Moleis the generic name for

a number of sauces used in

Mexican cuisine, as well as
for dishes based on these
sauces. Outside of Mexico,
it often refers to a specific
sauce which is known in
Spanish by the more speci-
fic name mole poblano. In MOLE
contemporary Mexico, the
term is used for a number of POBLANO
sauces, some quite dissimi-
lar to one another, inclu- So delicious
ding black, red, yellow, co-
lorado, green, almendrado, So mexican
and pipián. The sauce is
most popular in the central
and southern regions of the
country with those from
Puebla and Oaxaca the best
known, but 60% of the mole
eaten in the country comes
from San Pedro Atocpan
near Mexico City.
 HISTORY
Three states in Mexico claim to
be the origin of mole, Puebla,
Oaxaca and Tlaxcala.[1] The
states with the best known
moles are Puebla and Oaxaca,
but other regions in Mexico
also make various types of
mole sauces.[2]
Moles come in various flavors
and ingredients, with chili
peppers as the common factor.
However, the classic mole ver-
sion is the variety called mole
poblano, which is a dark red
or brown sauce served over
meat. 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 as well as the legends
surrounding its origin.[2]
Recipe Preparation
Ingredients: 1. In a large dry skillet toast sesame seeds
and peanuts until dark brown and remove
 4 mulato chiles from pan.
 4 pasilla chiles
2. Toast the tortilla until dark brown.
 3 guajillo chiles
 2 cascabel chiles 3. Remove from the pan and toast dried
 ¼ cup sesame seeds stemmed chiles until slightly darkened and
fragrant.
 ¼ cup peanuts
 1 bay leaf 4. Remove from pan and add tomato and
 ¼ tsp ground canela tomatillos and char them and remove from
pan.
(Mexican cinnamon)
 2 tsp oregano 5. Add lard to pan and sauté onion and gar-
 1 tbsp salt lic and cook until very brown.
 ½ tsp all spice 6. Add all ingredients and simmer for 30
 2 tbsp raisins minutes.
 ½ corn tortilla
7. Let cool then puree very fine and then
 1 tsp avocado leaf strain through a medium mesh sieve to furt-
 2 tomatillos her remove any seeds to obtain a smooth
sauce.
 1 tomato
 8 cups chicken stock 8. Serve with chicken, turkey or roast por-
 2 cups chopped onion kloin.
 2 tbsp chopped garlic
 ½ cup lard
½ tablet Mexican chocolate