Here's the recipe for Classic Mole Poblano Sauce:
Serving Size: 4 servings
Preparation Time: 1:15
This sauce, is a subtle blend of chocolate and chile is from Puebla, where it is known as "The National Dish of Mexico" when it is served over turkey. It is excellent with any kind of poultry; try it atop a roasted game hen or chicken breast. It is also excellent on enchiladas filled with shredded turkey or chicken.
- 4 dried pasilla chiles, seeds and stems removed
- 4 dried red New Mexican chiles, seeds and stems removed
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 medium tomatoes, peeled, seeded, and chopped
- 2 tablespoons sesame seeds
- 1/2 cup almonds
- 1/2 corn tortilla, torn into pieces
- 1/4 cup raisins
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 3 tablespoons shortening or vegetable oil
- 1 cup chicken broth
- 1 ounce bitter chocolate (or more to taste), cut into pieces
Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth.
Melt the shortening in a skillet and add the puree, sautéing for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.