Mole Poblano from Cha Cha Cha

Mole Poblano from Cha Cha Cha

We live for a good pairing of an adult beverage and a favorite dish from a local restaurants. While going out is always a good time, putting your colonially skills to good use and creating something mouth watering at home can be even more rewarding (not to mention, rewarding for your bank account). So try out Cha Cha Cha’s recipe for their Mole Poblano and pick up a 6 pack of Session Black Larger from Full Sail. Mm mm good.

Pair this Mole Poblano with a Session Black Lager from Full Sail


Yield: Approximately 4 cups

3 Chiles Mulatos (toast in oven for 6 minutes)

2 Chiles Pasillas (toast in oven for 6 minutes)

2 Chiles Anchos (toast in oven for 6 minutes)

1/2 Chipotle peppers (optional if you want it a little spicy)

1 Plantain (fried in vegetable oil)

6 clove of garlic (finely chopped)

1 onion (chopped fine)

1/2 stick Mexican Cinnamon (ground)

1/4 cup raisins

1/4 cup roasted separately almonds (ground)

1/4 cup roasted separately  peanuts (ground)

1/8 cup ground cloves

1 ounce bittersweet Mexican Chocolate chopped coarse

2 table spoons sesame seeds, lightly toasted separately.

1/4 cup ground coriander

2 cups of chicken broth

1. Place oven rack in middle position and preheat to (350) degrees.

2. Place all chile peppers and garlic in on sheet, toast for 6 minutes until fragrant.

3. Remove chiles and let them cool, remove seeds and stems and chopped them into 1/4 inch pieces.

4. In a large skillet, heat oil on medium heat, add garlic and onions until soft. Then add all the toasted peppers, coriander, cloves, cinnamon and chocolate. (Make sure you stir constantly until chocolate melts).

5. Add to skillet chicken broth, raisins, almonds, peanuts and sesame seeds. Stir for about 15 minutes until sauce is thick.

6. Place everything from skillet in a blender or food processor and blend well.

7. Place sauce back in the skillet and stir for another 8 minutes, season with brown sugar or salt.

Eat + enjoy! #nom