MOLE POBLANO -- The World's First Barbeque Sauce

Many people familiar with Mexican cuisine have run across the thick and complex sauce known as mole (pronounced moh-LAY), but perhaps not everyone is aware of just how much preparation is involved in creating such a sauce. In fact, Mexican women, each said to have "their own mole," prefer to cook it in large batches so that the excess can be frozen to serve later. Such is the painstaking process of making mole.

There are many different types of mole. Most of them originate from the Mexican villages of Puebla and Oaxaca. Oaxaca (pronounced wha-HAH-ka) is known as the "Land of Seven Moles." Recently we have added Mole Poblano to our menu at blu seafood in order to accompany our pork tenderloin dish.

Mole Poblano is believed to have first been served by Montezuma at a banquet for Cortes and his conquistadors, whom he believed to be gods. However, historians argue that chocolate -- a vital ingredient to Mole Poblano's flavor profile -- would never have been served in an Aztec dish, as they valued it too much. A more passable thoery is that it was enhanced by 16th century nuns at the Convent of Santa Rosa in Puebla de los Angeles. When they heard that an archbishop was unexpectedly planning a visit to the convent, they feared they would not be able to provide a good enough supper for him. So they prayed and prayed, and were visited by an angel, who inspired them to create the complex sauce. Hours of roasting and grinding and cooking paid off as they coated an old turkey with the thick and delicious sauce which was flavored with what they had in their pantry -- including the chocolate -- and the rest is history.

We recommend that you avoid spending the entire day grinding spices and roasting ingredients, and rather you let us do the cooking for you. But if you insist, we've included Chef Tim Lyons' recipe for Mole Poblano, which we serve with our Pork Tenderloin over Mexican slaw and spicy sweet potato fries.

MOLE POBLANO

ingredients

3 pasilla chiles (stemmed and seeded)

3 ancho chiles (stemmed and seeded)

1 chipotle chile (stemmed and seeded)

1 green plantain, cut in half

1 onion

8 cloves garlic

1 t dried oregano

2 T chopped cilantro

1 tomato, seeded and chopped

1/2 cup peanuts

1/4 cup almonds

4 corn tortillas

4 cup chicken stock

1/2 cup canola oil

2 oz bitter chocolate

The key to making this mole is to individually toast each ingredient, then reserve. Once all ingredients have been toasted separately, they will be added together, pureed, then put back on the heat to cook.

In a saucepan, heat the canola oil. Toast the pasillas in oil, then reserve. Toast ancho, then reserve. Toast chipotle and reserve. Brown plantain, then reserve. Sweat onion and garlic with oregano and cilantro, then reserve. Add tomatoes and cook for a couple of minutes. Reserve. Toast peanuts and almonds. Reserve.

Add all ingredients and puree. Slowly add tortillas and puree into a paste. Add 1/2 of the chicken stock while pureeing. Add mixture back into the pot with remaining chicken stock. Cook on low heat for additional 30 minutes. Then add chocolate and stir until melted. Salt and pepper to taste.

While traditionally this sauce is served with turkey, it tastes great with pork and chicken as well. One bite and you will have no problem discovering why this is regarded as "The World's First Barbeque Sauce!!"