Delicious secrets: A traditional black mole recipe
When we talk about Mexican flavors, we seek to highlight the essence of its roots, and one of them is the traditional mole. This delicious dish originates from pre-Hispanic times with a name that derives from Nahuatl mulli, which means “sauce.” Its flavor and texture are what characterizes it, due to the combination of ingredients such as chili peppers, tomatoes, and even chocolate that gives it a unique color and aroma.
One of the most common is the black mole, but it is estimated that in Mexico there are about 50 types of mole, some of which are yellow, almond, red, white, among others. Mole highlights its Mexican essence, through seasoning that has been passed through generations to delight locals and foreigners. It is also very common to see this iconic dish in celebrations served with chicken, and decorated with sesame seeds.
Throughout history, Mexican women have stood out in the kitchen for their sazón or seasoning and warm touch. Although the stories about the origin of the mole are varied, the best-known to date is that the mole originated around the year 1685 in the Convent of Santa Rosa in Puebla, under the creation of a woman. It is said that a nun, named Sister Andrea de la Asunción, was trying to bestow an original and peculiar dinner for Bishop Manuel Fernández de Santa Cruz and Viceroy Count de Paredes and Marquis de la Laguna.
Andrea was known for her exceptional cooking skills, but on that day she was guided by her heart and chose an extraordinary combination of anise, clove, cinnamon, and black pepper, and at the same time she added a variety of chili peppers, garlic, tomatoes, and sesame seeds. She sought to give it a special touch with ground almonds, peanuts and finally, a hint of bitter chocolate from Puebla. The cooks who helped her grind everything on the metate or mortar and ground stone exclaimed at the thick mix “mulli, mulli!”, Hearing this, Andrea repeated “mole?”.
Many believe that the preparation of mole is complex, sure it depends on the type. This recipe from Frida’s Executive Chef at Grand Velas Riviera Nayarit, José Alberto Méndez, is just as simple as it is delicious.
What makes this black mole unique is a little known ingredient, black recado, which is a seasoning of Yucatecan origin that is made with roasted chili peppers and spices that give it a peculiar color. You’ll be licking your fingers after you taste it!
Black mole with pork ribs, radish salpicon and roasted chiltomate
Ingredients
Previously cooked pork rib
For the black recado mole:
- 15 g of garlic
- 20 g of onion
- 20 g of jalapeño pepper
- 25 g of black recado
- 35 g of tomato
- 50 g of black beans
- 400 ml of beef broth
- 5 pieces of charred tortilla
For the radish salpicon:
- 10 g of onion
- 10 g of tomato
- 10 g of cilantro
- 20 g of radishes
- 15 ml of herbal oil
- Pinch of salt
For the roasted chiltomate:
- 15 g of garlic
- 25 g of jalapeño pepper
- 40 g of tomato
Preparation
For the black recado mole, put the onion, tomato, jalapeño pepper, and garlic on a grill. Wait a few minutes until they are completely charred, then toss them in the blender along with the beef broth, beans, and black recado.
Season with salt and pepper, and pour the mixture into a saucepan over low heat and add the pork rib.
For the radish salpicon, cut the onion, tomato, and radishes into small squares, and finely chop the cilantro. Place them in a bowl and add the herbal oil, salt, pepper and a few drops of lemon juice. Reserve in a cool place until serving.
For the roasted chiltomate, place the garlic, jalapeño pepper, and tomato on a baking sheet. Place the tray in the oven and leave it at a medium temperature until the ingredients are dry, then blend them until you have a puree consistency.
Time for plating and to devour this delicious feast!
This delicious recipe that originated in a kitchen led by a woman is one of the most representative dishes of Mexico. Nowadays, the role that Mexican flavors play in the culinary world exalts the recipes inherited by mothers and grandmothers. In Grand Velas Riviera Nayarit, the performance of renowned Mexican chefs will be showcased in the current gastronomy event, Women & Traditional Cuisine event. Guests will be delighted with unique creations in our Frida restaurant.
