HOW TO: Make Mole the "Banuelos" Way!
Recipe Information
Mole
Cultural Context
Mole is a traditional Mexican sauce with deep roots in indigenous and colonial history. It varies by region, with each version reflecting local ingredients and culinary practices. The most famous variant, Mole Poblano, originates from Puebla and is often served during celebrations. The dish symbolizes the fusion of cultures in Mexico, blending indigenous ingredients with European influences, particularly chocolate and spices.
dried chiles
🥗Healthier: fresh chiles
💰Cheaper: cayenne pepper
Fresh chiles can provide a different flavor profile, while cayenne is often less expensive.
nuts
🥗Healthier: seeds
💰Cheaper: peanuts
Seeds can be a healthier option, while peanuts are often cheaper than mixed nuts.
chocolate
🥗Healthier: dark chocolate
💰Cheaper: cocoa powder
Dark chocolate has a higher cocoa content, while cocoa powder is often more affordable.
Introduce the dish and the cooking teacher (dad).
Prepare the chicken by skinning, deskinning, and washing it, removing excess fat.
Chop half an onion and 2 garlic cloves, and add them to the chicken with 1 1/2 tablespoons of salt.
Cook the chicken in water for 35 minutes.
Wash the chiles and soak them in water for about 5 minutes.
Remove the tails and seeds from the chiles.
Use the chicken cooking juice in the blender to help blend the chiles, adding 2 cups of drinking water.
Add 1 tablespoon of sesame seeds, a pinch of salt, and 1 full spoon of brown sugar to the blender.
Add grape seed oil to the blender and blend the mixture on low heat until melted and combined.
Check the chicken for tenderness with a fork after 30-40 minutes of cooking.
Add remaining chicken cooking juice to the blender and blend until liquefied.
Add crackers to the mole mixture for thickness, if desired.
Stir the mole on low heat to prevent sticking.
Transfer the cooked chicken into the mole and coat it well.
Serve the mole with tortillas and red rice.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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