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Pink mole
A delicious and practical recipe for enjoying pink mole at home.
Serving size 4
Preparation time 30 min
Ingredients
Preparation
● 2 TERANA bay leaves
● ¼ teaspoon TERANA cumin
● 2 pieces of TERNA cloves
● ½ cup of TERANA sesame seeds
● 2 pieces of TERANA star anise
● 1 liter of chicken broth
● 2 pieces of baked beet, peeled and cut
● 1 piece of cinnamon stick
● 1 cup of vegetable oil to taste
● ½ piece of roasted onion
● 3 pieces of garlic
● 4 pieces of dried chipotle chili
● ½ cup peeled almonds
● 1/2 cup of peanuts
● 1/2 cup walnut
● 1/2 cup of pink pine nuts, preferably
● 50 g of Muscovado Sugar
● 1 plantain, sliced and fried
● Salt
● 5 TERANA allspice
● 1 toasted tortilla
● 1/2 fried chopped bolillo
● 100 g white chocolate
● 2 cooked chicken breasts to accompany the mole
1.Heat the chicken broth.
2.In a deep pot, toast the seeds, walnuts, almonds, peanuts, roasted onion, garlic, anise, chili peppers, sesame seeds, pine nuts and cinnamon. Add the oil right there and fry.
3.Mix the previously fried and toasted ingredients in the pot and add the rest of the ingredients on the list except the white chocolate, add the muscovado sugar and mix, finally, add the chicken broth and stir.
4. Grind all the previous ingredients in a blender little by little until you obtain a light consistency.
5.Heat a pot with a little oil and fry the ground mixture, add the white chocolate, mixing until it melts.
6.Adjust the salt seasoning if you wish, serve the mole and chicken breasts hot, decorate with a little toasted sesame seeds, pine nuts and edible flower petals to taste.