SALTY RECIPE
By: María Luisa López Rojas
Pecan Mole
Jalpa de Cánovas, Purísima del Rincón
25 Portions
- 500 g ancho chili
- 500 g of chile mulato
- 500 g of pasilla chili
- 5 butter doughnuts
- 250 g of peanuts
- 250 g of seeds
- 250 g sesame seeds
- 250 g raisins
- 8 chiles de árbol
- 1 male banana
- 1 bar of Ibarra chocolate
- 500 g walnuts
- 3 cloves garlic
- 1 onion
- 20 g sesame seeds
- Pepper to taste
Directions:
Cook 15 slices of spinazo with herbs, garlic and onion. Brown all the chiles and let them soak in the meat broth to soften. Fry the garlic, onion, bread, raisins, sesame seeds, cloves, peppers, chocolate and plantain in three sticks of lard; fry. Add the chiles and let drain. Grind in a metate or blender with the meat broth and strain; heat the rest of the lard in a clay pot and add the sauce. Let the mole boil for five minutes and season with salt, if necessary add broth, until the sauce is thick. In a special clay pot for mole, heat the rest of the lard, add sauce, boil the mole for five minutes, season with salt and if necessary, add more broth until thick consistency is obtained; boil for a few more minutes. Serve with the meat, add some slices of red onion and sesame seeds, serve with rice.