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Mexican Food: Gineth Trujillo Santiago Salazar Daniela Zapata

This document provides a recipe for chicken mole, a traditional Mexican dish. It begins with background information on mole and its origins in pre-Hispanic Mexican culture. The recipe calls for ingredients like dried chiles, spices, nuts, seeds, chocolate and corn tortillas which are blended and fried to make the thick mole sauce. The chicken is first simmered until tender then added to the mole sauce to warm through before being served.

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Uriel Méndez García
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36 views17 pages

Mexican Food: Gineth Trujillo Santiago Salazar Daniela Zapata

This document provides a recipe for chicken mole, a traditional Mexican dish. It begins with background information on mole and its origins in pre-Hispanic Mexican culture. The recipe calls for ingredients like dried chiles, spices, nuts, seeds, chocolate and corn tortillas which are blended and fried to make the thick mole sauce. The chicken is first simmered until tender then added to the mole sauce to warm through before being served.

Uploaded by

Uriel Méndez García
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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MEXICAN FOOD

Gineth Trujillo
Santiago Salazar
Daniela Zapata
Mexican traditions
◦ The Day of the Dead
is a traditional
Mexican celebration
that honors the
dead. It takes place
on November 1 and
2 and is linked to
the Catholic
celebrations of All
Souls' Day.
◦ One of the most representative dishes of Mexico is
the mole. We know many varieties, although the
best known are the mole poblano and the moles
oaxaqueños. A dish whose origin dates back to
the pre-Hispanic era, and that over the centuries
has been transformed, like Mexican culture.
Chicken
Mole
• Prep: 50 min
• Cook: 1 hr 10
min
• Total: 2 hr
• Yield: 4
servings
INGREDIENTS

Kosher salt

1 chicken (3 to 4 5 black
pounds), cut into 6 pieces peppercorns
INGREDIENTS
1/2 cup 5 whole
sesame seeds cloves

1 cinnamon stick 1/2


teaspoon
anise seeds
INGREDIENTS
1/4 teaspoon coriander seeds 6 dried guajillo chile 4 dried ancho chile
peppers peppers
INGREDIENTS
6 1/4 cup
tablespoons raisins
canola oil

1/4 cup 1/4 cup


whole hulled
blanched pumpkin
almonds sedes
INGREDIENTS
2 6-inch corn tortillas, torn into pieces

1 2.7-ounce disk Mexican


chocolate, broken into pieces

Pinch of sugar
Steps to Make It
◦1. Put some chicken and
peppercorns in a large pot,
cover with water and season
with salt. Bring to a gentle
simmer over low heat and cook
until tender, about 40 minutes.
Transfer the chicken to a large
plate and set the cooking liquid
aside.
Steps to Make It
◦2. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden,
about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a
blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander
seeds until fragrant, about 3 minutes. Add to the blender.
Steps to Make It
◦3. Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons
canola oil in the same skillet over medium heat. Add the chiles and fry until lightly
toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to
soak until pliable, about 30 minutes.
Steps to Make It
◦4. Meanwhile, add some
raisins, almonds, pumpkin
seeds and tortilla pieces to the
oil in the skillet and cook,
stirring, until the seeds and
tortillas are golden brown,
about 2 minutes. Add to the
blender along with the oil from
the skillet. Add the softened
chiles and puree, pouring in 2
to 3 cups of the soaking liquid
to make a thick, smooth sauce.
Steps to Make It

◦5. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add
some chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the
reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20
minutes. Add some chocolate and simmer, stirring frequently, until the chocolate
melts and the sauce reduces, about 20 more minutes. Add some sugar and season
with salt.
Steps to Make It
◦6. Add some chicken pieces to
the sauce and warm through over
low heat. Garnish with the
reserved sesame seeds.
THANKS!

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