The word mole is of Nahuatl origins, it comes from the term molli or mulli and in its original meaning it refers to the term of grinding chilies by adding some liquid giving as a result a salsa. With a tradition of centuries behind it, each region of Mexico has developed their own variations of the traditional mole, adapting this dish to the products of the area.
This recipe is one of those variations and it is originally from the state of Guerrero, which gastronomy is very varied due to all the influences that it has received from the Indigenous, Spanish and French cuisines.
This mole has a divine light green color and is far more fresher and lighter than other moles. It is an interesting mixture of flavors that are hot, spiced and slightly acidic. The combination is pleasant and perfect to accompany some shrimps or even a grilled fish, with a white rice and corn tortillas.
– The original recipe is prepared with costeno pepper which is produced in the cost of Guerrero and Oaxaca. As a green fruit the costeno pepper is known as criollo pepper and it has a large quantity of shapes, sizes and colors. When the criollo pepper ripes it acquires a pale reddish tone and its walls become thin and translucent; it is spicy and of good flavor.
About the Recipe
This recipe is not complicated, in fact one of the simplest moles to prepare.
As we previously mentioned this mole is prepared with costeno pepper, which is difficult to get. Therefore we offer the alternative of preparing it with guajillo pepper.