CHIAPAS MOLE FROM Procedure

SIMOJOVEL For THE GUAJOLOTE OR CHICKEN. Cook the turkey cut

into pieces (leg, thigh, hucal, etc.) with water, salt, onion,
INGREDIENTS garlic, bay leaf, thyme and pepper, for 40 minutes. Strain and
 2 kg of turkey or chicken. reserve the broth to prepare the mole and turkey pieces in the
refrigerator, once they are no longer hot.
 4 liters of water.
 1 teaspoon salt. FOR THE MOLE. Devein and remove the seeds from each of
 ½ teaspoon black pepper. the different chiles. In a large saucepan, heat the oil and fry the
 4 bay leaves. chiles, taking care that they do not brown too much so that the
 ½ teaspoon salt. mole does not become bitter. Take out the chiles and reserve. In
 teaspoon thyme. the same oil, fry the plantain cut into thin slices, the almonds
and the peanuts, remove from the saucepan and set aside.Sauté
onion and garlic in the same oil in the saucepan, add the tomato
FOR THE MOLE and toasted yolk bread. Add all the reserved ingredients and
 4 pieces of ancho chili cover with 2 liters of chicken broth and cook over medium heat
without seeds until it boils, approximately 30 minutes. Add the chocolate, the
 4 pieces of mulato chili thyme sprig, the cinnamon stick, the teaspoon of pepper and the
without seeds salt. Let it cool and blend. Strain.In a medium saucepan, add the
 4 pieces of pasilla chili mole and the other liter of chicken broth over low heat for one
without seeds hour, until thick. Add the turkey pieces and cook for 20 more
 ¼ cup vegetable oil minute
 1 piece of peeled plantain FOR THE ASSEMBLY. Serve the mole with the
 1 tablespoon peanut
turkey pieces on a plate. You can accompany it with
 1 tablespoon almond
rice and corn tortillas to taste.
 1 cup of tomato
 ½ cup onion
 4 cloves of garlic
 1 cup of toasted regional
yolk bread
 2 liters of chicken broth
 4 tablespoons of regional
chocolate with sugar
 1 sprig of thyme
 1 cinnamon stick
 2 teaspoon salt
 ½ teaspoon pepper.