Mole Poblano Recipe

The first time I made this mole poblano, I underestimated how much character could come from such a short ingredient list. The four dried chiles provide the earthy backbone, while roasted tomatoes keep the sauce from becoming too heavy. Almonds lend body, raisins add a quiet sweetness, and the 4 ounces of chopped chocolate round everything out without turning the mole into a dessert. It is a substantial, layered sauce—well worth the 90-minute cooking time—and this recipe makes enough for eight generous portions. The most important technique is to treat each ingredient according to its temperament. Toast the chiles briefly in a dry skillet until fragrant, but do not let them blacken; burnt chiles will make the finished sauce harsh. Soak them in hot water until pliable, then roast or sear the tomatoes until their skins blister. Toast the almonds, sesame seeds, cinnamon, and a few cloves separately, since the sesame and cloves can go from fragrant to bitter quickly. Blend the softened chiles, tomatoes, almonds, raisins, spices, and enough soaking liquid to create a smooth purée. If you have the patience, strain it before simmering—the fine texture is one of the things that makes a good mole feel so polished. The sauce should be cooked slowly after blending, with frequent stirring because the thick chile mixture catches easily on the bottom of the pan. Add the chocolate once the sauce has begun to deepen and mellow, letting it dissolve gradually rather than dropping it into a rapid boil. Taste as it cooks: the finished mole should balance earthy heat, gentle sweetness, toasted nuttiness, and a slight bitterness from the chiles and chocolate. If it tastes sharp, give it more time; if it becomes too thick, loosen it with warm stock or water. I also recommend making it a little thinner than you think necessary, because it thickens noticeably as it cools. Serve this mole over roasted or poached chicken, turkey, or even shredded pork, spooning plenty of sauce over the top and finishing with sesame seeds. It is especially good for a Sunday dinner, a celebration, or any meal where you can bring the pot to the table and let everyone help themselves. Warm corn tortillas are essential for catching the extra sauce, while plain white rice, Mexican rice, or simply cooked black beans make useful accompaniments. A crisp cabbage or radish salad adds freshness and a little crunch beside the rich, silky mole.