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Mole from the Lowland
– simple –

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.
We give the recipe for 8 portions.

Ingredients

20 Ancho Peppers (7 oz)

1 Tomato (7 oz)

1/2 cup of Almonds (2.6 oz)

2 tablespoons of Raisins (1 oz)

1 tablespoon of Sesame Seeds (.3 oz)

2 Spring Onions with stalk (.7 oz)

1/2 Bolillo Bread (1.7 oz)

6 cups of Chicken Stock (1.5 qts)

4 tablespoons of Lard

1/2 tablespoon of Salt

Cookware

1 Saucepan

1 Griddle

1 Blender

1 Bowl

1 Colander

1 Measuring Cup

1 Chopping Board

1 Tongs

1 Turner

1 Knife

Directions

Roast the Chilies

Remove the seeds of 20 ancho peppers.
Put on a griddle over medium heat the 20 ancho peppers with the ones you worked and roast them for about 2 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.

Transfer from the griddle to a bowl, with the tongs, al the ancho peppers that were roasted.
Cover the ancho peppers that were put in the bowl with hot water and leave them soaking for about 10 minutes, until they soften.

While the Chilies Soften...

Put on the griddle over medium heat:

1 Tomato.
2 Spring Onions with stalk.

Roast the griddle ingredients for about 3 minutes, until all their sides are lightly roasted; move them regularly with the tongs.
Transfer from the griddle to a blender, with the tongs, the tomato and the spring onions that were roasted; then set aside.

10 minutes later

Verify that the ancho peppers that were left soaking are soft, if not leave them soaking for a longer time.
Transfer from the bowl to a colander the chilies that were soaked and remove the water excess.
Transfer from the colander to the blender the ancho peppers with the ones you worked.
Also add in the blender:

1/2 Bolillo Bread.
1/2 cup of Almonds.
2 tablespoons of Raisins.
1 tablespoon of Sesame Seeds.
2 cups of Chicken Stock (1/2 qt).

Blend very well the ingredients, then reserve.

Cook the Mole

Melt in a saucepan over medium heat 4 tablespoons of lard.
Add in the saucepan:

The Mixture that was blended.
4 cups of Chicken Stock (1 qt).
1/2 tablespoon of Salt.

Mix the saucepan ingredients and bring the mole from the Lowland to a boil over high heat.
When the mole form the Lowland boils reduce to low heat and cook it for about 25 minutes, until it thickens; stir occasionally.

Soft and Fresh
Flavors

* This salsa can be frozen for about 3 months.

Variation: Once you prepare your first mole you won’t be able to resist the temptation of preparing more moles... the next one could be the yellow mole.

Did you like the Mole from the Lowland?