Mole Poblano spice preparation

Description:
Mole refers to many Mexican sauces, but probably the most popular among them is Mole Poblano, which originated in Puebla. In most cases Mole Poblano is prepared with chicken. However, other meats also fit very well. The fruity flavor of the sauce can be complemented very well by adding dried fruits.

Ancho and pasilla chiles add a fruity, earthy chile flavor to the mixture. The Jalapeno Chili Chipotle smoked over mesquite wood and the Pimenton de La Vera smoked over oak add a light smoky note. The most important ingredient besides the chile is the sweet-tart cacao, which in Mexico is also often replaced by dark chocolate.

Making Mole Poblano from individual ingredients is very time-consuming and can be shortened considerably with the mixture (see below for preparation recommendations). A chicken stock is usually cooked in advance from the chicken, so the chicken is cooked in the pot. However, if in doubt, the chicken stock can be replaced with vegetable stock and the chicken cooked in the oven.

Usage:
To prepare about 400ml of Mole Poblano:
Saute one large onion and one clove of garlic until translucent. At the same time, fry two tablespoons of almond flakes and one tablespoon of raisins, if desired, without fat. Mix all ingredients with 400ml of chicken stock and add about 35g of Mole Poblano spice mix. Add a tablespoon of cane sugar and finely puree the sauce. Reduce to a thick sauce and add salt to taste. Pour the mole over the cooked meat at the end. Finally, sprinkle the dish with fresh corainder leaves. Rice is recommended as a side dish.
 
Ingredients:
Chili (ancho, pasilla, guajillo, chipotle jalapeno), cocoa, toasted sesame seeds, pimenton de la vera picante, cumin, black pepper, clove, allspice, anise, Ceylon cinnamon, South American oregano, thyme.
 
Aroma/Taste:
Sweet earthy and chocolaty, slightly spicy.