Karina's famous mexican mole
Ingredients:
* 1-2kg of your favorite meats
* 4-6 fresh chili Poblanos(not canned)
* 1 bottle(125g) of Doña Maria mole paste
* 2 cups of shelled peanuts
* 1 cup of sesame seeds or 3/4 cups tahini
* 1 cup brown sugar or piloncillo(if it's available)
* 6-7 gram crackers (the square kind)
* 1 bar(round) of the Chocolate "la abuelita."
* 1 stick of cinnamon
* Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around.
1. Boil your meat until throughly cooked, retaining the broth.
2. Roast the Poblano peppers over your stove under they are char'd and put in cold water to peel the skin off.
3. Mix the roasted chiles with the remainder of the ingredients in a blender and puree. Adding enough broth just to liquefy it. I usually blend for over 3-5 minutes to get it very smooth.. it's important it have no little chunks or chips.
4. Pour the mix into a pan with your meat and bring to a boil, then reduce and simmer for 30 minutes.
5. If it's becoming too think for you tastes add a little left over broth.
6. Serve and enjoy a little piece of home in every bite.
Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas.
*some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day.
Tip:control the heat by leaving in some of the seeds of the poblano chilis
Ingredients:
* 1-2kg of your favorite meats
* 4-6 fresh chili Poblanos(not canned)
* 1 bottle(125g) of Doña Maria mole paste
* 2 cups of shelled peanuts
* 1 cup of sesame seeds or 3/4 cups tahini
* 1 cup brown sugar or piloncillo(if it's available)
* 6-7 gram crackers (the square kind)
* 1 bar(round) of the Chocolate "la abuelita."
* 1 stick of cinnamon
* Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around.
1. Boil your meat until throughly cooked, retaining the broth.
2. Roast the Poblano peppers over your stove under they are char'd and put in cold water to peel the skin off.
3. Mix the roasted chiles with the remainder of the ingredients in a blender and puree. Adding enough broth just to liquefy it. I usually blend for over 3-5 minutes to get it very smooth.. it's important it have no little chunks or chips.
4. Pour the mix into a pan with your meat and bring to a boil, then reduce and simmer for 30 minutes.
5. If it's becoming too think for you tastes add a little left over broth.
6. Serve and enjoy a little piece of home in every bite.
Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas.
*some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day.
Tip:control the heat by leaving in some of the seeds of the poblano chilis
