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Mole from
Morelia

Each state in Mexico boasts and accumulates their own mole versions. Since its origins in Prehispanic times, the preparation of these salsas has been evolving and adapting new ingredients brought from the European influence in the Mexican cuisine.


From this fusion and creativity comes to us the recipe of mole from Morelia, that combines in an incredible way the basic elements of the Prehispanic cuisine (chilies, tortillas and chocolate) with a variety of different elements that are salty, sweet, sour, fresh and of different origins – which result in a salsa that is spicy and full of flavor.

– This mole is ideal to accompany with some cooked pieces of chicken or turkey, with a white rice and some refried beans. It is really worth trying such an original recipe of mole.

About the Recipe

• This recipe is difficult to prepare and it requires your attention because you are going to work with many ingredients.
• This mole is prepared with xoconostle, which is the fruit of a cactus. It is an ingredient that you have to get because it is irreplaceable.
• In order for the mole to have an unmatched consistency bolillo bread and tortilla is used; which we recommend them to be a bit dried so the consistency of your mole will be the best.
• In this mole lard is used but you could also use vegetable shortening.
• The preparation of this recipe will take 30 minutes.
• Yields 8 portions.

Ingredients

22 Pasilla Peppers (7.7 oz)

8 Mulato Peppers (3.5 oz)

5 Xoconostles (17.6 oz)

1 Tomato (7 oz)

1/2 cup of Almonds (1.7 oz)

1/2 cup of Walnuts (1.7 oz)

1/2 cup of Raisins (1.7 oz)

3 Spring Onions (3.1 oz)

6 Cloves

1/3 of a Chocolate tablet (1 oz)

1/4 tablespoon of ground Ginger

1 teaspoon of Sesame Seeds

1/2 teaspoon of Cumin

1 Maize Tortilla (.7 oz)

1/2 Bolillo Bread (1 oz)

2 qts of Chicken Stock

7 tablespoons of Lard (3.8 oz)

12 Black Peppercorns

1/4 tablespoon of Salt

Cookware

1 Saucepan

1 Frying Pan

1 Blender

1 Measuring Cup

1 Chopping Board

1 Slotted Spoon

1 Turner

1 Knife

1 Measuring Spoon

Directions

Work with the Chilies

1. Remove the seeds of 8 mulato peppers and of 22 pasilla peppers; upon completion reserve the chilies and the seeds.
2. Measure with a measuring spoon 2 tablespoons of the seeds from the chilies that were removed. Reserve the seeds that were measured and discard the leftover.
3. Melt in a frying pan over low heat 4 tablespoons of lard (2.1 oz).
4. Incorporate in the frying pan:

• The 8 Mulato Peppers with the ones you worked.
• The 22 Pasilla Peppers with the ones you worked.

5. Fry the chilies that were put in the frying pan for approximately 1½ minutes, until they are moderately fried; stir regularly.
6. Transfer from the frying pan to a blender, with a slotted spoon, the chilies that were fried and then reserve.

Fry Many Ingredients

1. Melt in the frying pan over low heat 1 tablespoon of lard.
2. Incorporate in the frying pan:

• The 2 tablespoons of Chili Seeds that were measured.
• 1/2 cup of Almonds.
• 1/2 cup of Walnuts.
• 1/2 cup of Raisins.
• 1 teaspoon of Sesame Seeds.

3. Mix the frying pan ingredients and fry them for about 3 minutes, until they are moderately fried; stir regularly.
4. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then reserve.

Fry the Tortilla and the Bolillo Bread

1. Melt in the frying pan over low heat 1 tablespoon of lard.
2. Incorporate in the frying pan:

• 1 Corn Tortilla.
• 1/2 Bolillo Bread.

3. Fry the frying pan ingredients for approximately 1 minute, until they are moderately fried; stir regularly.
4. Transfer from the frying pan to the blender, with the slotted spoon, the ingredients that were fried; then reserve.

Blend Many Ingredients

1. Cut the stalks of 3 spring onions, discard the stalks and put the spring onions in the blender.
2. Also add in the blender:

• 1 Tomato.
• 6 Cloves.
• 1/4 tablespoon of ground Ginger.
• 1/2 teaspoon of Cumin.
• 2 cups of Chicken Stock (.5 qt).
• 12 Black Peppercorns.
• 1/4 tablespoon of Salt.

3. Blend very well the ingredients, then reserve.

Cook the Mole

1. Peel 5 xoconostles.
2. Remove the seeds from the xoconostles that were peeled and then dice them; then set aside.
3. Melt in a saucepan over low heat 1 tablespoon of lard.
4. Add in the saucepan:

• The Mixture that was blended.
• The dices of the Xoconostles that were cut.
• 1/3 of a Chocolate tablet.
• 6 cups of Chicken Stock (1.5 qts).

5. Mix the saucepan ingredients and bring the mole from Morelia to a boil over high heat; stir regularly.
6. When the mole from Morelia boils reduce to low heat and cook it for about 20 minutes until the chocolate has dissolved, the xoconostles have softened and it is thick; stir occasionally.

From time to time scrape the saucepan bottom so the chocolate doesn’t stick.

Spicy, Sweet
and very aromatic