Karina's Famous Mexican Mole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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traditional mole poblano recipe with a little twist * Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use or any of the other mexican food sites around. Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas. *some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day. *the mole I paste i use is Doña Maria and the chocolate I use is la abuelita Ingredients:
1 -2 kg meat |
1 (125 g) bottle mole |
2 cups of shelled peanuts |
1 cup sesame seeds or 3/4 cup tahini |
1 cup brown sugar (if it's available) or 1 cup piloncillo (if it's available) |
6 -7 g crackers (the square kind) |
1 chocolate candy bar |
1 cinnamon stick |
Directions:
1. Boil your meat until throughly cooked, retaining the broth.
2. Mix the remainder of the ingredients in a blender and puree. Adding enough broth just to liquefy it. I usually blend for over 3-5 minutes to get it very smooth. it's important it have no little chunksor chips.
3. Pour the mix into a pan with your meat and bring to a boil, then reduce and simmer for 30 minutes.
4. If it's becoming too think for you tastes add a little left over broth.
5. Serve and enjoy a little piece of home in every bite.
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