Mole poblano recipe

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  • Cuisine: Modern Australian
  • Serves 8 - 10

Ingredients

6 dried pasilla chillies
10 dried ancho chillies
8 dried mulato chillies
½ cup raisins
5 tomatoes
6 tomatillos, tinned or fresh
½ cup pumpkin seeds
1 tablespoon peanut oil
½ cup unblanched almonds
2 corn tortillas, cut in 1cm strips
4 cloves, ground
6 allspice berries, ground
1 tbsp ground cinnamon
7 cloves garlic, roasted and peeled
2 cups water
¼ cup peanut oil, extra
3 triangles Mexican chocolate
Roasted sesame or pepita seeds

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Preparation

Remove seeds from dried chillies, then dry-roast in a non-stick frying pan over low heat for about 20 seconds, or until fragrant. Place chillies in a bowl, add 2 litres boiling water and stand for 20 minutes to rehydrate. Strain chillies and reserve liquid if the taste is not bitter.

Place raisins in a bowl, cover with warm water and stand 20 minutes to soften. Drain.
Place tomatoes and tomatillos on an oven tray and grill under medium heat about 5 minutes, or place on an open flame, turning occasionally to char the skins without cooking the flesh.

 Dry-roast pumpkin seeds in a non-stick frying pan over medium heat for about 5 minutes until they stop popping. Do not burn.
Heat 1 tbsp oil and cook almonds over med-low heat until browned.

Place chillies, raisins, tomatoes, tomatillos, pumpkin seeds, almonds, tortilla strips, clove, allspice, cinnamon, garlic, water, ½ tsp salt and ½ tsp fresh ground black pepper in a blender and puree in batches, until smooth. Add a little water or water from chillies, if necessary.

Push puree through a sieve and discard solids. Heat extra oil in a heavy-based pot until almost smoking, reduce to medium, add sauce and cook, stirring constantly, for 10-15 minutes.

Melt chocolate in the top of a double boiler or in a bowl over simmering water, and gradually stir into sauce.

Reduce heat to low and cook, stirring occasionally, a further 45-60 minutes, adding more water or water from chillies, if necessary.
11.    Serve over roasted chicken or turkey and sprinkle with sesame seeds or pepitas.

Note: freezes well for up to 2 weeks. Serve this sauce over any other deep flavoured dish. Serve warm, not hot.

Chef Victor Pipasia from Victor’s Food
www.victorsfood.com.au


    

If you enjoyed this Mole poblano recipe then browse more Modern Australian recipes, vegetarian recipes, chocolate recipes and our most popular hainanese chicken rice recipe.

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