The mole is one of the most representative plates of the Mexican cuisine and without a doubt one of the recipes that has more variations. It is also served with countless presentations across the length and breadth of the country. This salsa is the result of the miscegenation of the Prehispanic cuisine and the European influence.
The original mole is known as “Puebla Style Mole" that is very elaborated and it has a very long list of ingredients. This recipe is a simplified version of that mole and it can be a great culinary start, if you had never prepared a mole at home.
As in the traditional recipe a selection of dried chilies are combined with other ingredients to obtain a spicy and aromatic salsa. Less sweet than the original but with a great richness in aromas and seasoning.
The best option is to serve it over some cooked chicken pieces and accompanied of a Mexican rice and the freshly made tortillas cannot be missed.
About the Recipe
Although all the moles are elaborated and they require time and attention in their preparation, this is one of the simplest that there is.
The original recipe is given with lard. If you want it can be substituted with vegetable shortening.
Prepare the chicken stock that is required in the preparation so the mole will have a more sophisticated flavor.
The chipotle peppers that are used in this recipe must be dried.