About Mole Recipe

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Mexican Mole Recipes

Ingredients:

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Instructions:

Mole (pron. mole-a) is a series of Mexican sauces that contain ground
chiles, spices, nuts, often chocolate, sometimes raisins, ground seeds,
etc.

There are three basic types of moles:

1. Mole Poblano (the most famous type, and the one that ALWAYS contains
chocolate) was originated in Pueblo during Colonial times (Mexican
colonial, not ours) by the nuns who wanted to make a special dish for a
visiting Archbishop. The sauce contains ground dried chile peppers,
ground nuts, ground raisins, broth, chocolate, sometimes ground corn
tortillas, a small amount of sugar, and various spices. It is
traditionally served over turkey, with a side dish of unfilled tamales
(just the cornmeal masa steamed in corn shucks.) It's one of those dishes
that rarely finds its way out of the country of origin, and you either
passionately love or passionately hate. I'd post a recipe if I could find
one (Have recipes for all three versions floating around SOMEWHERE, but
never got the time to enter 'em into the computer, so they're a little
tough to find). It may also be purchased pre-made (something I recommend,
as the bottled version is excellent, and this is NOT something you'd want
to attack from scratch on even a semi-regular basis). If Shirley is
interested, I'll pick up a jar and ship it your way.

2. Mole Verde (green mole) contains green chiles, broth, ground pumpkin
seeds, various herbs and spices. It's usually served over chicken or
pork. Nice stuff, and much easier for the beginner to like than the Mole
Poblano.

3. Mole Roja (red mole) is a sauce that contains red chiles, herbs and
spices, ground nuts or seeds, ground corn tortillas, usually no chocolate.
I THINK it comes from the region around Oxaca. Again, it's marginally
easier to like than the more well-known version. It's usually served over
chicken or pork.

All of these dishes are virtual throwbacks to the complex (and to our
palates unusual) combinations of ingredients that were common in that part
of the country before the arrival of the Spaniards. None of the dishes is
particularly hot, they have a complex, haunting flavor that speaks of
cultures long gone, but not entirely forgotten.

Don't know if you'd like 'em or not, Unka Burt (I do), but if you want
just a hint of what I'm talking about, throw a square of unsweetened
chocolate in your next batch of Left-Handed Chili, and let us know what
you think.

Servings: 1

 

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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen

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