Rosalinda+P.

Welcome to Rosalinda P. page


 * A little of my topic and why I chose it**..............

> Mole poblano is a famous dish around the world. This dish is mostly use in parties. According to eHow's "The History of Mole," > "In the sixteen century, the nuns at Puebla's convent of santa Rosa discovered that the Archbishop was en route for a visit. They scrounged around the kitchen to food to serve him but they only found a little to offer. They prayed until a angel appeared and directed them to do an combination of random ingredients."

> The mole poblano has different types of ingredients. The chile is the main one because it is the one that depends if the mole to be sweet or spicy. Also the chocolate is a main point too because it depends in the type of chocolate you use the recommend is chocolate bar. > The mole poblano is the best dish, we are always hear about the mole. To cook the mole you have to fry all ingredients. After you have to cut the chiles and take out the vains off. Then, mix them together with a blender but when you do a lot you take it to the molino. Finally, you put it in a big pot. When you are cooking it you have to put sugar, chocolate, and water or the water of the chicken. This interests me because it is part of my family heritage and i would also like to follow my heritage and learn to cook it.


 * The questions that my research addressed are**:
 * 1) What is it?
 * 2) What are the ingredients?
 * 3) How long do the ingredients have to be cook?
 * 4) How sweet or spicy could it be?
 * 5) What happens if you need an ingredient?
 * 6) Do the ingredient depend in the chile?
 * 7) What types of chiles are use?
 * 8) How to cook the mole?

topic: How to Cook Mole Poblano?
 * Annotated Bibliography**

Makofsky, Nina."The history of Mole Sauce."//eHow.com.// eHow, 2011. Web. 3 May 2011.

This link is about the history of the mole poblano. This website is trustful because I read the same thing in different website. It gives you the types of mole, significance, features, and misconceptions. This webpage is useful because it tells me how the mole was started. It started with an angle appeared gave them an idea to mix ingredients.

"Mole Poblano."Weblog entry. //Mexicofoodandmore.com.// 6 Api. 2009. 3 May 2011.

The website explains the directions: How to cook the Mole. The website has many recipes and gives me information I seen in other website. It tells me the recipe, time, and the directions of the mole. This source is useful because it gives me directions, steps, and time.

"Mole Sauce Recipe or Mole Poblano Recipe a most learning How to Make Mexican Food." //painlesscooking.com// painlesscooking. 2011. 12 May 2011.

This link is about the types of ingredients it has and what happens if an ingredient is need. This information is true because I seen my aunt the type of ingredients she uses and they are the same in the website. It tells me about what type ingredient are really necessary and what the mole sauce is also use for. This source is useful because it depends in the type of chile you use. It tells me when i cut the chiles to use gloves.


 * Vocabulary Words**
 * 1) **Pasilla chile**: This chile makes a good substitute for Ancho and Mulato chiles. It's called a Pasilla when fresh and Chile Negro only when dried. The fresh **Pasilla thin**, five to seven inches long, and dark green doesn't look anything like the dried variety.
 * 2) **Guajillo chile**: This thin-skinned pepper can vary more than any other chile in looks and therefore may be hard to recognize. Sometimes small, sometimes large,smooth or wrinkled, it is quite inconsistent.
 * 3) **Molino**: A big blender.
 * 4) **Mulato chile**: This pepper is the dried Poblano pepper. The dried Mulato peppers are flattened and wrinkled. The Mulato tastes a little like licorice, with undertones of cherry and tobacco.
 * 5) **Ancho chile**: Large and triangular in shape this is the dried version of the Poblano chile, and the most common dried pepper in Mexico. The Ancho's is always sweeter than the ripe chile.
 * 6) **Chipotles**: Thick fleshed, the red, ripe jalapeño is sweeter than the immature green. Smoke dried it becomes a chipotle.


 * My Plan**
 * Introduce my topic
 * My interest
 * Explain the history
 * Explain the ingredients
 * Desmostrate the chiles
 * Explain how to cook it
 * Desmostrate in (pics or video)
 * Make a recipe "handout"
 * Audience to try it
 * Suggest of taste
 * Audience questions

May 11, 2011 [] This link is about giving you the special ingredients the mole poblano has and explains why is the ingredient use in the mole. The mole does have different taste if is missing an ingredient. answers my question:does a missing ingredient change the flavor?

May 3, 2011 http://mexicofoodandmore.com/traditional-dishes/puebla/mole-poblano.html In this link I found:How much time do some ingredients take and How to cook the mole? It tells you the directions, the recipe, and how long.

http://www.wisegeek.com/what-is-mole-poblano. This link is about:does the type of chile depend in the mole? It depends type of chiles you use. It gives a different taste.

http://www.mexonline.com/molepoblano.htm http://www.ehow.com/about_5395145_history-mole-sauce.html This 2 links are about the history of the mole poblano.

April 28, 2011 my expert: I want to be an expert in cooking mole poblano

I found 3 sources in my topic.

http://mexicofoodandmore.com/traditional-dishes/puebla/mole-poblano.html http://www.mexonline.com/molepoblano.htm []