The story of Mole Poblano begins in pre hispanic times when the Aztecs prepared a dish called "Mulli". The dish at those times was to prepare turkey in mole, but now is used to prepare chicken in mole, also is used to make enchiladas, nopalitos or traditional romeritos with dried shrimp. It's a dish that almost all Mexican population tries at least once a month, and also is called a Mexican National dish.
A wide variety of ingredients among which are: ancho pepper, chipotle pepper, mulato pepper, pasilla pepper, chocolate tablets, tomato, sesame seeds, clovers, parsley, pepper, onion and garlic, among others. Until recently the housewives who wanted to make mole, had to grind all these ingredients in a "metate", witch is a ground stone tool. This process was extremely laborious and took at least a full day to be completed. Traditionally, this recipe was shared by several generations in Mexican homes.
What I most like in our time, when we don't have enough time to spend preparing this kind of dishes, is that there is already a variety of moles that are ready, simply dissolve in water or in the same chicken broth, put on the stove and finally add the chicken pieces already cooked. With this we have a tasty and easy to cook Mole Poblano dish than can be served with rice and tortillas. And the most important thing is that it tastes just like your grandma's mole.
If you like Mexican food this is a dish that you have to try.
Dona Maria Mexican Mole Sauce, 8.25 oz.
The story of Mole Poblano begins in pre hispanic times when the Aztecs prepared a dish called "Mulli". The dish at those times was to prepare turkey in mole, but now is used to prepare chicken in mole, also is used to make enchiladas, nopalitos or traditional romeritos with dried shrimp. It's a dish that almost all Mexican population tries at least once a month, and also is called a Mexican National dish
A wide variety of ingredients among which are: ancho pepper, chipotle pepper, mulato pepper, pasilla pepper, chocolate tablets, tomato, sesame seeds, clovers, parsley, pepper, onion and garlic, among others. Until recently the housewives who wanted to make mole, had to grind all these ingredients in a "metate", witch is a ground stone tool. This process was extremely laborious and took at least a full day to be completed. Traditionally, this recipe was shared by several generations in Mexican homes.
What I most like in our time, when we don't have enough time to spend preparing this kind of dishes, is that there is already a variety of moles that are ready, simply dissolve in water or in the same chicken broth, put on the stove and finally add the chicken pieces already cooked. With this we have a tasty and easy to cook Mole Poblano dish than can be served with rice and tortillas. And the most important thing is that it tastes just like your grandma's mole.
If you like Mexican food this is a dish that you have to try.
Dona Maria Mexican Mole Sauce, 8.25 oz.
The story of Mole Poblano begins in pre hispanic times when the Aztecs prepared a dish called "Mulli". The dish at those times was to prepare turkey in mole, but now is used to prepare chicken in mole, also is used to make enchiladas, nopalitos or traditional romeritos with dried shrimp. It's a dish that almost all Mexican population tries at least once a month, and also is called a Mexican National dish
A wide variety of ingredients among which are: ancho pepper, chipotle pepper, mulato pepper, pasilla pepper, chocolate tablets, tomato, sesame seeds, clovers, parsley, pepper, onion and garlic, among others. Until recently the housewives who wanted to make mole, had to grind all these ingredients in a "metate", witch is a ground stone tool. This process was extremely laborious and took at least a full day to be completed. Traditionally, this recipe was shared by several generations in Mexican homes.
What I most like in our time, when we don't have enough time to spend preparing this kind of dishes, is that there is already a variety of moles that are ready, simply dissolve in water or in the same chicken broth, put on the stove and finally add the chicken pieces already cooked. With this we have a tasty and easy to cook Mole Poblano dish than can be served with rice and tortillas. And the most important thing is that it tastes just like your grandma's mole.
If you like Mexican food this is a dish that you have to try.
Dona Maria Mexican Mole Sauce, 8.25 oz.
