Most people associate mole with either with Puebla or Oaxaca, but the origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is still disputed, and generally involves these two versions of the legend:
The first says that 16th Century nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. The nuns started praying desperately and an angel came to inspire them. They began chopping and grinding and roasting, mixing different types of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients. This concoction boiled for hours is reduced to a thick, sweet, rich and fragrant mole sauce we know today.
The other legend states that mole came from pre-hispanic times and that Aztec king, Moctezuma, thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them. This story probably gained credibility because the word mole comes from the Nahuatl word “milli” which means sauce or “concoction”. Another connection could be that chocolate was widely used in pre-columbian mexico, so people jumped to that conclusion.
Most moles are very time consuming, labor intensive and require many ingredients. Some sources state that some moles have as many as 100 ingredients, but that’s an exaggeration. But 30 ingredients is not unheard of, and some mole recipes contain 10 different varieties of chiles alone. Other ingredients include: peanuts, almonds, fried bread, plantains, lard, sugar, bittersweet chocolate, cinnamon, cloves and many more.
Each Mexican woman has her own mole recipe, probably passed down from her mother. Because mole takes so much time to prepare, it is usually made in huge batches, so there is always a frozen batch in a Mexican home's freezer.
Be sure to have plenty of napkins nearby when eating any mole. As you dip your warm, homemade tortilla into the wonderful sauce, you are bound to take some home with you on your shirt, your arms and under your fingernails. Now you know you’re enjoying mole!
For the dough:
1 plus 1/3 stick of butter
1/3 cup of sugar
1 Pinch of salt
2 cups flour
Butter to grease the pan
Raw beans (any kind) to prevent pastry to rise
For the vanilla cream:
2 cups milk
1/3 cups sugar
1 tbsp vanilla extract
5 egg yolks
1/3 cup flour
4 tbsp melted butter
To finish tart:
Fresh strawberries, blueberries, blackberries and raspberries
TO FINISH UP THE TART:
I think I've been talking about this recipe for the last couple weeks or so but lacking to post the recipe.. well wait no more because here it is. I first made it for the first time when my good friends came to visit from London, tried with fresh mangoes as I couldn't find canned and thinking it would taste better because they were fresh but I have to say that the pie was nice but not so great... so for the girls night I had with my friends couple weeks ago where we had a cooking class, I asked them to be my guinea pigs and try some adjustments to the recipe so I could make it taste better and have better texture when eating it... wonderful success and everybody liked the result so here it is!
3 15 oz. canned mangoes in heavy syrup
1/2 cup of the heavy syrup (reserved from the mangoes)
1 can of sweet condensed milk
12oz. vanilla wafers (Nilla works very good)
3/4 stick of butter, melted
I wish you could smell my kitchen right now... I just finished to bake this cake and the aroma of the orange and vanilla is just do die for... this is one of the most simple cakes to make but it will be a star at any occasion.. call it a brunch, welcome neighbor present or let's get together tonight... it's airy, spongy and so flavorful.. perfect to go with a cup of coffee, tea or a "digestivo" such as port or moscato... One wonderful thing specially now that fruit season is coming back (yeah!) is that you can slice fresh fruit (peaches, apples, blueberries) and add to the cake before baking it... will take it to a whole new level of flavor...so be creative with your additions and keep experimenting!
One of my friends, she's from Argentina tried this cake once at my house and she just loves it... made it for her parents when they came and visited, when she was pregnant of her second baby and any time she could... so enough chat here (although is always nice to have a story behind a recipe, makes it more meaningful)... here we go, hope you try and like it!
2 cups of flour
Pinch of salt
1 tsp baking powder
1 cup of butter, softened
1 cup of sugar
zest of one big orange
1 cup of milk (whole preferably)
1 tsp vanilla
1 tbs orange juice
Well oh mine! I've been trying to do probably way too many things today but I have completed the most important thing I needed to get done: a luscious cake for my very very good friend who is celebrating her birthday tonight (I will try to post pictures tomorrow!). So she is pregnant and looking beautiful and asked for a chocolate cake... say no more... here is that cake! hopefully it brings a big smile on her face but not a crazy night with that baby swimming up and down with the sugar rush!
14 oz bittersweet chocolate
1 stick of butter
1/2 cup sugar
1 1/2 tsp vanilla
Pinch of salt
For the chocolate glaze:
4 oz. semi sweet chocolate
1 oz. bittersweet chocolate
3 tbsp butter
1 1/2 tbsp milk (whole preferably)
1 tbsp corn syrup (in Mexico we just call it miel caro)
1/2 tsp vanilla
Well I have to tell you that this cake has saved me from many dinners where I spend a lot of time cooking the main meal and then I realized that I have no time left for dessert.. and how can you have a dinner without dessert? impossible... so I've discovered and used many times this recipe where you have a very few ingredients, less than 30 minutes (sounds now like a show!) and a really delicious cake... For those that like simple flavors this a really good recipe and you can never go wrong with chocolate!
8 oz. of bittersweet chocolate (60% cacao)
8 oz. of dark chocolate
1 cup of sugar
1 stick of butter, softened
2 tsp vanilla extract
Pinch of salt
Powdered sugar to decorate
I've been doing this recipe for years now... I learned how to prepare about 10 years ago and I just love the taste! I like to vary the recipe with apples, zucchini, carrots and it tastes really good.... my family loves to eat this one with Nutella on top... yum-o if you don't know what Nutella is you are missing out! it's hazelnut chocolate spread and it's simply delicious.. please don't read to the nutritional content.. just indulge every now and then.. life is about pleasures otherwise, we just can't enjoy it!
My oldest daughter doesn't like any kind, type, shape or form of nut (I think it's the texture in her mouth that does not appeal) so I don't really use nuts with this recipe if I want her to eat it. If I feel like spoiling her, then I add some bittersweet or semi-sweet chocolate morsels right on top before placing into the oven.. she loves them!
Have a cup of tea, coffee or hot chocolate with this recipe.. great for breakfast, snack or what we call "merienda"
2 1/3 cups sifted flour, unbleached
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 mashed ripe bananas
1/2 buttermilk (I have also replaced this with Kefir and it's great!)
1 stick of butter or margarine
1 1/4 cups of sugar
1 1/4 tsp vanilla
1/4 cup pecans, walnuts or granola (optional, my oldest daughter hates nuts so I don't put them)