The history of this sauce according to Wikipedia goes back to a convent in Puebla where the nuns created the dish in a panic from whatever few ingredients they had as they were not wealthy, which consisted of chilies ,spices and little chocolate , due to the impending visit of an archbishop and everything was mixed up together to form this sauce which was called “mole” an ancient word for mix.
The venue of the event was Katlyn’s Beer Garden which has an exiting menu consisting of various drinks ,cocktails, mocktails and finger food.
We were served cocktails ,”Beetroot with a twist” which was flavored with beetroot juice colorful and tempting, “Berry bliss”,tequila flavored with cranberries and basil and “melon drop”,tequilla flavored with melon juice.
4 to 5 cups of chicken broth
- 2 onions
- 8 to 10 garlic
- 2 Mexican poblano chilies(Indian bhavnagari chili )
- 2 tomatoes
- 1 tbsp olive oil
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 star anise
- 2 cinnamon sticks
- 4 to 5 cloves
- 2 bay leaves
4 to 5 dried ancho chilies( Substitute Dried Kasmiri red chilies)
4 Dried Red chilies
8 to 10 Almonds
1 tbsp peanut butter
1 orange juice
1 tbsp lemon zest
20 gms of dark cooking chocolate
Roast the vegetables with olive oil for 20 to 25 minutes flipping sides.
Roast the spices on a griddle or pan till smoky and then taken off
grind them till smooth
- Boil the chilies submerged in water for 10 to 15 minutes.
- Preserve the fluid.
- Use while grinding
- Rub chicken with salt and pepper.
- Shallow fry the pieces in olive oil or peanut oil or any vegetable oil flipping sides.
- I used vegetable oil
- Add chilies, spices, nuts ,fruits ,peanut butter and roasted vegetables in the grinder and grind till smooth
- Strain the sauce in a strainer till a smooth sauce is got
- Heat a tbsp of oil in the pan.
- Add the strained pulp
- Cook in low flame stirring all along for 15 to 20 minutes
- Add chicken stock if it gets too thick
- Add orange juice
- Cook the chicken in the sauce in low flame covered till tender. Dont over cook.
- Dissolve a tbsp of cornflour in stock and add that in the sauce.
- Serve with Mexican rice