Mole Poblano de la Noche Buena

In Holiday & Seasonal by Mark MaskerLeave a Comment

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Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too. Serve it in the traditional way, over a turkey breast, garnished with sesame seeds, or as the starting point for some killer enchiladas.

mole poblano
Mole Poblano de la Noche Buena
Print Recipe
Heat level: Mild
Servings
3 cups
Servings
3 cups
mole poblano
Mole Poblano de la Noche Buena
Print Recipe
Heat level: Mild
Servings
3 cups
Servings
3 cups
Instructions
  1. Preheat the oven to 250 degrees.
  2. Place the chiles on a baking sheet and toast in the oven until they are fragrant, about 15 minutes, being careful not to let them burn. Remove, cool and remove the stems and seeds.
  3. Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon and coriander in a blender or food processor. Puree the mixture, small amounts at a time, until smooth.
  4. Heat the oil in a skillet over a medium heat, and saute the chile sauce for 10 minutes, stirring frequently. Add the chicken broth, chocolate and salt and cook over a low heat for 30 minutes, stirring occassionally, until the sauce has thickened.
  5. To serve, pour the sauce over the turkey or enchiladas, and garnish with the sesame seeds.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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