tipos de mole

Ingredients and
history

mole
Orginalidad y sazón
Existen cerca de 300 tipos de mole,
cada uno con su sabor y sazón
propios, en múltiples variedades,
poblano
como el mole poblano, el negro, el
rojo, el amarillo y el verde.
Los pueblos prehispánicos
utilizaban los moles en platillos
cuyos principales ingredientes
eran el pavo mexicano, también
llamado guajolote (huaxolotl),
pescado, frijol y nopales, entre
otros. Durante la Colonia se
convirtió en un platillo mestizo
con la adición de ingredientes Camarillo Carrera Fernanda
traídos por los españoles, como
la canela, el clavo, la pimenta y 3ª D
la almendra, dando lugar a
algunas de las salsas que hoy
Turno matutino
conocemos con ese nombre. English work
Actualmente se cocina
también con pollo o carne de
Tel.: (555) 555 55 55
cerdo, dependiendo de la
variedad de que se trate.
Mole
history
Mole poblano is the best
known of all mole varieties
and has been ranked as
number one of "typical"
Mexican dishes. It has also
been called the "national dish"
of Mexico. The state of Puebla
is identified with mole poblano
and the dish is named after
Ingredients
pasilla chilies
Mole poblano contains about
mulato chilies
twenty ingredients, including chili
ancho chilies
peppers and chocolate, which almonds
works to tame the heat of the chili onions
peppers. But it is not a chocolate tomatoesi
sauce per se as it is just one of seedless raisins
the many ingredients and does sesame seeds
not dominate. It helps give the tortilla, broken in small pieces
sauce its dark color, but this is garlic
also done by the mulato chili ground cinnamon
peppers as well. This sauce is ground cloves
most often served over turkey at ground coriander seeds
weddings and at Christmas in the anise seeds
states. Another time when the salt
sauce is prominent is Cinco de black pepper
Mayo. While this holiday is not lard
celebrated much in the rest of chicken
Mexico, it is a major celebration in chocolate
Puebla. sesame seeds