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    EOL Coverage of Chefs Championships at IHMRS

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    Preparing Lobster for Competition

Mexican Cuisine- The many Moles of Mexico

by Astrid Burkle

I personally love moles, but honestly I like some of them better than others. My favorite is the Mole Blanco (white mole) not very famous or popular yet, then the Mole Negro, (black mole) which is one of the Oaxacan varieties, Mole Poblano.

You may have a recipe for a mole but each time one is prepared each chili and seed gives the mole its own flavor, aroma and thickness. No two moles are ever alike or taste exactly the same. The chilies in the sauce are not going to have same "picante", (spice or heat). Chilies of the same type may be hotter, bigger or thicker so recipe amounts do not produce the same results.

The 7 Moles
Oaxaca has the largest variety of moles.
They are:
  • Coloradito
  • Rojo
  • Mancha Manteles
  • Verde
  • Amarillo
  • Chicilo
  • Negro.

It has a brick red color and a simple taste. The ingredients are: chili ancho, chili pasilla, tomato, garlic, salt sesame, almonds, cinnamon, oregano, and sugar. This mole doesn't have chocolate in it.

Mole Rojo:
This is spicier and with a more defined flavor. The ingredients are: Chocolate, dry chili guajillo, dry chili ancho, onion, tomato, garlic, oregano, cinnamon, pecans, peanuts and sesame.

Mole Mancha Manteles:
Simple to prepare, but with a strong flavor of chili ancho. The ingredients are: tomato, garlic, onion, thyme, oregano, salt, pepper, cloves, almonds and chili ancho. What makes this mole special is that it is served with sautéed sliced plantains and pineapple.

Mole Verde:
This is very light and has a very herbal flavor. Its ingredients are: green tomatillo, green tomato, green chili, onion, garlic, cumin, black pepper, cloves. It is thickened with corn dough. It gets it aroma and flavor from hoja santa, epazote and parsley. It is served with chayotes, green and white beans.

Mole Amarillo:
This mole has an interesting flavor. Its ingredients are: green tomato, green tomatillo, onion, garlic, cumin, black pepper, cloves, chilcoxle, chili ancho, chili guajillo, and chili costeño. This mole is also thickened with corn dough and to give it flavor and aroma hoja santa leaves, cilantro, and pitiona are added at the end. Traditionally if it is served with chicken hoja santa leaves should be added. If it is prepared with pork cilantro and if it is prepared with game or beef it goes with pitiona. It is served with spring onions, lemon, oregano, salt and slices of chili de agua.

Mole Chichilo:
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