Knorr Mole Sauce

Ready to use authentic Mexican Mole Sauce from Knorr. Heat and use on poultry, meats or as a sauce for Mexican dishes like enchiladas and even eggs during breakfast. 16.91 fl oz. Now you can purchase Mole Poblano from Knorr at My Mexican Pantry.

About Mole Poblano

Mole Poblano is a culinary specialty from the city of Puebla in Mexico. Mole is a sauce composed of various ingredients, which is used to bathe pieces of turkey or chicken. It is one of the most representative dishes in the country.

Some Mole History

The history of mole dates back to pre-columbus days. It is said that aztecs prepared a dish called "Mulli" for their aristocrats, the term "Mulli" meant soup or mix.

As for Mole as we know it today, there are several versions on the origin of this term.

One version of the story brings us to the Santa Clara convent in the city of Puebla, capital city of the state of Puebla in Mexico, where a nun was mixing different chilies and spices in a grinding stone.

The nuns kept a vow of silence, thus for most of the day they did not speak. However the fragrance of the ingredients being ground by the nun was so pleasant, that all the other sisters left their tasks to see the source of the aroma. Seeing what was happening, the mother superior broke her silence and said "Hermana, que bien mole!", which provoked the laughter of the sisters as this is grammatically incorrect in Spanish, thus the mix was referred to as Mole.

Another version of the story of Mole Poblano (the original recipe which used close to one hundred ingredients), was created in Puebla de los Angeles in the XVIIth century by Mother Andrea de la Asuncion, a dominican nun in the convent of Santa Rosa, for a celebration.

A third version tells us of an occasion when Juan de Palafox, Viceroy of the New Spain and archbishop of Puebla, visited its diocese and a convent offered him a feast. The local chefs, headed by Friar Pascual went through much effort to prepare the meal, that day Friar Pascual was especially nervous and began to reprimand his helpers for the mess they had in their kitchen. The friar began to pick up the leftover and unused ingredients in order to put them away, but since he was in such a hurry that he ended up tripping and dropping the ingredients where a few turkeys were almost ready. Thus the turkeys ended up covered in chilies and bits of chocolate, as well as different kinds of spices, ruining the entire meal for the Viceroy. An anguished Pascual began to pray with all his might just as he began to hear the praises from the guests at the table. A few moments later, he could not come to believe when the entire table raved about the accidental dish.

However, it is highly improbable that mole was not the product of chance, but the result of a slow culinary process beginning in prehispanic times, and perfected in the colonial period, when Mexican food was enriched by the addition of Asian and European elements.

Ingredients in Mole

Classic Mole Poblano combines various ingredients, such as turkey, beef, chicken or pork, and the Mole sauce itself, which is prepared with cocoa or chocolate bars, ancho, mulato, pasilla and/or chipotle chilies, tomatoes, almonds, nuts, raisins, sesame seeds, cloves, cinnamon, parsley, pepper, onions, garlic, and of course, tortillas. Although it's a dish with a surprisingly large number of ingredients, a well prepared mole is a satisfying meal that is never heavy on the stomach.

Right proportions as such do not properly exist, and some ingredients can be omitted or their proportions altered, although haute Mexican cuisine makes reference to the oldest recipe books as an official reference.

The drinks recommended to accompany mole are very varied, from Jamaica to Horchata all the way to Watermelon. Drinking Cola drinks with Mole makes it loose its flavor somewhat, as such is it is not recommended, however, the final decision is up to each person. As a digestive after the meal, some tequila is recommended.

Knorr and Mexican Food

For Knorr, food has a special meaning beyond feeding and nourishing the body: its meaning goes back through time to traditions and generates a wealth of emotions.

It's a challenge for any product to become part of Mexico's culinary tradition, and Knorr has proudly achieved it, turning into a brand that is widely recognized by Mexican cooks for providing quality products that enhance the flavor of any kind of dish.

A bit of Knorr History

It is difficult to think of somebody in Mexico who isn't familiar with Knorr Suiza, a brand that has been a part of Mexican cooking for generations. The brand itself goes back to the city of Heilbronn in Germany, it is there that Carl Heinrich Knorr realized that, with advances in industry, the need to have nutritious, fast, easy to prepare meals was growing.

In 1938, in cooperation with nutrition experts, the investigation and development of dehydrated vegetables and seasonings begins. Finally, a method to preserve the nutritional value and flavor of ingredients is developed, reducing preparation time. This knowledge was the basis for dehydrated soups.

Finaly, in 1873, the Knorr company begins to sell its products in food stores.

In 1958, Knorr Gmbh is acquired by CPC International Inc, the predecessor of Bestfoods, which is now itself part of Unilever.

In 1961, the Knorr Suiza brand is launched in Mexico under the concept of "Giant cubes of real chicken broth". That is how "The brand with Swiss quality" is presented in Mexico, seeking to connect immediately with consumers, presenting a formula that contains the typical ingredients in a good chicken broth.

It is no coincidence that today Knorr is one of the most traditional and well known brands in the Mexican market. Its history in the country goes back more than 40 years.

Mole Poblano Knorr

Mole Poblano Knorr listo para cocinar rinde 5 porciones. Solo caliente y viertalo sobre pavo o pollo. Tambien lo puede utilizar para unas deliciosas enchiladas o sobre huevos para un delicioso desayuno. 500ml. Ahora puede comprar el Mole Poblano Knorr en Mi Alacena Mexicana