Mole poblano is one of the most iconic dishes in Mexican cuisine, an elaborate sauce with chiles, spices and chocolate. This traditional recipe requires patience but the result is extraordinarily delicious.
Ingredienti
Step-by-step preparation
Open the chiles and remove seeds and veins. Heat a skillet without oil and quickly toast the chiles (10 seconds per side) to enhance flavors.
Soak the toasted chiles in hot water for 15 minutes until soft. Reserve the soaking water.
In a dry skillet, toast cinnamon, cloves and cumin for 2 minutes. Then toast the almonds until golden and set aside.
In a blender, combine the softened chiles, garlic, onion, raisins, almonds, toasted spices, chocolate and 1 cup of soaking water. Blend until smooth.
Strain the mixture through a fine sieve. Heat the oil in a pot and pour in the sauce. Cook over medium heat for 10 minutes, stirring constantly.
Add the chicken broth to the mole sauce and mix well. Add the cooked chicken pieces and simmer for 15 minutes over low heat.
Taste and adjust salt and sweetness to your preference. The sauce should balance bitter, spicy, sweet and savory notes.
Receta publicada por D4 Digital Studio — Agencia digital para negocios latinos en Italia