How to make Mole Poblano/Cómo hacer Mole Poblano

Eating “Mole Poblano” at home means a big celebration, a birthday party or a very special day. I learned how to make Mole Poblano more than 25 years ago, from one of my aunts who lives in the historic Puerto de Veracruz, in the state of Veracruz. It requires some preparation and time to cook, but once you make it, believe me, you will not want to buy the “jar version”. Besides, this dish is ideal to make with friends and family for a weekend celebration.
There is an interesting history about the origin of this dish. I found a web site that talks about its history, which you can read here, and the recipe that the government of the State of Puebla has in its web site and claims to be very close to the original, could be found here in this link. The word mole comes from the Náhuatl word “milli” or “molli” which means sauce or “concoction”. There are several types of moles: green mole, yellow mole, Oaxacan-style mole, Mole Xiqueño, Mole de Teloloapan, etc. I can go on for a while telling you about these different and delicious moles, and how some people will use peanuts instead of almonds, or crackers instead of bread, or how some won’t use plantain bananas in their mole, while others will use chipotle peppers to get a hot mole sauce. The mole sauce can be used over turkey, chicken, and even over fry eggs for brunch and for mole enchiladas the next day, since it tastes better when reheated.
This recipe is adapted from Sra. Diana Kennedy in her book “From my Mexican Kitchen” with the addition of plantain and onion. Since I do not use an exact recipe to cook it, I usually grab the ingredients and start cooking adding elements as needed to obtain a concoction of my liking. This is the beauty of cooking mole sauce.
I challenge you to cook your homemade mole. Put on your apron and lets get cooking! You don’t have an apron? I think you should really wear one today.
Makes about 10 servings
Ingredients:

For the chicken:
1 large chicken cut up in pieces
About 8 cups of water
1 small onion cut up in pieces
3 garlic cloves
salt to taste
For the Sauce;
6 mulato peppers
4 ancho peppers
6 pasilla peppers
1 Tablespoon of reserved pepper seeds
6 whole cloves
1/2 teaspoon black peppercorn
1/4 teaspoon coriander seeds
1/4 teaspoon anis seeds
3/4 cup sesame seeds
3/4 inch of mexican cinnamons stick
1/2 cup of raisins
3/2 cup unskinned almonds
1 corn tortilla
3 small slices of french bread
1/3 cup of raw pumpkin seeds
3 small roasted tomatoes
3 garlic gloves roasted
1 large ripe dark-skinned plantain, peeled, thickly sliced
1 Tablet of Mexican drinking Chocolate (Ibarra or Abuelita Brand) About 3.1 ounces.
The reserved broth from the cooked chicken.
1/2 cup of oil or lard to fry the ingredients
Salt to taste
Instructions
For the chicken
Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in pot.

Get all the ingredients ready according to the list. This step is very important.

Prepare the peppers . Make sure to clean the dry peppers with a wet cloth and cut the peppers using your kitchen scissors if possible to flatten them for an even toasting.
Have a large bowl ready with water to soak the peppers after toasting.

In a skillet toast the dry peppers a few at a time, on both sides, pressing them down as you turn them, until the inside flesh turns tobacco brown. This takes a few seconds, take care not to let them burn. Place them in the bowl with the broth to soak. Keep toasting the rest of the peppers and placing them in the water. Soak them for about 30 minutes. Drain them and set aside in a bowl where you will be placing the rest of the ingredients after frying them until ready to blend.
Note: some recipes suggest frying the dry peppers, you could choose to do so.

Meanwhile, toast separately the reserved peppers seeds, the coriander seeds, the anis seeds and sesame seeds. Set them aside to cool.

Grind in an electric coffee/spice grinder as finely as possible. Cloves, peppercorns, cinnamon, and all the toasted ingredients except the sesame seeds. In case you do not have a grinder, place in the bowl with the dry peppers.

Reserve 2 tablespoons of the sesame seeds for serving the mole; grind the rest as finely as possible. After this step add this mixture of spices and seeds to the bowl with the peppers.
Now, add a small portion of the lard or vegetable oil to a skillet and begin frying the following ingredients separately draining any excess fat after frying: the raisins until plump up, the almonds until well browned, the pumpkin seeds until they swell (take care, since they tend to explode and jump), the tortilla and bread until crisp. Only add a little more lard at a time or it will be absorbed, specially by the tortilla and bread.

Add plantain and sauté until golden, about 3 minutes. Using slotted spoon, drain excess fat and transfer to bowl. Make sure to use a ripe plantain like the one in the picture. Fry the onions until golden brown and place in the bowl.

This is the bowl where all the fried and toasted ingredients were placed and now are ready to go into the blender. It is going to look a little bit messy. Crush the almonds, tortilla and bread roughly (to help your blender).

Put one cup of the chicken broth into the blender jar, the tomatoes (un-skinned) and peeled garlic, and blend until smooth. Gradually add the spice mixture and blend well; then add another cup of broth and gradually blend the fried ingredients to a slightly texture paste. Try not to add more liquid (unless your blender motor is heating or smoking) but constantly release the blades with a rubber spatula. You will have to do this step in 2 or 3 batches until everything has been puréed.

In a large skillet over medium heat, reheat the sauce, scraping the bottom of the pan very often to avoid sticking. Season with salt.
Continue frying until the mixture is very thick, about 8 minutes, then add the chocolate, broken into small pieces with yet another cup of broth and continue cooking and scraping the bottom another 5 minutes. Add the remaining broth as needed to desire thickness and continue cooking, the mixture should be bubbling and splattering—for about 25 minutes. By now pools of oil should be forming on the surface.
Add cooked chicken to hot mole; simmer until chicken is heated through, about 10 minutes. To serve, place a piece of chicken on a warm plate. Spoon on plenty of the mole sauce; sprinkle with sesame seeds. In Mexico it is usually serve with white rice with peas and a lot of warm tortillas.
This mole can be made well ahead and the leftover sauce can be kept very successfully in the freezer for about six months. When reheated it will probably have to be diluted with more broth and freshly cooked chicken, or better yet used for chicken-filled enchiladas.
Buen provecho!

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How to make fried pork skin in green sauce/ Chicharron en salsa verde

I recently watched an Anthony Bourdain show on TV where he goes to Mexico City, and for breakfast, one of the many dishes he was served was “Chicharron en salsa verde”. This dish is very simple to make and I hope some of you will try it. It is excellent for a Sunday brunch with warm corn tortillas or as an appetizer over tostadas.

And since I had some a leftover green salsa and chicharrones that were still in a package, I decide to make some for myself.

Ingredients:

2 cups of green salsa (find the recipe here)

2 cups of fried pork skins broken into small pieces

2 scallions chopped or 1/4 of a medium size onion finely chopped

1 tablespoon of vegetable oil

salt to taste

Instructions:

Heat the oil in a skillet, add the onion and fry ,without browning, until soft. This will take about 2 minutes.

Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 6 minutes.

Add the pieces of chicharron, salt to taste, and continue cooking over medium heat until the chicharron is just soft , about 5 minutes, depending on thickness and freshness of the chicharron.

Serve with warm tortillas or with tostadas.

Buen Provecho!

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Beef Tips Mexican Style/Puntas de Filete a la Mexicana

There is a Dutch Market not far from my home, were Amish people come and sell their goods: Bread, pies, milk, poultry, meat, cheeses, organic produce when in season and many other things. People gather outside before it opens in the morning, just to get a seat in their diner for breakfast or to buy the best of their products. I had to be there before opening one of these days in order to get the beef tenderloin tips. I went twice in the last two weekends but the good cuts were already gone. The only thought that crossed my mind was: What? No Meat!! So next week I decided to go before opening time. It was 28 degrees plus the wind factor. I was surrounded by about 20-something other people. It didn’t matter because this time I was not getting out of there without my 2 pounds of beef tenderloin tips. I felt like those people outside a shopping mall at midnight on Black Friday trying to get the best deals. Anyway, I got the meat and cooked one of the most popular dishes in a restaurant menu in many northern states of México: Puntas de Filete a la Mexicana.

Northern states, like Chihuahua and Sonora, are well known for the quality of their beef, and this recipe is one that’s very easy to make from this part of the country.

If you like Mexican food and beef, you have a winner here.

Enjoy!!

This recipe serves 6

Ingredients

2 pounds of beef tips

4 large tomatoes

1/2 medium size onion

4 serrano peppers

2 cloves of garlic peeled

1/2 teaspoon of black peppercorns

1/2 teaspoon of cumin

Salt to taste

2 Tablespoons of vegetable or olive oil

Using a molcajete or mortar, grind the black peppercorns and cumin. Add the garlic and crush to form a paste.

Add the spices paste to the beef tips and mix. Add salt. Let it marinate for at least 1 hour in the refrigerator.

Meanwhile chop the tomatoes, serrano peppers and onion.

In a large skillet heat the oil at medium high heat.

Add the onion and cook for about 3 minutes and add the beef tips and garlic. Keep cooking until beef is browned. About 8 minutes.

Add the serrano peppers and keep cooking for 2 more minutes.

Now add the tomatoes and season with salt. Cook for about 12 more minutes until sauce thickens and meat is tender.

You can accompany this dish with Mexican rice, beans and tortillas. I prefer bread to dip into the sauce.

For the recipe of "Bistec Ranchero" visit my friend Nora's Blog.

If you cook it, let me know.

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How to make no-bake Mango Pie/Cómo hacer Pay de Mango

This is one of my husband’s favorite “postres”. It is a typical dessert from Ciudad Mante, in the Northern State of Tamaulipas. If you drive south from Ciudad Victoria, the state’s capital, Ciudad Mante is located in a tropical strip which provides the ideal climate to grow mango trees. Locals farmers sell mango pie, mango ice cream, mango juice and mango preserves to travelers who stop for a short break to enjoy these delicious mango-made products along the road.
This recipe has been adapted from the magazine, “Mexico Desconocido, in their edition Spring 2004/ Tamaulipas”
The mangoes we use in México for this dessert are “Manila Mangos”, which are a medium size sweet mango. Manila Mango is hard to find in this area, and more so in winter time. I had found “Ataulfo Mango” in the summer months at the local Asian markets where they are sold by the case.
To make this pie I used canned mangos, not my favorite thing to do. I was hoping the mangos will be manila mangos as it shows in the picture on the label of the can, but to my disappointment they were not. Anyway, it turned out really good and very easy to do.

Ingredients: (Serves 6-8)
1 Graham cracker crust
2 cups of mango pulp from fresh mangos or out of a can.
2 Knox gelatin envelopes
3/4 cup of water
3/4 cup condensed milk



If you use canned mangos, used the liquid from the can instead of the water to soften the gelatin.



Soften the gelatin in the cold water or liquid from the canned mangos for at least 2 minutes.
Then place in the microwave on High (100%) for 30 - 40 seconds; stir once until the gelatin has completely dissolved. Set aside.

2 minutes in cold liquid. After 35 seconds in Microwave.


Place the mango pulp and condensed milk in a blender. Puree until smooth.



Now, pour the gelatin into the mango mixture. I used a small strainer in case there were any lumps left in the gelatin. Beat until creamy smooth, about 30 seconds.


Immediately pour into pie crust. Refrigerate until set, about 2 hours.


Garnish with fresh mangos slices or whipped cream before serving. Use a paring knife to remove the skin from the mangoes. Cut the mango into thin slices and discard the pit.

Buen provecho!

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How to make Roasted Tomatoes Salsa/Cómo hacer salsa de tomates asados.

This sauce will turn a simple piece of meat or chicken into something delicious. If you like grilling meats, this will be the sauce to go with it. It is also used to spice up some regional dishes throughout México, like “bocoles” from southern Tamaulipas state, or “molotes" from the state of Oaxaca. The combination of peppers varies from region to region, but the end result of roasting the ingredients is incomparable.

This recipe is for 1 - 1/2 cup of sauce.

Ingredients:

2 medium tomatoes

3 serrano peppers

1 small garlic

2 teaspoons of vegetable oil

Salt to taste

Instructions:

In an ungreased griddle at medium high heat, roast the tomatoes, garlic and peppers. They will start showing brown spots. Turn them to get an even roasting.

In different areas of Northern México, some cooks use a stove top type of grill to char their tomatoes and peppers.

I found this at an Asian market. I tried it out but it takes longer to cook the tomatoes and is a little bit messy. So, I will stick to the more traditional griddle method.

You can also char/roast the tomatoes directly over a flame, or on your gas or charcoal grill and also roast them in your broiler, just make sure you do place the tomatoes in a fireproof pan to contain the juices from the tomatoes and turn the tomatoes once to roast the other side.

The tomatoes should be soft and slightly charred when done.

Note: The peppers and garlic will take less time, make sure to put aside before they get too charred.

Put the ingredients into a blender and puree until smooth.

If you want to have a chunky style salsa use a Mexican “molcajete” or a food processor. My molcajete is too small, as you can see, but works just fine for me to prepare my traditional salsas with the authentic taste of México.

But if you prefer smooth texture for your salsa, use the blender.

The tomatoes will be very juicy and soft from this roasted process and you won’t need to add water to the blender.

Now heat the oil in a skillet, at medium heat and add the sauce.Cook for about 5 minutes. Season with salt . Your sauce is ready!!

I made myself some tacos on stove top-charred tortillas with Queso Fresco and topped with salsa.

OK. Who wants some?

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How to make steak tacos/Como hacer tacos de bisteces

Tacos de Bistec!! Hhmmmm they are so good! Not for my arteries, but once in a while, it makes a great treat. If you have been to Mexico, in any state or city, you have seen the taco stands at night with lights hanging from the roof, and people around it like bees on a honey pot. You can detect the smell from several yards away. If you like steaks, you know what I mean. The grilling and sizzling will follow you and call your name. There’s this unofficial rule that if you see a taco stand that’s overcrowded, then the tacos must be good, it doesn’t matter that you have to eat them standing up, and that in the way someone hold his taco, you can tell if he is a good eater. So lets have some tacos. Also take a look at these salsas: Chile de Arbol, Pico de Gallo and Salsa Verde. And also another way to make tacos here

Ingredients for 4 people
2 pounds thinly sliced Steaks of Rib eye or Sirloin (or Diezmillo at your local Latin Store)
12 corn tortillas
1 tablespoon vegetable oil or lard (Lard is better for an authentic taste)
1 medium onion finely chopped (about 1 cup)
1 bunch of cilantro finely chopped
Salt and pepper to taste
A good spicy salsa to top the tacos
Add salt and pepper to the steaks.



On a heavy skillet at medium high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.

Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not over cook.
Sometimes, I cook the meat in this Mexican pan/griddle, the process is the same as above just with some water added, kind of like parboiling the meat. Just like they do in some Taco stands in Mexico.

It fits in top of your stove but you can get the same results in a regular skillet. The meat in this picture is thinly sliced steak for sandwiches, big mistake. It was to hard to eat.
It's better to use Rib eye. It's an expensive cut but it's worth the price.

While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap in a kitchen towel.

Chop the meat into small pieces and place some of the meat into each warm tortilla. Some taco stands warm their tortillas in the same skillet the meat was cooked to absorb the flavor and some also add more oil to the skillet while warming the tortillas.
Top each taco with the chopped onion and cilantro.
A variation of steak tacos are “Tacos Campechanos” that’s how they’re called in Toluca, the capital city of the State of Mexico. You mix chopped steak and chorizo in a taco. After previously cooking the steak, fry some chorizo in the same skillet until well cooked.

Add the chopped steak to the skillet.

Mix and serve in warm tortillas topped with chopped cilantro and onion.

Now you are ready to enjoy a real taco.
If you have a questions about this recipe, you can post them in the comments section and I will respond to you as soon as I can.


This post is part of the Full Plate Thursday and Simple Lives Thursday


Provecho!!

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