tablespoons neutral (canola, vegetable, grapeseed) oil
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of aniseed, ground
- 1 ½ to 3 tablespoons of chile powder
- 1 teaspoon of ground cumin
- 1/4 to 1/2 teaspoon of ground cinnamon
- 1 to 2 teaspoons of sugar
- 1/8 teaspoon of ground cloves
- 2 tablespoons of unsweetened cocoa powder
- 2 tablespoons of peanut butter (natural is best) or finely chopped peanuts
- 2 cups of water or vegetable stock
- 1 (14.5-ounce) can Ro-Tel tomatoes & chiles
- 2 tablespoons of raisins
- 3 garlic cloves, finely chopped and mashed to a paste with 3/4 teaspoon salt
- Sesame seeds, sliced radishes, and cilantro sprigs for garnish
In a large heavy skillet or Dutch oven, heat the oil over medium-high heat, and saute the onion until golden. Add the coriander, aniseed, chile powder, cumin, cinnamon, sugar, and cloves, and cook, stirring, for 1 minute.
Reduce the heat to medium, and stir in the cocoa powder, peanut butter, water or stock, tomatoes and chiles, raisins, garlic paste, and salt to taste. Let simmer, uncovered and stirring occasionally, for 20 minutes.
In batches, transfer the sauce to a blender and puree until smooth. Alternatively, you can use an immersion blender if you cooked the sauce in a pot or Dutch oven, or you can strain out the solids, puree them in a food processor, and stir them back into the liquid. (If you puree everything in a food processor, it'll probably leak and get messy.) Thin with additional water or stock as desired.
Use as a sauce for enchiladas, a simmer sauce, a dip, or in pretty much any way your heart desires. Garnish with sesame seeds, radishes, and/or cilantro sprigs.
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