Recipe: Milagro Modern Mexican’s Mole Poblano

Skip the schmaltzy sweets (though do keep the champagne) and add spice to this month’s romantic meals instead. Go for something with complex flavor, like the famed mole poblano at Milagro Modern Mexican, where chef Jason Tilford simmers a long list of ingredients into a deep, rich sauce suitable for special occasions. Even better, you don’t have to forgo the chocolate altogether – it’s in the sauce.

Mole Poblano
Courtesy of Milagro Modern Mexican’s Jason Tilford
6 cups

4 poblano chiles
8 ancho chiles, toasted, stemmed and seeded
4 guajillo chiles, toasted, stemmed and seeded
3 garlic cloves, chopped
4 cups low-sodium chicken broth
½ cup almonds
¼ cup peanuts
¼ cup raisins
2 cloves
1 Tbsp. kosher salt
1 tsp. cinnamon
2 Tbsp. sugar
2 oz. Mexican chocolate
2 cups diced tomatoes

• On a gas grill or broiler, roast the poblano chiles until the skin is blistered and slightly black in spots. Remove from the heat and wrap with plastic wrap; let sit for 10 minutes. Remove the wrap and skin the chiles, then slice them in half and remove the seeds and stem. 

• Place all of the ingredients in a 2-quart saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 30 to 40 minutes. 

• Remove from the heat and let the sauce cool to a safe temperature for blending. In small batches, purée the sauce until smooth. 

• Return the sauce to the stove top and cook for another 5 to 10 minutes. Adjust viscosity with more broth or warm water.