MUSEO FRIDA KAHLO

MOLE POBLANO (10 SERVINGS)

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Ingredients
  • 250 grams mulato chili peppers, deveined and deseeded
  • 350 grams pasilla chili peppers, deveined and deseeded
  • 350 grams ancho chili peppers, deveined and deseeded
  • 250 grams lard
  • 3 medium garlic cloves, peeled
  • 2 medium onions, chopped
  • 2 day-old tortillas, shredded
  • 1/2 day-old small loaf of bread
  • 60 grams raisins
  • 125 grams almonds
  • 6 tablespoons pumpkin seeds
  • 125 grams sesame seeds
  • 1 teaspoon aniseed
  • 2 cloves
  • 1 stick cinnamon
  • 1 teaspoon black pepper
  • 3 tablets cooking chocolate, or to taste
  • 150 grams tomato, peeled and chopped
  • Salt and sugar to taste
  • 1 turkey, cut into pieces and cooked in a good broth made with carrots, leeks, onion, a stick of celery, parsley, and a clove of garlic (the turkey may be substituted with 4 chickens).

CHILES EN NOGADA (STUFFED POBLANO PEPPERS)

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Ingredients

FOR THE POBLANO CHILI PEPPERS

  • 1 onion, chopped
  • 3 tablespoons oil
  • 1 kilo ground pork
  • 1/2 kilo tomato, chopped
  • 3 tablespoons parsley, chopped
  • 50 grams almond, chopped
  • 50 grams pecan, chopped
  • 100 grams raisins
  • 100 grams candied citron, chopped
  • 1/2 cup olives, chopped
  • 1/2 cup capers
  • 2 leaves basil
  • 16 poblano chili peppers
  • 7 eggs
  • oil for frying
  • salt

FOR THE NOGADA SAUCE

  • 250 grams double cream cheese
  • 250 grams walnut, peeled and conserved in milk
  • 100 grams almonds
  • 1 liter sour cream
  • 1/2 cup parsley, chopped
  • grains 2 pomegranates
  • 1/2 shot of tequila