Mole Poblano Recipe - ENJOY Playa de Carmen

Mole Poblano – A great combination Chocolate & Chile

Mole Poblano Recipe – A great combination Chocolate & Chile

Mole Poblano History,

The history of the Mole goes back to the pre-Hispanic era. The Aztecs prepared for the great lords a complex dish called “mulli”, which means soup or mixture. The first moles lacked chocolate, so it can not be located as a chocolate sauce, its structure is much more elaborate and requires careful preparation. The dish used in its first versions turkey meat, chocolate, and chile, the latter is used as a condiment in a lot of dishes in Mexico because it can be mixed.

There are several versions about the origin of the mole as we know it today. One of the versions places the mole poblano in the convent of Santa Rosa in the city of Puebla, capital of the state of Puebla (Mexico) when a nun ground different chilies and other spices together in a metate.


Best Restaurants to eat Mole Poblano in Playa del Carmen

How to prepare Mole Poblano:

Select all ingredients

  • Four (4) kilos of turkey a piece

  • 4 liters of water

  • Four (4) cloves of garlic

  • 1/2 piece of onion

  • 1 tablespoon of salt

  • 150 milliliters of oil

  • 220 grams of broad chili deveined and without seeds

  • 90 grams of pasilla chile deveined and without seeds

  • 315 grams of deveined and seedless mulatto chili

  • 4 pieces of chipotle chili

  • 3/4 kilo of tomato

  • 1 chopped onion

  • 10 cloves of garlic

  • 150 grams of almond

  • 100 grams of peeled peanuts

  • 8 cloves

  • 4 grains of black pepper

  • 1 branch of a cinnamon slit of 4 cm

  • 1/2 teaspoon of anise seed

  • 90 grams of grapes go seedless

  • 1 spoon of sugar

  • 2 tablespoons of salt

  • 1/2 cup sesame

Traditional Mole Ingredients! Playa del Carmen ENJOY

Traditional Mole Ingredients!


Mole Poblano Preparation:

In a large pot, put the turkey in four pieces, water, 4 cloves of garlic, onion, and salt. When it begins to boil, cover and simmer for 1 hour or until the turkey is tender.

Drain and reserve the broth. To make the mole, heat 2 tablespoons oil in a pan, add the wide chiles, pasilla and fined. Skip 1 to 2 minutes. Pass them to a container and let them soak in hot water for 30 minutes. Drain the chiles and grind them, reserve.

Roast the chipotle peppers and tomatoes. Peel the tomatoes and grind them with the chipotle peppers. Reserve. In the same oil as the chilies, sauté the onion and the 10 cloves of garlic until they are transparent. Make them puree. Sauté the almonds for 5 minutes in the same oil. Add peanuts, cloves, pepper, cinnamon, and aniseed seeds. Sauté for 3 more minutes.

Grind everything together with the raisins. Heat the cup of oil in a large saucepan. Add all the ingredients previously ground and cook for 5 minutes, moving constantly. Add the chocolate, the sugar and keep moving. When the mixture boils, add 1 liter of the turkey broth. Cover and continue simmering for 20 minutes. Add the salt. (If the sauce is too thick, add more broth).

Add the turkey pieces, cover and cook over medium heat for 10 minutes. Meanwhile, toast the sesame in a pan over medium heat until it acquires a golden hue.

Other dishes that can be created are: Mole Poblano Enchiladas stuffed with shredded chicken. These enchiladas are prepared very easily with ready-to-serve mole and rotisserie chicken.

Mole Poblano Recipe in Playa del Carmen



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on Apr 03, 2018

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