Mole Poblano

Hungry for something delicious? Who isn't. How about a savory and satisfying plate of enchiladas smothered in mole? Deep and complex, mole is unique and a real treat. And the uses for mole are almost endless.

Mole is a sauce, a very complex sauce, involving lots of ingredients.  Seeds, nuts, spices, peppers, fruit all go into an authentic mole.  The classic Mole dish is Mole Poblano over chicken or turkey.  But it can be served over enchiladas, in tacos, with vegetables.  The possibilities really are endless.

The tasty photo above is generously shared by stu_spivack on flickr

Here's a great recipe from Dave DeWitt and Nancy Gerlach, authors of The Whole Chile Pepper Book

CLASSIC MOLE POBLANO SAUCE
(from The Whole Chile Pepper Book)

4 dried pasilla Chiles, stems and seeds removed
4 dried red New Mexican chiles, stems and seeds removed
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon round coriander
3 tablespoons shortening or vegetable oil
1 cup chicken broth
1 ounce bitter chocolate (or more to taste)

Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water each time to make it smooth.)

Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.

Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.