World cuisine
Puebla-style mole
Deep Mexican sauce of chiles, spices and chocolate for chicken.
Gluten-free
Ingredients
- 3 dried ancho chiles, seeded
- 2 dried mulato chiles, seeded
- 2 dried pasilla chiles, seeded
- 30 g almonds
- 30 g raisins
- 1 ripe tomato
- 1/2 onion
- 2 garlic cloves
- 30 g 70% dark chocolate
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground clove
- 500 ml chicken stock
- 2 tablespoons oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Rehydrate the dried chiles in hot water for 15 minutes outside the mixing bowl and drain.
- Toast the almonds 3 min/Varoma/speed 1 and set aside.
- Put onion and garlic in the mixing bowl and chop 3 sec/speed 5.
- Saute with the oil 6 min/120°C/spoon speed.
- Add tomato, rehydrated chiles, raisins and spices and blend 1 min/speed 8.
- Add the stock and set 20 min/100°C/speed 3.
- Add the chocolate and salt and cook 8 min/90°C/speed 2.
- Blend the final sauce 1 min/speed 9 until very smooth.
- Check the salt and serve over cooked chicken.
Tips
- Save the chile soaking water to adjust the texture.
- Serve with toasted sesame seeds on top.
- The mole gains flavour resting from one day to the next.
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