- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 300 kcal
Quick summary
“Indulge in this Mole Poblano sauce, an authentic Mexican dish that combines flavor and texture. An easy and versatile recipe that you can adjust to your liking.”
What you need to know
- A unique combination of peppers and chocolates creates a creamy and flavorful sauce.
- The sauce is perfect to accompany meat or seafood.
- The preparation process is simple and quick.
Ingredients
Main
- 2 cups of dried chili (pasilla, mulato, ancho)
- 1 medium onion chopped
- 4 cloves garlic, minced
- 1/2 cup of almonds
- 1/2 cup of dark chocolate (70% cocoa)
- 2 tablespoons of ground cinnamon
- 1 tablespoon of cumin powder
- 1 cup of chicken broth
- Salt and pepper to taste
Instructions
Principal
- Rehydrate the peppers in hot water for approximately 15 minutes.
- In a skillet, toast the almonds until lightly golden.
- In a large pot, sauté the onion and garlic until transparent.
- Add the rehydrated peppers, toasted almonds, chocolate, cinnamon, and cumin to the pot.
- Pour in the chicken broth and cook over low heat for 25 minutes.
- Use a food processor to turn the mixture into a homogeneous sauce.
- Season with salt and pepper to taste.
- Return the sauce to the pan and cook for another 5 minutes, adjusting the consistency with more broth if necessary.
Chef's tips
- For a creamier sauce, use more chocolate.
- For a more intense flavor, use more pepper.
- For a less thick sauce, add a little more chicken broth.
Variations
- For a sauce with more texture, add cornstarch to the final sauce.
- For a sauce with more flavor, add a little curry to the sauce.
- For a smoother sauce, add more milk to the sauce.
Substitutions
- Replace the onion with seedless tomato for an even more intense flavor.
- Replace the chocolate with shredded coconut for a tropical flavor.
- Replace the chicken broth with coconut milk for a milder flavor.
How to store
- Leave in a closed skillet and in the refrigerator for up to 3 days.
- Reserve in the refrigerator for up to 1 week.
Can it be frozen?
- It will not freeze.
- Will not freeze well, as sauce may lose its consistency.
What to serve with
- Can accompany with white rice or carrot farofa.
- Can be accompanied by carne seca, such as squid or shrimp.
- Can accompany with green leaf salad.
Frequently asked questions
What do I do if I don't have cinnamon powder?
You can replace the cinnamon with cinnamon sticks or ground cinnamon if you have it.
How do I thaw the sauce?
Let the sauce thaw at room temperature until it is warm enough to serve.
How do I substitute dark chocolate?
You can replace the dark chocolate with black chocolate or some pieces of milk chocolate.
