Una cubana preparó un mole para chuparse los dedos. ¡Buen provecho, familia!

Описание: In this video, I demonstrate how to prepare a rich and flavorful mole, blending traditional techniques with personal touches.

Ingredients:
• Guajillo, Poblano, and Morita peppers (deseeded)
• Half a tablet of Abuelita chocolate
• Pinch of oregano
• Pinch of ground cumin
• Six whole cloves
• Handful of peanuts
• Two guero peppers
• Half an onion
• Half a head of garlic, halved crosswise
• Bunch of green onions
• Salt and pepper to taste
• Caldo de pollo bouillon
• One can of Doña Maria mole
• Additional 2-3 garlic cloves
• Chicken pieces (preferably whole chicken for enhanced flavor)

Preparation Steps:
1. Preparing the Peppers: Begin by deseeding the guajillo, poblano, and morita peppers. Set them aside for later use.
2. Gathering Ingredients: Assemble half a tablet of Abuelita chocolate, a pinch each of oregano and ground cumin, six whole cloves, and a handful of peanuts.
3. Preparing the Broth: In a pot, prepare the caldo de pollo by adding two guero peppers, half an onion, half a head of garlic (halved crosswise), a bunch of green onions, a pinch of oregano, salt and pepper to taste, and caldo de pollo bouillon.
4. Cooking the Chicken: Add the chicken pieces to the broth, cooking them partially. Once partially cooked, remove the chicken and sauté it separately to achieve a golden color and enhance its flavor. Using a whole chicken, including bones, is recommended for a richer taste.
5. Roasting Ingredients: In a separate pan, roast the previously gathered ingredients: the deseeded peppers, peanuts, cloves, and additional 2-3 garlic cloves.
6. Softening the Peppers: After roasting, place the peppers in a bowl and pour some of the caldo de pollo over them to soften.
7. Blending: Once softened, blend the roasted ingredients, including the softened peppers, into a smooth mixture.
8. Combining Mole Paste: In a pot, combine the blended mixture with one can of Doña Maria mole paste, stirring until well integrated.
9. Final Cooking: Add the sautéed chicken pieces back into the pot with the mole sauce. Let it simmer for 30 to 40 minutes, allowing the flavors to meld together.

This method combines traditional mole preparation with personal enhancements, resulting in a deeply flavorful dish that pays homage to its rich culinary heritage.

¡Buen provecho, familia!