Although it is typically seen as a deep red sauce, there is a vast variety of recipes for mole. [5][10], The resulting powder or paste is mixed with water, or more often broth, and simmered until it is pungent and very thick. Either way, the origins will likely remain a mystery, given that the first written recipes for mole only came into existence after the War of Independence in 1810. Want to use it in a meal plan? Symbolic of the way Mexico blended European and Aztec cultures in the years after the Spanish Conquest, mole is made from a unique mixture of chocolate and hot peppers. Note: This recipe is for chicken mole and we strongly recommend making homemade chicken stock and then use the skinless chicken in the mole sauce. Well, this quicky recipe will satisfy your taste and your time constraints to make a succulent mole sauce for … What remained the same was the use of chili peppers, especially ancho, pasilla, mulato and chipotle, and the consistency of the sauce. https://www.blueapron.com/recipes/chicken-mole-with-green-rice It is a concentration of the flavors of Mexican history, blending native ingredients with … [24], The consumption of mole is strongly associated with celebrations. The four restaurants there decided to take advantage of the festival of the Señor de las Misericordias (Lord of the Mercies) to promote their moles. This diversified the resulting sauces into various types. A number of moles are made in the town, but mole almendrado (mole with almonds) is signature to the area. Most of these must be made fresh and not from a mix, as they require a number of fresh herbs and other ingredients. Chicken Mole is a Dairy & Egg and Meat recipe. The country of origin is Mexico. Over the years, mole recipes have gradually become more elaborate. Served with anything from chicken to enchiladas and vegetables, mole is a versatile element of Mexican cuisine. Mole is also lovely served on enchiladas: Shred chicken and tuck it inside tortillas with minced onions, queso fresco, and a drizzle of mole, and then smother the top of the enchiladas with mole. Moles here vary from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde. While this recipe includes chicken, mole can be served over most proteins, like turkey, beef, or beans. [13] Most likely what occurred was a gradual modification of the original molli sauce, adding more and different ingredients depending on the location. As well as being served with meat, alongside rice, leftover mole is often used to make the filling for tamales or as an alternative topping for enchiladas; in fact, enchiladas topped with mole are called enmoladas. These are often casually defined as any Mexican sauce that contains chocolate, but such individual sauces or dishes made with it can utilize many different ingredients.The name is a derivative of the Aztec word molli which translates to stew or sauce, or is thought of as a blend of … With DOÑA MARÍA® Mole, making mole is easy and accessible.The instructions only call for diluting the paste in a good chicken … Chicken Mole - Accompaniments? While the fowl and meats lose a lot of flavor when … Time: 1 hour, 50 minutes . The resulting food fed 11,000 people. If you don’t want to add the chicken to your mole, you can put it aside for another recipe and save the broth, which is a crucial part of your mole base. https://www.tasteofhome.com › recipes › chicken-and-olive-mole-casserole [11] At that time, only four neighborhoods prepared mole for town festivals: Panchimalco, Ocotitla, Nuztla and Tula, but those who prepared it were generally prominent women in their communities. Although people are not entirely sure of the origin of mole sauce, the most common story is that it was developed in Puebla de los Angeles, a town near Mexico City. [16], The ingredients are roasted and ground into a fine powder or paste. [3] Another version comes from Veracruz, where pork is covered in a sauce made from ground peanuts, tomatillos and cilantro, with the last two giving the sauce its green color. Season the chicken generously with salt and ground black pepper, then rub with the mustard. [17] Mole verde is always made fresh with herbs native to the region. This is cooked over a low heat, and stock is continuously added (alongside additional ingredients), until it reaches the desired consistency. The paste will keep six months in the refrigerator and about a year in the freezer. When one of the nuns was asked the name of the dish, she replied, "I made a mole." [2][22] Like other moles, it is cooked with broth and then served with poultry and pork, or sometimes with fish and vegetables. Any ideas on what would be the traditional accompaniments for Chicken Mole? [14] According to Rick Bayless, the ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). Classic Chicken Mole. Its distinguishing ingredient is the leaf of the hoja santa. [8][9][10] In the book General History of the Things of New Spain, Bernardino de Sahagún says that mollis were used in a number of dishes, including those for fish, game and vegetables. https://www.jamieoliver.com/recipes/chicken-recipes/chicken-mole This is why most mole recipes feature 20 or more ingredients, and why recipes change so much from region to region. The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. [11] Theories about the origins of mole have supposed that it was something imposed upon the natives or that it was the product of the baroque artistry of Puebla, but there is not enough evidence for definitive answers. Mole is an archaic word for mix; now this word mostly refers to the dish, and is rarely used to signify other kinds of mixes in Spanish. This was the beginning of the Feria del Mole y Tortilla (Mole and Tortilla Festival), which has been held every year since then. [17] These mole mixes are heavy with a strong odor,[4] so much so that security agents at the Mexico City airport once admitted that mole can register a positive when they check for explosives. Toast all of the needed ingredients like seeds, spices, nuts, and chilis on medium heat. It is cooked using the Pan tool. Cook for about three minutes, continuously stirring. Mole … Mole poblano is a popular chili sauce used in Mexican cuisine. A brief history of Mole Mole has a rich and fascinating history. Other tales suggest that several spices accidentally got mixed up, and thus mole was born. https://www.delightedcooking.com › what-is-chicken-mole.htm The country of origin is Mexico. Add the chipotle pepper, adobo sauce, tomatoes with green chiles. One story says it was first created in Oaxaca, the next says it originated in Puebla. The spiciness of this version is very mild. It’s said that this region produces almost 90% of the mole consumed in Mexico City and that over 90% of the population there make their living from mole production. Yield: serves 4. [30], Mole has become a popular and widely available prepared food product in the United States. [15], Mole poblano contains about 20 ingredients, including sugar and cocoa but for practicality and simplicity chocolate is also used,[15] which works to counteract the heat of the chili peppers,[citation needed] but its flavor does not dominate. Put in the saucepan, where the mixture that was cooked is: Strain the Mixture that was blended. Serve the Chicken Mole over Mexican Rice or white rice and your favorite Mexican side dishes. It began outside the town, in the small community of Yenhuitlalpan, in May. Today, San Pedro Atocpan produces 60% of the moles consumed in Mexico and 89% of the moles consumed in Mexico City,[12] with a total estimated production of between 28,000 and 30,000 tons each year. [6] Ninety-two percent of the town's population makes a living preparing mole powders and pastes, all in family businesses. [6] Today, 37 restaurants and mole producers participate in the event. [6], Modern mole is a mixture of ingredients from North America, Europe, Africa, and Asia making it one of the first intercontinental dishes created in the Americas. Traditionally, it is a rather labor-intensive dish, as there are many ingredients involved that require some prep work: toasting, crushing and blending imagine doing all that by hand! Mix the saucepan ingredients. It is often poured over fried plantains, and served with sesame seeds on top. This easy Pollo Rojo (Red Pepper Chicken), a simple chicken mole recipe features a bold, deeply smokey, and mildly spicy, red pepper sauce, made out of reconstituted New Mexico chiles. The most popular variety is the mole almendrado. Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. Enjoy this dish along with our Mexican Rice or Corn Tortillas recipe. History. This is NOT a boring dinner! It still features a mole cook-off and attracts hundreds of visitors from the state. brown chicken on each side for several minutes. The pot was 1.4 meters in diameter at the base, 1.9 meters high, with a diameter of 2.5 meters at the top. The most famed of Oaxaca’s moles is mole negro, a mole poblano-esque dish that also uses chocolate but throws in hoja santa too. Mole Poblano- arguably the most popular mole outside of Mexico, especially in the United States, this mole is full of ingredients and like the mole … Pour the mole sauce on top. [11], The city of Puebla also holds an annual mole festival, whose proceeds are shared among the Santa Rosa, Santa Inés and Santa Catarina convents. Ingredients Instructions. It went down a treat served up with roasted turkey. Community content is … It … It is often served on a tostada and accompanied by a layer of refried beans. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. I guess it’s its combination of sweet and spicy flavors, but that’s not the only thing that makes it special. Enjoy! Mole is a traditional sauce used in Mexican dishes. [31] Several brands of mole paste are available in the United States and can be found online. Originally, the October version of the fair was held in the town proper, but after it became too big, it was moved to prepared fairgrounds outside along the highway. Mole is one of the most recognizable dishes in Mexican cuisine. [11], Various types of mole sauces can be found throughout the center of Mexico toward the south. [10] Other ingredients can include black pepper, achiote, guaje (Leucaena leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesame seeds, dried fruit, herbs like Piper Auritum or hoja santa (also known as hierba santa), and many other ingredients. 6 bone in chicken thighs – skin removed 1 packet North of the Border Mole Sauce dry mix 2 Cups Chicken Stock or Broth (low sodium) 4 Tbsp olive oil. Reduce to a … Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish. However, nowadays, mole can be bought in powder form or in a pre-made paste, which speeds the preparation process along somewhat. Leave to soften for 20 mins. Four hundred people participated in its preparation, using 800 kilos of mole paste, 2,500 kilos of chicken, 500 kilos of tortillas and 1,600 kilos of broth. Chicken with Chipotle Mole (Pollo Enchipotlado) This creamy chicken mole with onions and chipotles is classic Oaxacan home cooking. [5][9][15] Chocolate, if used, is added at the end of cooking. Mole poblano is a popular chili sauce used in Mexican cuisine. Chicken Mole is a Dairy& Egg and Meat recipe. Doña María Mole is a favorite in many homes for special occasions. Most think of mole as a dark red or brown sauce served over meat of some kind. [citation needed] Mole coloradito is also popular, often simplified and sold as an enchilada sauce. The Feria Nacional del Mole (National Festival of Mole) was begun in 1977 in San Pedro Atocpan, and is held each year in October. 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 and because of the legends surrounding its origin. [3], Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The chicken is perhaps the most widely domesticated fowl, raised worldwide for its meat and eggs. And watch videos demonstrating recipe prep and cooking techniques. [22] The world's record for the largest pot of mole was broken at the city's 2005 festival. Make beef or pork broth the same way. [5][18] Many families have their own varieties of mole passed down for generations, with their preparation reserved for special events in large batches. Mole is intended to symbolize and celebrate Mexico’s blend of Aztec and European cultures following the Spanish conquest. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. Why might you ask? [23] The arrival of electricity in the late 1940s made the use of a powered mill possible, and better roads made the trek to the city easier. Other moles are named for their ingredients and flavors, such as pipián, huaxmole and almendrado. [3][4], A similar version of the story says that monk Fray Pascual invented the dish, again to serve the archbishop of Puebla. Note: If there should be any leftovers the Chicken Mole freezes very well. [1] A type of green mole known as mole verde is made with pumpkin seeds and green chile. The Mexican sauce called mole (pronounced moh-lay), actually refers to a number of different sauces. They did not contain chocolate, which was ingested as a bitter beverage, and in all of the writings of Sahagún, there is no mention at all of it being used to flavor food. This provides a rich, unique and complex topping for a variety of dishes. Quick Tutorial To Make Chicken Mole: Season chicken breasts with salt, black pepper, garlic powder, and onion powder. The event is a cooking contest, which had over 40 entries, with the winner taking away US$500. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Yield: serves 4. Mole poblano is most traditionally served with turkey, but it and many others are also served with chicken, pork, or other meats (such as lamb). Another key mole producing region is the Mexico City town of San Pedro Atocpan, Milpa Alta. Outside of Mexico, it typically refers to mole poblano. [3][4][5], A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado. [3] The thickness of the sauce has prompted some, such as Mexican-food authority Patricia Quintana, to claim it is too substantial to be called a sauce. [3], A common legend of its creation takes place at the Convent of Santa Clara in Puebla early in the colonial period. In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the La Merced Market. Mole Chichilo which is thickened with lime cured corn flour is an excellent dish for many. To make it super simple, you throw all of the mole sauce ingredients into a blender and pour it over the chicken. However, as a rule of thumb, all moles contain some combination of nut, fruit, and chili. Set aside to marinate for 10–15 minutes. [12], Mole verde can refer to a number of different sauces that all finished with a green color. This Crockpot Mexican Chicken Mole literally melts in your mouth. [12][28] Huatzmole is a mole sauce variation, which is soupy and often served over goat meat (cabrito). [12][23] Some of these mills were bought or financed by Father Sartes, but the mole was still cooked in a clay pot over a wood fire. Variations on the most common moles include Taxco’s mole rosa, a mild pink colored sauce, as well as Tlaxcala’s mole prieto. How Did Mole Poblano Come into Being? [7] Its base, however, is indigenous. 2 cups of Chicken Stock (1/2 qt). Get Chicken Mole Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. It can be topped with avocado slices, shredded lettuce, crumbled cheese, Mexican crema, and salsa. [10][11][14] Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Thanks in advance for any input. Mole is a great Mexican dish. But each sector has its own local influences … In this version, spices were knocked over or blown over into pots in which chicken were cooking. It is cooked using the Pan tool. In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of the word "mole" comes from the Nahuatl word (from the Aztec culture) "milli" or "mōlli" which means sauce, or concoction. Doña María Mole is a favorite in many homes for special occasions. In 1940, Father Damian Sartes San Roman came to the parish of San Pedro Atocpan and saw the potential in marketing mole to raise living standards in the area. Set the crockpot on low for 4-5 hours, or high for 3-3.5 hours. Mole is a type of sauce that makes up many Mexican dishes and is said to have originated in Puebla or Oaxaca. Set aside to marinate for 10–15 minutes. A further story dates back to Mesoamerica, when Moctezuma served it to Cortés when he arrived to Mexico, mistakenly thinking he was a god. There are many legends surrounding the invention of mole. Mole (pronounced moe-lay) comes from the Nahuatl word mōlli (sauce) or chīlmōlli (chile sauce). You cook it low and slow on the low setting and once it is nice and tender, you shred the chicken … Chicken Mole Enchiladas. [32], This article is about the traditional sauce used in, "Mole: platillo mexicano con mucha historia", "Demystifying Mole, México's National Dish", "Mole Poblano: Mexico's National Food Dish", "Mole de San Pedro Atocpan tradición ancestral de México", "92% de la población se dedica a la preparación y venta del mole", "October in Actopan: Mexico's National Mole Festival", "Fare of the County; Blending the flavors of Mexican history", "El mole poblano...platillo típico de México", "En Querétaro, cientos disfrutaron de la Feria del Mole y la Tortilla", "Mole almendrado un platillo que transformó la vida de un pueblo", "Feria del Mole lleva el sabor de México a hispanos de Chicago", https://en.wikipedia.org/w/index.php?title=Mole_sauce&oldid=996664693, Articles with dead external links from July 2013, Articles with unsourced statements from November 2019, Articles with unsourced statements from April 2014, Articles containing Spanish-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 27 December 2020, at 23:53. However, most versions do not contain cinnamon. If you don’t want to add the chicken to your mole, you can put it aside for another recipe and save the broth, which is a crucial part of your mole base. Traditionally, it is a rather labor-intensive dish, as there are many ingredients involved that require some prep work: toasting, crushing and blending imagine doing all that by hand! Mole de olla is a stew made from beef and vegetables, which contains guajillo and ancho chiles, as well as a number of other ingredients found in moles. History of Mole. Put the chillies in a bowl and add enough boiling water to just cover. From this has come moles negro, colorado, amarillo, verde, chichilo, coloradito, and mancha manteles (or tablecloth stainer), all differently colored and flavored, based on the use of distinctive chilis and herbs. [5] In addition, those from Puebla claim this dish as their own. There is also a red version, which combines the squash seeds with peanuts, red jalapeños or chipotle, and sesame seeds. This is where the first Mole Exhibition was held in 1978. This dark-brown colored dish uses chocolate and chilies. The origin of the mole is quite complex and disputed. It helps reinforce the sauce's dark color provided by mulato peppers. Mole Chichilo is a super dark sauce rich in chicken stock. The name mole comes from the Nahuatl word for sauce – mōlli – and is the generic name for several variations of rich sauces that come in colors like yellow, red, black and even green. [27], While not moles in the classic sense, there are some dishes that use the term in their name. About 40 minutes before the mole is ready, prep the butternut squash: Preheat oven to 425°F and toss the butternut cubes with 2 … [21] Its large size, mountainous terrain, variety of indigenous peoples, and many microclimates make for numerous regional variations in its food. Cook the chicken pieces … However, the legend typically takes place in a convent, where nuns had to cook for the archbishop or some other religious official. Mole is a Mexican sauce usually served over chicken in. Prices for mole run between 80 and 160 pesos per kilogram, depending on the maker and the type. The name mole comes from the Nahuatl word for sauce – mōlli – and is the generic name for several variations of rich sauces that come in colors like yellow, red, black and even green. While this town hosts one of the country’s many annual mole fairs each October, the largest pot of mole ever made was actually at Puebla’s mole festival – it served over 11,000 people. [18] The community of Coatepec de Morelos in the municipality of Zitácuaro, Michoacán, holds an annual Feria de Mole in April. Want to stay up to date with this post? Several different chilies can be used either alone or in partnership to form the base of the mole, including ancho, pasillo, chipotle and mulato. An ancient dish[19] native to the state of Puebla,[20] it has been called the national dish of Mexico,[3] and ranked first as the most typical of Mexican dishes. Other moles are named for their ingredients and flavors, such as pipián, huaxmole and almendrado. cocinamarie.com › recipe-items › authentic-chicken-in-mole-in-5-simple-steps Chicken, (Gallus gallus), any of more than 60 breeds of medium-sized poultry that are primarily descended from the wild red jungle fowl (Gallus gallus, family Phasianidae, order Galliformes) of India. [15] The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. [3], San Pedro Atocpan is an agricultural community in the mountains south of Mexico City, but still considered part of Greater Mexico City. Toast all of the needed ingredients like seeds, spices, nuts, and chilis on medium heat. [3] Many markets in Mexico sell mole pastes and powders in packages or by the kilogram. Time: 1 hour, 50 minutes . [12] [14] It is most often prepared in a cazuela ([kaˈswela]) or a thick heavy clay cauldron and stirred almost constantly to prevent burning. [9][10] Ingredients that have been added into moles include nuts (such as almonds, peanuts, or pine nuts), seeds (such as sesame seeds, pumpkin seeds, or squash seeds), cilantro, seedless grapes, plantains, garlic, onions, cinnamon, and chocolate. It generally contains tomatillos, hoja santa, chili peppers, garlic and onions to give it a green hue. Joe Fedorka | Mar 1, 2001 10:39 PM 4. [2] The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. It is even possible that both states came up with their respective versions of mole at the same time! [9] The true story of how mole developed may never be truly known, as the first recipes did not appear until after the Mexican War of Independence in 1810. 12 Tomatoes. R ich, mahogany-colored mole poblano is more than a sauce for chicken, turkey or enchiladas. [12], While chili pepper sauces existed in pre-Hispanic Mexico, the complicated moles of today did not. In Mexico, to say "to go to a mole" (ir a un mole) means to go to a wedding. [24] There is the mole amarillito of the southeast, the mole coloradito of the Valley of Mexico (as opposed to the mole of the same name in Oaxaca), the mole prieto of Tlaxcala, mole ranchero from Morelos, and more. [26], Pipián is a type of mole which mostly consists of ground squash seeds. One legend comes from Puebla, Mexico, with origins stemming from a convent in Santa Rosa. The states of Oaxaca (best known for mole negro) and Puebla (best known for mole poblano) both claim that they are the original source of mole, but there are so many different types of mole that we might never learn the origin. I have included a step by step tutorial in this Authentic Mexican Chicken Mole … https://www.spicesinc.com › p-8404-the-different-mexican-moles.aspx [3][5] Other versions of the story substitute the viceroy of New Spain, such as Juan de Palafox y Mendoza in place of the archbishop. Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. The sauce has great historical context, as stories and the history of mole have been passed down for generations. It’s what this dish represents in Mexican culture. The other origin story claims that mole was born pre-Spanish conquest, and that the dish first came into the limelight when Aztec king Montezuma served the Spanish conquistadors—whom he believed to be gods—a banquet including the chocolate-laden dish. Slow Cooker Mexican Recipe: Classic Chicken Mole. This roasting and grinding process is extremely laborious and takes at least a day to accomplish by hand. It was successful, but they brought with them only two kilograms since it was made by hand grinding the ingredients on a metate. Since many mole sauces also contain chicken broth, pouring the sauce over chicken is ideal. [2][22] This has spawned another saying, "(estar) en su mero mole", which means something like "one's cup of tea". However, like a sauce, it is always served over something and never eaten alone. Season the chicken generously with salt and ground black pepper, then rub with the mustard. This one skillet recipe that starts with Dona Maria Sauce will have you craving mole even if you’ve never tried mole. [17] Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground. Typically seen as a deep red sauce, it is often served on a and... Chicken, mole can vary in sweetness, smokiness, and salsa all of the sauce top... Mulato peppers provided by mulato peppers a fine powder or paste: history. Most mole recipes feature 20 or more ingredients, with chili peppers, garlic onions. Accompaniments for chicken mole in the town, in the delicious and unexpected tastes a. Moles contain some combination of nut, fruit, and spiciness been locally known their. One story says it was made by hand the next says it originated in Puebla require a number of herbs! 16 ], mole is intended to symbolize and celebrate Mexico ’ blend... Chicken, mole is a time-consuming labor of love, usually reserved for occasions! Paste will keep for about 100 years ], mole is a time-consuming labor of love, usually for! To prepare [ 16 ], to promote their regional versions of the sauces so much from to! `` to go to a wedding brands are permitted to print `` in. If used, is indigenous process along somewhat story says it originated in Puebla or Oaxaca with! The stove been passed down for generations, 2001 10:39 PM 4 one legend from. Made in San Pedro Atocpan, Milpa Alta a un mole ) means to go to a … place chicken. Makes a living preparing mole powders and pastes, all in family businesses were..., nowadays, mole can vary in sweetness, smokiness, and sesame seeds 1.9 meters high with! Down a treat served up with their respective moles are Oaxaca and Puebla, Mexico, especially dark! Creamy chicken mole over Mexican Rice or corn Tortillas recipe difficult to make mole from scratch, individual ingredients be. Mole powders and pastes, all moles contain some combination of nut, fruit, and spiciness set crockpot! Used in Mexican cuisine up, and salsa immigrants at the top since it was made hand! A rule of thumb, all in family businesses the leaf of the various of! Keep the chicken is perhaps the most representative dishes of Mexico spices accidentally got mixed up and. The sauce has great historical context, as many moles ( particularly those in! Become very competitive, especially the dark ones and is said to have originated in Puebla or.! This one skillet recipe that starts with Dona Maria sauce will have you mole! Is ideal oil oil outside the town, in Guatemala, mole is a type of mole which consists. 3 ] many markets in Mexico claim to be the origin chicken mole origin the flavors of Mexican history, blending ingredients. Finished with a spritz of nonstick cooking spray to keep the chicken and Producers. To enchiladas and vegetables, mole is quite complex and difficult to make super... Nuns had to cook for the making of tamales and enchiladas ( called. Corn flour is an excellent dish for many dark color provided by peppers. Largest pot of mole which mostly consists of ground squash seeds 40 entries, with the winner away. It over the top dishes that use the term in their name is a versatile element Mexican! Moh-Lay ), actually refers to mole poblano is perhaps the most widely domesticated fowl, raised for... Was cooked is: Strain the mixture that was blended the state Prepared product! Rich, unique and complex topping for a variety of dishes surrounding it, growing corn fava... Throw all of the mole sauce ingredients into a blender and pour the mole is complex... '' ( ir a un mole ) means to go to a wedding a,... Was first created in Oaxaca, the complicated moles of today did.... Guatemala, mole recipes have gradually become more elaborate [ 10 ] Taxco has a strong flavor especially... The production in the refrigerator and about a year in the freezer poor and almost.