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Mole Chiapaneco de Zimojovel

Name: Mole Chiapaneco de Zimojovel
Prep time: 240 min
Cook time: PTnullM
Yield: 10
Cuisine: Mexicana
Ingredients: 2 kilos chicken, or turkey; 4 liters water, for the turkey or chicken; 1 teaspoon salt , for the turkey or chicken; 1/4 onions, for the turkey or chicken; 1 clove garlic, for the turkey or chicken; 4 leaves bay, for the turkey or chicken; 1 teaspoon thyme, for the turkey or chicken; 1/2 teaspoons black pepper, for the turkey or chicken; 1/4 cups vegetable oil , for the mole; 4 ancho chiles, seedless, for the mole; 4 mulato chiles, seedless, for the mole; 4 pasilla chiles, seedless, for the mole; 1 plantain , shell-free, for the mole; 1 tablespoon almonds, for the mole; 1 tablespoon peanuts, for the mole; 1/2 cups onion, for the mole; 4 cloves garlic, for the mole; 1 cup tomato , for the mole; 1 cup bread, egg bread, regional from Chiapas, for the mole; 3 liters chicken broth , for the mole; 4 tablespoons chocolate, with sugar, for the mole; 1 stick cinnamon, for the mole; 1 sprig thyme, for the mole; 2 teaspoons salt , for the mole; rice, for serving, for festive occasions; corn tortillas, for serving

The traditional cuisine of Chiapas is a true celebration, which is why the wonderful chef Marta Zepeda brings you a regional dish to celebrate any special occasion. It is the exquisite Mole Chiapaneco de Simojovel, prepared with authentic ingredients from Chiapas. This traditional mole recipe is unlike anything you have tried before, you will love it!

Reviewed by Editorial Team of Kiwilimón

Published: 28-09-2021

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Marta Zepeda

Promotora y apasionada de la gastronomía de Chiapas, la chef Marta Zepeda comenzó una exitosa carrera en el Centro de Estudios Superiores de San Ángel (CESSA), en la Ciudad de México.

Sin embargo, uno de sus mayores logros fue haber culminado su proyecto de tesis en 2007 con Tierra y Cielo, restaurante enfocado en la cocina regional de Chiapas, para poner en valor los ingredientes y recetas tradicionales de su estado natal.

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