Home >> Salsas and Dips >> Mole from Xico a sweet mole
This mole is originally from the town of Xico, in Veracruz. This beautiful location, situated in the center of the state of Veracruz, was designated “Magical Village" in 2011 and it keeps all the colonial charm of the province, surrounded by mountains and large coffee plantations. Its gastronomy is extensive and its most famous and typical preparation is the mole from Xico.
This mole is similar to the Puebla style mole, but the combination of its ingredients turn out into a sweeter salsa than the traditional mole – but equally delicious and complex in flavors and aromas. In fact is the sweetest mole that there is within the large mole repertoire that exists in Mexico.
Traditionally it is served with pieces of cooked turkey or chicken; and accompanied of some refried beans and Mexican rice. It is also typical of the region to use this mole in parties to put to enchiladas or to chicken tacos.
About the Recipe
If you have
and patience you will be able to go through this recipe.
love for the cuisine
Possibly the most difficult about this recipe is getting the
xoconostle, a fruit that cannot be replaced.
In this recipe corn tortilla is used, preferably that is a little bit dried, so the mole has a better consistency. Although a
tostada could also be used.
Give a very special flavor to the mole with a chicken stock
prepared by you.
your mole will be ready.
Yields 12 portions.
Ingredients 20 Mulato Peppers (8.8 oz) 10 Pasilla Peppers (3.5 oz) 5 Ancho Peppers (1.7 oz) 5 Prunes (1.7 oz) 1 Xoconostle (3.5 oz) 1/2 Tomato (3.5 oz) 1/2 Plantain (7 oz) 3 tablespoons of Sesame Seeds (.8 oz) 3 tablespoons of Pine Nuts (.8 oz) 2 tablespoons of Almonds (.7 oz) 2 tablespoons of Walnuts (.7 oz) 1 tablespoon of Hazelnuts (.3 oz) 1 tablespoon of Raisins (.7 oz) 1/2 Spring Onion (.5 oz)
1 Cinnamon stick (.08 oz) 1/3 of a Chocolate tablet (1 oz) 1½ tablespoons of Sugar 1 teaspoon of Anise
1 Maize Tortilla (.7 oz)
1/2 Bolillo Bread (1 oz) 2 qts of Chicken Stock 1/2 cup of Lard (4.4 oz) 10 Black Peppercorns 1/4 tablespoon of Salt
Cookware 1 Saucepan 1 Frying Pan 1 Blender 1 Bowl 1 Measuring Cup 1 Chopping Board 1 Slotted Spoon 1 Turner 1 Knife
Directions Work with the Chilies
Remove the seeds of 5 ancho peppers, 10 pasilla peppers and 20 mulato peppers; then set aside.
Melt in a frying pan over medium heat 3 tablespoons of lard.
Incorporate in the frying pan the chilies with the ones you worked and
fry them for about 2½ minutes, until they are lightly fried; stir regularly.
Transfer from the frying pan to a bowl, with a
slotted spoon, the chilies that were fried.
Cover the chilies that were put in the bowl with warm water and leave them
soaking for about 15 minutes, until they soften.
While the Chilies are Ready...
Melt in a frying pan over low heat 2 tablespoons of lard.
Add in the frying pan 1/2 spring onion and
fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
Incorporate in the frying pan:
3 tablespoons of Sesame Seeds.
3 tablespoons of Pine Nuts.
2 tablespoons of Almonds.
2 tablespoons of Walnuts.
1 tablespoon of Hazelnuts.
1 tablespoon of Raisins.
Tortilla into small pieces.
1/2 Bolillo Bread into small pieces.
Mix the frying pan ingredients and fry them for about 2 minutes, until all the ingredients are lightly fried; stir regularly.
In this step it is look for . the seeds to release their oils so the mole has more flavor
Transfer from the frying pan to a blender, with a slotted spoon, the ingredients that were fried; then set aside.
Fry the Plantain and the Xoconostle
Peel 1/2 plantain and then
slice it; then set aside.
Peel 1 xoconostle.
Discard the seeds of the xoconostle that was peeled and then
dice it; then set aside.
Melt in the frying pan over
low heat 2 tablespoons of lard.
Incorporate in the frying pan:
The Plantain slices that were cut.
The Xoconostle dices that were cut.
Mix the frying pan ingredients and fry them for approximately 1 minute, until all the ingredients are lightly fried; stir regularly.
Fry the Spices
Also add in the frying pan:
1 teaspoon of Anise.
Mix the frying pan ingredients and
fry them for approximately 1 minute, until all the ingredients are moderately fried; stir regularly.
Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then set aside.
Back to the Chilies
Verify that the chilies that were left soaking are soft, if not leave them soaking for a longer time.
Transfer from the bowl to the blender, with the
slotted spoon, the chilies that were soaked.
Also add in the blender:
1½ tablespoons of Sugar.
3 cups of
Chicken Stock (.7 qt).
1/4 tablespoon of Salt.
Blend very well the ingredients, then reserve.
Cook the Mole
Melt in a saucepan over low heat 1 tablespoon of lard.
Add in the saucepan:
The Mixture that was blended.
1/3 of a Chocolate tablet.
5 cups of Chicken Stock (1.3 qts).
Mix the saucepan ingredients and bring the mole from Xico to a
boil over high heat; stir regularly.
When the mole from Xico boils reduce to
low heat and cook it for about 25 minutes, until it thickens; stir occasionally.
A Sweet and Spicy Mixture
Suggestion: When this mole is served on a dish, you can garnish it with some plantain slices and Mexican cream.
Variation: Now taste the mole from Queretaro.
Did you like the Xican Mole?
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