Homemade Mole: photos and receta for an authentic Mexican Fiesta

16 Sep

Two cheers to our wonderful neighbors! 

Today I had a very special guided tour: through an authentic celebration of Mexican Independence, including getting “secret recipes” from the hosts, one of which I was “allowed” to share here with you all…  (I guess she knew that simply humans, like myself, wouldn’t be able to replicate this delicacy!). At least, not the way I got to enjoy… humm! My very first Mexican Fiesta, and just to make things even better, didn’t have to leave Brazil for that… quite a treat! So good I entertained the idea of joining the other guests during the Grito Mexicano… 😮 (too shy for that, though!)

Also, check this post out. It’s about honoring the Mexican Culture, from another fellow blogger, passionate by Mexico, good food and cheerful celebrations!

beverages for all tastes… and ages!

mole poblano, already mixed with chicken meat… hummm!

How to prepare “Mole Poblano” sauce

{in Spanish, sorry… that’s the original recipe… :o}


Normalmente la gente al Mole le suele poner pollo u otro tipo de carne aunque la base son los chiles, el cacao y las especias.

  • 1 Kg. de chile mulato (es un chile seco de color negruzco y de sabor un poco dulzón)
  • 125 g. almendras.
  • 125 g. nueces.
  • 125 g. avellanas peladas.
  • 125 g. piñones.
  • 125 g. cacahuetes.
  • 125 g. pepitas de calabaza peladas.
  • 250 g. uvas pasas.
  • 250 g. ajonjolí o sésamo.
  • 50 g. canela molida.
  • 10 bolitas pimienta negra
  • 10 semillas de chile mulato
  • 1 manojo de hierbas de olor: mejorana, tomillo y laurel.
  • 1 Kg. plátano macho (es un plátano válido solo para cocinar)
  • 1 paquete de galletas maría.
  • 1 paquete de galletas ricas.
  • 2 panecillos con sal.
  • una pizca de semillas de girasol peladas.
  • Comino, anís, clavo, cilantro (una pizca de todo)


  • Todos esos ingredientes se muelen en un molino de chiles llamado Morcajete (es un mortero de piedra volcánica) hasta que quede una masa espesa de textura fina.
  • Esta masa se disuelve en caldo de hongos o setas (tradicionalmente en caldo de pollo u otra carne) hasta que quede de consistencia parecida al chocolate derretido o chocolate a la taza espeso.
  • Las setas u hongos se pueden trocear o dejarlos enteros mezclándolos con el Mole rojo.
  • Este plato se sirve caliente, acompañado de arroz, frijoles y tortillas mexicanas.

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Posted by on September 16, 2011 in FOOD


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17 responses to “Homemade Mole: photos and receta for an authentic Mexican Fiesta

  1. Arnita Singh

    September 24, 2011 at 7:38 pm

    “Sometimes the heart sees what is invisible to the eye.” ~ H. Jackson Brown, Jr.


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  5. the island traveler

    September 17, 2011 at 11:13 am

    That is one fun and colorful fiesta event. The food looks delicious. Fiesta is a time to celebrate life and its blessings with friends and families. Great photos. Best wishes.


    • 3rdcultchild

      September 17, 2011 at 1:23 pm

      thank you! too bad it was on a week night, and some of us had to work (and send kids off to school!) the next day… 😦


  6. Heather Dray

    September 16, 2011 at 4:30 pm

    Thanks for the recipe! I’ll brush up my Spanish and make it! YUM!!!


    • 3rdcultchild

      September 16, 2011 at 5:13 pm

      No worries about translating it! I just didn’t have time to write it down in English… late night, celebrating… 😮 I’ll prepare an English version, and add as an update… will keep you posted! 😮 Thanks for checking it out, Heather!


  7. Cedric de Alicoque

    September 16, 2011 at 1:26 am

    Viva Mexico! Viva!!!



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