Authentic Mexican Mole Poblano with Grilled Chicken
This rich and flavorful mole poblano sauce is steeped in tradition and flavors, bringing the authentic taste of Mexico right to your kitchen. Perfectly balanced with a combination of dried chilies, chocolate, nuts, and spices, this sauce elevates simple grilled chicken breasts into a gourmet delight. Serve it over juicy chicken or use it as a filling for enchiladas or tacos. This dish will take you on a culinary journey through Mexican culture with every bite.
4
Servings
N/A
Calories
23
Ingredients
Ingredients
dried pasilla peppers
4 (stems and seeds removed)
dried New Mexico chiles
4 (stems and seeds removed)
medium onion
1 (chopped)
garlic cloves
2 (chopped)
medium tomatoes
2 (peeled, seeds removed, chopped)
sesame seeds
2 tablespoons (divided)
almonds
1/2 cup (raw)
corn tortilla
1/2 (torn into pieces)
raisins
1/4 cup (whole)
ground cloves
1/4 teaspoon
ground cinnamon
1/4 teaspoon
ground coriander
1/4 teaspoon
water or rum
as needed (for blending)
shortening or vegetable oil
3 tablespoons
chicken broth
1 cup
unsweetened chocolate square
1 ounce (chopped)
boneless skinless chicken breasts
4 (whole)
salt
to taste
pepper
to taste
paprika
to taste
corn kernels
as desired (warm)
cilantro
as needed (fresh leaves)
tomatillo
as needed (thinly sliced)
Instructions
1
In a blender, combine the pasilla peppers, New Mexico chiles, onion, garlic, tomatoes, 1 tablespoon of sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Blend the mixture until smooth, adding water or rum as necessary to achieve a smooth consistency.
2
In a large skillet, melt the shortening over medium heat. Add the chile puree to the skillet and sauté for about 10 minutes, stirring frequently to prevent sticking.
3
Reduce the heat to low and stir in the chicken broth and chopped chocolate. Let the mole simmer gently for 45 minutes, stirring occasionally, until it becomes thick and richly fragrant.
4
While the sauce is simmering, season the chicken breasts with salt, pepper, and paprika to taste. Grill the chicken over low heat for approximately 25 minutes, or until fully cooked and juices run clear.
5
To serve, place the grilled chicken breasts on a plate and generously ladle the mole sauce over the top. Sprinkle with warm corn kernels and garnish with fresh cilantro leaves and thin slices of tomatillo.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Authentic Mexican Mole Poblano with Grilled Chicken.
How many servings does this recipe make?
This recipe makes 4 servings.
What types of dried peppers are used in the mole?
The recipe uses 4 dried pasilla peppers and 4 dried New Mexico chiles.
How should the peppers be prepared?
The stems and seeds should be removed from the peppers before blending.
What is the role of chocolate in this mole?
Unsweetened chocolate adds richness and depth to the sauce, creating a traditional mole flavor.
Can I use vegetable oil instead of shortening?
Yes, you can use either 3 tablespoons of shortening or vegetable oil.
How long should the chicken be grilled?
The chicken breasts should be grilled over low heat for approximately 25 minutes.
How long does the mole sauce need to simmer?
The mole sauce should simmer gently for 45 minutes until thick and fragrant.
What spices are included in the sauce?
The sauce includes ground cloves, ground cinnamon, and ground coriander.
What type of nuts are used in the mole?
The recipe calls for 1/2 cup of raw almonds.
Is there a thickener in the sauce?
Yes, half of a corn tortilla torn into pieces is blended into the sauce as a thickener.
What liquid is used to blend the sauce ingredients?
You can use water or rum as necessary to achieve a smooth consistency in the blender.
How should the tomatoes be prepared?
The medium tomatoes should be peeled, seeded, and chopped before blending.
What are the garnish suggestions for this dish?
Garnish with warm corn kernels, fresh cilantro leaves, and thin slices of tomatillo.
Can this sauce be used for other Mexican dishes?
Yes, it is excellent as a filling for enchiladas or tacos.
What type of chicken cut is recommended?
The recipe uses 4 boneless skinless chicken breasts.
How are the sesame seeds used?
Two tablespoons of sesame seeds are used in divided portions, with some blended into the sauce.
Do I need to sauté the chile puree?
Yes, sauté the puree in shortening for about 10 minutes before adding broth and chocolate.
What seasonings are used for the grilled chicken?
The chicken is seasoned with salt, pepper, and paprika to taste.
What does the mole sauce taste like?
It is a balanced combination of spicy dried chilies, sweet raisins, chocolate, and aromatic spices.
How much chicken broth is required?
The recipe requires 1 cup of chicken broth.
Are there raisins in the sauce?
Yes, 1/4 cup of whole raisins are blended into the sauce mixture.
What heat level should I use to grill the chicken?
The chicken should be grilled over low heat.
How do I know the chicken is done?
The chicken is ready when it is fully cooked and the juices run clear.
What type of onion is needed?
One medium chopped onion is used in the blender mixture.
How much garlic is included?
Two chopped garlic cloves are blended into the sauce.
What is the first step in making the sauce?
The first step is blending peppers, onion, garlic, tomatoes, seeds, nuts, and spices until smooth.
Should I stir the sauce while it simmers?
Yes, stir the mole occasionally during the 45-minute simmering process.
Is this a traditional recipe?
Yes, it is described as a traditional Mexican mole poblano steeped in culture.
What is the final serving presentation?
Place chicken on a plate, ladle sauce over it, and sprinkle with garnishes like corn and cilantro.