SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Encacahuatado de Mole
Elvia Ortega Paredes
Tarimoro
12 portions
- 45 g of chile mulato
- 15 g pasilla chili
- 115 g ancho chili for stewing
- 6 green tomatoes cleaned and cut in four parts
- 30 g sesame seeds
- 40 g almonds
- ¼ of chocolate slat
- 1 g ginger 50 g of creole pumpkin seeds to peel
- 1 large garlic clove
- 5 large peppers
- 5 nails
- 5 black peppers
- 100 g butter for browning
- 1/3 of bobbin
- 50 g butter for frying
- ¼ of fried onion
- ½ tomato
- 100 g of criollo peanuts
- 60 g of chili seeds
- 2½ golden tortillas
Directions:
Clean and wash all the ingredients; clean the chiles with a cloth and devein them, taking care only to remove the seeds and leave the veins. Fry the chiles with 100 g of lard, slowly and over low heat, one at a time, without burning them, set aside and soak in two liters of broth. Fry the seeds in the following order and separately: the Creole pumpkin seeds, the almonds, the chili seeds, the tortilla and the bolillo (the onion, garlic, green tomatoes and tomato are fried together); finally, over very low heat, the sesame seeds with very little fat and without burning them, joining the ingredients. Gather all the ingredients already fried, starting with the seeds, then the chili peppers, grind in a mill (or blender) adding turkey broth to obtain a smooth paste. Fry all the paste obtained with the remaining 100 g of lard, adding more turkey broth until it thickens to the desired consistency.
Note: It is suggested to taste the food as you grind the ingredients and consider the butter needed for frying, add salt to taste if necessary.