Cinco de Mayo is most celebrated in Puebla, where the famed Battle of Puebla took place on May 5, 1862. Here are some traditional recipes of Puebla that you can serve to make your Cinco de Mayo event very authentic.
The story behind this sauce tells of two nuns surprised by a visitor. They had little in the way of food and so they used a molcajete to grind every ingredient they could find and simmered it in liquid until it thickened into a sauce.
Mole: from dialect Nahuatl mulli, sauce. Thick sauce or dip prepared with different chilies and spices and many other ingredients.
Preparation Time: 10 minutes. Cook Time: 1 hour Total Time: 1 hour, 10 minutes Ingredients: 12 guajillo chiles, roasted, skinned, stemmed and seeded.
3 tomatoes, roasted and peeled.1/4 cup lard, 1 onion, peeled and sliced, 8 garlic cloves, 1 stick of cinnamon torn into small pieces, 1 tablespoon Mexican oregano, 1/4 cup unsalted peanuts or unsweetened peanut butter, 1 clove, 1/4 cup masa, 1 teaspoon cocoa powder,
1/4 teaspoon thyme, 1/4 teaspoon anise seeds, 1/4 cup raisins, soaked in water to soften (optional), 3 peppercorns and 4 cups chicken broth.
Note: The traditional way is to mash all of the ingredients except the broth, with a molcajete (mortar and pestle) but a blender will also do the job just fine.
Preparation: Heat the lard in a large saucepan. Add in the onions and garlic and cook until translucent. In a blender, puree the peanuts then add in the oregano, cinnamon, anise, peppercorns, thyme and cloves and blend with the tomatoes. Puree to make a smooth paste. Add in the onions and garlic and puree again. Finally, add chiles to blender to puree into a smooth paste.
Add the chicken broth to the pot and add the pureed ingredients. Make a roux, by mixing the masa with a 1/4 cup of the chicken broth. Mix the roux into the broth and whisk until mixture is smooth. Add the pureed ingredients and simmer for 1 hour, covered and then simmer uncovered until sauce has thickened.
For a dinner, you need cook chicken thigh or chicken breast add the mole and ajonjoli in top a cup red rice, yummy, yummy. To buy your ingredients, visit your favorite Mexican grocery store.