{"id":1175,"date":"2024-05-27T21:53:33","date_gmt":"2024-05-27T21:53:33","guid":{"rendered":"http:\/\/www.alasmedios.com\/?p=1175"},"modified":"2024-05-27T21:53:36","modified_gmt":"2024-05-27T21:53:36","slug":"el-mole","status":"publish","type":"post","link":"https:\/\/www.alasmedios.com\/index.php\/2024\/05\/27\/el-mole\/","title":{"rendered":"El mole"},"content":{"rendered":"\n

Receta y fotos: Chef Cecilia Maya<\/p>\n\n\n\n

Su origen se da con las culturas prehisp\u00e1nicas, proviene del n\u00e1huatl \u201cmolli o mulli\u201d que significa \u201cSalsa\u201d.  El mas conocido sin duda es el mole Poblano sin embargo es importante recalcar que en toda la Rep\u00fablica Mexicana se elaboran una gran variedad de este delicioso platillo en los cuales pueden tener diferentes caracter\u00edsticas como el color, sabor o texturas.  Pero si hablamos de mole podemos tambi\u00e9n destacar por ejemplo el mole de panza en Tlaxcala, el mole de Olla o el Michmole, solo por mencionar algunos te podemos dar los siguientes ejemplos: Ayomole, Chichilo, Chilmole, Clemole, Desmole, Encacahuatado, Huaxmole, Manchamanteles, Mole aguado, Mole amarillo, Mole campesino, Mole coloradito, Mole colorado, Mole corriente, Mole coste\u00f1o, Mole de arroz, Mole de boda, Mole de cacahuate, Molo de caderas, Mole de Castilla, Mole de Chilapa, Mole de chito, Mole e Chivo, Mole de compromiso, Mole de coyol, Mole de frijol, Mole de garambullo, Mole de garbanzo, Mole de Guajolote, Mole de gu\u00edi\u00f1a, doo xhuba, Mole de hierbabuena, Mole de hierbamora, Mole de huachal, Mole de Huajuapan, Mole de iguana, Mole de ladrillo, Molde de masa, Mole de menudo, Mole de nopales, Mole de olla, Mole de pasilla, Mole de pata de res, Mole de pescado, Mole de pimienta, Mole de quelite, Mole de queso, Mole de res, Mole de revuelto, Mole de Tonatico, Mole de venado, Mole estilo Morelos, mole indio, Mole jarocho, Mole miahuateco, Mole mixteco, Mole negro, Mole prieto, Mole ranchero, Mole rojo, Mole tehupanguense, Mole vaquero, Mole verde, Molito de camar\u00f3n, Molito rojo, Pascal, Pipi\u00e1n, Remole, Texmole y solo son algunos, estos son consumidos con diferentes prote\u00ednas en nuestro bello M\u00e9xico.<\/p>\n\n\n\n

Y los ingredientes son tambi\u00e9n igual de variados seg\u00fan la regi\u00f3n, tenemos por ejemplo: diferentes tipos de chiles y dem\u00e1s ingredientes como: calabaza, epazote, tomate, tortilla, especias, hoja de aguacate, cilantro, jitomate, masa de ma\u00edz, harina de trigo, pepita de calabaza, achiote, cebolla, ajo, clavo, canela, ajonjol\u00ed, hierba santa, cacahuate, chocolate, chochoyotes (bolitas de masa), almendra, pasitas, pl\u00e1tano macho, pi\u00f1a, pitiona (hierba emblem\u00e1tica Oaxaque\u00f1a), Chipil (usada en Guerrero), pan de yema, hierbas arom\u00e1ticas, or\u00e9gano, pimienta, comino, ajo, avellana, ciruela pasa, bolillo, pepicha (Oaxaca y Guerrero), poleo, galletas, frijol, garbanzo, pasta de achiote, granos de ma\u00edz, tomillo, mil tomate, ejotes, elote, chayote, papa, xoconostle, cebolla cambray, gusanos rojos de maguey, pi\u00f1\u00f3n, pan tostado, jengibre, piloncillo, manzana, pan de huevo, pan de dulce, huitlacoche (mole prieto), per\u00f3n, galletas de animalitos, hierbabuena, hojas de r\u00e1bano, hierbas arom\u00e1ticas de color verde, flor de calabaza, flor de izote entre muchos mas ingredientes; como puedes darte cuenta nuestro bello pa\u00eds es todo un arco\u00edris de sabores, recuerda tambi\u00e9n que existen muchos diferentes tipos de chiles en los estados.<\/p>\n\n\n\n

Adem\u00e1s, recordemos que en cualquier evento podemos darnos el lujo de preparar este platillo tan emblem\u00e1tico para fiestas o reuniones, en algunos poblados tambi\u00e9n se acostumbra despedir a nuestros seres queridos con un delicioso mole cuando se re\u00fanen en el \u00faltimo adi\u00f3s amigos y familiares y para acompa\u00f1arlo siempre es una gran guarnici\u00f3n un delicioso plato de arroz y frijoles, sin olvidar las tortillas o pan, cualquiera de estas dos \u00faltimas es sin duda una gran elecci\u00f3n, todo va en gustos.<\/p>\n\n\n\n

\"Haciedo<\/figure>\n\n\n\n

Te dejamos a continuaci\u00f3n la receta:<\/p>\n\n\n\n

MOLE NEGRO<\/u><\/strong><\/p>\n\n\n\n

.140 Kg. Pierna de pollo.<\/p>\n\n\n\n

.020 Kg. Chihuacle negros<\/p>\n\n\n\n

.020 Kg. Chiles mulatos<\/p>\n\n\n\n

.020 Kg. Chiles guajillo<\/p>\n\n\n\n

.040 Kg. Manteca<\/p>\n\n\n\n

.010 Kg. Cacahuate<\/p>\n\n\n\n

.010 Kg. Pepita de calabaza<\/p>\n\n\n\n

.005 Kg. Almendras<\/p>\n\n\n\n

.005 Kg. Nueces<\/p>\n\n\n\n

.035 Kg. Tablillas de chocolate<\/p>\n\n\n\n

.030 Kg. Pan dulce (de yema)<\/p>\n\n\n\n

.001 Kg. Mejorana<\/p>\n\n\n\n

.001 Kg. Or\u00e9gano<\/p>\n\n\n\n

.001 Kg. Raja de Canela.<\/p>\n\n\n\n

.001 Kg. An\u00eds<\/p>\n\n\n\n

.001 Kg. Cominos<\/p>\n\n\n\n

.001 Kg. Pimientas negras chica<\/p>\n\n\n\n

.001 Kg. Piment\u00f3n (pimienta gorda)<\/p>\n\n\n\n

.001 Kg. Clavos<\/p>\n\n\n\n

.015 Kg. Tortillas secas<\/p>\n\n\n\n

.040 Kg. Jitomates<\/p>\n\n\n\n

.040 Kg. Miltomates<\/p>\n\n\n\n

.005 Kg. Cabezas de ajo<\/p>\n\n\n\n

.020 Kg. Cebollas<\/p>\n\n\n\n

.004 Kg. Sal<\/p>\n\n\n\n

.001 Kg. Hojas de aguacate<\/p>\n\n\n\n

Procedimiento:<\/strong><\/p>\n\n\n\n

Limpie bien el pollo, despiece y cocer en suficiente agua, desvenar los chiles, reserv\u00e1ndolos y conservar las semillas. <\/p>\n\n\n\n

Para formar la pasta de mole, fr\u00eda, los chiles, de poco en poco, en un sart\u00e9n con manteca, hasta que se doren.<\/p>\n\n\n\n

Despu\u00e9s el cacahuate, las semillas de calabaza, las almendras, las nueces y las semillas de los chiles.<\/p>\n\n\n\n

Coloque todo lo frito en cazuela.<\/p>\n\n\n\n

A\u00f1ade el chocolate, el pan de dulce y las especias.<\/p>\n\n\n\n

Tueste las tortillas, a\u00f1\u00e1dalas a lo frito.<\/p>\n\n\n\n

Muela todo, salvo las hojas de aguacate.<\/p>\n\n\n\n

As\u00ed queda la pasta seca de mole. (Se sugiere mandar moler en un molino los chiles.) <\/p>\n\n\n\n

Ase los jitomates, los miltomates, los ajos sin pelar y las cebollas. L\u00edcuelos.<\/p>\n\n\n\n

Disuelva la pasta seca de mole en el consom\u00e9 de pollo.<\/p>\n\n\n\n

En una cazuela grande, fr\u00eda en manteca la mezcla hasta que sazone.<\/p>\n\n\n\n

Mueva continuamente un largo rato hasta que tome su punto.<\/p>\n\n\n\n

Tueste las hojas de aguacate y a\u00f1\u00e1dalas a la mole.<\/p>\n\n\n\n

Agregue sal. Siga moviendo.<\/p>\n\n\n\n

Para servir, en platos individuales ponga una pieza de pollo y b\u00e1\u00f1elo con mole.<\/p>\n\n\n\n

Si te animas a molerlo en Metate realmente puedo decirte que es todo un reto, recordemos que es un procedimiento para la molienda tradicional dando como resultado una gran riqueza al proceso en el momento en que elaboramos un platillo tan emblem\u00e1tico de nuestro pa\u00eds.<\/p>\n\n\n\n

Bibliograf\u00eda:<\/p>\n\n\n\n

Mu\u00f1oz Zurita, R. (2013). Diccionario Larousse Enciclop\u00e9dico de la Gastronom\u00eda Mexicana<\/em>. Ediciones Larousse.<\/p>\n","protected":false},"excerpt":{"rendered":"

Su origen se da con las culturas prehisp\u00e1nicas, proviene del n\u00e1huatl \u201cmolli o mulli\u201d que significa \u201cSalsa\u201d.\u00a0 El mas conocido sin duda es el mole Poblano sin embargo es importante recalcar que en toda la Rep\u00fablica Mexicana se elaboran una gran variedad de este delicioso platillo en los cuales pueden tener diferentes caracter\u00edsticas como el color, sabor o texturas.\u00a0<\/p>\n","protected":false},"author":1,"featured_media":1176,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","iawp_total_views":0,"footnotes":""},"categories":[43,39,77],"tags":[91,92,90,93,89],"class_list":["post-1175","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-gusto-es-nuestro","category-inicio","category-revista-alas-mujeres","tag-cocina-prehispanica","tag-cocina-tradicional","tag-gastronomia","tag-molcajete","tag-mole"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-150x150.jpg","medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-300x225.jpg","medium_large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-768x576.jpg","large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6.jpg","1536x1536":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6.jpg","2048x2048":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6.jpg","colormag-highlighted-post":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-392x272.jpg","colormag-featured-post-medium":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-390x205.jpg","colormag-featured-post-small":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-130x90.jpg","colormag-featured-image":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-800x445.jpg","colormag-default-news":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-150x150.jpg","colormag-featured-image-large":"https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-1024x600.jpg"},"magazineBlocksPostAuthor":{"name":"admin","avatar":"https:\/\/secure.gravatar.com\/avatar\/5edfa2692bdacc5e6ee805c626c50cb44cebb065f092d9a1067d89f74dacd326?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"Su origen se da con las culturas prehisp\u00e1nicas, proviene del n\u00e1huatl \u201cmolli o mulli\u201d que significa \u201cSalsa\u201d.\u00a0 El mas conocido sin duda es el mole Poblano sin embargo es importante recalcar que en toda la Rep\u00fablica Mexicana se elaboran una gran variedad de este delicioso platillo en los cuales pueden tener diferentes caracter\u00edsticas como el color, sabor o texturas.\u00a0","magazineBlocksPostCategories":["El Gusto es Nuestro","Inicio","Revista Alas Mujeres"],"magazineBlocksPostViewCount":233,"magazineBlocksPostReadTime":5,"magazine_blocks_featured_image_url":{"full":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6.jpg",1024,768,false],"medium":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-300x225.jpg",300,225,true],"thumbnail":["https:\/\/www.alasmedios.com\/wp-content\/uploads\/2024\/05\/WhatsApp-Image-2024-05-21-at-15.26.39_a0cbd9b6-150x150.jpg",150,150,true]},"magazine_blocks_author":{"display_name":"admin","author_link":"https:\/\/www.alasmedios.com\/index.php\/author\/admin\/"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/5edfa2692bdacc5e6ee805c626c50cb44cebb065f092d9a1067d89f74dacd326?s=96&d=mm&r=g","magazine_blocks_category":"El Gusto es Nuestro<\/a> Inicio<\/a> Revista Alas Mujeres<\/a>","yoast_head":"\r\nEl mole - 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