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.