El Mole Poblano It is a preparation with an exquisite flavor, which is loved by Mexicans. It is present on the menu of all celebrations, including weddings. It constitutes a dish with which the grandmothers consent to the whole family when they decide to prepare it. Preparing the complete mole with all its ingredients is a lot of work, which is why more and more recipes are being published where the procedure is simplified.
In the preparations for a simple mole poblano the number of ingredients is reduced, which means that the flavor does not have the complexity of that corresponding to the traditional mole. However, it is a very valid alternative, especially for people who love its flavor and who have little time available to make it.
The Mole is a preparation whose origin for some occurred in Puebla, from where the name of mole poblano At present the taste for this preparation is extended to the entire territory of Mexico. As with all typical dishes, in each of the regions it has some particular differences. These differences reach the particular tastes of each Mexican family where the original recipe is finally adjusted, where it is generally accompanied with chicken.
complete poblano mole
The recipe for Mole Poblano It has been changing as it spread throughout Mexico. Although there are some differences, the Mole Poblano Complete, it usually has several chili peppers: ancho, mulato, chipotle, among others. It also contains chocolate, almonds, sesame seeds, peanuts, walnuts, raisins, tomato, tomato, garlic, onion, pepper, cloves, cinnamon, cumin, anise, among other elements.
El Mole Poblano Prepared with all these ingredients, it is a powerful bomb of mixed flavors and textures that cannot bring any other consequence than the deliciousness of the mole. It is evident that popular wisdom enriched the mole that was prepared in Mexico before the arrival of the Spanish with some of the ingredients introduced by them.
History of mole poblano
There are controversies on the origin of the Mole Poblano, there are several versions, among which the following are mentioned:
- Pre-Hispanic origin, it is affirmed that the Aztecs before the arrival of the Spanish made "mulli" which means sauce, which included among its ingredients cocoa and various kinds of chili, which they ground in volcanic stone.
- The origin of Mole Poblano It was given by a nun named Sor Andrea de la Asunción in 1681 in the Convent of Santa Rosa. It is said that while she was preparing the dish by divine inspiration, the mother superior entered the kitchen, as a consequence of the smells that came from said preparation, and seeing the nun grind that grind, instead of saying "grind" she said "mole ”. Although the nuns corrected her, mole stayed.
- In the third version it is said that the Mole Poblano It was created by accident when Fray Pascual coordinated the preparation of the menu to be served at a special dinner for a bishop. It is said that Fray Pascual saw the kitchen so messy that he collected all the leftover ingredients in a container and took them to the cupboard when he tripped and everything he collected fell into the pot where the turkey was cooked. It is also said that he really liked the dish obtained in this way.
Whatever the origin of Mole Poblano, came to stay among the Mexicans, forming part of one of their traditions valued by all. Over time, the elaboration of mole spread to all regions of Mexico, where ingredients were added to it and many variations were produced in its preparation.
Simple mole poblano recipe
Ingredients
1 pollo
Chicken soup
1 sliced bolillo, fried
2 tablespoons toasted sesame seeds
2 mulatto chiles
6 ancho chili peppers
3 cloves of garlic
1 cebolla
4 fat peppers
2 nails
2 Bay leaves
1 tablet of chocolate
1 stick of cinnamon
1 golden omelette
4 tablespoons of lard
Preparation
- Clean the chicken, divide it into pieces and cook it. Reserve.
- Wearing gloves, remove the veins and seeds from the chiles and soak them in hot water until softened.
- Then, grind the chiles, sesame seeds, onion, garlic, fried bolillo, cinnamon, bay leaf, cloves, allspice, and golden tortilla. It can be done in a blender, add chicken broth until blended very well. And then strain the mixture obtained.
- In a pot where the lard is placed and the mixture obtained previously is put to fry there, seasoning it with salt, add the chocolate and add chicken broth until the desired thickness is achieved.
- When the mole is finished, add the previously cooked chicken.
- to taste Enjoy!
Tips
Already in Spain, the United States and other countries there are presentations of mole paste, some of which are presented as pastes and others in the form of flour, which is hydrated with chicken broth to prepare the mole. There is no doubt that a mole prepared with any of these versions is far from having the original flavor. However, part of the ingredients of the original recipe can be used and added to the preparation and thus improve its flavor.
Did you know ….?
On July 16, 2019, October 07 of each year was established in Puebla as the day of Mole Poblano.
Due to the variety of ingredients used in its preparation, mole poblano is a dish with a high nutritional level. Therefore, it is difficult to affirm if there is any vitamin, mineral or other important component for the correct functioning of the organism that is not present in said dish.
Addition mole poblano, In Mexico there are other types of moles that are also appreciated. Each of them has a series of ingredients and a preparation that corresponds to the customs of the place where they are made. Among them can be mentioned:
The green mole that gets its color from the tomatoes used in its preparation, the black mole which is popular in Oaxaca, which gets its color from the dark chocolate used in its preparation, and the yellow mole also from Oaxaca which is colored yellow for the yellow chile of the coast. Also, the mole prieto from Tlaxcala, which is traditionally prepared in holes in the ground.
