Cómo preparar un mole casero is a question that often arises among food enthusiasts and home cooks looking to recreate the rich and complex flavors of this iconic Mexican dish. Mole is a traditional Mexican sauce made with a variety of spices, chocolate, and often, a blend of nuts and fruits. The process of making mole can be quite intricate, but with the right ingredients and techniques, you can achieve a delicious and authentic mole in the comfort of your own kitchen.
Mole originates from the Mexican state of Puebla and has been a staple in Mexican cuisine for centuries. The name “mole” comes from the Spanish word “molar,” which means “to grind” or “to crush,” reflecting the process of making the sauce. There are many variations of mole, each with its own unique flavor profile and ingredients. The most famous type is mole puebla, which is known for its rich chocolate flavor and a blend of over 30 spices.
To prepare a mole casero, you will need the following ingredients:
– 1 lb of chicken or turkey, cut into pieces
– 1/2 cup of dried ancho chilies, stemmed and seeded
– 1/4 cup of dried pasilla chilies, stemmed and seeded
– 1/4 cup of dried guajillo chilies, stemmed and seeded
– 1/4 cup of dried New Mexico chilies, stemmed and seeded
– 1/4 cup of chocolate, preferably dark
– 1/2 cup of almonds, toasted
– 1/2 cup of walnuts, toasted
– 1/2 cup of pecans, toasted
– 1/2 cup of raisins
– 1/2 cup of prunes
– 1/2 cup of onions, chopped
– 1/2 cup of garlic, minced
– 1/4 cup of fresh cilantro, chopped
– 1/4 cup of fresh oregano, chopped
– 1/4 cup of fresh thyme, chopped
– 1/4 cup of fresh epazote, chopped (optional)
– 1/4 cup of apple cider vinegar
– 1/4 cup of vegetable oil
– 1/4 cup of tomato paste
– 2 tablespoons of cumin
– 2 tablespoons of ground cinnamon
– 2 tablespoons of ground cloves
– 2 tablespoons of ground coriander
– 2 tablespoons of ground black pepper
– 1 teaspoon of ground anise
– 1 teaspoon of ground nutmeg
– 1 teaspoon of ground turmeric
– 1 teaspoon of salt
– 1/2 cup of chicken or vegetable broth
– 2 cups of arroz rojo (red rice) or plain rice
Now, let’s move on to the preparation steps:
1. Toast the dried chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes. Let them cool slightly, then transfer them to a blender with 1/2 cup of water and blend until smooth.
2. In a large pot, sauté the onions and garlic in vegetable oil until translucent. Add the toasted nuts and blend them in the blender with the chili mixture until smooth.
3. Add the blended chili and nut mixture to the pot along with the remaining spices, except for the chocolate. Cook for about 10 minutes, stirring frequently.
4. Add the chicken or turkey pieces to the pot and cook until they are well-coated with the mole sauce. Add the broth and bring the mixture to a boil.
5. Reduce the heat to low and let the sauce simmer for about 1 hour, or until the chicken is tender and the sauce has thickened.
6. While the sauce is simmering, prepare the arroz rojo or plain rice according to package instructions.
7. Add the chocolate to the sauce and stir until it has melted and blended into the sauce. If the sauce is too thick, add a little more broth or water to reach your desired consistency.
8. Once the sauce is ready, serve it over the cooked rice and garnish with chopped cilantro and fresh oregano, if desired.
Enjoy your homemade mole casero with family and friends, and don’t hesitate to experiment with different ingredients and spices to create your own unique version of this delicious Mexican classic. ¡Buon appetito!
