Masa-Based Mole Poblano with Authentic Ancho Chile

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A complex, slow-simmered mole made with toasted ancho chiles and fresh masa, capturing the essence of Poblano's culinary heritage. This mexican-inspired mediterranean ready in about 75 minutes pairs dried ancho chiles, sesame seeds, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.2 (13 ratings) Prep: 35 min Cook: 40 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove stems and seeds from 4 dried ancho chiles, then toast them on a dry skillet over medium heat for 2 minutes until fragrant, shaking frequently to avoid burning.
  2. Step 2: Toast 2 tbsp sesame seeds and 30g almonds in a dry skillet for 3 minutes until golden, then transfer to a blender.
  3. Step 3: Cut 2 medium tomatoes into quarters and add to the blender with the toasted chiles, 1 small onion, 2 garlic cloves, 1/2 cinnamon stick, and 1 tbsp sesame oil. Blend until smooth, adding 2 tbsp water if needed.
  4. Step 4: In a pot, heat 1 tbsp sesame oil over medium heat. Add the blended sauce and cook for 8 minutes, stirring constantly until thickened and the oil separates.
  5. Step 5: Stir in 100g masa harina and 300ml chicken broth, then bring to a gentle simmer. Add 250g chicken breast pieces and 1/2 tsp cumin, cover, and simmer for 25 minutes until chicken is cooked through and sauce has thickened.
  6. Step 6: Remove chicken and slice. Return to the pot, simmer for 3 more minutes. Serve warm with rice.

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Frequently asked questions

How long does Masa-Based Mole Poblano with Authentic Ancho Chile take to make?

Total time is about 75 minutes (35 min prep + 40 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 Masa-Based Mole Poblano with Authentic Ancho Chile?

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 Masa-Based Mole Poblano with Authentic Ancho Chile?

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 Masa-Based Mole Poblano with Authentic Ancho Chile 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 Masa-Based Mole Poblano with Authentic Ancho Chile?

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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