Easiest Mole you will ever make!
Mole sauce, the epitome of Mexican food, is made from chilli peppers, cocoa and corn, and was already used before the colonial period as a filling for tortillas served at important meals. The name mole is derived from chilmolli in nahuatl, the language of the Aztecs, the word chil meaning chilli pepper and molli sauce or ragout.
Although the origin of the most widely known mole, mole poblano, made from chilli peppers and bitter cocoa, is disputed. It is said that a nun at the Santa Rosa convent in Puebla may have invented the recipe in the 17th century, when she heard of the impending visit of the Viceroy of New Spain. To honour her guest, she emptied the larder, mixing indigenous ingredients (chilli peppers, tomatoes, cocoa, etc.) with products introduced by the conquistadors (onions, garlic, almonds, cloves, cinnamon), and voila mole was created!
This is one of the easiest Mole Poblano recipes we have found, as making this dish can sometimes be an elaborate affair, but you absolutely won't regret it, the taste and smells that will be created in your kitchen will be enough to inspire many mole evenings in your house!
Serves 5-6 people
2 cinnamon sticks
50 grams of almonds
1 pinch of cumin
1 liter of water
100 grams of raisin
100 grams of peanut
1/4 of cup of oil
5 pieces of chicken
5 cups of rice
1 pinch of pepper
Plus more corn tortillas for serving
1. Cook the chicken with garlic and onion water, can be swapped out for roasted veggies. Reserve the broth. Clean the chiles, remove the tails and seeds and roast them in a frying pan without oil, being careful not to burn them.
2. Now repeat the procedure with the other ingredients and grind the chilies with the tomato, onion and garlic adding a little broth.
And separately grind the rest. In a saucepan add both mixtures, add broth as needed.
3. Add the chocolate and don't stop moving. Cook for 45 minutes before adding the chicken, then let it boil for 20 more minutes. Serve and accompany with rice or tortillas.