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Cook'n in Mexico |
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__Moles with Poultry |
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Print this Recipe The word mole (pronounced MOH-lay) comes from the Nahuatl word molli meaning sauce. Moles are complex sauces made with an amazing number of ingredients, up to 20 or even more. Moles come in a variety of colors-red, green, yellow, brown, black, and shades in between. The ingredients include dried and fresh chiles; toasted nuts, seeds, bread, tortillas, herbs, and spices; tomatoes, tomatillos, onion, garlic, plantains, pineapple, and dried fruits such as raisins and prunes; and occasionally, chocolate, to add extra depth and sweetness to the sauce. Regional moles abound, and cooks are proud of their own regional version that is passed down through family generations. Mole Poblano from Puebla, is the best known, but examples from other regions, such as from Oaxaca--called the "land of seven moles"--include Yellow Mole, Red Mole, Green Mole, Black Mole, Coloradito, Manchamanteles (meaning table-cloth stainer), and Chichilo. Moles are considered celebrations dishes made for very special occasions, and most often are served with chicken and turkey (Mexico's indigenous bird). From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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