Today we are starting a new column dedicated to Mexican Cuisine, which like other artistic expressions of our country, is rich and varied. There is a different type of cuisine in each region of Mexico. This is why we say that Mexican cuisine is really one of the most complete in the world.

 

We thought it would be appropriate to include this section from this issue on, since the Battle of Puebla, or "Cinco de Mayo" took place in Puebla  and  this state is not only known for its baroque architecture, its marvelous Talavera ceramics, its colonial convents and its handcrafts, but also for its excellent cuisine, especially that created in the  convents, which produced delights that we still enjoy today.

The creativity of the 16^th , 17^th and 18^th Century Poblana nuns gave us dishes like chiles en nogada, mole poblano, chalupitas, and innumerable sweets we still savor. In fact, the sweets of Puebla are so well liked that the city's Calle 6 Oriente Street has an infinite number of stores that sell them, the reason why it is popularly known as La Calle de los Dulces or "Candy Street".

To celebrate Cinco de Mayo, we are giving you the recipe for Mole Poblano and, as an accompaniment, the recipe for Arroz Rojo, Red Rice.

 

Mole Poblano

Serves 12

Ingredients
1 chicken or turkey
11 ancho chiles
6 mulatto chiles
3chiles chipotles adobados 
3tablespoons chile seeds
5pasilla chiles
4oz. almonds
4oz. peanuts
8oz. sesame seeds
2oz. pumpkin seeds
1bar dark chocolate
6 allspice
6 cloves
1 cinnamon stick 
A pinch aniseed
4 tomatoes
10 green tomatillos
3cloves garlic 1 medium onion
3 tortillas
1 stale white bread roll
1/2 lb.lard
2tablespoons vinegar

 

Clean, wash and boil the chicken or turkey. Cook and cut into pieces, and then fry them in lard.  Puree  the tomatoes and the chipotle chiles and add to the chicken. When cooked through, add one quart of chicken broth.
Mole  sauce: toast the sesame seeds on a  griddle. Fry the bread and remove  from pan; fry the tortillas. 
Fry the chile together with the pumpkin seeds, peanuts, almonds, cloves, allspice aniseed,  and cinnamon. Grind them together with little water. Add the toasted and peeled tomatillos, onion and

garlic. Continue blending, return to heat and slowly  mix in one quart stock. Thicken over a low heat, stirring continually to prevent sticking.

Add the mole sauce to the turkey or chicken and tomato purse. Be sure to stir well. Grind  the chocolate to a powder and sprinkle over sauce. Mix well. Bring to a  boil and thicken. Remove from heat and add the vinegar and one tablespoon hot lard.

Serve a piece of chicken on each plate with a helping of mole and sprinkle over the toasted sesame seeds.

 

Arroz Rojo

Serves 6

 Ingredients

2 cups rice
2 carrots
1 small potatoe
1 cup peas
3 tomatoes
3 cloves garlic
1 piece onion
3 springs parsley
2 cups broth
2 chorizos
3 tablespoons lard

Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe the tomatoes, peel and blend them along with the onion, garlic and add salt to taste.

Peel, dice and cook potatoes and carrots along with peas. Fry the chorizo in the lard, Remove the excess fat and fry the rice until golden. Add pureed tomato. Season to taste and fry until it  thickens.

Add one cup cold water and the vegetables, parsley and salt. When all the water is absorbed, add the hot broth, cover and cook over low heat.

Enjoy!
 

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