_Queretaro crossing

Mole
Ingredients
7 ancho chili peppers
6 mulatto peppers
6 pasilla chili peppers
3 chipotle peppers
1 small onion
2-3 tomatoes
3 garlic cloves
100 g raisins
100 g unsalted peanuts
100 g of almonds
50 g pumpkin seeds
50 g sesame
2 hard tortillas
1 pc. Hard coil
1 male of ripe banana
1 cinnamon stick
3 teeth
½ teaspoon of anise
½ brown sugar cone
1 tablet of chocolate (Ibarra)
1 L. of water
2 vegetable broth tablets
1 teaspoon black pepper
Olive oil or avocado
Sea salt
Instructions
Resultados de traducción
Clean and devein the chilies. In a comal,
grill on both sides, taking care that they do
not burn to avoid making the sauce bitter.
Once roasted, put them in a pot with enough
boiling water, let soak for 20 minutes to
soften. Since they are soft, liquefy and
reserve. Boil tomato, onion and garlic in
another pot.
In a frying pan with enough vegetable oil,
brown the thickeners of the pasta: raisins,
pumpkin seeds, peanuts, almonds, the
tortilla cut into quarters, the bolillo in slices
and sliced plantain. Since they are burned,
blend together with the cinnamon, cloves,
anise, pepper, sesame and gradually add
water until a homogeneous mixture is
obtained.
In a casserole (preferably earthenware) add
vegetable oil, the chocolate bar, the
piloncillo and the vegetable consommé
tablets; move constantly until they fall
apart. Once the consistency is liquid, add
the thickening (step 3) and the chilli sauce,
using a strainer. Mix the three parts very
well and constantly. Season one more time if
necessary. Do not stop stirring for a few
minutes until it comes to the first boil over
low heat. (preferably use a wooden scoop).
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