Name: Quick Mole Poblano Sauce Base
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Mexican cuisine
Ingredients: 5 pcs ancho chilies (dried, stemmed and deseeded); 3 pcs mulato chilies (dried, stemmed and deseeded); 2 pcs poblano chilies (fresh, roasted, peeled, deseeded); 2 pcs tomatoes (medium, roughly chopped); 0.5 pcs onion (medium, roughly chopped); 3 pcs garlic cloves; 0.25 cup almonds (blanched); 2 tbsp sesame seeds (toasted); 1 tbsp pumpkin seeds; 1 oz mexican chocolate (approximately 28g, unsweetened or semi-sweet); 0.5 tsp cumin (ground); 0.25 tsp cinnamon (ground); 0.25 tsp cloves (ground); 4 cup chicken broth; 2 tbsp vegetable oil; salt (to taste)

A rich, dark brown mole poblano sauce simmers in a rustic clay pot, ready to be seasoned into a complex Mexican delicacy.

Classic DishMole Poblano

Prep: 30 min • Cook: 45 min. A simplified yet authentic Mole Poblano sauce base using readily available ingredients, perfect for a weeknight dinner. This recipe cuts down on some of the more exotic chilies but retains the characteristic depth of flavor, offering a rich and complex taste profile with notes of dried fruit, nuts, and a subtle sweetness.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 8

Instructions

Prepare Ingredients

1Toast dried ancho and mulato chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water; let soak for 20-30 minutes until softened. Drain, reserving some soaking liquid.
2Roast fresh poblano chilies over an open flame, under a broiler, or in a hot oven until the skin is charred and blistered. Place them in a plastic bag to steam for 10-15 minutes, then peel, deseed, and roughly chop.
3In the same skillet, dry-toast almonds, sesame seeds, and pumpkin seeds separately until lightly golden and fragrant. Set aside.
4Sauté chopped tomatoes, onion, and garlic in 1 tablespoon of vegetable oil until softened, about 5-7 minutes.

Blend the Sauce Base

1Combine the rehydrated ancho and mulato chilies, roasted poblano chilies, sautéed tomatoes, onion, and garlic in a blender.
2Add the toasted almonds, sesame seeds, pumpkin seeds, Mexican chocolate, cumin, cinnamon, and cloves to the blender. Pour in 1 cup of chicken broth and blend until you have a very smooth paste. If it's too thick, add a little more chicken broth or reserved chili soaking liquid, a tablespoon at a time.
3Strain the blended mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard any remaining solids.

Cook the Mole Sauce

1Heat the remaining 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.
2Pour the strained mole paste into the hot oil. Cook, stirring constantly, for 10-15 minutes until the sauce darkens and thickens. This step is crucial for developing the flavor.
3Gradually stir in the remaining 3 cups of chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, allowing the flavors to meld. Season with salt to taste.
4The Quick Mole Poblano Sauce Base is now ready to be used with your favorite protein like chicken or turkey, or as a sauce for enchiladas.

Instructions

Prepare Ingredients

1Toast dried ancho and mulato chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Be careful not to burn them. Transfer to a bowl and cover with hot water; let soak for 20-30 minutes until softened. Drain, reserving some soaking liquid.
2Roast fresh poblano chilies over an open flame, under a broiler, or in a hot oven until the skin is charred and blistered. Place them in a plastic bag to steam for 10-15 minutes, then peel, deseed, and roughly chop.
3In the same skillet, dry-toast almonds, sesame seeds, and pumpkin seeds separately until lightly golden and fragrant. Set aside.
4Sauté chopped tomatoes, onion, and garlic in 1 tablespoon of vegetable oil until softened, about 5-7 minutes.

Blend the Sauce Base

1Combine the rehydrated ancho and mulato chilies, roasted poblano chilies, sautéed tomatoes, onion, and garlic in a blender.
2Add the toasted almonds, sesame seeds, pumpkin seeds, Mexican chocolate, cumin, cinnamon, and cloves to the blender. Pour in 1 cup of chicken broth and blend until you have a very smooth paste. If it's too thick, add a little more chicken broth or reserved chili soaking liquid, a tablespoon at a time.
3Strain the blended mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard any remaining solids.

Cook the Mole Sauce

1Heat the remaining 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.
2Pour the strained mole paste into the hot oil. Cook, stirring constantly, for 10-15 minutes until the sauce darkens and thickens. This step is crucial for developing the flavor.
3Gradually stir in the remaining 3 cups of chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, allowing the flavors to meld. Season with salt to taste.
4The Quick Mole Poblano Sauce Base is now ready to be used with your favorite protein like chicken or turkey, or as a sauce for enchiladas.

Nutrition Information

Calories: 150 kcal
Protein: 3 g
Fat: 8 g
Carbs: 18 g

Nutrient	Per serving
Calories	150 kcal
Protein	3 g
Fat	8 g
Carbs	18 g

Tips

Toasting and rehydrating chilies correctly enhances depth and reduces bitterness. Don't rush this step for maximum flavor.
Constantly stir the mole paste when frying it to prevent sticking and ensure even cooking, crucial for flavor development.
For a smoother sauce, blend the ingredients in small batches and pass through a very fine mesh sieve twice if needed.

Quick Mole Poblano Sauce Base

Instructions

Nutrition Information

Tips

Variations of Mole Poblano

Mole Poblano Enchiladas

Mole Poblano Braised Pork Belly