Mole Rosa
Turn the traditional mole around with this delicious pink mole, originally from the state of Guerrero. Its striking color and irresistible flavor will fill your altar of the dead with life.Mole rosa stands out for an astonishing pink hue obtained from rosy hibiscus flower, rose-colored chiles, among other roseate ingredients. This authentic mole rosa calls for ingredients such as almonds, peanuts, Habanero and güero chiles and relies on beet to provide this luscious sauce with its intense pink color. Spooned over chicken, this authentic mole rosa is garnished with rose petals, pine nuts, and fried plantains.
Equipment
Ingredients
- 1/2 cups peanut for the mole
- 1/2 cups almond filleted, for the mole
- 1/2 cups sesame seeds white, for the mole
- 1/2 cups pine nuts pink, for the mole
- 1 güero chili for the mole
- 2 slices of white bread for the mole
- 1/2 white onions for the mole
- 1 clove garlic
- 3 tablespoons of butter
- 3 habanero peppers
- 1/2 plantains fried
- 1 cinnamon stick
- 1 star anise
- 5 allspice
- 2 nails
- 1 cup of blueberry
- 1 beet
- to taste of salt
- 4 cups of chicken broth
- 8 corn tortillas
- 2 plantains
- 8 Pieces chicken legs and thighs
Instructions
- Heat a saucepan over medium heat, add the butter and sauté the almonds, peanuts, pine nuts and sesame, for a maximum of 5 minutes; it is important that they do not brown too much. Booking.
- Place the beets with everything and peel on a tray and bake for 30 minutes, at 400 ° F. Remove the skin and reserve.
- Blend seeds, fried chiles and baked beets; Add chicken broth and blend until smooth.
- Heat a pot over medium heat and add butter, fry the mole and cook for 30 minutes at low temperature, taking care not to stick
- Serve a mirror of mole on a plate, place chicken pieces and bathe with more mole. Decorate with pink pine nuts, rose petals and fried plantains; Accompany with tortillas and your favorite drink.
Video
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