The Indigenous peoples of Mexico left their cuisine as a legacy that transcends time and place.
Their profound expression of culture and belief endured the Spanish conquest and flourished through the centuries to become one of the world’s most celebrated culinary traditions.
Gemma Aguayo-Murphy, creator of Everyday Latina, a digital platform that features traditional Mexican cuisine with a focus on healthy ingredients, shares a wholesome version of traditional mole poblano, a Mexican recipe cherished by her family for the holiday season.
‘‘This is a recipe I learned from my dad and one that my family loves to make for Thanksgiving,’’ Aguayo-Murphy said.
Mole is among the most iconic Mexican dishes that during the holidays take its rightful place, shining as a complement for chicken and turkey, both very traditional among Hispanic families during Thanksgiving and Christmas season.
‘‘This lighter version of traditional Mexican mole keeps all the deep, complex flavors of the original while using nourishing, wholesome ingredients,’’ Aguayo-Murphy said.
With their ancient roots, moles are as diverse as the cooks who make them. And they come in an almost endless variety. Many moles feature chiles, chocolate, spices and nuts.
Aguayo-Murphy loves mole poblano for the holidays because it pairs perfectly with traditional main dishes for Thanksgiving and Christmas.
‘‘Adding mole poblano to your chicken or turkey, is a beautiful way to bring Mexican tradition to your holiday table while keeping your meal healthy and satisfying,” she said.
Mexican cuisine features a variety of colorful ingredients, many of which merge in this recipe.
‘‘Dried chiles, tomatillos, and warm spices come together with just a bit of high-quality Mexican chocolate and a touch of date sugar for natural sweetness,’’ Aguayo-Murphy said.
One of the most effective ways to make recipes healthier is to choose your oil wisely.
‘‘Using avocado oil instead of lard and reducing sugar and salt makes this gluten-free sauce rich yet balanced, perfect served over roasted chicken or turkey.’’
Mole poblano
Ingredients:
- 6 tomatillos, husked and washed
- 5 ancho chiles
- 5 mulato chiles
- 10 guajillo chiles
- ½ head of garlic (about 6 cloves)
- 1 inch piece of cinnamon stick
- ¼ teaspoon ground cloves
- 2–3 cups low-sodium chicken broth, divided
- ½ cup date sugar
- 1 tablet of high-quality Mexican chocolate (such as Taza or Hernán)
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil
- Optional: ¼ cup toasted sesame seeds for garnish
- Roasted chicken or turkey
(Because some of the required chiles are less common than standard varieties, you may need to look for them at Mexican-import grocery stores, Latin American supermarkets or aisles, or specialty spice shops).
Directions:
Bring a small pot of water to boil. Add the tomatillos and cook until they turn pale green and are tender but not falling apart. Drain and set aside.
Heat a comal or heavy-bottomed pan over low heat. Toast the chiles on all sides until fragrant, turning frequently to avoid burning. Set aside.
Roast the garlic cloves (with peel on) until lightly golden on all sides.
Add 2 cups of chicken broth, the cooked tomatillos, garlic, toasted chiles, cinnamon stick, ground cloves, salt, and pepper to a blender. Blend until smooth. Strain the sauce through a mesh sieve.
Heat the oil in a large pot over medium heat. When hot, carefully pour in the blended sauce. Add more broth until you reach a thick but pourable consistency. Stir in the date sugar and Mexican chocolate until dissolved.
Simmer the sauce for 15 to 20 minutes, stirring occasionally. Taste and adjust your seasonings as needed.
Serve the mole over roasted chicken or turkey with plenty of sauce, a sprinkle of sesame seeds, and sides like red rice and salad.
You may reach Gemma Aguayo-Murphy at [email protected] and on Instagram.