Mexican Chocolate Sauce for Meat and Poultry (Mole Poblano)
Sauces and Marinades • Mexican
Description
If you don't have the specified dried chili peppers on hand, you can use fresh chilis — both red and green.
Ingredients
- Star anise a pinch
- Ground ancho chili pepper 3 pieces
- Dried Chili Pepper 3 pieces
- Chipotle Pepper Paste 3 pieces
- Pasilla Pepper 3 pieces
- Pumpkin seed oil 0 oz
- Peanut Sprouts 5 oz
- Chopped almonds 5 oz
- Green peppercorns 6 pieces
- Ground clove 3 pieces
- Cinnamon 1 piece
- Tomatoes 4 pieces
- Mixed tomatoes of different colors 10 pieces
- Onion 1 head
- Garlic 3 cloves
- Chicken Broth 0 qt
- Olive Oil 1 tablespoon
- 70% Dark Chocolate 5 oz
- Red Wine Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
Soak the dried peppers in hot water for 1 hour. Then drain and chop. If using fresh peppers (see note), remove the seeds and chop finely.
Step 2
Heat a small amount of vegetable oil in a pan and sauté the chili peppers, pumpkin seeds, peanuts, almonds, black pepper, cloves, star anise, and cinnamon over low heat. When a strong spicy aroma arises, add a little water to the mixture, stir well, and transfer everything to a blender. Add the red and green tomatoes, onion, garlic, and blend everything together. Pour the resulting mixture into a large pot, slowly add the chicken broth, and place it over low heat. Cook for 20 minutes, stirring constantly. Strain and bring to a boil again. Finally, add the grated chocolate, olive oil, and wine vinegar to the sauce. Mix everything thoroughly.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!