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Mole from Xico
a sweet mole

This mole is originally from the town of Xico, in Veracruz. This beautiful location, situated in the center of the state of Veracruz, was designated “Magical Village” in 2011 and it keeps all the colonial charm of the province, surrounded by mountains and large coffee plantations. Its gastronomy is extensive and its most famous and typical preparation is the mole from Xico.

This mole is similar to the Puebla style mole, but the combination of its ingredients turn out into a sweeter salsa than the traditional mole – but equally delicious and complex in flavors and aromas. In fact is the sweetest mole that there is within the large mole repertoire that exists in Mexico.

Traditionally it is served with pieces of cooked turkey or chicken; and accompanied of some refried beans and Mexican rice. It is also typical of the region to use this mole in parties to put to enchiladas or to chicken tacos.

About the Recipe

• If you have patience and love for the cuisine you will be able to go through this recipe.
• Possibly the most difficult about this recipe is getting the xoconostle, a fruit that cannot be replaced.
• In this recipe corn tortilla is used, preferably that is a little bit dried, so the mole has a better consistency. Although a tostada could also be used.
• Give a very special flavor to the mole with a chicken stock prepared by you.
• In 55 minutes your mole will be ready.
• Yields 12 portions.

Ingredients

20 Mulato Peppers (8.8 oz)

10 Pasilla Peppers (3.5 oz)

5 Ancho Peppers (1.7 oz)

5 Prunes (1.7 oz)

1 Xoconostle (3.5 oz)

1/2 Tomato (3.5 oz)

1/2 Plantain (7 oz)

3 tablespoons of Sesame Seeds (.8 oz)

3 tablespoons of Pine Nuts (.8 oz)

2 tablespoons of Almonds (.7 oz)

2 tablespoons of Walnuts (.7 oz)

1 tablespoon of Hazelnuts (.3 oz)

1 tablespoon of Raisins (.7 oz)

1/2 Spring Onion (.5 oz)

4 Cloves

1 Cinnamon stick (.08 oz)

1/3 of a Chocolate tablet (1 oz)

1½ tablespoons of Sugar

1 teaspoon of Anise

1 Maize Tortilla (.7 oz)

1/2 Bolillo Bread (1 oz)

2 qts of Chicken Stock

1/2 cup of Lard (4.4 oz)

10 Black Peppercorns

1/4 tablespoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Blender

1 Bowl

1 Measuring Cup

1 Chopping Board

1 Slotted Spoon

1 Turner

1 Knife

Directions

Work with the Chilies

1. Remove the seeds of 5 ancho peppers, 10 pasilla peppers and 20 mulato peppers; then set aside.
2. Melt in a frying pan over medium heat 3 tablespoons of lard.
3. Incorporate in the frying pan the chilies with the ones you worked and fry them for about 2½ minutes, until they are lightly fried; stir regularly.
4. Transfer from the frying pan to a bowl, with a slotted spoon, the chilies that were fried.
5. Cover the chilies that were put in the bowl with warm water and leave them soaking for about 15 minutes, until they soften.

While the Chilies are Ready...

1. Melt in a frying pan over low heat 2 tablespoons of lard.
2. Add in the frying pan 1/2 spring onion and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
3. Incorporate in the frying pan:

• 1/2 Tomato.
• 5 Prunes.
• 3 tablespoons of Sesame Seeds.
• 3 tablespoons of Pine Nuts.
• 2 tablespoons of Almonds.
• 2 tablespoons of Walnuts.
• 1 tablespoon of Hazelnuts.
• 1 tablespoon of Raisins.
• 1 Corn Tortilla into small pieces.
• 1/2 Bolillo Bread into small pieces.
• 10 Black Peppercorn.

4. Mix the frying pan ingredients and fry them for about 2 minutes, until all the ingredients are lightly fried; stir regularly.

In this step it is look for the seeds to release their oils so the mole has more flavor.

5. Transfer from the frying pan to a blender, with a slotted spoon, the ingredients that were fried; then set aside.

Fry the Plantain and the Xoconostle

1. Peel 1/2 plantain and then slice it; then set aside.
2. Peel 1 xoconostle.
3. Discard the seeds of the xoconostle that was peeled and then dice it; then set aside.
4. Melt in the frying pan over low heat 2 tablespoons of lard.
5. Incorporate in the frying pan:

• The Plantain slices that were cut.
• The Xoconostle dices that were cut.

6. Mix the frying pan ingredients and fry them for approximately 1 minute, until all the ingredients are lightly fried; stir regularly.

Fry the Spices

1. Also add in the frying pan:

• 4 Cloves.
• 1 cinnamon stick.
• 1 teaspoon of Anise.

2. Mix the frying pan ingredients and fry them for approximately 1 minute, until all the ingredients are moderately fried; stir regularly.
3. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then set aside.

Back to the Chilies

1. Verify that the chilies that were left soaking are soft, if not leave them soaking for a longer time.
2. Transfer from the bowl to the blender, with the slotted spoon, the chilies that were soaked.
3. Also add in the blender:

• 1½ tablespoons of Sugar.
• 3 cups of Chicken Stock (.7 qt).
• 1/4 tablespoon of Salt.

4. Blend very well the ingredients, then reserve.

Cook the Mole

1. Melt in a saucepan over low heat 1 tablespoon of lard.
2. Add in the saucepan:

• The Mixture that was blended.
• 1/3 of a Chocolate tablet.
• 5 cups of Chicken Stock (1.3 qts).

3. Mix the saucepan ingredients and bring the mole from Xico to a boil over high heat; stir regularly.
4. When the mole from Xico boils reduce to low heat and cook it for about 25 minutes, until it thickens; stir occasionally.

A Sweet and Spicy
Mixture