Hi everyone, I hope you are all doing great!
So today, I'm finally sharing with you one of the most requested recipes in my channel, here is the recipe for a very delicious and very traditional Mexican dish: "Mole Poblano", this has to be one of the most famous Mexican dishes around the world, so I hope you like my Family's recipe, I have tasted a lot of versions of this Mole, but till this day, my Sister's mole continues to be the most amazing and delicious Mole ever! I hope you enjoy her recipe as much as I do. (in my family, we don't like Sweet Mole, like they do it in the South of Mexico, but if you like, to this recipe you can also add 1 Banana, 1/4 cup raisins, and 1/2 cup of peanuts.)
15 mirasol chiles (find in the Hispanic aisle of most grocery stores)
1/4 of a small onion
2 Roma tomatoes cut in half
1 Chocolate del Oso Tablet (find in the Hispanic aisle of most grocery store)
1 bolillo (Mexican bread) If you can't find one use a 6in piece of french bread or baguette
3 tablespoons of sesame seeds, and a little extra for garnish
2 stale tortillas
1 a whole chicken cut in pieces (or 4 chicken breasts)
4 cup of chicken broth or hot water
3 tablespoons of vegetable oil
Salt to taste
(1 banana for a sweeter version of this mole OPTIONAL)
Rinse the chicken under cold water, pat it dry and set aside for a moment.
In a large pan, add enough water to cover the chicken, season this water with 2 tablespoons or 2 cubes of chicken bouillon seasoning, 1 small onion and salt, add the chicken, bring to a boil and cook the chicken until is completely cooked, for about 30 minutes. Remove the chicken from the broth, set it aside to cool. (Leave the chicken in whole pieces or Shred it)
Note: Keep the chicken broth! It is great for making soup!) If you prefer, you can cook the chicken in just salted water!
To make the sauce:
In a skillet, at medium low heat, heat up about 3 tablespoons of vegetable oil and saute the Mirasol chiles, saute about 3 chiles at a time and be very careful not to burn them, if you burn one, get rid of it, don't even try using it because it will ruin your mole sauce! Saute each chile for about 30-40 seconds on each side, continue to saute each chile until you are done with them, set a side in a large sauce pan.
In the same oil, saute the tomatoes and the onion, for about 3-4 minutes or until they become soft, remove from the skillet and set them aside into the same pan with the chiles
In the same skillet, saute the tortillas, for about 1 minute on each side. Set aside with the rest of the ingredients.
In the same oil, saute the bolillo, just toast it a little bit until you have a light golden brown color all over it. When you are done set it a side with the rest of the ingredients.
Add more oil to the skillet if you need to, turn down the heat to the lowest and saute the sesame seeds for 10 seconds, turn off the stove, and continue to saute the seeds in the hot oil for about 30 more seconds, remove the seeds from the oil and set them aside until you are ready use them.
Pour about 4 cups of the chicken broth (the one we used to cook the the chicken) over the skillet with all the ingredients and let it hang in there for 20 minutes, this will allow the chiles to be come soft. (use hot water if you don't have any chicken broth)
After 20 minutes:
In a blender, add all the ingredients, Mirasol chiles, tomatoes,onion, bolillo and tortillas, the sesame seeds and the Chocolate del Oso tablet, (banana if using one) also add in 1 cup of chicken broth (the one you used to soak all the ingredients), and start blending, add more water if needed, just remember mole is supposed to have a very thick consistency so don't make it too watery. Continue to blend until you have a very soft paste.
Pour the sauce into a strainer and strain. This step is optional, just to make sure the are not any large chile skins in the sauce.
Over medium low heat, bring this sauce to a boil, when it starts boiling taste the flavor and add any salt if needed. Add the chicken (whole chicken pieces or shredded chicken) and continue to boil for about 5 more minutes.
Serve with white rice and garnish with a little more sesame seeds.