Mole Poblano
Chicken simmered in a complex and rich mole sauce made with chilies, chocolate, and spices.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
La Fogata
Mole Poblano's history is steeped in legend, often attributed to 17th-century nuns in Puebla who, upon hearing of a visiting Archbishop, frantically combined various ingredients to create a complex sauce. However, the dish's origins predate this, drawing on indigenous culinary traditions that blended chilies and spices. It reflects the fusion of pre-Hispanic and Spanish cuisine.
Mole Poblano is much more than just a dish; it's a symbol of Mexican culinary heritage and tradition. It is often served during special occasions and celebrations, representing hospitality and familial love.
Celebratory Dish
Mole Poblano is traditionally prepared for special occasions such as weddings, quinceañeras, baptisms, and Day of the Dead. Its preparation is a labor of love, often involving the entire family.
Regional Pride
Mole Poblano is considered a culinary emblem of the state of Puebla. Variations of mole exist throughout Mexico, but Puebla's version is particularly renowned and fiercely defended.
Family Recipe
Mole Poblano recipes are often closely guarded family secrets, passed down through generations. Each family's recipe has unique nuances and ingredient ratios, making it a deeply personal and cherished dish.
Mole Poblano is a symphony of complex and contrasting flavors. It's a rich, savory, and slightly sweet sauce with smoky, earthy, and spicy notes.
The primary flavor profile revolves around a blend of various chilies, including ancho, pasilla, and mulato. These provide depth and varying degrees of heat. Chocolate, often Mexican chocolate with cinnamon, adds a subtle sweetness and richness. Spices like cinnamon, cloves, cumin, and anise contribute warmth and complexity. Nuts, seeds (sesame, pumpkin), and dried fruits (raisins) offer texture and a nutty sweetness. The chicken adds a savory counterpoint, absorbing the flavors of the mole during simmering.
Toasting Chilies and Spices
Toasting the chilies and spices before grinding enhances their flavor and aroma, creating a richer and more complex sauce. Be careful not to burn them.
Soaking Chilies
Soaking the dried chilies in hot water rehydrates them, making them easier to blend into a smooth paste. Remove the seeds and veins for a milder flavor.
Using Quality Chocolate
Use good-quality Mexican chocolate with cinnamon for the best flavor. Avoid overly sweet or processed chocolate.
Patience is Key
Simmering the mole sauce for an extended period allows the flavors to meld and deepen. Don't rush the process.
Adjusting Consistency
The consistency of the mole sauce can be adjusted by adding more chicken broth or water until you reach the desired thickness.
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