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This is the National dish of Mexico and is reserved for special occasions. It is a meal that demands long preparation time and requires the use of a number of culinary skills. Mole was refined by the nuns of the Order of Santa Rosa to impress visiting politicial and church officials in Mexico in the 17th cenury. Some consider mole paste the first barbeque sauce because of how it is used and on what kinds of foods it is applied. QUANT. UNIT INGREDIENT PREPARATION 2 6 whole cups chickens Chicken stock Clean the chickens and cut each into 8 pieces and then boil them in the chicken stock until tender. 6 4 2 1 each each each oz. chiles anchos chiles mulatos chiles pasillas lard or other fat Prepare the dried chiles by washing them, cutting them open and removing the seeds and veins. Fry the chile pieces in the hot lard, drain and then soak the pieces for 20 minutes in about 2 cups of the warm chicken stock. These chiles should then be ground or pureed with the stock to form a paste. 1 2 1 1 1 3 1 2 2 2 1/2 dash oz. oz. oz. oz. each each each oz. slices cloves oz. of sesame seeds almonds peanuts/peeled raisins corn tortilla whole cloves tomato diced onion stale bread garlic fresh oregano anise seeds Toast the sesame seeds, almonds, peanuts, raisins, bread, tortilla, tomatoe(seeded and peeled first), diced onion, garlic and anise seed in the same lard used to fry the chiles. This should take about 3-4 minutes and be careful not to burn any item. Add fresh oregano leaves and grind all the ingredients together with the lard and about 2 more cups of the chicken stock; adjust this liquid amount in order to acheive a smooth paste as the final product. When completed, strain this mixture and then regrind it until the paste is very smooth. 1 2 1/3 2 1/2 oz. each oz. ozs. oz. lard or other fat cinnamon sticks salt Mexican Chocolate sugar Next fry the puree/mixture from the step above in more lard or fat. This fryng should be done with constant stirring until the grease floats to the surface. A small diameter, heavy bottom pot is recommended. When the grease floats to the surface then add the stained chile mixture made in step two and continue stirring constantly until the grease once again flaots to the surface. When it does add the salt, sugar, chocolate and cinnamon and if this sauce now appears too thick then more chicken stock to thin it out. Then place the boiled chicken pieces into this sauce and simmer for about 10 minutes. 2 oz sesame seeds Toast sesame seeds in an oven. Place the chicken pieces on a warm plate or platter, cover with Mole Poblano Sauce and garnish with the toasted sesame seeds. NOTE; *As previously mentioned, Chile nomenclature is quite flexible and therefore confusing, especially in different regions of Mexico. The Ancho and the Mulato are dried types of the Chile Poblano Family. When the fresh Poblano dries it can produce two distinct chiles; a darker stubbier one that is called the chile Mulato and a lighter, longer reddish colored one that is called the chile Ancho. They are frequently used in combination in many Mexican recipes, especially those for Moles. Return to the Mole Page