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Contrary to popular belief, May 5th is not Mexican Independence Day. What Cinco de Mayo actually celebrates is the victory of the Mexican army against the French during the Battle of Puebla in 1862.
The holiday in the U.S. with time has become a celebration of Mexican-American culture, and drinking tequila. While it’s fun to indulge in tacos and margaritas, Guillermo decided to visit Casa Publica in Williamsburg, Brooklyn to learn how to make Puebla's most traditional recipe, mole.

#molecasero #molepoblano #casapublicabk #brooklyn

Mole Casero Recipe from Casa Pública
Make this next weekend; you won’t regret it. (And to save yourself the trouble of converting amounts, get yourself a kitchen scale.)

Ingredients:

1 quart chile powder
50 mulato chiles
35 ancho chiles
25 pasilla chiles
25 chipotle chiles
165 grams whole, unskinned almonds
150 grams sesame seeds
10 grams oregano
1/2 small stick cinnamon
6 whole cloves
4 allspice berries
6 tomatillos, husks removed
6 plum tomatoes
3 Spanish onions, peeled and cut into wedges
5 liters chicken stock
225 grams nixtamal masa
165 grams raisins
225 grams lard (manteca)
2 discs Mexican chocolate
salt to taste
1 8-ounce cone piloncillo
Instructions:

1. Make the chile powder. Preheat the oven to 250 degrees. Remove caps and seeds from all dried chiles. Spread the chiles on sheet pans and toast in the oven for 30 minutes, until dry and crackling. Rotate pans halfway through so they toast evenly. Once toasted, allow to cool completely, then grind into a powder in a blender or food processor. Mix well and sift through a fine mesh strainer, then set aside.

2. Make the mole base. In a dry cast iron skillet over high heat, char the tomatoes, tomatillos, and onions until dark; set aside. Lower heat to medium, clean the skillet, then toast the almonds and set aside (you can put all of these cooked ingredients in the same bowl once they’re done, or just put them straight in the blender). Toast the sesame seeds and set aside. Turn heat to low and toast cinnamon, clove, allspice, and oregano; set aside. In a blender, puree the charred tomatoes, tomatillos, and onion with the toasted nuts, seeds, and spices, plus the raisins and 1 quart of chicken stock; transfer this base to a bowl and set aside.

4. Blend the masa. Clean the blender, add the masa and 1 more quart of chicken stock, then blend and set aside.

5. Bring the mole together. Heat a wide, deep pot over medium heat and melt the manteca until liquid; you want it to be hot and sizzling. Fry the chile powder, stirring constantly, until it is fully incorporated and bubbling (but be careful not to burn it). Add the reserved mole base to the pot and fry for another 5 minutes while stirring constantly. When it just starts to stick to the pot, add the masa and chicken stock blend, and the remaining 3 liters chicken stock in stages—you might not need all of the stock, and it’s best to add it slowly so your sauce doesn’t become too liquid. Add the piloncillo and Mexican chocolate. Turn the heat to low and let simmer for 2.5 – 3 hours, stirring frequently, until you have a rich, thick sauce you could polish off with nothing but a spoon. Salt to taste and remove from heat.

To serve:

Warm up tortillas with a bit of oil to make them flexible. Roll them up tightly with the filling of your preference, then bathe the rolls completely with warm mole and garnish with sesame seeds, white onion rings, cilantro, and squash blossoms (optional but super seasonal and pretty). If you use a cold filling, like cheese, warm up the rolled enchiladas in a 350 degree oven for 5 minutes before plating and saucing. Serve with white or red rice.
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CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight and guidance from the world's finest chefs.

Subscribe to our channel for more episodes of CHOW-TO, and other original content.

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