Easy Moorish Poblano Recipe: Mexico’s Iconic Dishes

What is the first dish that comes to your mind when you think of this dish? mexican food? if you say Tacosthen I don’t blame you. you are not alone.

We love tacos, too, but no Mexican dish captures the imagination quite like mole poblano. Made with more than twenty ingredients, this dark, thick, rich, mysterious sauce is a national dish of Mexico and a source of pride for every poblano (people from Mexico). Puebla).

We enjoyed our fair share of mole poblano in a few places Best restaurants in Puebla But today, we want to share something even more special with you. We’re sharing this simple yet authentic mole poblano recipe made by Chef Alonso Hernandez, a well-known local chef who runs a popular restaurant Cooking classes in Puebla.

Mole is a daunting dish that can take days to prepare. If you've been looking for an easy recipe to make mole poblano in the comfort of your own kitchen, look no further. That's it.

What is mole poblano?

Mole poblano is a Mexican national dish originating from the state of Mexico Puebla Located in east-central Mexico. It usually consists of boiled chicken or pork covered in black mole sauce and served with Mexican rice and/or tortillas.

Many non-Mexicans may think mole refers to the entire dish (pictured below), but strictly speaking, mole refers only to the sauce. The word mole comes from the Nahuatl language Morleymeaning “sauce”.

If you visit other areas of Mexico, e.g. Oaxacayou'll find hundreds of different mole sauce recipes. The most famous, however, is Mol Poblano. This is a very famous dish and when people say “mole” most of the time they are referring to mole poblano.

This particular Mexican mole recipe is believed to be Invented by nuns at the convent of Santa Rosa in Puebla. It is said that in the early colonial years the Archbishop made a surprise visit to the monastery. Unprepared and panicked, the nuns made a dish out of the few ingredients they had – an old turkey, peppers, chocolate, stale bread, nuts and spices. To their relief, the Archbishop loved the dish, and an iconic Mexican dish was born.

Today, a typical mole poblano recipe uses more than twenty different ingredients. Recipes vary, but some key ingredients for authentic mole poblano include mulato peppers, Mexican chocolate, coriander seeds, and cloves.

Mole poblano is famous for being a difficult and time-consuming dish to prepare. I was chatting with locals in a place Oaxaca Restaurants According to him, some moles – made using traditional methods – can take up to four days to be ready! Chef Alonso's recipe speeds up the process by using a blender.

Due to its dark brown color, many people believe that chocolate is the main ingredient in mole poblano, but this is not the case. In fact, the poblano mole gets much of its color and flavor from the mestizo pepper.

Traditionally, mole poblano is served with turkey, but nowadays, it is more commonly made with boiled chicken or pork. It's usually sprinkled with sesame seeds and served with Mexican rice and/or soft tortillas.

final thoughts

We were not lucky enough to have Chef Aronson’s Cooking classes in Puebla But once we get back to Mexico, that's what we'll do. Until then, here are photos from various places cooking class We did a photoshoot a few years ago in the city of Puebla where we learned to make mole poblano, Nogada Chiliand Chalupas.

Here's a photo of Mrs. Traveler painstakingly seeding a plate of dried chili peppers.

Chop onions and garlic cloves

Fry the peppers in a deep fryer. This cooking class was held in a restaurant, so we prepared many more ingredients than we would need to cook our own meals. Is there anyone for tourism workers? ha!

This is by far the most difficult step in the process – grinding all the fried dried chiles by hand using a molinillo or wooden grinder. It's not easy!

While our cooking instructor did have a blender, I think she just wanted us to experience what it was like to cook the old fashioned way. This definitely gave us a better understanding and appreciation of the dish.

Fry some bread to thicken the mole and give it body.

They literally made us work for our mole!

These large clay pots are called “cazuelas” in Mexico. They can be found everywhere and come in a variety of sizes, from tiny to the size of a jacuzzi. just kidding. Maybe not the size of a jacuzzi, but they get pretty big.

Ms. Traveleaer is putting the finishing touches on our thick and delicious mole poblano sauce. We're almost there!

Now you get it! Authentic mole poblano is ready to be poured over some cooked chicken or pork. Be sure to enjoy it with lots of tortillas. ¡ Buen Procho!

Disclosure

This mole poblano recipe contains affiliate links, which means we will earn a small commission if you make a purchase at no extra cost to you. We really appreciate your support as it helps us share more of these free recipes. Thank you!

Did you find this article useful? Help us help other travelers by sharing!