The mole is one of the most representative and most famous dishes of the Mexican cuisine. It is a preparation that has a lot of history because since Prehispanic times there was a similar preparation known as “mulli”, that means mixture.
With the arrival of the Spaniards and of all the products that they introduced in Mexico, the mole was enriched because it adopted some of these ingredients like the almond, although it did not lose its axis based on dried chilies. The almond mole is typical from the town of San Pedro Actopan, located in the Federal District. In this town there is a kind of cult to the mole and each year the mole’s national festival is celebrated.
The peculiarity of this mole is that is combines hot, sweet, spiced and subtle flavors. The result is an elaborated salsa that is full of tradition and flavor. Serve it over some chicken pieces and accompany the plate with white rice and corn tortillas – everyone will love this dish.
About the Recipe
This recipe is difficult and complex... that’s the nature of the moles.
Prepare the recipe with lard so you can taste the traditional essence of the moles.
To make the mole plantain is used and don’t substitute it for regular banana because its flavor and consistency are not adequate for this mole.
Among the ingredients that are used in the preparation the peanuts figure, that have to be natural.
The total preparation time is of .
With this recipe you will obtain 2 qts of almond mole.