Un mole complejo y construido lentamente a partir de más de 24 ingredientes: chiles, chocolate, nueces, semillas y especias, servido sobre pollo pochado.
⭐Inspired by Enrique Olvera · 🇲🇽 MexicoEste plato está inspirado en el compromiso de toda la vida del Chef Enrique Olvera con ingredientes indígenas mexicanos y su icónica 'Mole Madre' en Pujol.
Sirve 6
On a hot dry comal or skillet, toast the ancho, mulato and pasilla chiles for 30 seconds per side until fragrant — do NOT burn or the mole will be bitter. Soak in hot water for 20 minutes until soft.
On the same comal, toast the almonds, peanuts and sesame seeds separately, each just until golden. Set aside. Char the tomatoes, onion and garlic on the comal until blackened in spots — this builds smoky depth.
Heat the oil in a large pot. Fry the plantain slices until golden and caramelised, then the raisins until they puff slightly. Remove with a slotted spoon.
In a high-powered blender, combine the soaked chiles (drained), chipotle, toasted nuts and seeds, charred vegetables, peeled garlic, plantain, raisins, cinnamon, cloves, peppercorns, cumin, oregano, chocolate and 500ml of stock. Blend until completely smooth — work in batches if needed. Strain through a fine sieve.
In the same pot, heat 2 tablespoons of oil and pour in the strained mole — it should bubble and splatter, that's normal. Cook over medium heat, stirring constantly, for 10 minutes. Add the remaining stock and salt. Reduce heat and simmer gently for 1 hour, stirring often, until thick enough to coat the back of a spoon. Taste and adjust salt.
In a separate pot, gently poach the chicken in lightly salted water with half an onion and 2 garlic cloves for 25 minutes until just cooked. Remove and pat dry.
Spoon a generous pool of mole onto each warm plate. Place the chicken on top. Drizzle with extra mole. Garnish with toasted sesame seeds. Serve with warm corn tortillas and Mexican rice.
Mole always tastes better the next day — make it 24 hours ahead if you can.
Don't burn the chiles — bitter chiles ruin a mole. Toast just until fragrant.
Mexican chocolate is essential; if unavailable, use 80% dark chocolate plus a pinch of cinnamon and a teaspoon of sugar.
Mole Negro: substitute mulato for chilhuacle chiles for the deeper, more bitter Oaxacan style.
Vegetarian Mole: serve over roasted butternut squash and sweet potato instead of chicken.
Turkey Mole: traditional Mexican preparation — substitute poached turkey for chicken.
Mole keeps in the fridge for 1 week and freezes for up to 3 months. The flavour deepens with time.
Mole poblano is one of Mexico's national dishes, originating in the convents of colonial Puebla. Each region of Mexico has its own mole tradition — there are estimated to be over 300 distinct moles. Enrique Olvera's 'Mole Madre' at Pujol — a continuously fed, multi-year-old mole — is one of the most acclaimed dishes in 21st-century fine dining and a meditation on time, tradition and refinement.
Traditionally, mole improves over days as the flavours marry. Olvera's 'Mole Madre' takes this to an extreme — continuously aged for over 2,500 days. This recipe captures the spirit at home with overnight ageing.
Yes — you can simmer the chicken pieces directly in the finished mole for the last 25 minutes of cooking. Some traditional recipes do this for deeper flavour transfer.
Pujol's mole madre is continuously aged for 2,500+ days — refreshed daily over a multi-year process. This recipe captures the spirit at home through overnight ageing and a 24+ ingredient build, but cannot replicate that institutional time scale.
Yes — mole freezes beautifully for up to 3 months. Many Mexican households deliberately keep a 'starter mole' in the freezer to revive and feed for special occasions.
Mexican red rice (arroz rojo) is traditional — sautéed first with tomato and onion, then steamed. White jasmine rice works as a clean canvas if you don't have time.
Por porción (480g) · 6 porciones totales
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