Ancestral Mole Made in Metate

MEMBERS: María Luisa Cervantes Contreras, María del Rosario Díaz Juárez and Jared Ramírez Cervantes.

DESCRIPTION: For our community this dish is the greatest sign of gratitude to someone, due to its complexity and cultural value it is the emblem of our festivities.

To talk about mole de fiesta in Guanajuato is to talk about celebration, flavors, smells and traditions that take us back to our childhood. Due to the complexity and value of this dish, it is always an honor to be chosen to carry it out.

Directions:

Fry the previously de-skinned chiles and grind them in a metate.
Step 2. In a saucepan fry onion with lard, add the rest of the fruits and tomatillo, once cooked grind in the metate.
Step 3. Clean the turkey and cook it with onion, salt and mint. Once cooked reserve the cooking broth.
Toast all the spices, grind them in a metate together with the herbs.
Step 5. In an earthenware pan, over medium heat, heat the butter, add the piloncillo and the chocolate until it becomes a “caramel”.”
Step 6. Add the chili paste to the pan containing the caramel, stir the mixture for 3 minutes and add a liter of guajolote broth.
Mix the mixture of seeds, fruit and spices in the pan, season to taste and add more broth if necessary.
Step 8. Mix everything until it has a homogeneous color, let it thicken and remove it from the heat.

For the display:

Step 1. Cook the potatoes and the carrot, once cooked, chop the potatoes into cubes and the carrot into half moons.
Step 2. Rinse the chickpeas and bring them to boil, once cooked bring to heat shock and reserve the cooking broth.
Step 3. Grind the tomatoes together with the cumin and half an onion.
Step 4. In a large saucepan heat butter, add the cabbage cut into medium strips.
Mix the tomato broth in the pan, add the chickpeas, potatoes and carrots.
Season with salt and pepper, boil for 10 minutes and remove from heat.