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MoleTalk about anything here, just keep it clean. |
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#1
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Mole
I heard that mole is made out of chocolate is that true?
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Re: Mole
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Please correct my problems as I'm just learning Spanish.. |
#3
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Re: Mole
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#4
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Re: Mole
There are differents types of moles (black, red and green, for example), so the ingredients may change. Some of them are: chocolate (you name it), salt, sugar, cinnamon, sesame seeds, different types of chiles, ashes (ceniza), banana, pecan.
The most famous mole in Mexico is from Puebla, but there other places with exquisite moles too.
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Stubborn learning English |
#5
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Re: Mole
Mole poblano!! that's good stuff. E_S, I didn't know it had ashes in it!? That seems kind of stange. Is it only a certain type of mole that has ceniza?
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If you find something wrong with my Spanish, please correct it! |
#6
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Re: Mole
The brown sauce is the mole, on top of a piece of chicken. Yum!
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If you find something wrong with my Spanish, please correct it! |
#7
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Re: Mole
A mi no me gusta mucho mole, pero sé que a mucho sí.
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antonio |
#8
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Re: Mole
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__________________
If you find something wrong with my Spanish, please correct it! |
#9
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Re: Mole
Don´t worry, not all the moles have ashes, only some of them. It´s like the secret recipe.
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Stubborn learning English |
#10
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Re: Mole
Well I finally found a mole recipe, it is for mole de poblano.
------------------------- 1 lg. chicken, jointed 2 onions 3 cloves garlic 1 tbsp. lard 1-1/2 oz. mulato chilies 1-1/2 oz. ancho chilies 1 oz. pasilla chilis 2 md. onions 2 cloves garlic 6 tomatoes. chopped 1-1/2 oz. blanched almonds 1-1/2 oz. dry roast peanuts 1-1/2 oz. sesame seeds 12 corn tortillas 1/2 tsp. coriander 1/2 tsp. aniseeds 1 tsp. ground cinnamon 1-1/2 oz. dark chocolate Salt and pepper, to taste 1 tsp. sugar Put the chicken pieces in a pan with the onions and garlic, cover with water, bring to the boil and simmer for 30 minutes or until the chicken is almost cooked. Drain off and reserve the stock, and dry the chicken pieces. Melt the lard in a heavy based pan and gently fry the chicken pieces on all sides until they are lightly tanned. Meanwhile, remove the stems and seeds from the chilis, tear them up and soak the pieces in 300ml boiling water for 30 minutes. Then pureé the chilis with their water, the onions, garlic, tomatoes, nuts and seeds, spices, seasoning and chocolate. Remove the chicken pieces from the pan and pour off any excess fat. Fry the puree in the remaining lard for a few minutes, then add the meat with enough of the chicken stock for the sauce just to cover the meat, and continue to simmer gently for 30 minutes, or until the chicken is thoroughly cooked. ** Ideally the mole should be put aside for 24 hours at this point to allow the flavours to develop. When you are ready to serve the mole, reheat it, adjust the seasoning to taste, and add a little sugar if you feel it necessary. Serve it with plenty of tortillas, white rice, beans and guacamole. |
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