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Cecy VR

Mole Casero

Name: Mole Casero
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 chicken, in pieces; 8 mirasol chili peppers, deveined, reserve the seeds (seeds); 1/2 bolillo bread, in slices or 2 tablespoons of wheat flour; 1 tablespoon sesame seed; 1 pinch cumin; 1 liter chicken soup; 1 kilo tomtato; 100 grams lard

40 mins

20 mins

Low

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Recipe basic home mole, will not give you heartburn, or irritate your stomach. It is super easy to make since the ingredients are the ones that we all surely have in the pantry. An alternative to serve it is with pork ribs and nopales or shrimp pancakes.

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Ingredients

8 portions

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1 chicken, in pieces
8 mirasol chili peppers, deveined, reserve the seeds (seeds)
1/2 bolillo bread, in slices or 2 tablespoons of wheat flour
1 tablespoon sesame seed
1 pinch cumin
1 liter chicken soup
1 kilo tomtato
100 grams lard

Preparation

Cook the chicken as usual with garlic, onion and salt and herbs. Remove the chicken, reserve the broth. Cook the tomatoes.

In a deep saucepan with a little olive oil simmer the chiles, the seeds of these, the bolillo (or the flour if it is the case) and the sesame stirring until it takes a golden tone. Be careful not to burn anything.

Once golden chiles, hydrate them in a little chicken broth for 5 minutes.

Blend all the ingredients with the chicken broth.

Return to heat and fry in melted butter for 20 minutes over medium heat. Once the preparation is fried, add the chicken pieces. Rectify the salt point. If you like it thicker, blend a portion of the mole with other slices of toasted bread roll.

PRESENTATION

Serve in an extended dish with a piece of meat covered with mole. Accompany with red or white rice.

TIPS

Dora the whole roll and reserve half in case the mole is too liquid and you want it thicker. For that, remove a little mole and blend with the rest of the roll. If you pass on salt, add some raw potatoes and remove at the end.

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Mole Casero