Mole Poblano

This is the dish that cannot be missing from a typical Mexican meal, for years it has been the symbol of the national gastronomy and a great pride of the Mexicans.


  • 1/2 slab of table chocolate
  • 2 tablespoons of sesame
  • Vegetable oil
  • 1 chipotle chili marinade
  • 2 roasted tomatoes
  • 1 1/2 liters of chicken broth
  • 1 cup mole poblano
  • 1/4 cup of peanuts
  • Lard or vegetable oil
  • Salt to taste
  • 2 cups of chicken broth
  • 2 cloves of garlic
  • 1 onion
  • 2 tablespoons of sesame
  • 1/2 teaspoon aniseed
  • 1 cinnamon stick
  • 2 cloves
  • 4 whole black peppers
  • 1/2 tortilla cut into pieces
  • 1/4 cup raisins
  • 8 pieces of chicken
  • 1/4 cup almonds
  • 4 deveined Pasilla chillies
  • 8 ancho chillies, deveined
  • 10 deveined mulatto peppers


  1. To make the mole: Fry the chillies lightly in the butter until they are shiny, then remove them.
  2. In the same fat, fry the almonds, peanuts, raisins, tortillas, peppers and cinnamon.
  3. Lightly toast the aniseed and sesame, mix them together with the other ingredients and the broth to obtain a homogeneous paste; cook over a low heat until it thickens, then remove it.
  4. Fry the chicken pieces in a little oil until golden.
  5. Blend the tomatoes and chipotle, pour over the chicken, add half the broth and season with salt.
  6. Dissolve the mole in the remaining broth, also heat over medium heat; add the chocolate and stir until melted.
  7. Pour over chicken, add sazón and cook over low heat until thickened.
  8. Then serve and serve.

Enjoy this delicious meal!