Roberto Santibañez On How To Make Mole Poblano
Cinco De Mayo is tomorrow, but there's still time to plan a kick-ass Mexi-menu. You can't go wrong with this mole poblano recipe from the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers. Follow Santibañez's lead and serve up this thick, rich mole sauce over chicken, enchiladas, or turkey.
It's ironic that the mole that has served as the ambassador for all others in the United States is also one of the most misunderstood. Whenever I hear this sophisticated mole casually referred to as "chocolate sauce," I'm saddened, because it's so much more! While a little Mexican chocolate does contribute to its sweetness, so do a host of nuts and, sometimes, a plantain, an apple, or animal crackers. In fact, I'd bet there are as many recipes for it as there are cooks in Puebla, and everyone seems convinced that their version is the best. Me? I'm in love with this one, straight from Ana Elena Martinez's kitchen to yours.
- 3 ounces tomato
- 3 ounces tomatillos
- 1 (1/2-inch-thick) round slice white onion
- 5 cloves garlic
- 1 cup mild olive oil
- 4 ounces mulato chiles
- 2 ounces ancho chiles
- 2 ounces pasilla chiles
- 1/2 ounce chipotle meco chiles
- 1 corn tortilla
- 1/2 cup blanched almonds
- 3 tablespoons hulled raw (green) pumpkin seeds
- 1/4 cup packed raisins
- 1 (1-inch) slice baguette
- 1/2 small ripe (brown or black) plantain
- 1/4 cup unhulled sesame seeds
- 1 (1-inch) piece canela (Mexican cinnamon)
- 6 whole cloves
- 1/4 teaspoon aniseed
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon whole allspice berries
- 1/4 teaspoon whole black peppercorns
- 6 ounces Mexican chocolate
- 1 tablespoon sugar
- 1 1/2 teaspoons fine salt
- 1/4 cup sesame seeds