Cempasúchil Mole

Name: Cempasúchil Mole
Prep time: 150 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 tablespoons Great Tradition® Oil; 1 tortillas, hard, in quarters; 1/4 cups peanuts; 1/4 cups sesame seeds; 1/4 cups pine nuts; 1/4 cups almonds, peeled; 1 clove garlic; 1/4 onions; 5 tomatillos; 1/2 yellow bell peppers, roasted and peeled; 1 1/2 cups marigold petals, organic; 1/4 cinnamon sticks; 1 teaspoon cumin; 1 teaspoon pepper; 1 teaspoon thyme; 3 cups pork broth; 2 tablespoons Great Tradition® Oil; 1 kilo pork ribs, cooked; salt and pepper; marigold petals, for decoration

Aceite Gran Tradición

The cempasúchil flower is one of the most important elements of the Day of the Dead, a part of our Mexican traditions. Besides decorating your altar or offering, this flower is also edible, so don’t miss this irresistible cempasúchil mole recipe! Did you know? The cempasúchil flower is used to guide souls to the altar of the dead, accompanied by typical Mexican dishes in honor of our remembered relatives; prepare them with Gran Tradición® Oil to preserve their original flavor. Click to see more recipes full of flavor and tradition!

Reviewed by Editorial Team of Kiwilimón

Published: 10-10-2024

Preparation

1h 30 mins

Low

Heat Gran Tradición® Oil in a saucepan and fry the tortilla until toasted. Remove and set aside. Fry the peanuts, sesame seeds, pine nuts, and almonds until they slightly change color. Remove and set aside. Sauté the garlic, onion, and tomatillos. Remove and set aside. Blend the ingredients you fried with the yellow pepper, cempasúchil, cinnamon, cumin, pepper, thyme, and pork broth until you achieve a smooth and homogeneous consistency. Set aside. Add a little Gran Tradición® Oil in the same saucepan, sauté the ribs, and season with a bit of salt. Once the meat is browned, pour in the mole and cook on low heat for 1 hour or until the fat from the mole rises. Serve the cempasúchil mole, decorate with the flower petals, and accompany with handmade tortillas.