To Love and Serve Mole Poblano | KCET
To Love and Serve Mole Poblano
More From The Migrant Kitchen
I was first introduced to mole when I was very little. It was my grandfather’s birthday and the house was full of people all coming to enjoy my grandmother’s cooking. I remember seeing my grandmother gather various ingredients in the days leading up to the party: plump tomatoes and colorful dried chili peppers, almonds, spices, and even chocolate. To think all those things resulted in a brown-ish paste — well, I was confused.
But my first taste was like nothing I’d ever had — I loved it instantly. It was sweet, smoky and just a tad spicy. My family had been training me to eat chili ever since I was two years old, so a little spice was nothing, even to my young palate. After that day, I always looked forward to my grandpa’s birthday dinner.
The word mole simply means a mixture of things. For instance, the word guacamole broken into two is guac for aguacate (or avocado) and mole, meaning a mixture of ingredients. Many people are intimidated by the sound and look of mole, equating it to simply being a chocolate sauce; but mole is so much more. Mole is mostly known to come from Oaxaca and Puebla, but it is made all over Mexico. All mole consists of the same basic ingredients: dried chili peppers, nuts, seeds, spices and a binder.
This recipe is a simple version my grandmother made. The beauty of mole is you can get as creative as you feel and you really can’t go wrong. Mole making isn’t an exact science; this recipe is more of a guideline and we advise using your own senses to adjust accordingly to your own taste. Give it a try and start your own mole tradition.
2 tablespoons vegetable oil
1 cup chicken stock
10 ancho chiles
10 guajillo chiles
3 garlic cloves
½ tablespoon of cinnamon
½ tablespoon of sesame seeds
1 slice of fried bread
½ tablet of chocolate (Ibarra brand, preferably)
Handful of almonds (my grandmother’s measurement)
1. Sauté chiles whole in 2 tablespoons vegetable oil, then soak in water to soften, about 15 minutes.
2. Once chile is soft, remove seeds and stems. Sauté remaining ingredients (except chocolate) one by one and set aside.
3. If using a molcajete, grind items one at a time; or if using blender, blend all items at once, using the water used to soak chiles.
4. Heat the mole paste in a saucepan with oil. Add chicken stock. Pour mole over chicken.
The effort to move community classes online has been a large feat. With 115 colleges, the state's community college network is the largest higher education system in the country.
Los Angeles County health officials reported 10 more deaths due to coronavirus today, bringing the county's total to 54, while also confirming the first known death of a health-care worker in the county from the virus.
Tenants seeking eviction protection would have to produce documentation such as medical bills or termination notices. This has advocates and some city officials pushing to extend eviction protections to all, saying renters should be able to stay home.
Entangle yourself in mystery every Monday night with new episodes of "Father Brown" and "Death in Paradise," beginning April 6 on KCET.
- 1 of 254
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›