Mole

[Neophyte]

I heard that mole is made out of chocolate is that true?

[Nix]

Originally Posted by Neophyte

I heard that mole is made out of chocolate is that true?

Yea I think so. We had a special speaker in class and she was from mexico and she said mole does have chocolate in it but doesn't taste like chocolate. Have you ever tried it?

[Neophyte]

Originally Posted by Nix

Yea I think so. We had a special speaker in class and she was from mexico and she said mole does have chocolate in it but doesn't taste like chocolate. Have you ever tried it?

Did she give you guys a recipe for it? I'd like to know all what its made out of.

[EnglishStudent]

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.

[Tomisimo]

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?

[Tomisimo]

The brown sauce is the mole, on top of a piece of chicken. Yum!

[anthony]

A mi no me gusta mucho mole, pero sé que a mucho sí.

[Tomisimo]

Originally Posted by anthony

A mi no me gusta mucho mole, pero sé que a mucho sí.

Oh, just go back to your number thread and pad your post cound lol.

[EnglishStudent]

Don´t worry, not all the moles have ashes, only some of them. It´s like the secret recipe.

[Neophyte]

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.

[matches]

The thing about recipes is you have to know who wrote them and for whom they were written. My grandmother was from the Yucatan, she would never dream of removing the seeds from the chili's, pouring off the grease from the chicken or using
American chocolate for mole. There isn't much of anything I wouldn't consider giving up to be able to taste her cooking... just one more time.

[Little]

I tasted mole in puebla and it was great. It would be interesting if we could get an authentic recipie for real Mexican mole.