How do you make Mole Poblano from scratch?

Question

It's the sweet/spicy sauce from Mexico that has chocolate in it.

Answer 1

go to cooks.com!

Answer 2

Mole Poblano Recipe
From WW Slim Ways Mexican. This is a lower fat version. It does take a long time to make but is worth it. Can divide it into 1 cup portions and freeze for future use.
2 (6 inch) corn tortillas, torn into bite size pieces
1 cup stewed tomatoes
1 tablespoon unsweetened cocoa powder
1 teaspoon pureed canned chipotle chiles in adobo
1/2 teaspoon ground aniseed
1/4 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 ounce blanched almonds
1 tablespoon sesame seeds
1/2 teaspoon coriander seeds
1 tablespoon corn oil
1 teaspoon corn oil
8 medium dried mulato bell peppers, seeded and torn into pieces
3 medium dried pasilla peppers, seeded and torn into pieces
2 medium dried ancho peppers, seeded and torn into pieces
boiling water, to cover
1 cup sliced onions
1/2 cup raisins
1 garlic clove, crushed
1 cup low sodium chicken broth
1 tablespoon granulated sugar
1 teaspoon granulated sugar
1/2 teaspoon salt
16 servings

1. Preheat oven to 325. Spray baking sheet with cooking spray.
2. Place tortilla pieces in a single layer on baking sheet. Bake 20-30 min until golden and crisp.
3. Meanwhile, in large bowl, combine tomatoes, cocoa, pureed peppers, aniseed, black pepper, cinnamon, and cloves. Add baked tortilla pieces, stir to combine.
4. In medium nonstick skillet, toast almonds, sesame seeds and coriander seeds over low heat, stirring constantly, 5-7 minute until almonds are golden brown. Stir in tomato mixture.
5. In same skillet, heat 2 tsp of the oil, add mulato, pasilla, and ancho peppers. Cook over medium heat, stirring frequently, 2 min, until peppers are browned. With slotted spoon, transfer peppers to med bowl. Add boiling water to cover. Let stand 1 hour.
6. Meanwhile, in same skillet, heat remaining 2 tsp oil. Add onions. Cook over med heat, stirring frequently, 10-12 min, until golden brown. Add raisins and garlic, cook, stirring frequently, 2 min longer. Add to tomato mixture.
7. Drain peppers, add to tomato mixture.
8. In batches, transfer tomato mixture to food processor or blender, puree until smooth. Add broth as needed.
9. Place medium sieve over same large bowl. Strain tomato mixture throuh sieve, pressing with back of wooden spoon. Discard solids. Stir remaining broth, the sugar and salt into tomato mixture. Refridgerate, covered, until thickened and chilled.
10. 2 Points per serving (1/4 cup).

Answer 3

http://www.ramekins.com/mole/molepoblano1.html

Answer 4

There are many types of Mole sauce, but if you want a true Mole, you have to be prepared to put in the time.

Here is a recipe for the basic Chocolate Mole paste, which is used in Mole recipes - the recipe will follow:

Basic Mole Paste #1

This Mole paste is the basis of Mole sauce. To save time, make a couple quarts of this paste and use to make into Mole Sauce whenever you need it. The paste will last in the freezer for several months.

Ingredients
 10 dried ancho chiles
 6 dried pasilla ***** (or *****) chiles
 4 dried guajillo or mulato chiles
 6 T black raisins
 1/2 cup almonds
 6 T raw sesame seeds
 1/4 cup raw pumpkin seeds
 1 slice French bread
 1 corn tortilla
 One 3-inch piece of Mexican Canela (soft-bark cinnamon) OR 1 1/2 t ground cinnamon
 6 whole cloves
 1 t black peppercorns
 1 1/2 t dried oregano
 1 round of Ibarra Mexican Chocolate (3.1 oz.)

Instructions:
Wash the dried chiles under cold running water Shake out the chile seeds and break off the stems.
Heat a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter.
When toasted, place in a large bowl and cover with boiling water. Leave them to steep for 30 minutes. Add the raisins to the hot water so they will plump up.
While the chiles are soaking, place the almonds, sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.
At the same time, place the French bread and the corn tortilla to toast in the oven.
The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.
Break up the cinnamon, cloves and peppercorns in a mortar or spice/coffee bean grinder. Grind the chiles, almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.
When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste or enough for 2 recipes of Mole Sauce.

Mole Sauce

There are many uses for this sauce. Pour the prepared sauce in a casserole dish with freshly grilled or barbequed chicken breasts and bake it for 10-20 minutes.

Ingredients
 3 large tomatoes
 1/2 onion
 4 cloves garlic
 2 t olive oil
 2 cups Mole Paste #1
 1 to 2 cups chicken broth for thinning

Instructions:
Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.
Place tomatoes, their juices, onion and garlic in a blender and puree.
Add the puree to the Mole paste along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the Mole seems too thick, add more broth in small amounts until it is the consistency of heavy cream.
Makes about 6 cups.

Here is one more for the road - Mole Verde - no chocolate, but Wonderful!!

Mole Verde con Pechugas de Pollo
Green Pumpkinseed Mole with Chicken Breasts

Ingredients:
For the chicken and broth:
 1/2 t salt
 1 small onion, diced
 3 large (about 3 3/4 pounds) chicken breasts, halved
For the sauce:
 1 scant cup (about 4 ounces) hulled, untoasted pumpkinseeds (pepitas)
 12 ounces (about 8 medium) fresh tomatillos, husked and washed OR 1 1/2 13-oz. cans tomatillos, drained
 Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 small jalapeños), stemmed and seeded
 5 large romaine lettuce leaves
 1/2 medium onion, roughly chopped
 3 small cloves garlic, peeled and roughly chopped
 3 large sprigs fresh coriander (cilantro)
 1/8 t cumin seeds (or 1/8 t ground cumin)
 6 black peppercorns (or a big pinch ground)
 2 cloves (or a pinch ground)
 1 1/2 T lard or vegetable oil
 salt, about 1/2 t
For the garnish:
 A few sprigs of fresh coriander (cilantro)
 4 radish roses

1. Simmering the chicken.
Bring 6 cups water and the salt to a boil in a large saucepan with the diced onion. Add the chicken breasts, skim off any grayish foam that rises during the first minute of simmering, partially cover and simmer over medium heat for about 12 minutes, until the breasts are barely done. If there is time, let the chicken cool in the broth. Remove the chicken; strain the broth, then spoon off all the fat that rises to the top.

2. The pumpkinseeds.
Heat a medium sized skillet over medium-low for several minutes, then pour in the pumkinseeds in a single layer. When the first one pops, stir them constantly for 4 to 5 minutes, until all have toasted and popped. Cool completely. In batches, pulverize the seeds in a spice grinder (or in a blender fitted with a miniblend container). Sift through a medium-mesh sieve, then stir in 1 cup of the broth.

3. The vegetables and spices.
If you have fresh tomatillos, simmer them with the whole chiles in salted water to cover until tender, 10-15 minutes; drain and place in the blender or food processor. Simply drain canned tomatillos and place in the blender or food processor with the raw chiles.
Tear the lettuce leaves into rough pieces and add to the tomatillos along with the onion, garlic and fresh coriander. Pulverize the spices in a mortar or a spice grinder, add to the blender, then process until smooth.

4. Frying and simmering the sauce.
Heat the lard or oil in a large saucepan over medium. When hot, add the pumpkinseed-broth mixture and stir constantly as it thickens and darkens, 4-5 minutes. Add the vegetable puree and stir a few minutes longer, until very thick.
Stir in 2 cups of the chicken broth, reduce the heat to medium-low and simmer, partially covered, for about 30 minutes. For a smooth sauce, scrape into a blender jar, cover loosely and blend until smooth, then return to the saucepan. Season with salt and, if necessary, thin to a light consistency with a little broth.

5. Finishing the dish.
Just before serving, add the chicken to the simmering sauce. When heated through, remove the breasts to a warm serving platter, spoon the sauce over them and decorate with sprigs of coriander and radish roses.


Good Luck!