SALTY RECIPE
By: Virginia González Álvarez
Tantarria mole
Cieneguilla, Tierra Blanca
150 Portions
- 2 kg of tantarria
- ½ kg black chili
- ½ kg of chile mulato
- 3 tortillas
- ¼ of sesame
- 5 cloves of garlic
- 8 nails
- 8 peppers
- ¼ of peanut
- ¼ of pumpkin seeds
- 10 almonds
- 1 cup roasted corn
- 1 onion
- 2 liters of oil
- 6 liters water
- I kg salt
Directions:
Collect the tantarrias from the mesquite trees (they only grow in April and May), place them in a container with water and a little lime to eliminate the yellow liquid they give off. Then wash them well with water, leaving them for 20 minutes and then drain them in a sieve, add them to the comal and salt them to taste, leaving them until they are cooked.
To prepare the mole, toast all the ingredients (onion, garlic, chiles, bread, tortilla), once toasted, grind in the metate until the consistency of dough is achieved. In a three kilogram casserole over low heat add oil with chopped onion until it is acitronar and add the masa acquired from the ingredients dissolving it with beef broth until it boils. Add salt to taste and incorporate the tantarrias.