Wednesday, March 11, 2009

Holy Mole!

Today is Holy Mole day and we're having chocolate with our food. Mole, pronounced MO-lay, is a wonderfully rich sauce made with chiles, cinnamon, chocolate, and many other spices and ingredients. Making mole is a time-consuming labor of love, but is totally worth the effort.

Do you ever wonder about the origin of certain foods? Legend has it that a group of nuns invented mole with the help of angels to create a special meal for a visiting archbishop. If you want to read more about the origins of mole and to find some great mole recipes, visit Mex Online.

If you want the great taste of mole, do as I do... cheat. You can either make a simplified version or let someone else do all the work while you enjoy the mole. A brand that I recommend is Dona Maria Mole, available in the ethnic section of your local grocery store. Mole tastes wonderful on many dishes and is served on festive occasions. I think the birthday party for my cookbook is a festive occasion, so we're serving mole today.

Teresa, Mexican American Border Cooking, brought Chicken in Mole to the Fiesta today so we could all enjoy her chocolate chicken.

A while back on Cookbook Cuisine, I made a Chipotle-Mole Chili for my Chili Cook-Off Challenge. It was the best chili I've ever had. Speaking of chili, we're having a Fiesta Chili Cook-Off on the 21st, so if you're in the mood to make chili, please click the link to find out more about the chili cook-off.

I'm not the only one who loves a mole chili. Robin Miller, Food Network, made a Quick-Fix Chicken Chili Mole.

Paula Deen, Food Network, came to my Fiesta today, bringing a Quick Chicken Mole to share.

If you want to make mole from scratch, with a little help from Emeril Lagasse, Food Network, check out Tequila-Marinated Chicken with Mexican Mole Sauce.

For the real deal, Rick Bayless, Tex-Mex Master, shares his secrets for making an authentic mole and brought Mole Rojo to share with all of us fiesta foodies.

Because chocolate is so good with so many things, we're having Churros with chocolate tomorrow.

9 comments:

girlichef said...

mmmmm....Mole is one of my ABSOLUTE favorite things in the world! I've been making a version adapted from Rick Bayless for years. It's a labor of love and I always make a huge batch to share with all those reveling in the finished product :) Thanks for this great post!

Reeni♥ said...

They all look good, especially Teresa's Chicken dish! I am always wondering about the origins of food, it must come from my love of history and food combined! The legend of mole is so sweet.

ChefBliss.com said...

These all look wonderful!! I always look at the mole at the store (same brand) and sometimes I even touch the jar. I just haven't put it in my cart yet! I'll have to give in next time. You did say chocolate, after all!

Aggie said...

I have only tried mole once, at a chili cook off...it was great. And now I'm very interested in making some of those recipes!!

5 Star Foodie said...

Those all look wonderful! I've never made a mole, time to try :)

Karen said...

Love chicken mole! Guess I'm going to have to make some one of these days soon :)

Joie de vivre said...

You giving me permission to use canned mole is like having a huge weight taken off of my shoulders. I never wanted to try that mole because of the shame of it...you know, using a can...but I had never mad mole because it takes so long. I'M FREE!!! Where are my car keys? I gotta get me some mole!

Hornsfan said...

I'm totally drooling over here - I love mole!

Karen Brown Letarte said...

These all look wonderful! I have a terrific black bean chili mole recipe I will have to share sometime. and RICK BAYLESS! I am not worthy! I am not worthy! Frontera is one of my favorite restaurants on earth.