Mexican foods are recognized and acclaimed worldwide for their wide variety of dishes, but especially for their authentic flavors. Their fusions, colors, and condiments have influenced the cuisines of countries around the world. In each dish of Mexican food and recipes Mexico’s culture predominates and its original flavors, however many of these recipes have passed from generation to generation, adopting the unique touch of each family.
– Mole Poblano recipe
1/4 Cup olive oil
1 Bolillo or a piece of French baguette of 4 inches long, cut lengthwise
2 Cloves garlic, peeled
1 Bottle (8.25 oz) of Mole Poblano
2 Or 3 cans (14 oz. Each) of chicken broth, depending on how thick you like it
1 Can (14 oz) of diced or diced tomatoes, without draining
1 1/2 Pound of red and peeled skins
1 Vial (14.7 oz) vinegar nopals, drained and passed through water
1 Roasted chicken, in pieces, about 3 cups
Salt to taste
2 Tablespoons of sesame
Cooking Method –
– Mexican red rice, refried beans, and hot corn tortilla chips.
– Instead of chicken used shrimp. Cook the mole for 20 minutes, add 1 1/2 to 2 pounds of raw shrimp, peeled and without the vein.
Cook 10 minutes more or until the shrimp look pink.
In a 4 quart pot, heat 2 tablespoons oil over medium-high heat. Add the bobbin, salt until golden brown on both sides.
Add the garlic. Stir constantly 2 to 3 minutes. Remove from the pot.
Add the other 2 tablespoons of oil to the same pan or pot, and heat over low heat.
To make a mole in 2 steps (do not fit everything in a blender jar). In the blender place 1 piece of bolillo, garlic, half the jar of mole, chicken broth, and the tomatoes. Cover and blend at high speed for 45 seconds or until all is well incorporated. Empty the pot. Repeat step.
Add the chips. Bring the fire up and wait for it to boil. Add the chicken.
Cook over medium heat for 30 to 45 minutes or until potatoes are cooked. If you want to add salt. To serve sprinkles with sesame.