Eating mole poblano at home means a big celebration, a birthday party, or a very special day. I learned how to make mole poblano more than 33 years ago, from one of my aunts who lives in the historic Puerto de Veracruz, in the state of Veracruz. It requires some preparation and time to cook, but once you make it- believe me, you will not want to buy the “jar version”. Besides, this dish is ideal to make with friends and family for a weekend celebration!
In This Post
The History Behind Mole Poblano
There is an interesting history about the origin of this dish. I found a website that talks about its history, which you can read here, and the recipe that the government of the State of Puebla has on its website and claims to be very close to the original.
The word mole comes from the Náhuatl word “milli” or “molli” which means sauce or “concoction”.
Types Of Mole
Did you know there are different variations of mole?
There are several types of moles one can make:
- Green mole
- Yellow mole
- Oaxacan-style mole
- Mole Xiqueño
- Mole de Teloloapan
And, that is just naming a few!
I can go on for a while telling you about these different and delicious moles, and how some people will use peanuts instead of almonds, or crackers instead of bread. Or, how some won’t use plantain bananas in their mole while others will use chipotle peppers to get a hot mole sauce.
How I Put Together My Version Of Mole
This recipe is slightly adapted from Sra. Diana Kennedy book, “From My Mexican Kitchen”, with the addition of plantain and onion. Since I do not use an exact recipe to cook it, I usually grab the ingredients and start cooking adding elements as needed to obtain a concoction of my liking.
This is the beauty of cooking mole sauce!
I challenge you to cook your homemade mole poblano. Put on your apron and let's get cooking! Don't you have an apron? I think you should really wear one today.
Frequently Asked Questions About Mexican Mole Poblano
Before I share my mole recipe, here are a few questions I've been asked about homemade mole poblano.
What does mole poblano taste like?
I have to say it's delicious! In my opinion, it has the perfect balance between sweet and spicy. It really depends on how much chocolate and peppers you add.
Does mole have chocolate?
Yes, it doesn but not the sweet kind. For this mole, I decided to use Mexican chocolate (also known as Taza de Chocolate) which is usually shaped like a disc and mad from pure cacao. It's a very dark chocolate that really helps mellow out the spiciness of the peppers.
Is mole poblano sweet?
Honestly, the amount of chocolate I added to this recipe is not enough to make it really sweet.
What is mole sauce used for?
The mole sauce can be used over turkey, chicken, and even over fry eggs for brunch and for mole enchiladas the next day since it tastes better when reheated.
Think of it like a Mexican gravy!
Authentic Mole Poblano Recipe
Here is the list of ingredients you will need...
For The Chicken:
- Chicken
- Water
- Onion
- Garlic cloves
- Salt
For the Sauce:
- Mulato peppers
- Ancho peppers
- Pasilla peppers
- Reserved pepper seeds
- Whole cloves
- Black peppercorns
- Coriander seeds
- Anises seeds
- Sesame seeds
- Mexican cinnamon sticks
- Raisins
- Unskinned almonds
- Peanuts
- Corn tortillas
- Small French bread slices
- Raw pumpkin seeds
- White onion
- Medium roasted tomatoes
- Garlic gloves
- Ripe dark-skinned plantain
- Mexican drinking chocolate
- Broth from the cooked chicken
- Oil or lard
- Salt
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Mole Poblano: Step By Step Tutorial
To make things easier for you, I am going to breakdown the directions to this recipe into sections.
Cook The Chicken
- Combine all of the ingredients to make the chicken in a large pot.
- Bring everything to a boil.
- Reduce heat, cover, and simmer until chicken is just cooked through, skimming the foam, about 35 minutes.
- Transfer chicken to bowl; cover and chill.
- Strain and reserve broth in the pot.
Prepare the Peppers
- Make sure to clean the dry peppers with a wet cloth and cut the peppers using your kitchen scissors. If possible, try to flatten them out for an even toasting.
- Have a large pot ready with simmering chicken broth or water to soak all the ingredients after toasting or frying. They will get softer and easier to grind this way.
- In a skillet, toast the dry peppers a few at a time, on both sides, pressing them down as you turn them until the inside flesh turns tobacco brown. This takes a few seconds, take care not to let them burn.
- Place the peppers and the chocolate in the bowl with the broth to soak. Keep toasting the rest of the peppers and placing them in the broth.
- Meanwhile, toast separately the seeds of the reserved peppers, the coriander seeds, the anise seeds, and sesame seeds. Set them aside to cool.
Grind All Of The Spices And Its Seeds
- Grind the cloves, peppercorns, cinnamon, and all the toasted ingredients except the sesame seeds in an electric coffee/spice grinder as finely as possible. In case you do not have a grinder, but you have a professional blender, skip this step and place the spices and seeds with the rest of the ingredients to be ground in the blender.
- Reserve 2 tablespoons of the sesame seeds for serving the mole; grind the rest as finely as possible.
- After this step, add this mixture of spices and seeds to the bowl with the peppers.
Toast The Seeds and Raisins
- Now, add a small portion of the lard or vegetable oil to a skillet and begin frying the following ingredients separately draining any excess fat after frying: the raisins until plump up, the almonds until well browned, the pumpkin seeds until they swell.
Roast The Rest Of The Ingredients
- Every ingredient will be added to the pot with the chicken broth. You can roast the tomatoes and garlic cloves while frying the rest of the ingredients.
- Fry the onions until golden brown and place in the bowl.
- Fry the tortilla and French bread until crisp. Only add a little more lard at a time or it will be absorbed, especially by the tortilla and bread.
- Add the ripe plantain and sauté until golden, about 3 minutes. Using slotted spoon, drain excess fat and transfer to bowl.
Add All Of The Ingredients To The Bowl
- This is the bowl where all the fried and toasted ingredients were placed and now are ready to go into the blender. It is going to look a little bit messy.
- Crush the bread and tortilla roughly. Chop the roasted tomatoes. This will make the grinding process a little bit easier.
Blend Everything Together
- Put ½ cup of the chicken broth into the blender jar and don't forget to add peeled garlic.
- Gradually add the spice mixture and blend well; then add another ½ cup of broth and gradually blend the fried ingredients to a slightly fine paste.
- Try not to add more liquid but constantly release the blades with a rubber spatula. You will have to do this step in 2 or 3 batches until everything has been pureed. I used my Vitamix to grind the whole sauce twice.
- If the end results are still coarse, pass the whole mixture through a strainer.
Add The Mole Poblano Sauce To The Cooked Chicken
- In a large skillet over medium heat, reheat the sauce, scraping the bottom of the pan very often to avoid sticking. Season with salt.
- Continue frying until the mixture is very thick, about 8 minutes, and stir.
- Add more broth as needed to desire thickness and continue cooking, the mixture should be bubbling and splattering—for about 25 minutes. By now, pools of oil should be forming on the surface.
- Add cooked chicken to hot mole; simmer until chicken is heated through, about 10 minutes.
How To Serve This Mole Poblano Recipe
To serve this classic Mexican dish, place a piece of chicken on a warm plate. Spoon on plenty of the mole sauce; sprinkle with sesame seeds. In Mexico, it is usually served with white rice with peas and a lot of warm tortillas!
How To Make This Mole Recipe Ahead Of Time
This mole can be made well ahead and the leftover sauce can be kept very successfully in the freezer for about six months. When reheated it will probably have to be diluted with more broth and freshly cooked chicken or better yet used for chicken-filled enchiladas.
More Sauce Recipes To Enjoy
If you enjoyed this recipe for mole poblano, take a look at some of these other authentic Mexican recipes:
- Green Mole
- Three Peppers Stew
- Easy Chicken in Mole Sauce
- Smoked Pork Chops In Chipotle Sauce
- Steak And Potatoes In Pasilla Sauce
I hope you make this recipe for Mexican mole poblano! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Mole Poblano
Ingredients
For the chicken:
- 1 Large chicken cut up in pieces
- About 8 cups of water
- 1 Small onion cut up in pieces
- 3 Garlic cloves
- Salt to taste
For the Sauce:
- 6 Mulato peppers
- 4 Ancho peppers
- 6 Pasilla peppers
- 1 Tablespoon of reserved pepper seeds
- 6 Whole cloves
- ½ Teaspoon black peppercorn
- ¼ Teaspoon coriander seeds
- ¼ Teaspoonanises seeds
- ¾ Cup sesame seeds
- ¾ Inch of mexican cinnamon stick
- ½ Cup of raisins
- ⅓ Cup unskinned almonds
- ⅓ Cup peanuts
- 1 Corn tortilla
- 3 Small slices of french bread
- ⅓ Cup of raw pumpkin seeds
- ½ Small white onion sliced
- 2 Medium roasted tomatoes
- 3 Garlic gloves roasted
- ½ Large ripe dark-skinned plantain peeled, thickly sliced
- 1 Tablet of Mexican drinking Chocolate* About 3.1 ounces.
- The reserved broth from the cooked chicken.
- ½ Cup of oil or lard to fry the ingredients
- Salt to taste
Instructions
Instructions to cook the chicken:
- Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in pot.
For the Mole Sauce
- Get all the ingredients ready according to the list. This step is very important.
- Prepare the peppers . Make sure to clean the dry peppers with a wet cloth and cut the peppers using your kitchen scissors if possible to flatten them for an even toasting.
- Have a large pot ready with simmering chicken broth or water to soak all the ingredients after toasting or frying. They will get softer and easier to grind this way.
- In a skillet toast the dry peppers a few at a time, on both sides, pressing them down as you turn them, until the inside flesh turns tobacco brown. This takes a few seconds, take care not to let them burn. Place the peppers and the chocolate in the bowl with the broth to soak. Keep toasting the rest of the peppers and placing them in the broth.
- Meanwhile, toast separately the reserved peppers seeds, the coriander seeds, the anise seeds and sesame seeds. Set them aside to cool.
- Grind in an electric coffee/spice grinder as finely as possible. Cloves, peppercorns, cinnamon, and all the toasted ingredients except the sesame seeds. In case you do not have a grinder, but you have a professional blender skip this step and place the spices and seeds on the pot with the rest of the ingredients to be grinded in the blender.
Reserve 2 tablespoons of the sesame seeds for serving the mole; grind the rest as finely as possible. After this step add this mixture of spices and seeds to the bowl with the peppers.
- Now, add a small portion of the lard or vegetable oil to a skillet and begin frying the following ingredients separately draining any excess fat after frying: the raisins until plump up, the almonds until well browned, the pumpkin seeds until they swell (take care, since they tend to explode and jump).
- Every ingredient will be added to the pot with the chicken broth. You can roast the tomatoes and garlic cloves while frying the rest of the ingredients. Fry the onions until golden brown and place in the bowl.
- Fry the tortilla and bread until crisp. Only add a little more lard at a time or it will be absorbed, specially by the tortilla and bread.
- Add plantain and sauté until golden, about 3 minutes. Using slotted spoon, drain excess fat and transfer to bowl. Make sure to use a ripe plantain.
- 10. This is the bowl where all the fried and toasted ingredients were placed and now are ready to go into the blender. It is going to look a little bit messy. Crush the bread and tortilla roughly, chop the tomatoes roasted tomatoes. This will make the grinding process a little bit easier.
- 11. Put ½ cup of the chicken broth into the blender jar, don’t forget to add peeled garlic. Gradually add the spice mixture and blend well; then add another ½ cup of broth and gradually blend the fried ingredients to a slightly fine paste. Try not to add more liquid (unless your blender motor is heating or smoking) but constantly release the blades with a rubber spatula. You will have to do this step in 2 or 3 batches until everything has been pureed. I use my Vitamix and grind the whole sauce twice. If the end results are still coarse, pass the whole mixture through a strainer.
- 12. In a large skillet over medium heat, reheat the sauce, scraping the bottom of the pan very often to avoid sticking. Season with salt.
- 13. Continue frying until the mixture is very thick, about 8 minutes, and stir. Add more broth as needed to desire thickness and continue cooking, the mixture should be bubbling and splattering—for about 25 minutes. By now pools of oil should be forming on the surface.
- 14. Add cooked chicken to hot mole; simmer until chicken is heated through, about 10 minutes. To serve, place a piece of chicken on a warm plate. Spoon on plenty of the mole sauce; sprinkle with sesame seeds. In Mexico it is usually serve with white rice with peas and a lot of warm tortillas.
This mole can be made well ahead and the leftover sauce can be kept very successfully in the freezer for about six months. When reheated it will probably have to be diluted with more broth and freshly cooked chicken, or better yet used for chicken-filled enchiladas.
Notes
- This Mole Sauce is not spicy if you want to add some heat to the sauce, add 2 dried chipotle peppers or morita peppers.
- If you want it a little sweeter, add more chocolate.
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billy
what do I do with the peanut do I grind them with the peppers?
Mely Martínez
Hello Billy,
All the roasted and fried ingredients need to be grinded.
Elizabeth
One more question! When you say "anise seeds" does that include the pod as well, or just the actual seeds inside? Thank you again!
Mely Martínez
Hello Elizabeth,
The whole anise seeds.
Happy cooking!
Elizabeth
Hello! Excited to try this. Do you have a preference for black or yellow raisins in this recipe? Also, if I didn't want to blend in plantain (banana aversion!), would you recommend upping the raisins or just adding some sugar or...? Thank you 🙂
Mely Martínez
Hello Elizabeth,
Black raisins are the ones used. If you do not add the plantain, add a little extra chocolate and raisins.
Silvia Vazquez de Parga
Hello Mely, I am a big fan of your book and website. I lived for 10 years in Mexico and I miss the food. I have done the sopa de tortilla, albondigas con chipotle, tacos de lengua, pastel de tres leches ... but I never tried to make the mole until a couple of weeks ago...what a discovery. It is delicious and not difficult at all, just a bit of pacience. Thank you very much for all your work.
Mely Martínez
Hello Silvia,
Thank you for trying all those recipes. Making Mole Poblano, as you mentioned takes patience , but the end results are all well worth it.
Thank you for visiting the blog and for your support buying the book.
Saludos!
Aryn
Hi Mely,
I made this recipe, and do want to say that the flavor is quite delicious.
However, I will note that the instructions for this recipe are a bit confusing. I am a well experienced cook, and found myself getting confused. This recipe took me 3 hours to make up to adding the chicken.
I would like to provide some examples of where things didn’t make sense:
You don’t mention if the peanuts get cooked with the almonds, but you have a photo with the peanuts and almonds both in the pan. In the recipe, it just says to brown the almonds.
With including the lard into the pan for fried ingredients, it would be helpful to know how much, or what you’re supposed to be looking for with the amount of lard in the pan. I can understand it for the bread and tortilla, but not the other ingredients.
It would be nice to know the specifics of what the sauce should look like when blending, from texture. I passed mine through my blender twice, but it still had some grainy-ness to it. You mention if it’s too coarse, to run through a sieve, but should it be completely smooth? A photo here, would be a lot more helpful.
Also, I saw below that you mention it takes cooking for hours to get the dark color of the mole, but if your instructions, you say only about 25 minutes. I didn’t have any oil pooling at the top of my mole, so I guess I’m unsure if I didn’t make it correctly, or just didn’t have a lot of excess fat in my broth or fried ingredients. This is confusing.
Anyway, it would probably be good to take another look through the recipe to make it more simple. I hope I made the mole correctly by trying to follow the instructions, but the flavor is delicious. Thanks!
Mely Martínez
Hello Aryn,
I really appreciate that you took the time to write about the mole instructions. And you’re absolutely right—it’s time I clarify them to make it easier for readers to understand. Thanks so much, and sorry for any confusion!
As for the oil floating on the surface, if you didn’t use too much, it should hardly be noticeable—maybe just a small amount around the edge of the pot.
The mixture needs to be ground at least twice in a powerful blender, like a Vitamix, or even three times. I use a Vitamix and rarely need to strain the mole, unless you prefer it very smooth.
Thanks again, and best regards!
Mely
Trisha
Hi, this looks amazing! Thank you for sharing this recipe! I'm vegetarian and wondering what I can substitute for the chicken broth? Thank you so much!
Mely Martínez
Hello Trisha,
You can use vegetable broth, and also use mushrooms instead of chicken.
Enjoy!
Anne Johnson
I've devoured many varieties of Mole dishes in my years of travel & living abroad but have never attempted to cook up a pot of this heavenly sauce. Holy Mole!! It was deliciously memorable! The savory sauce has a hint of chocolatey sweetness to perfectly balance the depth of flavors. Don't skip out on any of the ingredients in the list if you find you are lacking. Thank you Mely for sharing your love of cooking and the detailed instructions and photos in your recipes.
ariana alfaro
Hi Mely
Ive made this receipe twice and its came out delicious but i always have wondered of what exact chiles to use i live in california can you please tell me wich ones to buy
thank you so much
Mely Martínez
Hello Ariana,
Some people like to add other types of peppers according to the region where they are from.
There is not a rule of thumb about it.
Ariana Alfaro
Thank you Mely
I cant wait to get your book
Nicole
Hello!
I haven't made it yet, but it looks good. I have a question.
I want to make the 48 servings quantity and can it.
Is it possible to can it and if so, for how long in pint jars?
Thank you,
Mely Martínez
Hello Nicole,
This recipe is for 12 servings, you will need to multiply the ingredients to render the 48 servings.
You can if you need to cook the mole sauce until the fat is floating on the surface of the pot. Then place them in the jars and process to can them according to your method of choice, it could be in a pressure cooker or in a water bath. It will last about 2-3 months since some of the ingredients like tomato have a storage life.
J. J.
If ever I get brave enough to attempt making this, (I love to eat it!), what could I use to substitute for the peanuts. We have allergies in the household. Thanks!
Just got your cookbook as a holiday gift! Everything sounds amazing!
Mely Martínez
Hello,
Skip the peanuts and increase the amount needed for sesame seeds and almonds.
Julio
Hi Mely!, I am curious About the peppers at the start. In your list of the ingredient as you list a series of “peppers“. When you go to they preparation you say “dry peppers”. I have an orchard with peppers. Do I start with peppers as they come from my orchard or I need to dry them, or I need to buy dry peppers at the market?
Great recipe!!!!!!!!!!!!!
Mely Martínez
Hello Julio,
You need to buy dried peppers. Like these guajillo peppers for example Dried Guajillo Peppers
N Sterman
First off, this mole is absolutely delicious! Really amazing. That said, this is not an easy recipe to follow. Some of the directions missing or just vague. I'm a very experienced cook and I was confused at several points. And there is absolutely NO WAY this can be made in an hour. Even for someone who has made it again and again for years and years, ther eis no way it coudl be done in an hour. It took me more then three hours to prep and cook - and that was just to the point of finishing the mole, not adding the chicken (though I used turkey). I am SO GLAD I decided to make it a day ahead of when I intended to serve it. It would never have been ready if I had made it on the same day. But don't let that stop you. Just plan for the time it takes and get cooking!
Erika
Hi Meli,
The reserved pepper seeds mentioned in the recipe are these just from the peppers used in the recipe that are de-seeded for toasting? Just wondering because I really want to try making this mole.
Thanks,
Erika
Mely Martínez
Hi Erika,
You remove the seed before toasting the peppers.
Carol
Wonderful, authentic, delicious recipe!! Thank you for sharing this. What a beautiful gift to give your son in your memory.
Jada
Great recipe! Trying today. Can I substitute the whole chicken with chicken legs? How many should I use?
Mely Martínez
Hello Jada,
For a whole chicken about consider about 8 chicken legs.
MARIA
THANK YOU FOR THIS WANDERFUL AND DELICIOUS RECIPE, I WILL MAKE MOLE FOR NEW YEAR , GRACIAS MELY Y ADELANTE SIEMPRE:)
Jo Medina
Hola Melt que paso con los cacahuetes?
Mi mamá siempre agregó un poco de vino en su receta, ¿puedo agregar un poco de vino?
mmartinez
Hello Jo,
Le agregas los cacahuates junto con todos las pepitas, ajonjoli y demás ingredientes. Tu puedes agregarle lo que tu quieres, y más si es la receta de tu mamá, eso lo es bonito de estas recetas. Que nos traen recuerdos de nuestras madres y los hacemos como ellas lo cocinaban. Saludos y que te quede muy rico el Mole Poblano.
Tom
Prepared exactly to spec, but used turkey thigh. Everyone loved it. A one-note meal, one very deep note. Thanks.
Andrea
Your recipe is a masterpiece Mely. Very well described even for someone who just recently learned about the beauty of Mexican cuisine.
Sheldon
This stuff is the bomb! Absolutely wonderful, dense, complex, layered flavors that just stay with you. I found that, absent some of the specific peppers in the ingredients list, substitutions are not a problem at all. For example, my market didn't have mulato peppers, but did have dried moritas. And I used the available pasilla paste instead of the dried ones.
Fantastic, truly exceptional recipe. Get yourself in the zone and try it!
Tyler Allman
This is a lot of work. And worth every minute of it! Mole Poblano is one of the most intricate and delicate moles with subtle nuances of chile, nuts, cinnamon, cloves, chocolate... and it all just comes together perfectly.
I make this about once every seven or eight years and it's always a hit. Even with people who don't like 'spicy' or hot dishes.
Monica
Hola Mely!
I’m a first generation Mexican American woman trying to learn more about traditional Mexican cooking. Growing up my mami only used sauces and moles from the can because she never learned to cook from her mami in Mexico since she died when she was a kid. I made this today and while delicious it was a bright red orange color not the deep rich brown I’m used to from the little glass cup my mom used to use. I could not find mulato chiles and forgot to get the plaintain. I also did not use the bread because I was trying to keep it gluten free for some friends. Please help me figure out what went wrong.
Gracias
mmartinez
Hello Monica,
The Mulato peppers and the pasilla peppers are the ones that give the dark rich color to the Mole. You have to let it slowly simmer for some hours to allow the caramelization of the sauce and get that brown color.
billy weaver
when do you put in the chocolate?
mmartinez
Hello Billy,
Add them in step 4, after you lightly toast the peppers, place peppers and chocolate in the pot or bowl with chicken broth or water. Happy cooking!
billy weaver
Thank you so much for getting back to me. Will let you know how it turns out
Hifu Timmons
Simply want to say your Mole recipe is astonishing. The clearness on your put up is simply spectacular and I can suppose you are a professional on this subject.
Well along with your permission let me snatch your RSS feed to stay up to date with new
posts. Thank you and please carry on the great work!
Cal
Hi! I really wish to make this recipe but don't have the time to make it from scratch. I do have dark mole powder that I bought back from mexico and kept in the freezer. Do you have any suggestions for making this recipe with mole powder? I bought it in bulk from the market in Xocilmilco.
thanks!
mmartinez
Hello Cal,
Yes, you need to roast tomatoes, onion, and garlic, then process in a blender with the mole paste. Mix with some chicken broth. Usually, those Mole paste do not include those ingredients because they can easily spoil the paste.
Anonymous
where do you put in the chocolate or did I eat it?
Really like your recipes and presentation
Mary Ortiz
Made this today and it was delicious!!!!!!!!!! Thank you for your recipe!
Angie M
Thank you for this recipe! My husband said it was better than his mother's, that's a compliment!
LA FONDITA DE MARI
¡Hola Mely! Ayer lo preparé para mi esposo y quedó delicioso. ¡Muchas gracias por la receta! Saludos 😀
mmartinez
Hello Jessica M.
Yes, you can use chicken breast, you will need about 3 whole chicken breast. Use bone in chicken breast if possible for a better broth flavor.
Jessica m
Can you use chicken breast? If so how many?
Kelley Johnson
Hi Mely! I'm not sure if my question went thorough successfully, so I'll ask again: If I can't find mulato peppers, is there another suitable subsitute or should I just increase the amount of pasilla and ancho chiles? Thanks!
P.S. I love, love your website! My suegro has been eating deliciously since I've fallen upon your site 🙂
mmartinez
Hello Kelley,
Sorry, I didn't find a prior message from you. Just add more ancho pepper. Ancho peppers are milder in flavor compare to pasilla peppers.
Saludos y gracias por probar las recetas!
susannefreeborn
I am so happy to find this recipe. I have truly missed good mole. I was taught to make it when I was a teenager by my best friend's mother. Your pictures look exactly like what I remember from all those years ago. Thank you Mely.
Mely Martinez
Hello Susannefreeborn,
I hope you enjoy it!
Jonquill Garcia
Do you know any other ways of making it?
Mely
Hi Jonquil Garcia,
Yes, sometimes I make Mole Estilo Xico or Mole Negro de Oaxaca. But the recipes are not on the blog yet. Are you looking for one in particular?
christina rodrigues
Hello your recipe sounds delicious. I plan on making it for my baby shower. Can I make the sauce the night before? Then refrigerate to use with cooked chicken the next day?
Christina
Mely
Yes, Christina,
You can make the sauce ahead of time. It taste even better the next day.
Happy cooking!
Mely
christina rodrigues
Hi I came across your reciepe and it sounds very delicious. I plan on makeing this for my baby shower. I just wanted to know if I can make the sauce the night before, then refrigerate to add to cooked chicken the next day?
Christina
Karla
🙂
Karla
Mmm q ricoo exactamente como lo hacia mi hermosa abuela solo q. a mi me gustaba q lo hiciera dulce mmmm y asi lo hago yo con el mismo sabor y mi mami igual..es lo mismo solo le agregaba azucar.
laura gallegos
what do you mean by the reserved pepper seeds
Mely
Hello Laura,
In the Sauce list of ingredients, there is 1 Tablespoon of reserved pepper seeds. These are seeds from the peppers you are using to make the mole. While you are cleaning the peppers do not throw away all the seeds. Keep a tablespoon of these seeds to add to the sauce according to the instructions.
I hope this help you.
Mely
Arthur R. Trevino
I always keep my seeds when I clean my peppers. I dry them out and add them to my pepper mill and use them instead of black pepper.
M&J
Taste so good it was a huge hit with my family it is way better the next day
Mely
Hello M&,
I am so glad you enjoy it.
Mely
kristin
Hello, I'm super excited to make this and have just a quick question. It says 3/2 almonds--that's a typo, right? How much should I use? I was thinking it either was supposed to be 1/2 or 3/4...
Thanks!
Mexico in my kitchen
Hello Kristin,
Yes, it should said 1/2. Thanks for letting me know. I will correct it.
Mely
Mexico in my kitchen
Hi Angela,
It is so good to know you can get the products online.
Thanks for your email I really enjoy reading your Mole experience.
Mely
angela_jenkins
Hi,
At one point you apologize for not posting every week as you'd originally planned. You have done a GREAT job with this site and should never feel bad about being too busy. Who isn't these days??!! Your mole poblano is fantastic. I made it last night and it was just great. I live in London England and if you think Mexican food is sometimes bad in the USA, you should come to London!! Although I'm a gringa, I've lived in Mexico and it's frustrating living in a place where guacamole with mayonnaise is about as "authentic" as it gets!! We can now get Mexican groceries from a new shop online in London and I'm growing tomatillos in my garden this year so I'm looking forward to working my way through more of your excellent recipes. Muchas gracias y saludos a usted y su familia. Angela
Anonymous
Es exactamente como se cocina el Mole tradicional de Veracruz, mm yo vivo en Texas y siempre me piden hacerlo, este proximo viernes 21 enero, 2011 nos vamoa a atascar, pero lo mas rico es el sabor a Veracruz, mi bello estado, desde el corazon de Texas, pero mi corazon esta en Veracruz...
Is exactly how I cook traditional Mole Veracruz, mm I live in Texas and I always ask to do it, this coming Friday January 21, 2011 we will be stuck, but the richer the flavor of Veracruz, my beautiful state, from Heart of Texas, but my heart is in Veracruz.
Charlotte@OhlalaLesCupcakes
Huuuum, me gustaria prober esa receta!!! a ver si puedo encontrar todos los peppers aqui!!!
Anonymous
me encanto tu receta y realmente c mira delisiosa la comida
Mely (mimk)
Hello Anonymous,
Yeas, It will be better to have a video but it is usually just me in the kitchen.
Thanks for the idea, I will keep it in mind the next time I make Mole.
Meanwhile, thank you for visiting.
Mely
Anonymous
wooow this looks ver delicious..but it would be better if you had the video...just saying you know....
Mely (mimk)
Hola Dulce,
Muchas gracias a ti por visitar y dejar tu comentario.
Saludos!
Anonymous
Gracias por poner las fotografias. En realidad ayudan cuando estas concinando y no sabes como se debe ver lo que estas haciendo. El mole esta perfecto explicado...Gracias por tus recetas!!
Dulce
Anonymous
ay chulis todo se ve fabulosooo! pero nomas no me gusta esso del platanote ke le pusitesss! pero bueno un besso y un abrazotee muakis! hasta la vista baby!
Mely (mimk)
YA sabes Nora, cuando quieras aqui tienes tu casa. Saludos!
NORA
MELY, todo se me antoja pero el MOLE!!! es uno de mis platos favoritos. No quires adoptarme en tu casa? jajajaj FELICIDADES por tan excelente receta y fotografías. UN SALUDO Un beso.
Charlene
This mole is amazing. Love toasting the raisins. Any suggestions on substituting the chicken? I don’t eat meat. Tired of tofu. Maybe a big slice of paneer? (I make homemade).
Mely Martínez
Hello Charlene,
Try a variety of mushrooms to make it without chicken.
Mely (mimk)
Hola Silvia,
Pareciera que es mucho trabajo hacer un mole pero uno ves que lo haces y te organizas, te daras cuenta que lo haces mas rapido de lo que piensas.
Gracias por tus comentarios.
Silvia
Impresionante Mely, mis respetos! Justo habia tenido una platica con amigas sobre quien se habia aventado alguna vez a hacer mole. No creas las amigas eran americanas! Dos habian hecho mole... yo nunca... espero aventarme. Me llegan noticias por ahi de conocidas que siguen tus recetas. Lo repito, precioso blog!
Anonymous
Hmmm! Rico mole.