Receta del Mole Poblano ¡la tradicional! viajaBonito from www.viajabonito.mx
Introduction
Mole poblano is a famous Mexican sauce made with a blend of spices, chocolate, and chili peppers. The dish has a rich history and is often associated with the state of Puebla in Mexico. The sauce is used in a variety of dishes such as enchiladas, tamales, and chicken. The recipe may seem daunting at first, but the result is a flavorful and unique dish that is worth the effort. In this article, we will guide you through the ingredients, instructions, and nutrition of mole poblano receta.
Ingredients
The ingredients for mole poblano receta can vary depending on the recipe, but here is a list of the most common ones: - 4-5 dried ancho chilies - 2-3 dried pasilla chilies - 2-3 dried mulato chilies - 2-3 dried guajillo chilies - 1/4 cup sesame seeds - 1/4 cup pumpkin seeds - 1/4 cup almonds - 1/4 cup raisins - 1/4 cup peanuts - 1/4 cup dried apricots - 4-5 cloves of garlic - 1 small onion - 1/2 cup vegetable oil - 1/2 cup masa harina - 1/2 cup unsweetened chocolate - 1 cinnamon stick - 1 tsp. dried oregano - 1 tsp. dried thyme - 1 tsp. ground cumin - Salt to taste - Sugar to taste - 4-5 cups chicken or vegetable broth
Note about the chilies
When buying chilies, make sure they are dried and not fresh. You can find them at most Hispanic grocery stores or online. If you can't find all the types of chilies listed above, you can substitute them with other dried chilies. Just make sure to adjust the amount of chilies used to your liking.
Instructions
1. Preheat the oven to 350°F. 2. Remove the stems and seeds from the dried chilies and place them on a baking sheet. 3. Toast the chilies in the oven for 5-10 minutes or until they become fragrant. 4. In a large skillet, toast the sesame seeds, pumpkin seeds, almonds, raisins, and peanuts over medium heat until lightly browned. 5. In the same skillet, sauté the garlic and onion until softened. 6. In a blender or food processor, puree the toasted chilies, toasted seeds and nuts, garlic, onion, dried apricots, and 1 cup of broth until smooth. 7. In a large pot, heat the vegetable oil over medium heat. 8. Add the masa harina and stir constantly for 2-3 minutes or until the mixture becomes fragrant. 9. Slowly add the pureed chili mixture to the pot, stirring constantly. 10. Add the chocolate, cinnamon stick, oregano, thyme, cumin, salt, and sugar to the pot. 11. Gradually add the remaining broth to the pot, stirring constantly. 12. Bring the mixture to a boil, then reduce the heat and simmer for 45-60 minutes or until the sauce has thickened. 13. Remove the cinnamon stick from the pot. 14. Using a blender or immersion blender, puree the sauce until smooth. 15. If the sauce is too thick, add more broth until you reach your desired consistency. 16. Taste the sauce and adjust the seasoning as needed. 17. Serve the mole poblano with your favorite dish or store it in the refrigerator for up to a week.
Nutrition
The nutrition of mole poblano receta can vary depending on the ingredients used and the serving size. Here is a rough estimate of the nutrition for a 1/2 cup serving: - Calories: 250 - Fat: 16g - Carbohydrates: 20g - Fiber: 5g - Protein: 8g
Note about the nutrition
The nutrition information provided is an estimate and may vary depending on the specific ingredients used. The sauce is high in calories and fat due to the nuts and chocolate, so it should be consumed in moderation. However, the sauce also contains fiber and protein from the nuts and chilies, which can be beneficial for your health.
Conclusion
Mole poblano receta is a traditional Mexican dish that has been enjoyed for centuries. The sauce is a labor of love, but the end result is a unique and flavorful dish that is worth the effort. With this recipe, you can make your own mole poblano at home and impress your family and friends with your culinary skills. So, give it a try and enjoy a taste of Mexico!
