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Puebla Style Mole
It is incredible that chocolate can be put to a salsa and that the flavor is so good that it becomes a representative dish of the Mexicanity .
The flavor of the Puebla style mole is phenomenal it has chocolate’s sweet flavor, it also has chilies’ spicy flavor and spices’ elaborated flavor – all mixed in one same salsa. And that’s not all because its aroma is also spectacular.
In Mexico there are infinite ways of preparing the mole, which is used to accompany many dishes like the enchiladas or enmoladas, the chicken , the turkey , the empanadas, the rice , etc. Although if you want to enjoy it with something as simple as a tortilla chip , it is also wonderful.
The history or legend of the mole dates back to the year 1680 when a Viceroy was on his way to visit the Santa Rosa Convent in Puebla. The nun Sor Andra was in charge of preparing the meal for the Viceroy and she started preparing a salsa .
Sor Andrea wanted the salsa to be so tasty and so special that she decided to add many ingredients that she had in the convent. Within these ingredients there was “the chocolate", which she also decided to add.
Upon the Viceroy arrival into the convent Sor Andrea was worried because she didn’t know if he would like the meal or not. To the great astonishment of the Viceroy and of Sor Andrea the meal was delicious and the Viceroy loved the salsa , to which later on would be named “mole".
A type of mole was also prepared in the time of the Mexicas, better known as mulli = mixture. The dish consisted in mixing various types of ingredients. Therefore it happens to be difficult to determine the origin of such a traditional salsa. But what is clear is that it was the result of the fusion of the Prehispanic cuisine with gastronomical elements of the Spanish cuisine.
About the Recipe
- Preparing mole goes beyond being a recipe, beyond being an art, it is a whole ritual. While you prepare it you will understand why.
- In the Puebla style mole plantain is used and it cannot be substituted it for any other type of banana, due to the consistency and the flavor that the plantain offers.
- In this recipe chicken stock is needed so the mole has a point of flavor. Water could also used but the mole will lose flavor.
- The traditional recipe is prepared with lard although vegetable shortening could also be used.
- Preparation time 40 minutes.
- The recipe is for 3 cups of mole.
DirectionsRoast Many Ingredients
- Remove the seeds of 4 pasilla peppers, 5 ancho peppers and 6 mulato peppers.
- Put in a frying pan:
- The 4 Pasilla Peppers with the ones you worked.
- The 5 Ancho Peppers with the ones you worked.
- The 6 Mulato Peppers with the ones you worked.
- 1/4 cup of Sesame Seeds.
- 1/4 of an Onion.
- 3 Garlic cloves.
- Roast the frying pan ingredients over medium-low heat for about 2 minutes, until all the sides of the ingredients are moderately roasted; stir regularly.
|Don’t roast the chilies too much because its flavor becomes bitter.|
- Transfer from the frying pan to a blender the ingredients that were roasted and reserve.
Fry the Plantain
- Peel 1 plantain.
- Slice the plantain that was peeled, then reserve.
- Heat in the frying pan over medium heat 1 cup of vegetable oil.
- Incorporate in the frying pan the plantain slices that were chopped and fry them on both sides for about 3 minutes per each side, until they are well fried; stir regularly with some tongs.
- Transfer from the frying pan to some paper towels, with the tongs, the fried plantain slices that were fried, so they dry and the fat excess is absorbed.
- Transfer from the paper towels to the blender the fried plantain slices that were dried and reserve.
Fry the Almonds and the Raisins
- Incorporate in the frying pan, with the same oil, 1/4 cup of almonds and fry them for about 2 minutes, until they are moderately fried; stir regularly.
- Transfer from the frying pan to some paper towels, with a kitchen spoon, the almonds that were fried, so they dry and the fat excess is absorbed.
- Transfer from the paper towels to the blender the almonds that were dried and then reserve.
- Incorporate in the frying pan, with the same oil, 1/4 cup of raisins and fry them for about 30 seconds, until they are moderately fried; stir regularly.
- Transfer from the frying pan to some paper towels, with the kitchen spoon, the raisins that were fried, so they dry and the fat excess is absorbed.
- Transfer from the paper towels to the blender the raisins that were dried and then reserve.
Blend Many Ingredients and Cook the Mole
- Add in the blender, along with the other ingredients:
- 1 Tostada or dried Tortilla.
- 3 Cloves.
- 1/2 teaspoon of Anise.
- 1/2 teaspoon of Cumin.
- 1 cup of Chicken Stock (8.4 fl oz).
- 3 Black Peppercorns.
- Blend very well the ingredients, then set aside.
- Melt in a saucepan over medium heat 3 tablespoons of lard, stir occasionally.
- Pour in the saucepan the mixture that was blended and bring it to a boil over high heat.
- When the mixture boils reduce to medium-low heat and add in the saucepan:
- 1 Chocolate tablet.
- 1 cup of Chicken Stock (8.4 fl oz).
- 1/2 tablespoon of Salt.
- Mix the saucepan ingredients and cook the Puebla style mole for about 20 minutes, until it thickens; stir occasionally.
This is the Mexican Cuisine
Tip: When the Puebla style mole is served on a dish sprinkle some sesame seeds over it so it will look beautiful.
Recommendation: There are infinite way of delighting yourself with the Puebla style mole, you can prepare a dish of peasant rice and some cooked chicken breasts bathed with this mole – you will love the dish.
Did you like the Mole?
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