Authentically Made Mole Poblano with Toasted Chiles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A complex, traditional Mexican mole made with hand-toasted chiles and a balanced blend of spices, true to Oaxacan heritage. This mexican-inspired mediterranean ready in about 90 minutes pairs dried ancho chiles, dried mulato chiles, sesame seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.6 (11 ratings) Prep: 30 min Cook: 60 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 4 dried ancho chiles and 2 dried mulato chiles in a dry skillet over medium heat for 1 minute per side until fragrant and pliable, then remove stems and seeds.
  2. Step 2: Toast 1 tbsp sesame seeds and 2 tbsp almonds in the same skillet for 2-3 minutes until golden and aromatic, then set aside.
  3. Step 3: Char 2 tomatoes over an open flame or under broiler until blackened in spots, then peel and chop; sauté with 1 chopped onion in 1 tbsp oil until softened.
  4. Step 4: Blend toasted chiles, toasted sesame seeds, almonds, tomatoes, 1/2 cup water, and 1 tsp cumin until smooth; cook the sauce in a pot over medium-low heat for 15 minutes, stirring constantly until thickened.
  5. Step 5: Add 400g boneless chicken thighs to the sauce, cover, and simmer for 30 minutes until chicken is tender and sauce has reduced to a thick, coat-the-spoon consistency, adjusting salt to taste before serving.

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Frequently asked questions

How long does Authentically Made Mole Poblano with Toasted Chiles take to make?

Total time is about 90 minutes (30 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Authentically Made Mole Poblano with Toasted Chiles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried ancho chiles from drying out.

Can I substitute ingredients in Authentically Made Mole Poblano with Toasted Chiles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Authentically Made Mole Poblano with Toasted Chiles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Authentically Made Mole Poblano with Toasted Chiles?

Mexican mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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