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       Title: About Mole
  Categories: Help, Mexican
       Yield: 1 Text file
   Mole (pron. mole-a) is a series of Mexican sauces that
   contain ground chiles, spices, nuts, often chocolate,
   sometimes raisins, ground seeds, etc.
   There are three basic types of moles:
   1.  Mole Poblano (the most famous type, and the one
   that ALWAYS contains chocolate) was originated in
   Pueblo during Colonial times (Mexican colonial, not
   ours) by the nuns who wanted to make a special dish
   for a visiting Archbishop.  The sauce contains ground
   dried chile peppers, ground nuts, ground raisins,
   broth, chocolate, sometimes ground corn tortillas, a
   small amount of sugar, and various spices. It is
   traditionally served over turkey, with a side dish of
   unfilled tamales (just the cornmeal masa steamed in
   corn shucks.) It’s one of those dishes that rarely
   finds its way out of the country of origin, and you
   either passionately love or passionately hate. I'd
   post a recipe if I could find one (Have recipes for
   all three versions floating around SOMEWHERE, but
   never got the time to enter 'em into the computer, so
   they're a little tough to find). It may also be
   purchased pre-made (something I recommend, as the
   bottled version is excellent, and this is NOT
   something you'd want to attack from scratch on even a
   semi-regular basis). If Shirley is interested, I'll
   pick up a jar and ship it your way.
   2.  Mole Verde (green mole) contains green chiles,
   broth, ground pumpkin seeds, various herbs and spices.
   It’s usually served over chicken or pork. Nice stuff,
   and much easier for the beginner to like than the Mole
   3.  Mole Roja (red mole) is a sauce that contains red
   chiles, herbs and spices, ground nuts or seeds, ground
   corn tortillas, usually no chocolate. I THINK it comes
   from the region around Oxaca.  Again, it’s marginally
   easier to like than the more well-known version. It’s
   usually served over chicken or pork.
   All of these dishes are virtual throwbacks to the
   complex (and to our palates unusual) combinations of
   ingredients that were common in that part of the
   country before the arrival of the Spaniards.  None of
   the dishes is particularly hot, they have a complex,
   haunting flavor that speaks of cultures long gone, but
   not entirely forgotten.
   Don't know if you'd like 'em or not, Unka Burt (I do),
   but if you want just a hint of what I'm talking about,
   throw a square of unsweetened chocolate in your next
   batch of Left-Handed Chili, and let us know what you
   From: Kathy Pitts, Bryan, TX