Each state in Mexico boasts and accumulates their own mole versions. Since its origins in Prehispanic times, the preparation of these salsas has been evolving and adapting new ingredients brought from the European influence in the Mexican cuisine.
From this fusion and creativity comes to us the recipe of mole from Morelia, that combines in an incredible way the basic elements of the Prehispanic cuisine (chilies, tortillas and chocolate) with a variety of different elements that are salty, sweet, sour, fresh and of different origins – which result in a salsa that is spicy and full of flavor.
– This mole is ideal to accompany with some cooked pieces of chicken or turkey, with a white rice and some refried beans. It is really worth trying such an original recipe of mole.
About the Recipe
This recipe is difficult to prepare and it requires your attention because you are going to work with many ingredients.
This mole is prepared with xoconostle, which is the fruit of a cactus. It is an ingredient that you have to get because it is irreplaceable.
In order for the mole to have an unmatched consistency bolillo bread and tortilla is used; which we recommend them to be a bit dried so the consistency of your mole will be the best.
In this mole lard is used but you could also use vegetable shortening.