Classic Mexican mole poblano sauce served with tilapia and brown rice
Course:
Main Course
Cuisine:
Mexican
Servings: 4People
Author: Tony Bailey
Ingredients
2-4cupsCooked RiceVaries
1MediumWhite Onion
4ClovesGarlic
1Red Bell Pepper
2TablespoonsCorn Oilor your favorite cooking oil
9Dried Chiles - 3 Ancho, 3 pasillo, 3 chipotle
1TeaspoonCumin Seedtoasted and ground
1/4cupAlmonds
1TablespoonSunflower Seeds
1TablespoonPeanut Butter
1TablespoonRaisins
1 15OunceCan Diced Tomatoesdrained and rinsed
2Corn Tortillastorn into small pieces
2CupsChicken Stock
1Whole Cinnamon Stick
3OuncesMexican Chocolategrated or chopped
Instructions
Spread the nuts, seeds and peppers on a pan and toast under a broiler until colors have changed and a noticeable toasted (not burnt) smell has emerged
Put the chile peppers in a large mixing bowl. Bring 4 cups of water to a boil and carefully pour over the peppers. Allow 15 minutes for them to rehydrate
In a separate bowl, rehydrate the raisins with hot water. You can also use the chili water if you want to kick up the heat
Remove the peppers and reserve the soaking water. Under cool running water, rinse off the peppers and remove the stems, seeds and veins. Use a colander in your sink to catch the peppers as they can be slippery
Heat the oil in a large, heavy dutch oven and cook the onions, red pepper and garlic over medium until the onions turn translucent (5 - 7 minutes)
Add the cumin and chile peppers and cook over medium for another 5 minutes
Add the nuts, seeds, peanut butter and raisins, tomatoes and tortilla. Stir really well and cook for another 5 minutes
Add the broth and cinnamon stick. Bring to a boil and then reduce to a simmer
Gradually add the chocolate and make sure it melts fully into the sauce
Simmer the mole sauce for 30 minutes and then let cool for 15 minutes. Find, and remove, the cinnamon stick. In batches, process on high in a blender until smooth and return to the pot
Check your seasonings here and the consistency. If it's too thick or too spicy, add more water or stock. Keep the sauce warm until you're ready to plate it.