Chocolate Mole Sauce for Poultry

4 servings

5 minutes

Mole chocolate sauce is a symbol of Mexican cuisine with a deep, rich flavor and a hint of spicy heat. Its roots trace back to ancient Aztec traditions where the combination of cocoa, spices, and peppers embodied the art of gastronomy. The sauce has a velvety texture and rich aroma with notes of bitter chocolate, tomatoes, nuts, and spices intertwined. It imparts a special tenderness and depth of flavor to poultry meat, making it perfectly harmonious. Mole is used not only as a sauce but also as a base for complex dishes that pair wonderfully with rice or tortillas. It is a true gastronomic journey that unites the history, culture, and flavors of Mexico in one spoon.

Energy value per serving

• Calories: 1162
• Proteins: 36.9g
• Fats: 68.8g
• Carbohydrates: 92g

Ingredients

• Mulato pepper: 250 g
• Ancho pepper: 300 g
• Pasilla pepper: 150 g
• Chipotle pepper: 50 g
• Garlic: 6 clove
• Almond: 150 g
• Peanut: 100 g
• Sesame: 100 g
• Raisin: 100 g
• Tomatoes: 500 g
• Tomatillo: 250 g
• Meat broth: 100 ml
• Dark chocolate 70%: 200 g

Cooking steps

1. Grill the mulato pepper, ancho pepper, pasilla, and chipotle until the pods are soft.

   Required ingredients:

   • Mulato pepper: 250 g
   • Ancho pepper: 300 g
   • Pasilla pepper: 150 g
   • Chipotle pepper: 50 g

2. Remove the veins and seeds from the pods, which give the pepper its special spiciness, soak the pods in water, drain, then chop the pods and lightly fry in a pan.

   Required ingredients:

   • Mulato pepper: 250 g
   • Ancho pepper: 300 g
   • Pasilla pepper: 150 g
   • Chipotle pepper: 50 g

3. Add 6 cloves of garlic, chopped almonds, 20 g of peppercorns, peanuts, sesame seeds, raisins, and fry everything together.

   Required ingredients:

   • Garlic: 6 cloves
   • Almond: 150 g
   • Peanut: 100 g
   • Sesame: 100 g
   • Raisin: 100 g

4. Lightly roast coriander, cinnamon, anise, and clove buds in a dry skillet. Then add them to the skillet as well.

   Required ingredients:

   • Meat broth: 100 ml

5. Chop the tomatoes and tomatillos and fry until all the moisture evaporates. Mix all the fried ingredients and crush them in a mortar, adding a bit of broth - the paste should be smooth and oily. Transfer to a saucepan, set on low heat, add salt, and cook while continuously stirring with a spatula.

   Required ingredients:

   • Tomatoes: 500 g
   • Tomatillo: 250 g
   • Meat broth: 100 ml

6. When the fat starts to rise, add dark chocolate and melt it while stirring constantly. If necessary, dilute with a small amount of broth. The mole sauce is ready.

   Required ingredients:

   • Dark chocolate 70%: 200 g
   • Meat broth: 100 ml