Home >> Salsas and Dips >>

Ladies Beak Mole
from Guanajuato


This recipe is one of the many variations that the Mexican cuisine offers us in the category of moles. Being the base of all similar, each state and almost each family has been contributing, to the Mexican culinary richness, their own versions of this traditional Mexican preparation.

In this occasion, the recipe of ladies beak mole from Guanajuato, has endured thanks to the book “The Senators Usually Cook" published in 1964.
This book compiles various recipes from all the states of the country (among them this mole), through the contribution of each of the wives of the senators of the time and with the support of the president’s wife of that time Mrs. Lopez Mateos – who donated the book and the rights for charitable purposes to the DIF.



The combination of chilies, seeds, spices and chocolate turn out into a slightly spicy mole, with sweet touches and very aromatic . The surprising thing is the use of ginger that gives a refreshing touch and it contrasts with the spiced seasoning that the cloves and the peppercorns give, that are also used in the recipe.

Traditionally it was served at parties and special occasions over a
turkey and accompanied by some tortillas and a rice. With a preparation like this one, any food turns into a banquet.


About the Recipe

  • Among the complexity of the different moles, we can say that this mole is relatively simple to prepare.
  • In this mole ginger is used, preferably use it fresh, if not it can be substituted for 1/4 tablespoon of ginger powder.
  • In the preparation bolillo bread is used but it can also be substituted for white bread.
  • The original recipe is prepared with lard but it can be substituted with vegetable shortening.
  • The preparation of this mole will take you 45 minutes.
  • Recipe for 10 portions.


Ingredients

  • 20 Ancho Peppers (7 oz)
  • 20 Mulato Peppers (7 oz)
  • 20 Tomatillos (2.2 lbs)
  • 1 cup of Almonds (5.2 oz)
  • 2/3 of a cup of Sesame Seeds (3.5 oz)
  • 1/4 cup of Pumpkin Seeds (1 oz)
  • 8 Cloves
  • 1 Epazote sprig (.3 oz)
  • 3/4 of a Chocolate tablet (2.4 oz)
  • .1 oz of Ginger
  • 1/2 Bolillo Bread (1.7 oz)
  • 8 cups of Chicken Stock (2.1 quarts)
  • 5 tablespoons of Lard (2.6 oz)
  • 25 Black Peppercorns
  • 1/2 tablespoon of Salt

  • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Griddle
  • 1 Blender
  • 1 Measuring Cup
  • 1 Chopping Board
  • 1 Tongs
  • 1 Turner
  • 1 Peeler
  • 1 Knife

  • Directions

    Roast the Chilies


    1. Put on a griddle over medium heat:
    • 20 Ancho Peppers.
    • 20 Mulato Peppers.


    1. Roast the chilies that were put on the griddle for about 3 minutes, until all their sides are lightly roasted; move them regularly with some tongs.


    Don’t roast the chilies for a long time because its flavor becomes bitter.


    1. Remove from the griddle the chilies and wait for them to cool a little.
    2. Remove the veins and the seeds of all the chilies that were roasted, then set aside.

    Fry the Chilies


    1. Melt in frying pan over medium heat 2 tablespoons of lard.
    2. Incorporate in the frying pan:
    • The 20 Ancho Peppers with the ones you worked.
    • The 20 Mulato Peppers with the ones you worked.


    1. Fry the chilies that were put in the frying for about 2 minutes, until they are moderately fry; stir regularly.
    2. Transfer from the frying pan to a blender, with the tongs, all the chilies that were fried and reserve.

    Fry Many Ingredients


    1. Melt in the frying pan over medium heat 1 tablespoon of lard.
    2. Add in the frying pan:
    • 1/2 Bolillo Bread.
    • 1 cup of Almonds.
    • 2/3 of a cup of Sesame Seeds.
    • 1/4 cup of Pumpkin Seeds.


    1. Fry the frying pan ingredients for about 2 minutes, until all the ingredients are moderately fried; stir regularly.
    2. Transfer from the frying pan to the blender the ingredients that were fried, then reserve.



    Fry More Ingredients...


    1. Melt in the frying pan over medium heat 1 tablespoon of lard.
    2. Incorporate in the frying pan 20 tomatillos and fry them for about 3 minutes, until they are moderately fried; stir regularly.
    3. Add in the frying:


    1. Fry the frying pan ingredients for about 40 seconds, until the cloves and the black peppercorns are lightly fried; stir regularly.
    2. Transfer from the frying pan to the blender all the ingredients that were fried, then set aside.

    Blend the Ingredients


    1. Peel .1 oz of ginger and put it in the blender.
    2. Also add in the blender 2 cups of chicken stock (1/2 qt).
    3. Blend very well the ingredients and reserve.

    Cook the Mole


    1. Melt in a saucepan over medium heat 1 tablespoon of lard.
    2. Add in the saucepan:
    • The Mixture that was blended.
    • 3/4 of a Chocolate tablet.
    • 6 cups of Chicken Stock (1.6 qts)


    1. Mix the saucepan ingredients and cook them for about 5 minutes, until the chocolate has dissolved; stir regularly.
    2. Reduce to low heat and add in the saucepan:
    • 1 Epazote sprig.
    • 1/2 tablespoon of Salt.


    1. Mix the saucepan ingredients and cook the ladies beak mole from Guanajuato for about 30 minutes, until it thickens and acquires a darker color; stir occasionally.
    2. When the cooking is done discard the epazote sprig.



    Potent, Fresh and Harmonious


    Variation: The moles’ diversity in the Mexican cuisine is very broad, now venture into the reddish mole.



    Did you like the Mole from Guanajuato?





    Other Mexican Recipes


    Spiced Coffee
    Mexican Rice
    Charro Beans
    Machaca with Egg
    Chicken Salpicon


    ADDITIONAL INFO





    Use fresh ginger in the preparation so your mole will have an amazing seasoning.





    This is the best chocolate that can be use to make the mole.





    Thanks to this book is that we have this fabulous recipe.