Within the complexity of the Mexican moles cuisine, this can be considered as a “simple" dish for its preparation but not for its flavor and mixture of aromas and seasonings.
The mole or “mulli" in Nahuatl means salsa in the Prehispanic Mexico. In that time roasting and grinding in molcajete techniques were used. Then the Prehispanic cuisine was fused and was enriched with techniques and ingredients coming from Europe and the possibilities became endless.
For this recipe are not many the ingredients that we will use however this simple combination gives an exquisite and very versatile salsa. The flavor of the mole from the Lowland is very soft, fresh and it combines to perfection with any type of previously cooked meat. Although it can also be used to sauce some enchiladas or tacos.
About the Recipe
As we mentioned, this probably is one of the simplest moles that can be found, therefore it can be a great start in the preparation of moles.
In the preparation of the mole spring onions are used and it is very important to use them with stalk to give a point of freshness to the mole.
As always the use of lard is optional because it can be substituted for vegetable shortening.
To give consistency to the mole bolillo bread is used but white bread could also be used.
The preparation of this recipe will take you 45 minutes.