Today is Mexican Independence Day and in honor of Mexico I chose mole as the dish to prepare.
I consider mole one of the most Mexican dishes in Mexico. Mole comes from pre-Hispanic times and was called mulli, which means sauce in Nahuatl. Mole not only survived the colonization of the Spanish but also managed to obtain many more variations in its sauce and preparation. Mole became one of the most extensive dishes in Mexico. Today there are more than 100 varieties of mole, depending on the region of Mexico.
Here I share my family’s recipe. We call our mole grouper Manchamantel. It comes from Michoacán and has been in our family for more than 4 generations, and today I share it with you.
Enjoy it. Long live mole and long live Mexico!
Ingredients
3 Lb pieces of pork
5 New mexican chiles
5 California chiles
3 Tree chiles
12 crackers Sabrosas
6 triangles of Abuelita chocolate
6 cloves
2 whole black peppercorns
5 cloves of garlic
1 can of Coca Cola
1 ¼ cup white vinegar
Preparation
Cook the pork pieces over medium heat until golden brown.
Heat oil in a frying pan and fry the chilies and crackers; fry them a little until they are golden brown, but do not burn.
Blend all these ingredients well until everything is a homogeneous sauce.
Strain the sauce well and add it to the browned pork pieces.
Now everything is ready to enjoy the Manchamantel. You may accompanied it with rice and tortillas or cactus salad
