How to Make Mole Poblano

How To Make Mole Poblano

Mole poblano is one of the most time consuming though delicious recipes. I learned this recipe when I was fourteen years old. My grandma came to spend the summer with my brothers and me while our parents worked day and night. One morning she insisted on teaching me how to prepare Mole Poblano. I, of course, accepted her offer. The steps to make this delicious recipe bring me joy. Since a young age, Mole Poblano has been my favorite plate from grandma’s numerous recipes. Knowing this recipe has been passed down from generations in our family makes this process important to me. The origin of the thick, rich, chocolate stained sauce is from the beautiful mountain city of Puebla, Mexico. This recipe is also a type of recipe an individual would want to teach his close family member because of its unique taste. It has been six years since I learned this two-hour recipe and I still practice it every other month. The mouthwatering recipe is worthwhile to make.

In order to make Mole Poblano, the following equipment and ingredients will be needed.

The cook will need chicken, 3 ounces pasilla peppers, 2 ounces mulato peppers, 5 chipotle peppers, 2 ounces almonds, 3 ounces raisins, 1 cup animal cookies, 2 ounces roasted peanuts, 3 yellow bananas, 1 tablespoon anise seeds, a circle bar of abuelita chocolate, water, salt and oil. One will also require measuring cups, a blender, napkins, a knife, a strainer, a fork, plates, a pan, 3 large containers, a crock pot and 2 regular pots.

After the cook has secured the proper equipment, he needs to prepare the peppers. One will start by removing the tail of the chipotle peppers and placing them in boiling water for 5 minutes. Next, for the rest of the peppers, the seeds and tail will need to be removed. In order to do so, the cook will need to use a knife and cut across the pepper in order to reach the seeds. After the seeds have been removed, he will toast the peppers in a hot pan for a few seconds. Once the peppers are done being toasted, the individual pours water in a container and soaks the peppers in the water for an hour with 2 tablespoons of salt, setting the container aside for the continuing steps.

Next, the frying process begins. One starts by pouring oil halfway into the pot. He proceeds by placing the following ingredients one by one in the pot in a particular order. First, he places the bananas into the pot until they turn brown. Once done, they can be placed in napkins so the extra oil can sink into the napkins. Afterward, one puts the animal cookies, almonds, peanuts in the pot all until they acquire a brown-tinged look. The raisins are left. With the raisins, one has to be more cautious since the process of frying is much quicker. When the fruit starts bubbling, it’s a sign they are ready to be taken out of the pan. The cook though should be cautious to not let the bubbles