Mole Poblano (Home-Style)
⏱️ 10 min🍳 15 min⏱️ 25 min📊 Easy🍽️ Makes about 1 cup (240 ml)Volume 2 · Sunday Sauce
Mexico's most famous sauce — dried chilies, chocolate, spices, nuts, and a hint of sweetness, simmered into a deep, complex, mahogany-colored sauce for chicken, enchiladas, or special occasions.
| Amount | Ingredient |
|---|---|
| 3 dried ancho chilies | |
| 2 dried guajillo chilies | |
| 2 Roma tomatoes, roasted | |
| ¼ white onion | |
| 2 garlic cloves | |
| ¼ cup (30 g) almonds | |
| ¼ cup (30 g) raisins | |
| 1 tbsp sesame seeds | |
| 1 oz (30 g) dark chocolate (70%+) | |
| 1 tsp ground cinnamon | |
| ½ tsp ground cumin | |
| 2 cups (480 ml) chicken broth | |
| Salt |
Preparation
- Toast chilies in a dry skillet for 1 minute. Cover with hot water and soak for 20 minutes. Drain. Blend soaked chilies with tomatoes, onion, garlic, almonds, raisins, sesame seeds, chocolate, cinnamon, cumin, and enough broth to blend smoothly. Transfer to a saucepan and simmer for 20 minutes until thickened. Season with salt.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.