If you are a lover of traditional hot land cuisine, don't miss this delight made by the talented chef Itzel Elías Baltazar. It is a chimpa of mole that you can accompany with an exquisite tamal nejo to share with your whole family. You will love it!
500 grams mole sauce, for the chimpa, ground, from pumpkin seeds, unroasted
250 grams tomato, for the green mole
1/4 onions, for the green mole
2 cloves garlic, for the green mole
100 milliliters lard, for the green mole
6 chiles, rat tail, for the green mole
2 sprigs cilantro, for the green mole
2 pinches cumin, for the green mole
4 árbol chiles, fresh, for the green mole
2 liters chicken broth, for the green mole
1.5 kilos corn, for the tamal nejo
4 liters water, for the tamal nejo
5 banana leaves, for the tamal nejo
3 pieces hoja santa, of Cirán, for the tamal nejo
6 liters water, for the tamal nejo
Preparation
4h 10 mins
2h 5 mins
Medium
For the tongue: In a pot, cook the tongue along with garlic, onion, and spices for 60 minutes on low heat. Once the tongue is tender, remove the skin. Slice not too thinly and set aside.
For the chimpa: In a clay pot, add the lard and heat to brown the chiles; once browned, set aside for plating.
Add onion and tomato sliced until they appear transparent. Grind the cumin and garlic in a molcajete and add them to the pot.
In the consommé, dissolve the chimpa until obtaining a homogeneous mixture and pour it into the pot. Season and cook on low heat for 20 minutes. Remove to serve.
For the nejo: In a pot, place the water and corn along with the ash. Stir constantly until boiling to prevent sticking. Check, and once the corn's head falls off, remove from heat. Cover and let it rest for 15 minutes.
Subsequently, wash and keep it in a container with enough water. Grind until you obtain a fine and thick dough.
For the tamales: In a pot, boil Cirián leaves.
Beat the dough and add water until obtaining a slightly liquid mixture.
Wash the banana leaves until they are perfectly clean. On the banana leaf, place a tablespoon of the dough and wrap it.
Place the tamales in the pot with the Cirián leaves and check that the water is boiling. Cook on high heat for 1 and a half to 2 hours and check constantly until the dough is firm.
Place a mirror of mole, on top the tamal, and on top the protein which in this case is the tongue. On the tongue, add purslane, beside it the golden chiles, and decorate with edible flowers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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