They ended up chillies, chopped choco-

late and the most varied spices spoi-

ling food to be offered to the Viceroy.

Such was the  
anguish of Fray
Pascual that he MOLE
began to pray

with all his POBLANO

faith, just when
told the guests
were seated

at the table .A while later, he could not

believe when everyone prai-

sed crashed saucer. This legend was

so popular that it received Today,

small villages, housewives rushed aid

call the monk with the following verse:

"San Pascual Bailon, stokes my fire."

However, it is certain that the mole is

not the product of chance, but the

result of a slow cooking process star-

ted from the time Hispanic and perfec-

ted itself, in Cologne, when Cocinaw

Mexicana was enriched with Asian and

European. Each region in the mole

printed their own label and so emerged

the mole poblano, the black mole from

Oaxaca, mole amarillito the Sout-

heast, mole coloradito the Valley of

Mexico, the rancher and the Plate-

au many others who amaze us both by

FHAAKK
its complexity and its simplicity. 
 Add another 2 cups of stock and salt. Simmer until
PREPARATION  turkey is tender. Add more stock as needed. Add
INGREDIENTS 
the sugar and chocolate. Cook until chocolate has
melted.

2 Dried Pasilla Chilis. -The Day Be- THE HISTORY OF THE

15 Dried Mulato Chilis.
8 Dried Ancho Chilis.
1 Turkey, cut into parts; heart, gizzard andneck
saved to made a stock.
2 Sprigs Parsley.
3 Cloves Garlic, peeled.
1 Large Onion, chopped (about 1 1/2 Cups).
3/4 Cup Blanched Almonds.
1/2 Cup Seedless Raisings.
4 Tablespoons Toasted Sesame Seeds.
1/2 Bolillo (French bread or Baguette), lightly
toasted.
1/2 Teaspoon Ground Cloves.
1/2 Teaspoon Ground Cinnamon.
1/2 Teaspoon Anise Seeds.
1/4 Teaspoon Freshly Ground Black Pepper.
1 Corn Tortilla, fried crispy and broken in small
pieces.
1 Chipotle Chilli.
3 Large Tomatoes, peeled, seeded, and chopped
1 Teaspoon Sugar or to taste.
1 Teaspoon Salt or to taste.
1 1/2 Squares Unsweetened Chocolate.
1 Cup Lard.
fore-
Toast the dried
chilis. Remove
the veins and
seeds, and
soak the chilis
in salted water overnight.
-The Following Day-
Place the turkey heart, gizzard, and neck in
a small saucepan and cover with 6 cups wa-
ter. Add parsley, 1/2 cup onion, and clove
garlic. Cover and simmer about 1 hour. Strain
stock and set aside.
Drain the chilis. Using a molcajete (mortar
and pestle) or blender, combine the chilis,
almonds, rasins, 2 tablespoons sesame seeds,
bolillo (bread), cloves, cinnamon, anise seeds,
pepper, tortilla, and the remaining onion
and garlic. Blend into a smooth puree and
set aside.
Grind or blend tomatoes with chipotle until
smooth.
Heat lard in a large skillet or pot over me-
dium-high heat. Add turkey and brown on
all sides. Add the tomato-chipotle mixture,
and then add about 2 cups of the prepared
stock. Simmer until most of the stock has
evaporated. Add the chili puree and cook
for a few more minutes.
MOLE  
Mole is one of the most representative dishes of
Mexican, especially for large celebrations.
The origin of mass is lost in the legend or pla-
ced in large.Puebla convent kitchens of Colog-
ne. In such convents strengthened and perfec-
ted the Mexican cuisine, as they entertai-
ned often to the great civil and religious perso-
nalities Viceroyalty. There he enjoyed for the
first time many of the dishes
which ultimately gave world fame to the
Mexican cuisine. Legend has it that on one oc-
casion Juan de Palafox, viceroy of New Spain
and Archbishop of Puebla, he visited his dioce-
se, a convent will poblano gave a banquet, for
which the chefs of the religious communi-
t y e s p e c i a l l y s t r i v e d .
The head chef was Fray Pascual, who that
day ran all the kitchen giving orders to the
imminence of the important visit. It is said that
Fray Pascual was particularly nervous and
began to rebuke to his aides, in view of the
d i s o r d e r t h a t p r e v a i l ed i n t h e
kitchen. The same Fray Pascual began to pile
on a tray all the ingredients to keep in the
pantry and in his haste was to stumble right in
front of the pan where succulent turkeys were
a l m o s t r e a d y .