Frida Kahlo’s Mole Recipe
“What does Frida Kahlo mean to you?” is the question I get asked quite often. Maybe because I dedicated a whole blue wall to Frida at my restaurant? Or maybe you want a little insight of who I am?
Here is a bit of what she might mean to others. At the age of six she contracted polio, making her leg fragile and later amputated when she contracted gangrene in her later years. When she was 18 years old, she suffered a horrific accident. She was traveling home from school, when her trolley crashed and a pole went straight through her spinal column braking it in three places, crushing her pelvis into pieces, keeping her from forever having the ability to carry a child and causing her chronic pain for the rest of her life. Frida was determined to live a normal life regardless of her disabilities. For people with disabilities, she represents hope and persistence.
She also expressed the inequality of women through her paintings and was openly bisexual. Her rebellious spirit challenged the social and political standards are still present today. I believe she just lived her life, acted, and took measures the only the way she knew how. She is a trailblazer for the feminist movement and the LGBT community.
I struggle with this question “What does Frida Kahlo mean to you?” because she is so much more to me than just a simple answer. She is all these things and more. I have lived and loved passionately. Though I’m not quite as adventurous as Frida, I feel compelled to live my life the best I can.
My language of love is servitude and with that, I cook to serve. I’m the happiest while cooking. And when I want to show you that I love you, we FEAST.
Her husband Diego loved her mole best and was completely obsessed with it. On my visit to their Blue House in Coyocán, they had the family recipe on the wall in their kitchen. That’s the very same recipe I’m share here with you today. Make yourself a little feast and love someone unconditionally today.
Yield 10 servings
- 250 g (1/2 lb.) mulato chilies (remove veins and seeds)
- 350 g (3/4 lb.) pasilla chilies (remove veins and seeds)
- 350 g (3/4 lb.) ancho chilies (remove veins and seeds)
- 250 g (1/2 lb.) lard
- 3 medium-sized cloves of garlic (peeled)
- 2 medium-sized onions (diced)2 hard tortillas broken into pieces
- ½ dried bolillo (like a French bread roll)
- 60 g (2 oz.) raisins
- 125 g (1/4 lb.) almonds
- 6 tablespoons of pepitas de calabaza (pumpkin seeds)
- 125 g (1/4 lb.) sesame seeds
- 1 teaspoon of anise
- 2 cloves
- 1 stick of cinnamon
- 1 teaspoon of black pepper
- 3 tablets of Mexican chocolate (or to taste)
- 150 g (1/3 lb.) tomatoes (peeled and diced)
- Salt and sugar to taste
- 1 large turkey cut into pieces and cooked in a soup made with carrots, leek, onion, a stick of celery, parsley, a clove of garlic (turkey can be substituted with four chickens)
- Heat 150 grams (1/3 lb.) of the lard and quickly sauté the chilies. Transfer them to a ceramic pot with boiling water to soften them.
- In the same lard, sauté the garlic and onion until golden brown. Add the tortillas, bread, raisins, almonds, pumpkin seeds, and half the sesame seeds, the anise, cloves, cinnamon, black pepper, chocolate, and tomatoes and sauté them well. Add the drained chilies and sauté a few more seconds. Put the entire mixture in a blender with the turkey broth and strain it.
- In a large ceramic pot, heat the rest of the lard. Add the sauce and allow the mole sauce to boil for 5 minutes, season with salt and sugar (it should be a little sweet). Add more broth if necessary, it should be a thick sauce. Let it boil for 20 to 25 minutes over a low flame. Add the cooked turkey pieces and let it boil for five minutes more.
- Serve it in the same pot with the rest of the sesame seeds toasted and sprinkled on top.
About Chef Rosie O’Connor
Rosie O’Connor is the chef owner of Provecho Grill in Menifee and Xicana (coming soon). She is a Food Writer for Menifee Buzz and Valley News. She is also the winner of Farmer’s Market Flip, Season One, Episode One.
Chef Rosie is the Chef Owner of Provecho Grill in Menifee, California and Xicana (coming soon). She is a two-time winner of the SoCal Chef Open and Farmer’s Market Flip, Season One, Episode One. She can also be found writing about food for Menifee Buzz and Valley News.
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