Name: Rose Mole with Chicken
Prep time: 80 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: lard; 1 cup almonds, peeled and sliced; 1 cup peanuts; 1 cup pine nuts, rose; 1 1/2 cups sesame seeds; lard; 1/4 onions; 1 clove garlic; 3 Habanero chiles, seedless yellow; 1 güero chile; 2 pieces white bread, baguette; 1 plantain, sliced and fried; 1 stick cinnamon; 1 teaspoon star anise pod; 5 pieces allspice berry; 2 pieces clove; 1 cup cranberries; 1 beet, small; salt; 5 cups chicken broth; lard; 8 pieces chicken, thigh and drumstick, cooked; pine nuts; rose petals, for decoration; banana; tortillas, to accompany

Preparation

20 mins

Medium

For the seeds, heat a pot over medium heat, add the lard and start frying the almonds, peanuts, pine nuts, and sesame seeds for a maximum of 5 minutes; it's important not to let them brown too much. Set aside. Heat a pot again over medium heat with lard and sauté the onion, garlic, yellow habanero, güero chile, bread, plantain, cinnamon, anise, allspice, clove, and cranberry for 7 minutes, without browning. Set aside.