October 15, 2013

Olé Mole: The mole was done "when the oil on its surface forms a mirror."


Santa Carrillo stirs a simmering cazuela of mole poblano, the rich, flavorful sauce of chiles, nuts, spices, chocolate, and other ingredients that is the iconic dish of Puebla, Mexico.


Some of the ingredients for mole poblano (clockwise from top left): fried tortilla and bread, lard for frying the sauce, boiled chicken for dousing with sauce, fried plantains, chile seeds, and cinnamon and brown sugar


Luz Maria Leonor Gonzales dips a tortilla in her mole poblano to make a dish she calls envueltos, or wraps: mole–dipped tortillas rolled and topped with shredded chicken, sliced white onions, and more mole poblano.


The Pride of Puebla | SAVEUR - The Mexican Issue

Posted by gerardvanderleun at October 15, 2013 9:50 AM
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"It is impossible to speak in such a way that you cannot be misunderstood." -- Karl Popper N.B.: Comments are moderated and may not appear immediately. Comments that exceed the obscenity or stupidity limits will be either edited or expunged.

Now all I need is the abuéla.

Posted by: Fat Man at October 15, 2013 1:21 PM

The Mole Festival in Puebla is a thing of surpassing culinary delight. *sigh* I miss that addictive sauce almost as much as I miss tacos al pastor. *suspiro*

BTW, get a jar of mole sauce and put about half the jar into your next batch of chili. Thank me later.

Posted by: Joan of Argghh! at October 15, 2013 3:14 PM

I will thank you now, Joan, and then I will also thank you later.

Posted by: Jewel at October 15, 2013 3:48 PM

Mole sauce in Chili...how ingeniously warped and evil! My salivary glands are going non-stop!

Posted by: Julio at October 15, 2013 4:47 PM

I love Mexican food (and Southwestern food). I am addicted to the youtube videos where a hispanic grandmother goes through the steps of preparing one of these spicy delightful dishes. I try to create the same thing at home and usually fail badly although some of my attempts are at least edible.

Posted by: GoneWithTheWind at October 16, 2013 8:04 AM