Traditional Mole Poblano Paste

Dive into the rich and culturally vibrant world of Mexican cuisine with this traditional Mole Poblano paste recipe. Hailing from Puebla, this recipe embraces authentic flavors and techniques to craft a deep, dark, and complex paste. Perfect for creating Mole Poblano sauce, it can be preserved and enjoyed over family gatherings and festive celebrations.

Ingredients

🌶️ 110g Mulato Chiles
🌶️ 30g Ancho Chiles
🌶️ 30g Pasilla Chiles
🌶️ 1 Chipotle Chile
🌶️ 1 tbsp Chile Seeds, reserved
🍅 250g Roasted Tomato
🌿 ½ stick Cinnamon, raja canela
🌿 4 Cloves, clavos de olor
🌿 ¼ tsp Coriander Seeds, semillas cilantro
🌿 ½ tsp Anise Seeds, anis en grano
🌿 10 Black Peppercorns, pimientas negras
🌾 ½ cup Sesame Seeds, ajonjoli
🥜 ¼ cup Peanuts, cacahuate
🌰 ⅓ cup Almonds, almendra
🍌 1 Plantain, platano macho
🍇 ⅓ cup Prunes, ciruela pasa
🍇 ¼ cup Raisins, pasitas
🌮 1 Tortilla
🥖 ½ Bolillo, French bread roll
🧅 1 Onion, cebolla
🧄 5 Garlic Cloves, dientes de ajo
🍗 2-3 cups Chicken Broth, caldo de pollo
💧 Water from chile cooking: as needed
🧈 2 tbsp Lard, manteca
🧂 1 tbsp Salt, sal
🍫 60g Mexican Chocolate, chocolate de metate
🍬 1-2 tbsp Piloncillo, or sugar

Instructions

1- Prepare Chiles:

• Deseed and toast the mulato, ancho, pasilla, and chipotle chiles on a dry pan over medium heat until they puff up slightly without burning.
• Transfer them to an All-Clad pot filled with hot water to soak and soften.

2- Roast Tomato:

• On a dry pan, roast the tomato until the skin is charred and soft.
• Cool, then peel.

3- Prepare Spices:

• Break the cinnamon stick and toast it in a pan until fragrant.
• Continue with anise seeds, coriander seeds, and cloves.
• Add toasted chile seeds, grind them in a molcajete, and transfer to a bowl.

4- Prepare Nuts and Seeds:

• Toast sesame seeds until golden and grind using the molcajete.
• Fry almonds and peanuts in oil, grind to paste, and combine with other spices.

5- Prepare Fruits and Fried Items:

• Fry raisins and prunes until puffed, then fry plantain, tortilla, bolillo, onion, and garlic until golden.
• Combine these fried items.

6- Blend Ingredients:

• Blend roasted tomato, fried items, ground spices, nuts, and seeds with chicken broth.
• Add chiles (with some soaking water) and blend for a smooth paste.
• Strain the mixture through a fine-mesh strainer.

7- Cook Mole Paste:

• Heat lard in a clay pot (or thick-bottomed pot).
• Add chile paste, chocolate, salt, and the ground mixture of spices and fried items.
• Simmer while stirring for 35-40 minutes, adding piloncillo for sweetness if necessary.

Prep Time: 1.5 to 2 hours
Cook Time: 35-40 minutes
Total Time: Approximately 3 hours
Servings: Variable based on paste usage
Equipment: Large ceramic pot, small non-stick pan (Cuisinart), molcajete, blender (Cuisinart), All-Clad pot, Cuisinart spatula, frying pan, fine-mesh strainer, slotted spoon, tongs, knife, measuring cups, and spoons

Cooking Tips

• Ensure spices and chiles are not burnt while toasting for optimal flavor.
• Use a molcajete for fine texture and flavor extraction.
• Constant stirring is essential during simmering to prevent burning.
• Store the paste by refrigerating or freezing for prolonged freshness.

Serving Suggestions

• To prepare the final sauce, dilute 1 cup of mole paste with ½ to ¾ cup of chicken broth. Serve over chicken or turkey.

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Traditional Mole Poblano Paste