Classic Mexican mole poblano sauce served with tilapia and brown rice

Course: Main Course

Cuisine: Mexican

Servings: 4 People

Author: Tony Bailey

  • 2-4 cups Cooked Rice Varies
  • 1 Medium White Onion
  • 4 Cloves Garlic
  • 1 Red Bell Pepper
  • 2 Tablespoons Corn Oil or your favorite cooking oil
  • 9 Dried Chiles – 3 Ancho, 3 pasillo, 3 chipotle
  • 1 Teaspoon Cumin Seed toasted and ground
  • 1/4 cup Almonds
  • 1 Tablespoon Sunflower Seeds
  • 1 Tablespoon Peanut Butter
  • 1 Tablespoon Raisins
  • 1 15 Ounce Can Diced Tomatoes drained and rinsed
  • 2 Corn Tortillas torn into small pieces
  • 2 Cups Chicken Stock
  • 1 Whole Cinnamon Stick
  • 3 Ounces Mexican Chocolate grated or chopped
  1. Spread the nuts, seeds and peppers on a pan and toast under a broiler until colors have changed and a noticeable toasted (not burnt) smell has emerged
  2. Put the chile peppers in a large mixing bowl. Bring 4 cups of water to a boil and carefully pour over the peppers. Allow 15 minutes for them to rehydrate
  3. In a separate bowl, rehydrate the raisins with hot water. You can also use the chili water if you want to kick up the heat
  4. Remove the peppers and reserve the soaking water. Under cool running water, rinse off the peppers and remove the stems, seeds and veins. Use a colander in your sink to catch the peppers as they can be slippery
  5. Heat the oil in a large, heavy dutch oven and cook the onions, red pepper and garlic over medium until the onions turn translucent (5 – 7 minutes)
  6. Add the cumin and chile peppers and cook over medium for another 5 minutes
  7. Add the nuts, seeds, peanut butter and raisins, tomatoes and tortilla. Stir really well and cook for another 5 minutes
  8. Add the broth and cinnamon stick. Bring to a boil and then reduce to a simmer
  9. Gradually add the chocolate and make sure it melts fully into the sauce
  10. Simmer the mole sauce for 30 minutes and then let cool for 15 minutes. Find, and remove, the cinnamon stick. In batches, process on high in a blender until smooth and return to the pot
  11. Check your seasonings here and the consistency. If it’s too thick or too spicy, add more water or stock. Keep the sauce warm until you’re ready to plate it.