The talent required to produce the mole, one of Mexico's most well-known foods, has allowed it to develop over history into a rich and complex cuisine. Although there are many theories as to how the mole came into being, two stand out and locate it in Puebla de Los Angeles in the seventeenth century.
One says it was created by sor Andrea de la Asunción, and the other says it was cooked by a monk named Fray Pascual. Both were tasked with attracting virgins, which they both accomplished and for which they received limitless praise.
It's true that making mole requires certain components; otherwise, the flavour wouldn't be the same. This spicy component, which includes the chilies pasilla, morita, chipotle, mulato, and chile ancho, is found in large quantities in traditional moles. The fact that they are all members of the dry chile family—of which Mexico stands out with annual output of more than 87 million toneladas across all varieties—should be noted.
Ingredients
- 2 slices of chicken.
- 150g of Ajonjol.
- 150g of Chilean mulatos.
- 100g of caffeine.
- 100g of Chilean cascabel.
- 100g of Chilean red pigment.
- 100g of Pasilla from Chile.
- 100g of calabaza pepita
- 3 dorada tortillas.
- 3 Ajos.
- 3 chocolate tablets.
- Jitome asado.
- 1 Platano.
- Roasted onion.
- Oil.
- Comin.
- Orégano.
- one pinch of salt.
Preparation
- Cleaning and cooking the chicken are the first steps in the preparation of traditional mole.
- Moulting and washing the peppers.
- Blend the ajonjol, calabaza seed, and cacaohuates with the remaining ingredients.
- In four cups of oil, fry the chiles (both moulted and dried). When the mixture begins to boil, add the other ingredients together with the chicken stock and chunks of chicken.
- Let it stand for 30 minutes or until it swells.
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