Mole sauce is a firm favorite with many people who enjoy spicy food. It is of Mexican and Spanish origin and is actually a generic name for a number of dishes and sauces that involve Mexican cuisine. People outside of Mexico will be more specific when naming it as would then be called mole poblano sauce.
Mexicans use this name to describe many sauces that are not really the same as each other. It is very popular in the southern and central parts of Mexico. The mole does originate from San Pedro Atocpan which is located not far from Mexico City. Three of the states in Mexico like to take the credit for the sauce and they are Tlaxcala, Oaxaca and Puebla. That said, other parts of Mexico do come up with various similar types of this popular sauce.
People use a variety of ingredients to make mole sauce and would obviously use kitchen cookware to prepare the sauce. Peppers and chillies are two of the common ingredients found in the sauce. The most popular type is known as mole poblano and it is red or dark brown in color. Most often the sauce is poured over meat dishes. Mexico has become famous for this sauce as it has combined European heritage with Mexican cuisine. Legend has it that the mole sauce dates back to the colonial period when there was certainly not online cookware available and the kitchen cookware of the day was somewhat archaic.
The story goes that the Archbishop was going to visit the nuns and they panicked as they had no food to prepare for the visitor. After praying, they gathered what little they had and used this to prepare something. The ingredients included chocolate, nuts, day old bread, peppers and chili.
They made a sauce from the ingredients and poured it over a turkey that they slaughtered and cooked. Apparently the Archbishop was very impressed about the sauce. Another story goes that a monk named Fray Pascual created the sauce and it served it to the Archbishop of Puebla. This version of the story includes the sauce falling over into a pot of cooking turkeys.
Whatever the story is, the sauce has become a firm favorite with people around the world. Here is a recipe that will serve 4 people.
1 (4 ounce) can diced green chile peppers
1 (10.75 ounce) can condensed tomato soup
1/8 tablespoon dried minced garlic
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 tablespoon unsweetened cocoa powder
1/4 cup finely chopped onion
2 teaspoons vegetable oil
The oil is heated in your online cookware or kitchen cookware over a mild heat. Then the onions are cooked until tender. Therafter mix in the garlic, cilantro, cumin and cocoa powder. Thereafter the green chili peppers and tomato soup are added. After 10 minutes the sauce is either poured straight over the meat or poured into a gravy boat for later use.