When was mole sauce invented

A nun at the Santa Rosa convent in Puebla is said to have invented the recipe in the 17 th century, when she heard of the impending visit of Juan de Palafox, Viceroy of New Spain and Archbishop of Puebla. To honour her guest, she emptied the larder, mixing indigenous ingredients chilli peppers, tomatoes, cocoa, etc.

However, this recipe did not contain cocoa. There are numerous other variations of mole besides mole poblano. Many come from the state of Oaxaca, such as the sweet and spicy mole negro , which contains chocolate , cloves, cinnamon and cumin. Other recipes include mole verde , made from pumpkin seeds and green chilli peppers, mole amarillo , made from yellow chilli peppers and mole manchamantel which contains fruit such as pineapple and plantain bananas , as well as more tangy ingredients such as chorizo, tomatoes and ancho chilli peppers.

The traditional method of making mole is as long as its list of ingredients! Each product is roasted, then ground with a pestle or on a metate stone, before being mixed, seasoned and cooked for several hours. Available on: festivalquegusto. Home Mole. To sort out the differences, we rounded up a wide selection of the most commonly available chiles and held a blind tasting.

View the results in our guide to chile peppers. Prepared mole can be refrigerated for up to a week; loosen it with water as needed before using it. The sauce also freezes beautifully for up to one month. Check out the many ways to use mole.

Start a free trial to access all these, plus our other home kitchen—tested, foolproof recipes. There's a lot to learn about this deliciously complex sauce—including how to simplify it.

What Is Mole? Mole is often made over several days and reserved for special occasions such as weddings, baptisms, and holidays. Shop Our Bookstore. Boosting Flavor, One Sauce At A Time Just Add Sauce In this revolutionary guide, we share three Mexican simmering-sauce recipes for mole poblano, mole negro, and mole verde that will be a great pairing with any protein you're cooking this week.

How to Make Mole Moles are generally made by frying each ingredient individually in an ample quantity of oil. Know Your Chiles. The Backbones of Mexican Cuisine Chiles With so many different kinds of chiles, it can be tough to know the flavor profile—and heat level—of each one.

View Article. Can You Make Mole in Advance? Here are a few ideas: Serve over rice Spoon over eggs, roasted or grilled chicken, beef, and pork Use as a base for taco fillings Use as a smothering sauce for burritos. What is true is that the current Mole Poblano is from the region of Puebla and it is different from the Mole Negro from Oaxaca.

Today, there are more than different moles, as the combinations of ingredients could be endless. Mole Poblano includes about 20 different ingredients — dried chiles, Mexican chocolate, a wide variety of spices, nuts and vegetables, which after hours of boiling, this concoction reduced to the rich mole sauce we are familiar with today.

Mole Poblano is used in many ways — enmoladas mole enchiladas , filling for tamales, on top of Mexican rice, mixed with different meats or on top of huevos estrellados — sunny side up eggs.

Your email address will not be published. Why is Mole Poblano the icon of Mexican cuisine? Mole Poblano is considered the National dish in Mexico Mole Poblano is used in many ways — enmoladas mole enchiladas , filling for tamales, on top of Mexican rice, mixed with different meats or on top of huevos estrellados — sunny side up eggs.