A cannabis-infused Mole Poblano sauce recipe
Mole Poblano is a rich and complex flavorful Mexican sauce made from a unique combination of ingredients including chili peppers, chocolate, and various spices. Though it’s most often served with chicken, it’s a traditional dish that’s adaptable and it pairs nicely with almost any type of meat. In this recipe, we’ll take you through the process of creating a version that features a potent cannabis infusion adding a brand-new twist to this iconic Mexican cuisine.
Tips and tricks
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Bring the delightful flavor of your Mole Poblano up a notch by using butter or oil that’s been infused with earthy or spicy cannabis strains, as they’re quite complementary for this dish.
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When it comes to edibles, it’s really easy to take too much which could result in lingering adverse effects that may be long-lasting. To avoid the possibility of a negative experience it’s a good idea to begin with a lower dose. Slow gradual increases allow diners to achieve desirable results, safely learning more about what to expect.
A Mole Poblano recipe infused with the power of cannabis
Adding cannabinoids to Mole Poblano is an effective way to enjoy the traditional flavor-filled dish with the extra benefit of relaxing effects to create an elevated meal that’s both indulgent and powerful. Enhance your dining experience instantly by adding either cannabis-infused butter or oil – ingredients that are easy to make at home on a budget.
Preparation time: 30 minutes
Cooking time: 2 hours
Calories: 429 per serving
Servings: 6-8
Ingredients
- 4 dried ancho chili peppers
- 3 cloves garlic (minced)
- 2 dried pasilla chili peppers
- 2 dried mulato chili peppers
- 2 tomatoes (roasted and peeled)
- 1 onion (chopped)
- 1-ounce dark chocolate (grated)
- 4 cups chicken or vegetable broth
- ½ cup cannabis-infused butter or oil
- ½ cup almonds (toasted)
- ¼ cup raisins
- 2 tablespoons sesame seeds
- 1 tablespoon ground cumin
- 1 tablespoon ground cinnamon
- 1 tablespoon dried oregano
- ½ teaspoon ground cloves
- ½ teaspoon ground coriander
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
- Cooked chicken or turkey (shredded)
- Rice and tortillas for serving
Tools
- Large skillet
- Blender or food processor
- Large pot with lid
- Mixing spoon
- Spatula
Instructions
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Toast the dried chili peppers in a large skillet over medium heat for 3-4 minutes or until they’re fragrant.
Carefully remove the seeds and stems from the freshly toasted peppers.
Bring the broth to a simmer in a large pot over medium heat then add the chili peppers, and allow them to soak for 20 minutes, or until they’re soft.
While you wait for the chili peppers to finish soaking, warm half of the cannabis-infused butter or oil in the skillet over medium heat, before tossing in the onion and garlic and sauté the ingredients for 3-5 minutes or until tender.
Add the almonds, raisins, roasted tomatoes, sesame seeds, cumin, cinnamon, oregano, cloves, coriander, nutmeg, sautéed onion and garlic mixture to a blender and blend them together on high until the ingredients come together to make a nice smooth paste.
Take the softened chili peppers out of the broth, and blend them into the paste.
Heat the remaining cannabis-infused butter or oil in a large pot over medium heat. Once it’s hot, transfer the sauce to the pot, and allow it to cook for 10 minutes, stirring the mixture on occasion to avoid scalding.
Slowly add the broth to the pot, stirring frequently ensuring it’s fully incorporated into the sauce. Allow the sauce to cook for ten more minutes, or until it thickens up.
Stir the dark chocolate into the sauce until it’s completely melted, before seasoning it with salt and pepper.
Finally, it’s time to complete this dish by adding the shredded chicken or turkey to the sauce and allowing it to simmer for ten minutes.
Serve cannabis-infused Mole Poblano when it’s freshly made and hot with rice and tortillas on the side.
Storage recommendations
Mole Poblano can be stored in the fridge in an airtight container where it will stay fresh for up to 3 days. Alternatively, leftovers may also be frozen for anywhere from 3-6 months at a time for a fast, reheatable meal option.
