Key Parameters
Temperature
60°C
20°C - 80°C
Time
1-2 hours
30 minutes - several hours
Equipment
mortar and pestlegriddle or comalblender or food processor
Steps
- 1.
Mole Poblano (Puebla): Showcases the complex layering of chili peppers, chocolate, and spices
- 2.
Mole Negro (Oaxaca): Demonstrates mastery in balancing bitterness from burnt chilies with sweetness
- 3.
Mole Verde (Central Mexico): Highlights fresh herb grinding techniques with pumpkin seeds