I crave comfort that hugs the table and fills the room with warm spice. This pot does that. The sauce starts deep and chocolate rich, then turns gentle with toasted seeds and soft heat. We spoon it over tender chicken and the plate goes quiet. I learned my first mole on a tiny stove, and I burned the nuts. I learned again. Now I toast low and stir slow. The smell gives the cue when it leans nutty and ready. The sauce goes silky, and the spoon leaves a trail that holds for a breath. This sits right in Mexican Food Recipes. It fits weeknight calm and weekend dinner. I keep it simple and honest. No rush. Just steady heat, good stock, and love on a plate.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mole Poblano Recipe
- 3) Ingredients for Mole Poblano
- 4) How to Make Mole Poblano
- 5) Tips for Making Mole Poblano
- 6) Making Mole Poblano Ahead of Time
- 7) Storing Leftover Mole Poblano
- 8) Try these Main Course next
- 9) Mole Poblano
- 10) Nutrition
1) Key Takeaways
I wrote this with a full pot and a happy kitchen. Mexican Food Recipes sit at the heart of my table, and this one carries deep flavor with calm steps. The sauce turns glossy, the chicken turns tender, and the whole plate feels warm.
You toast, you blend, you simmer. The path stays clear, and the payoff tastes rich. I tested small tweaks so the finish lands silky, not gritty. We keep heat steady and watch the spoon leave a slow trail.
We eat, we smile, we save some for lunch. The plan works for busy weeks and for slow Sundays. Mexican Food Recipes can be bold yet easy, and this one proves it with repeat wins in my house.
2) Easy Mole Poblano Recipe
I love how this speaks to comfort. Mexican Food Recipes feel like home to me, and Mexican Food Recipes guide the way here with steady steps and a short list. I learned the cues by nose and by sight, and I pass them to you without fuss.
We use dried chiles for body, seeds and nuts for depth, and a square of dark chocolate for round edges. The sauce hugs braised chicken and sits well with rice. I keep my tools simple, a wide pan, a blender, and a spoon I trust.
From Lila at Lila Cooks found at https://www.lilacooks.com, this reads like a friend in the kitchen. It aims for plain steps and kind flavor. It stays gentle on spice, yet you still feel warmth in every bite.
3) Ingredients for Mole Poblano
Dried ancho chiles soft heat and a raisin note that anchors the sauce. I toast them until the smell turns sweet, then I soak them so the blender runs smooth.
Dried guajillo chiles bright color and a clean bite. They sharpen the base without pushing the heat high, so a wide crowd stays happy.
Sesame seeds nutty lift that helps the sauce cling to the chicken. A light toast brings a warm aroma that tells you they are ready.
Corn tortilla body and gentle corn flavor. I tear it small, toast it dry, and let it thicken the blend in a quiet way.
Onion and garlic soft sweetness once they turn translucent. They frame the chile fruit notes and make the pot smell like dinner.
Ripe plantain a mellow hint of sugar that rounds the heat. It blends down to silk and helps the spoon leave a trail.
Roasted peanuts and almonds toast and crunch before the blend, then depth after. They form the backbone of that classic mole feel.
Ground cinnamon and cumin with dried oregano warm spice and a whisper of earth. These steady the sauce and make it taste complete.
Crushed tomatoes bright acid that keeps the sauce lively. A small pour is enough to balance the nuts and seeds.
Chicken stock heat and body for the simmer. Warm stock keeps the texture even and helps the chocolate melt clean.
Dark chocolate a square for shine and quiet sweetness. It does not shout. It smooths edges and deepens color.
Olive oil and salt the basics. Oil carries flavor across the pan, and salt wakes up each layer without stealing focus.
Boneless skinless chicken thighs juicy and forgiving. They braise in the sauce and stay tender when you reheat tomorrow.
Fresh cilantro a green finish that perks up the plate at the very end. A small sprinkle goes a long way.
4) How to Make Mole Poblano
Step one toast and soak Warm a dry pan. Toast ancho and guajillo until the smell turns sweet. Move them to a bowl and cover with hot water. Let them rest until soft.
Step two build the base In the same pan toast sesame and tortilla until golden. Add oil then onion and garlic. Cook until soft. Add plantain and cook until the edges take color.
Step three blend smooth Drain chiles. Blend chiles seeds tortilla onion mix nuts spices tomatoes and a cup of stock until very smooth. Aim for a velvet pour.
Step four simmer and finish Pour puree into a pot. Add the rest of the stock. Simmer low and stir off and on until the spoon leaves a trail. Stir in chocolate and salt. Taste and breathe.
Step five cook the chicken Salt and pepper the thighs. Sear both sides to a pale gold. Ladle in sauce and let them cook low until fork tender.
Step six plate and serve Spoon chicken and sauce over warm rice. Add cilantro. Feed the table and save extra sauce for tomorrow.
5) Tips for Making Mole Poblano
Toast low and stop at nutty not bitter. The nose tells you when seeds and nuts cross from warm to too dark. If unsure, pull them early and smile.
Blend longer than you think. A smooth sauce makes the dish. If the blender stalls, add warm stock in small splashes until it runs free.
Salt in layers. Taste the puree before the simmer, then near the end, then at the table. Small salt moves keep balance and let the chocolate stay quiet.
6) Making Mole Poblano Ahead of Time
I like to cook the sauce a day before guests arrive. Rest helps the flavors knit tight. A cold night in the fridge gives a smoother spoon the next day.
Keep the chicken separate when you store. Reheat sauce until it steams, then slide in the cooked thighs and warm through. This keeps the meat juicy and the sauce bright.
This fits those Mexican cuisine recipes that reward patience. It serves busy weeks and makes dinner feel simple when the day runs long.
7) Storing Leftover Mole Poblano
Cool leftovers to room temp, then move them to tight containers. Sauce holds well for four days in the fridge and freezes for a month without trouble.
When you reheat, use low heat and a splash of stock to loosen the texture. Stir slow so the gloss returns and the nuts do not catch on the bottom.
This belongs with food recipes mexican that make tomorrow easy. Pack rice on the side and lunch almost packs itself.
8) Try these Main Course next
9) Mole Poblano
Mole Poblano For Cozy Nights Mexican Food Recipes
Ingredients
For the sauce
- 4 dried ancho chiles stemmed and seeded
- 2 dried guajillo chiles stemmed and seeded
- 2 tablespoons sesame seeds
- 1 corn tortilla torn into small pieces
- 1 small onion chopped
- 3 cloves garlic chopped
- 1 small ripe plantain sliced
- 30 g roasted peanuts
- 30 g roasted almonds
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 400 g crushed tomatoes
- 700 ml chicken stock warm
- 25 g dark chocolate chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
For the chicken
- 900 g boneless skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro chopped for finish
Instructions
Toast and soak
- Warm a dry pan on medium. Toast ancho and guajillo until they smell sweet. Move to a bowl and cover with hot water. Let stand ten minutes.
- In the same pan toast sesame seeds until golden. Set aside.
Build the body
- Add tortilla pieces to the pan and toast until crisp. Set aside.
- Add oil, then onion and garlic. Cook until soft. Add plantain slices and cook until the edges take color.
Blend the sauce
- Drain chiles. Place chiles, sesame seeds, tortilla, onion mix, peanuts, almonds, cinnamon, cumin, oregano, tomatoes, and one cup stock in a blender. Blend until very smooth.
- Pour the puree into a pot. Add the rest of the stock. Simmer on low thirty minutes, stir now and then. Add chocolate and salt. Stir until smooth.
Cook the chicken
- Season chicken with salt and pepper. Warm oil in a wide pan. Sear chicken until pale gold on both sides.
- Ladle in enough mole to coat. Cover and cook on low twenty minutes until the chicken is tender.
Serve
- Spoon chicken and sauce on warm plates. Drop cilantro on top. Save extra sauce for the table.
10) Nutrition
One plate lands balanced and filling. You get protein from chicken, fiber from seeds and nuts, and comfort from that satin sauce. It leaves you satisfied without feeling heavy.
Average per serving looks like this in my notes. Calories sit around four hundred twenty, protein near twenty eight grams, with carbs and fat staying moderate. The numbers shift a bit with side dishes.
For lighter plates, spoon less sauce and add a crisp salad. For a heartier path, add warm rice and a few extra spoonfuls. This is one of those Mexican Recipes For Dinner that flex with mood and season.
Written by Lila for Lila Cooks visit https://www.lilacooks.com
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