Try the mole as it is prepared in the Convent of Santa Rosa. A recipe as traditional as it is tasty!
INGREDIENTS
(For 20 people)
- 500 grams of mulatto peppers
- 750 grams of pasilla chili peppers
- 750 grams of ancho peppers (the three varieties of chilies are deveined and ginned)
- 450 grams of lard
- 5 medium garlic cloves
- 2 medium onions, sliced
- 4 hard tortillas, quartered
- 1 golden roll fried
- 125 grams of raisins
- 250 grams of almonds
- Chili peppers to taste
- 150 grams of sesame
- 1/2 tablespoon of anise
- 1 teaspoon ground cloves or 5 cloves
- 25 grams of cinnamon in pieces
- 1 teaspoon black pepper powder or 6 whole peppers
- 4 metate chocolate bars
- 250 grams of tomato peeled and chopped
- Sugar and salt to taste
- 1 turkey or large turkey cut into pieces and cooked in a good broth made with carrots, leek, onion, a stick of celery, parsley and a clove of garlic
PREPARATION
The chilies are passed through 300 grams of hot butter, placed in a pan with very hot water and allowed to boil to soften. In the same butter, add the garlic and onion, add the tortilla, the bread, the raisins, the almonds, the chili seeds, half the sesame, the anise, the cloves, the cinnamon, the peppers, the chocolate. and the tomato and fry everything very well; add the drained chiles and fry for a few more seconds. All this is ground in the blender with the broth where the turkey was cooked and strained. In a special clay pot for mole, heat the rest of the butter, add the sauce, let the mole boil for five minutes, season with salt and sugar and, if necessary, add more broth; a thick sauce should remain. Boil for 25 to 30 more minutes over low heat, add the pieces of turkey and boil for a few more minutes.
PRESENTATION
The mole is brought to the table in the same casserole in which it was cooked, garnished with the rest of the toasted sesame seeds.
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