Mole Poblano
“Mexico's complex ceremonial sauce combining chilis, chocolate, spices, and over 20 ingredients.”
Chocolate
Tomato
Onion
Garlic
Sesame
PeanutWhere it comes from
Mole Poblano is Mexico's culinary masterpiece, steeped in history and tradition. This complex sauce, often served during celebrations, originates from Puebla and dates back to pre-Hispanic times, evolving through centuries of cultural fusion. The surprising inclusion of chocolate in the sauce highlights the innovative spirit of Mexican cuisine, as it balances heat with richness.
A sauce that took a week in a convent kitchen and refuses to be rushed. Chocolate is the last thing you add.
On the Palate
How it's made
5 steps · Show ↓38 min active
How it's made
5 steps · Show ↓- 13 min
Toast the chili peppers in a dry skillet over medium heat until they darken slightly and release their aroma, about 3 minutes. Be careful not to burn them.
Watch outChilies can burn quickly, turning bitter. Remove them from the heat as soon as they darken and become fragrant.
- 25 min
In the same skillet, toast the sesame seeds, peanuts, and spices until golden and fragrant, about 5 minutes. Stir continuously to prevent burning.
- 35 min
In a large pot, sauté onions and garlic in a bit of oil until soft and translucent, about 5 minutes. The onions should be sweet and aromatic.
- 410 min
Add tomatoes and cook until they break down and form a thick sauce, about 10 minutes. The sauce should be rich and slightly caramelized.
- 515 min
Blend the toasted ingredients with the tomato mixture and chocolate until smooth. Return to the pot and simmer gently, stirring often, until thickened, about 15 minutes.
Watch outStir frequently to prevent the sauce from sticking to the pot and burning.
