The pot mole is one of the most traditional dishes of Mexican gastronomy, it is a broth dish, made based on a wide variety of fresh vegetables and has as main protein large pieces of res.the mole of Mexican pot It is a dish that is served mainly in the cold season, since by using hot and being of liquid consistency, it has a unique comforting power. If you call your attention what you read and what you see in this recipe step by step of recipesgratis, Check the list of ingredients well and put down to work with the preparation of this rich red pot mole, we assure you that you will surprise everyone at home and want to prepare it again and again.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make red pot mole: |
| 1 kilogram of beef in piece 2 cloves of garlic ½ onion 2 cups of crackell slica 1 chayote 2 carrot 2 palabaza 1 cup of Ejote 2 elote 6 Chile guajillo 1 pinch of cumin |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, little spicy, boiled, |
Ingredients to make red pot mole:
1. In the following image you can observe the ingredients that we will need for the preparation of this exquisite red pot mole, do not miss any detail.
2. To start, we salt and pepper the meat. Remember that the meat must be chopped, as seen in the photo. Season only with salt and pepper at this point.
3. Once all pieces are seasoned, we place the meat in a saucepan with boiling water along with a garlic clutch and a piece of onion. Keep high heat and boil for 20 minutes.
4. Meanwhile, we chop the vegetables, cutting everything into small pieces, except the eyetes. When you have it, place it in another saucepan with boiling water and kitchen over medium heat for 10 minutes.
5. On the other hand, we take the guajillo chiles, we break them up and remove all the seeds. Then and to soften the peppers, place them in a bowl with hot water until they are tender.
6. Once soft we place them in the blender along with the garlic clove that remains, a piece of onion and water. To make our base sauce, we liquefy perfectly until a homogeneous mixture is observed, we reserve.
7. After the 20 minutes of cooking of the meat and the 10 of cooking of the vegetable, we take the vegetable and add it to the pan where we have the meat.
8. Then we take the mixture of Chile Guajillo and with the help of a strainer we add it to our pot that contains meat and vegetables. We let everything together for 10 more minutes, we also add the beef consommé and a pinch of salt.
9. After this time our rich red pot mole will be ready to serve. This spoon dish should be served very hot accompanied with corn tortillas prepared in comal.
