Mole Poblano Sauce (Mole Poblano)

Dried Chiles

• 3 large ancho chiles (about 1½ ounces/43 g)
• 2 large mulato chiles (about 1 ounce/28 g)
• 2 medium pasilla chiles (about ¾ ounce/21 g)
• ½ teaspoon clean ancho chile seeds (reserved from the chiles; optional)

Roasted Aromatics

• 2 large Roma tomatoes (about 12 ounces/340 g)
• ¼ large white onion (about 3 ounces/85 g)
• 2 garlic cloves (unpeeled)

Nuts, Seeds, Fruit, and Thickeners

• 2 tablespoons sesame seeds (plus more for serving)
• 2 tablespoons raw hulled pumpkin seeds
• 2 tablespoons blanched almonds
• 2 tablespoons raisins
• ¼ small very ripe plantain (about 2 ounces/55 g, peeled and cut into ¼-inch slices)
• ½ small day-old corn tortilla (torn into pieces)
• ½ thick slice day-old bolillo or French bread

Spices

• ¼ teaspoon anise seeds
• ¼ teaspoon coriander seeds
• 6 whole black peppercorns
• 2 whole cloves
• 1-inch piece true cinnamon or Mexican canela
• ¼ teaspoon dried Mexican oregano (crumbled)

For Frying and Simmering

• 6 tablespoons rendered pork lard or neutral cooking oil (divided, plus more only if needed)
• 5 cups low-sodium chicken or turkey stock (divided, plus more as needed)
• hot water (for soaking the chiles)

To Finish

• 1 ounce Mexican chocolate or 70% bittersweet chocolate (finely chopped)
• 1 tablespoon grated piloncillo or dark brown sugar (plus more to taste)
• 1½ teaspoons fine sea salt (plus more to taste, depending on the stock)

For Serving

• sesame seeds (lightly toasted)

Instructions

1. Organize the Ingredients: Measure and arrange every ingredient before beginning. Mole moves through several short frying and toasting stages, and many of the ingredients can burn while another item is being measured.
2. Prepare the Chiles: Wipe the dried chiles with a slightly damp paper towel. Remove the stems, open the chiles lengthwise, and shake out the seeds. Remove the firm interior veins and tear the chiles into large, relatively flat pieces. Reserve ½ teaspoon clean ancho seeds if using.3 ancho chiles, 2 mulato chiles, 2 pasilla chiles, ½ tsp ancho seeds if using
3. Roast the Tomatoes: Heat a dry comal, cast-iron skillet, or heavy griddle over medium-high heat. Add the whole Roma tomatoes and cook for 10–14 minutes, turning occasionally, until softened and blistered with dark brown or black patches on several sides.2 large Roma tomatoes
4. Roast the Onion and Garlic: Add the white onion and unpeeled garlic to the same skillet. Roast the garlic for approximately 5–6 minutes and the onion for 8–10 minutes, turning as needed, until softened and spotted with deep brown color.¼ large white onion, 2 garlic cloves
5. Cool the Aromatics: Transfer the roasted tomatoes, onion, and garlic to a plate. Let them cool. Peel the garlic and remove only any loose, completely carbonized tomato or onion skin. Keep the roasted juices.roasted tomatoes, onion, and garlic
6. Toast the Sesame Seeds: Reduce the skillet heat to medium. Add the sesame seeds and toast for 1–2 minutes, stirring constantly, until golden and fragrant. Reserve approximately 1 teaspoon for serving and transfer the remainder to a small bowl.2 tbsp sesame seeds
7. Toast the Pumpkin Seeds: Add the pumpkin seeds to the dry skillet and cook for 30–60 seconds, shaking the pan constantly, until they become fragrant and begin to puff. Transfer them to the bowl with the sesame seeds.2 tbsp pumpkin seeds
8. Toast the Spices: Add the reserved ancho seeds if using, anise seeds, coriander seeds, black peppercorns, cloves, and cinnamon to the skillet. Toast for 15–30 seconds, shaking constantly, until intensely fragrant. Remove them immediately.reserved ancho seeds, ¼ tsp anise seeds, ¼ tsp coriander seeds, 6 peppercorns, 2 cloves, 1-inch cinnamon
9. Grind the Seeds and Spices: Let the toasted spices cool briefly. Grind them with the toasted sesame and pumpkin seeds in a spice grinder until finely powdered. Stir in the Mexican oregano and set aside.toasted seeds and spices, ¼ tsp Mexican oregano
10. Heat the Lard: Add 3 tablespoons of the lard to a large skillet and heat over medium heat until shimmering but not smoking.3 tbsp lard
11. Fry the Chiles: Working with only a few pieces at a time, lay the dried chiles flat in the hot fat. Fry for approximately 5–10 seconds per side, pressing gently with tongs, just until fragrant, slightly softened, and deepened in color. prepared ancho, mulato, and pasilla chilesprepared ancho, mulato, and pasilla chiles
12. Soak the Chiles: Cover the fried chiles with very hot water. Place a small plate over them to keep them submerged and soak for 20–30 minutes, until completely pliable.fried chiles, hot water
13. Fry the Raisins: Return the skillet containing the chile-scented fat to medium heat. Add the raisins and cook for approximately 20 seconds, stirring, until they puff slightly. Remove them with a slotted spoon.2 tbsp raisins
14. Fry the Almonds: Add the almonds to the same skillet and cook for 3–4 minutes, stirring frequently, until lightly golden. Remove them with a slotted spoon.2 tbsp almonds
15. Fry the Plantain: Add the plantain slices and cook for 3–5 minutes, turning as needed, until golden and tender. Remove and drain.¼ small ripe plantain
16. Fry the Tortilla and Bread: Add a little of the remaining lard only if the skillet has become dry. Fry the tortilla pieces until crisp and lightly golden, approximately 30–45 seconds. Fry the bread until golden on both sides, approximately 45–60 seconds per side. Drain both on paper towels.½ corn tortilla, ½ thick slice bolillo or French bread
17. Drain the Chiles: Remove the chiles from the soaking water. Taste a few drops of the water. Reserve it only when it tastes pleasantly chile-flavored; discard it if noticeably bitter.softened dried chiles
18. Blend the Chile Purée: Working in small batches and filling the blender no more than halfway, combine the softened chiles with approximately 1½ cups of the chicken or turkey stock. Begin on low speed, then increase to high and blend until completely smooth. Add only enough additional stock to keep the mixture moving.softened chiles, approximately 1½ cups stock
19. Strain the Chile Purée: Press the chile purée through a medium-mesh sieve into a bowl, using a rubber spatula or the back of a ladle. Discard the tough pieces of chile skin left behind.blended chile purée
20. Fry the Chile Purée: Heat 2 tablespoons of the remaining lard in a heavy 6-quart Dutch oven over medium-high heat. Carefully add the strained chile purée; it may spit and splatter. 2 tbsp lard, strained chile purée2 tbsp lard, strained chile purée
21. Blend the Second Purée: Working in 2 or 3 batches, combine the roasted tomatoes, onion, peeled garlic, raisins, almonds, plantain, tortilla, bread, ground seed-and-spice mixture, and approximately 1½ cups stock. Blend from low to high speed until completely smooth.roasted aromatics, fried raisins, almonds, plantain, tortilla, bread, ground seeds and spices, approximately 1½ cups stock
22. Strain the Second Purée: Press each batch through the medium-mesh sieve directly into the Dutch oven with the fried chile base. Stir thoroughly after each addition.blended tomato, nut, seed, and fruit purée
23. Fry the Combined Base: Cook the combined mole base over medium heat for 6–8 minutes, stirring constantly, until it thickens again, darkens slightly, and smells deeply roasted rather than raw.combined mole base
24. Add the Stock: Gradually stir in the remaining 2 cups stock, adding approximately ½ cup at a time so the sauce stays smooth. Bring just to a gentle simmer.remaining 2 cups chicken or turkey stock
25. Begin the Long Simmer: Reduce the heat to low. Simmer uncovered for 30 minutes, stirring every few minutes and scraping the bottom and corners of the pot.partially finished mole
26. Add the Chocolate and Piloncillo: Add the chopped chocolate, piloncillo, and 1 teaspoon of the fine sea salt. Stir until the chocolate has completely melted.1 oz chocolate, 1 tbsp piloncillo, 1 tsp fine sea salt
27. Cook Until Glossy: Continue simmering over very low heat for 45–60 minutes, stirring frequently. Add additional stock 2–4 tablespoons at a time whenever the mole becomes too thick to move easily across the bottom of the pot. additional stock as neededadditional stock as needed
28. Balance the Mole: Taste the sauce. Add the remaining fine sea salt only as needed. When the chile flavor is balanced but the finish is too bitter, add piloncillo 1 teaspoon at a time. The sauce should remain savory and bittersweet rather than noticeably sugary.remaining fine sea salt and additional piloncillo as needed
29. Correct the Texture: Rub a small amount of cooled mole between two fingers. If it feels gritty, let the sauce cool slightly, reblend it in small batches with the blender lid vented, and strain it again.finished mole
30. Rest the Mole: Remove the pot from the heat and let the sauce stand for 20 minutes before serving. For the most integrated flavor, cool it promptly, cover, and refrigerate overnight.finished Mole Poblano Sauce
31. Reheat and Adjust: Reheat slowly over medium-low heat, stirring frequently. Add stock a few tablespoons at a time until the mole returns to a smooth, spoonable consistency.chilled mole and additional stock as needed
32. Serve: Spoon the mole generously over roasted, poached, or braised turkey or chicken. Finish with the reserved toasted sesame seeds.toasted sesame seeds