MOLE POBLANO

So delicious
So mexican
Moleis the generic name for a number of sauces used in Mexican cuisine, as well as for
dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce which is
known in Spanish by the more specific name mole poblano. In contemporary Mexico, the
term is used for a number of sauces, some quite dissimilar to one another, including black,
red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the
central and southern regions of the country with those from Puebla and Oaxaca the best
known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near
Mexico City.

Three states in Mexico claim to be the origin of mole, Puebla, Oaxaca and Tlaxcala.[1] The states with
the best known moles are Puebla and Oaxaca, but other regions in Mexico also make various types
of mole sauces.[2]

Moles come in various flavors and ingredients, with chili peppers as the common factor. However,
the classic mole version is the variety called mole poblano, which is a dark red or brown sauce
served over meat. The dish has become a culinary symbol of Mexico’s mestizaje, or mixed
indigenous and European heritage, both for the types of ingredients it contains as well as the
legends surrounding its origin.[2]

HISTORY
Ingredients:
4 mulato chiles
4 pasilla chiles
3 guajillo chiles
2 cascabel chiles
¼ cup sesame seeds
¼ cup peanuts
1 bay leaf
¼ tsp ground canela (Mexican cinnamon)
2 tsp oregano
1 tbsp salt
½ tsp all spice
2 tbsp raisins
½ corn tortilla
1 tsp avocado leaf
2 tomatillos
1 tomato
8 cups chicken stock
2 cups chopped onion
2 tbsp chopped garlic
½ cup lard
½ tablet Mexican chocolate

Recipe
Preparation

1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed chiles until slightly darkened and fragrant.

4. Remove from pan and add tomato and tomatillos and char them and remove from pan.

5. Add lard to pan and sauté onion and garlic and cook until very brown.

6. Add all ingredients and simmer for 30 minutes.

7. Let cool then puree very fine and then strain through a medium mesh sieve to further remove
any seeds to obtain a smooth sauce.

8. Serve with chicken, turkey or roast porkloin.

1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed chiles until slightly darkened and fragrant.

4. Remove from pan and add tomato and tomatillos and char them and remove from pan.

5. Add lard to pan and sauté onion and garlic and cook until very brown.

6. Add all ingredients and simmer for 30 minutes.

7. Let cool then puree very fine and then strain through a medium mesh sieve to further remove any seeds to
obtain a smooth sauce.

8. Serve with chicken, turkey or roast porkloin.