Mexican Mole Recipes

Although it is difficult to ascertain the origin of this traditional Mexican dish, Mole appears to be the result of the merger between the Hispanic food and food introduced by the Spanish cuisine. At the time of conquest, the nuns offered to diners dishes prepared from grinding spices from New Spain and Europe, and adding chocolate. The result of this mixture was used to accompany meat, for example, turkey. In Mexico, there are myriad ways to prepare Mole, which is a special sauce to accompany many dishes such as enchiladas, meat, pies, etc.

Poblano Mole

Ingredients

• 100 gr. of pasilla chile
• 100 gr. of mulado chile
• 100 gr. of ancho chili
• Lard (necessary)
• 12 nuts
• 4 corn tortillas
• 1 sliced Micha bread
• 1 / 2 slice of cinnamon
• 3 tbsp. of coriander seed
• 1 / 2 tsp. of anise
• 2 cloves
• Black pepper
• 1 / 2 small onion
• 3 cloves of garlic
• 10 prunes
• 3 tbsp. of sesame
• 5 tomatoes (red)
• 1 tablet of chocolate
• 1 cooked turkey part
• The liquid in which the turkey was baked
• Salt to taste
• Sugar to taste
• sesame roasted to decorate

Preparation

1. Take off the tail, the seeds and veins of the chiles, fry trying not to burn on a plate and reserve.
2. In a skillet over medium heat, fry the nuts, tortillas, roll and cinnamon and reserve.
3. Now right there fry coriander seeds, anise, cloves and pepper.
4. Add the onion and garlic, and when the onion is transparent add the prunes, tomatoes and the sesame mixture until it is cooked.
5. Blend all that you have been reserving more tomatoes, onion, garlic, prunes, the sesame seed, coriander, anise, cloves, pepper and chiles with a little turkey broth (preferably a cup broth), pour the liquid into a casserole that has a bit of butter and hot.
6. Move to thick, drying and release the fat, pour more broth until desired consistency, add the chocolate and season with salt.
7. Check the seasoning, if it is very acidic, add a little sugar, serve on a plate piece of turkey and mole  with a little white rice.

Green mole 1

Ingredients

• Roasted Pumpkin Seeds
• roasted sesame
• Green Tomato
• Poblano Chile
• Jalapeño Chile
• Spinach
• Lettuce
• chicken broth
• Cilantro
• Parsley
• Garlic
• 3 cloves
• Pepper

Preparation

1. Use according to mole quantities you want.
2. Liquefy everything to make a sauce, seeds make it thickens, lettuce and spinach is for flavor, it's just a little, and it depends on the chili flavor, spicy or not. When this gold is, put into a pot to boil with a little oil, salt and boil.
3. Add the shredded chicken or in part, and accompany with rice.
4. Brown tortillas and pass the sauce stuffing with cheese and fold as tacos, put whipped cream on top. They recommend a lot is a delight.

Green mole 2

Ingredients

• 50 grams of lard
• 1 medium onion finely chopped
• 2 cloves of garlic, finely chopped
• 2 cloves
• Black pepper
• bunch of parsley
• 1 bunch of cilantro
• 2 jalapeno chiles peppers
• 3 branches of epazote
• Salt to taste
• 50 grams of thin dough for tortillas

Procedure

1. In half of the butter, put the onion and garlic and grind together with herbs and a little broth. Depart third part of this ground and lightly fry the rest very well in the rest of the warm butter.
2. Season well and add to the broth in which meat is baked, allow to simmer a few minutes and add the dough, when thickened and meat is added just before serving add the ground to be removed and no longer be boiled in order not to lose its color.
3. Serve accompanied with cooked white beans.

Red mole

Ingredients

• 400 gr. of ancho chili stemmed
• 200 gr. of pasilla chili stemmed
• 200 gr. of mulato chile stemmed
• 100 gr. of peanut
• 100 gr. of almond
• 100 gr. of nut
• 50 gr. of passes of grape
• 50 gr. of sesame
• 8 cloves
• 12 pepper
• 1 / 4 cup of sugar
• 1 chocolate bar
• 1 small slice of cinnamon
• 1 bread
• 1 / 2 onion
• 2 large garlic
• salt to taste
• Oil necessary
• 1 k. of pork or chopped cooked chicken
• 1 / 2 liters of broth

Preparation

1. In a pan, add oil and there fry chiles just a moment (not much), onion and garlic, it gets to boil in a liter of water along with the nut, sesame, cinnamon, raisins, almonds, peanuts, pepper, cloves and roll for 10 minutes, cool and liquefy.
2. Once liquid is fried with a little oil, add sugar, salt, chocolate and a little broth is boiled and served with meat and bathe with this mole, serve with rice.

Almond mole

Ingredients

• 1 / 2 cup of oil
• 100 grams of chile ancho
• 800 grams of chile mulato
• 100 grams of chile pasilla
• 1 slice of onion
• 2 cloves of garlic
• 1 / 2 cup of sesame seed
• 1 / 2 cup of peanuts
• 1 / 2 cup of pumpkin seeds
• 1 / 2 cup of nuts
• 1 / 4 cup of hazelnuts
• 1 / 2 cup of almonds
• 2 toasted tortillas
• 1 / 2 cup of raisins
• 3 chocolate tablets
• 5 golden cookies
• Cinnamon to taste
• 1 / 2 fried banana plug
• 1 teaspoon of cumin
• 2 cloves
• 1 teaspoon of pepper
• 8 cups of chicken broth
• Sugar to taste
• Salt to taste

Preparation

1. Lightly fry ancho chili, the mulatto, the pasilla, garlic and onion.
2. Apart fry the sesame seed, the peanut, pumpkin seeds, walnuts, hazelnuts and almonds. Fry tortillas.
3. Grind all the fried ingredients with raisins, chocolate, cookies, cinnamon, fried plantain, the cumin, cloves and pepper.
4. Lightly fry the paste obtained, add chicken broth and seasoning to simmer. Try the taste and if necessary add a little sugar and salt.

Yellow mole

Serves: 6 people

• 3 yellow peppers coastal guajill
• 1 medium tomato
• 1 green tomato
• 2 cloves
• 2 peppers
• 1 teaspoon of oregano
• 200 grams of corn dough
• 1 liter of chicken consommé
• ½ pound of chicken cut into pieces and cooked
• 200 grams of green beans cleaned, cut and cooked
• 2 large chayotes diced and cooked
• 16 of cambray potato cooked and peeled
• 6 cooked squash in half
• Salt to taste

Preparation

1. Put the chili cook with little water in the tomato, is ground with the species, add the consommé and put to boil in a saucepan, adding salt to taste. Finally be added gradually while wiggling the dough liquefied with a little water to form porridge, continue simmering until thick flame top not caring. When serving add the vegetables and chicken
2. Presentation: served in a deep plate with refried beans and chile sticks.

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