2. INGREDIENTES
HISTORY
Mole (Spanish pronuncia- 1 turkey tender boy
tion: [ˈmole]) (Mexican Spanish,
from Nahuatl mulli or molli, "sauce" - 8 ancho chiles
or "concoction") is the generic
name for a number of sauces used - 15 mulatto chiles
in Mexi-
can cui- - 2 pasilla chiles
sine, as 1.Scrubing turkey, cut into pieces and fry in a
well as for - 1 chipotle large saucepan.
dishes 2D and peel the tomatoes and grind with the chil-
based on - 3 large tomatoes, ripe es chipotles. Add the mixture to turkeys. When
these sau- all is resected, add a quart of broth, season with
ces. Outsi- - 50g almonds salt and simmer.
de of Me- 3.Free mulato chiles, pasilla wide in butter until
xico, it often refers to a specific sau- - 50 g raisins lightly browned (not burnt).
ce which is known in Spanish by the 4.In a comal, toast the sesame seeds and anise,
more specific name mole poblano. - 2 tablespoons toasted sesame seeds and besides, fry together peanuts, raisins, bread,
In contemporary Mexico, the term tortillas and spices.
is used for a number of sauces, so- - 1 / 2 roll of bread, fried 5.Moler all with chilies, garlic and onions. Add a
me quite dissimilar to one another, quart of broth to dissolve. Add chocolate and let
including black, red, yellow, colo- - 1 pinch of cloves, minced the season until it thickens. Add the sugar and
rado, green, almendrado, and pi- then the pieces of turkey.
pián. The sauce is most popular in - 1 pinch cinnamon, ground 6.Al serve, sprinkle with toasted ajonjoí.
the central and southern regions of
the country with those from Puebla - 1 bunch parsley
and Oaxaca the best known, but
60% of the mole eaten in the coun- - 1 dash pepper, ground
try comes from San Pedro Atocpan
near Mexico City.
Teléfono: 555-555-5555
Fax: 555-555-5555
Correo: alguien@example.com
![INGREDIENTES
HISTORY
Mole (Spanish pronuncia- 1 turkey tender boy
tion: [ˈmole]) (Mexican Spanish,
from Nahuatl mulli or molli, "sauce" - 8 ancho chiles
or "concoction") is the generic
name for a number of sauces used - 15 mulatto chiles
in Mexi-
can cui- - 2 pasilla chiles
sine, as 1.Scrubing turkey, cut into pieces and fry in a
well as for - 1 chipotle large saucepan.
dishes 2D and peel the tomatoes and grind with the chil-
based on - 3 large tomatoes, ripe es chipotles. Add the mixture to turkeys. When
these sau- all is resected, add a quart of broth, season with
ces. Outsi- - 50g almonds salt and simmer.
de of Me- 3.Free mulato chiles, pasilla wide in butter until
xico, it often refers to a specific sau- - 50 g raisins lightly browned (not burnt).
ce which is known in Spanish by the 4.In a comal, toast the sesame seeds and anise,
more specific name mole poblano. - 2 tablespoons toasted sesame seeds and besides, fry together peanuts, raisins, bread,
In contemporary Mexico, the term tortillas and spices.
is used for a number of sauces, so- - 1 / 2 roll of bread, fried 5.Moler all with chilies, garlic and onions. Add a
me quite dissimilar to one another, quart of broth to dissolve. Add chocolate and let
including black, red, yellow, colo- - 1 pinch of cloves, minced the season until it thickens. Add the sugar and
rado, green, almendrado, and pi- then the pieces of turkey.
pián. The sauce is most popular in - 1 pinch cinnamon, ground 6.Al serve, sprinkle with toasted ajonjoí.
the central and southern regions of
the country with those from Puebla - 1 bunch parsley
and Oaxaca the best known, but
60% of the mole eaten in the coun- - 1 dash pepper, ground
try comes from San Pedro Atocpan
near Mexico City.
Teléfono: 555-555-5555
Fax: 555-555-5555
Correo: alguien@example.com](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)