Mole Pollo y Pepitas

     Mole paste is a pre-columbian native preparation that is found in Mexican cooking.  Mole pastes are native to northern Mexico and they were commonly used in Aztec cuisine.  The Aztecs were very creative with their cooking.  Aztec cuisine is considered to be very exotic and gourmet, even when compared to modern standards.

     Mole paste contains a very high amount of finely ground seeds and calabaza seeds.  The rest of the mole ingredients are comprised of native herbs, spices and chile peppers.  Morel mushrooms were commonly used to make mole paste.  Cocoa beans were used as a monetary denomination by the Mayans and Aztecs, so cocoa found its way into a few different variations of mole too.
     Native Mexicans used to grind the mole ingredients by hand with a mortar and pestle.  Hand made mole took two days of grinding to make.  Modern machines that are designed to make mole paste have dramatically sped up the mole making process.  Many mole recipes that are written on the internet are not true mole pastes and they are more like food processor purees.  If you attempted to make a true mole paste with a food processor, the food processor motor would burn out, because mole paste is very stiff and dense!
     Mole has an unforgettably rich complex inviting flavor.  Mole sauces are some of the very best tasting sauces in the world!
   
     Note:  Most of the side items in this recipe can be held at a safe holding temperature, while the entree is cooked.
   
     Escabeche Recipe:
     The marinade should be light and not overbearing.  Adjust the strength of the marinade with water!
     Place 1 small handful of sliced carrot into a small mixing bowl.
     Add 1 small handful of sliced onion pieces.
     Add 1 sliced large green jalapeno.
     Add 6 to 8 leaves of coarsely chopped cilantro.
     Add 1 splash of water.
     Add 1 squeeze of lime juice.
     Add 1 splash of rice vinegar.
     Add sea salt and black pepper.
     Toss the ingredients together.
     Set the escabeche aside and allow the ingredients to marinate for at least 20 minutes.
   
     Frijoles Negros Refritos:
     Canned refried black beans are fine for this recipe.
     Place about 4 to 6 ounces of canned refried black beans into a small sauce pot.
     Add 1 splash of water, so the refried black beans do not scorch as they are reheated.
     Gently heat the refried black beans over low heat, while stirring occasionally.
     Keep the refried black beans warm over very low heat.
   
     Mexican Rice Recipe:
     This is a basic Mexican rice recipe.  This recipe makes 2 portions of rice. 
     Bring 2 cups of water to a boil in a sauce pot.
     Add 1 small splash of virgin olive oil.
     Add sea salt and black pepper.
     Add 2 teaspoons of paprika.
     Add 1/2 teaspoon of cumin.
     Add 1 teaspoon of ground anatto.
     Add 1 cup of long grain white rice.
     Bring the liquid back to a boil.
     Reduce the temperature to medium low/low heat.
     Cover the pot with a lid.
     The rice should be fully cooked after gently simmering for 20 minutes.
     Keep the rice warm over very low heat. 
  
     Yuca Root Recipe:
     Place a 3 inch long section of peeled yuca root into a small sauce pot.
     Add enough water to cover the yuca root section.
     Boil the yuca root over medium high heat.
     When the yuca becomes tender, like a boiled potato, drain most of the water out of the sauce pot.
     Note:  Yuca will split open most times, when boiled.  Remove the hard center root stem, if one is present, after the yucca is cooked.
     Season with sea salt and black pepper.
     Add 3 unsalted butter pats.
     Keep the yuca warm over very low heat.
  
     Stewed Tomatillo Recipe:
     This is not salsa verde!  This recipe is simply stewed tomatillos.
     Place 1 handful of sliced tomatillo wedges into a small sauce pot.
     Add enough water to barely cover the tomatillo wedges.
     Place the sauce pot over medium heat.
     Add 1 clove of chopped garlic.
     Add 1 tiny handful of chopped onion.
     Add 10 to 12 chopped cilantro leaves.
     Add sea salt and black pepper.
     Bring the ingredients to a gentle boil.
     Reduce the temperature to medium low/low heat.
     Simmer the tomatillos, till they become very tender.
     Keep the stewed tomatillos warm over very low heat.
  
     Mole Pollo Recipe:
     Remove the skin and trim the excess fat off of an 8 to 10 ounce chicken breast section that has the ribs and bones attached.  
     Cut 1/2 inch wide slices through the breast meat to the bones.  Only score through the meat to the bones and not through the bones!
     Place the chicken breast on a small roasting pan.
     Drizzle a little bit of blended olive oil over the chicken.
     Season the chicken breast with only sea salt.
     Slowly roast the chicken breast in a 300 degree oven, till it becomes almost fully cooked.
     Set the chicken breast aside.
     Place 4 tablespoons of quality pre-made chocolate mole paste into a small saute pan.  (Use a dark mole paste that has cocoa chocolate in the mixture.)
     Add 2 cups of water.
     Gently heat the mole over low heat.
     Stir the mole as it warms.
     When the mole sauce starts to become thick, add a splash of water while stirring.
     Keep adding splashes of water as necessary, till the mole sauce stops absorbing the water.
     The mole sauce should be a rich medium sauce consistency when it is ready.
     Place the roasted scored chicken breast section into the mole sauce in the pan with the bones facing upward and the meat facing down.
     Gently simmer the chicken in the mole sauce.
     Flip the chicken breast in the sauce a few times, so it becomes thoroughly coated.
     Simmer the chicken for ten minutes, till the chicken breast becomes fully cooked.
  
     Mole Pollo y Pepitas:
     Place the mole chicken breast on the plate with the bones facing down.
     Spoon some of the mole sauce over and around the chicken onto the plate.
     Sprinkle a few toasted hulled calabaza seeds (pepitas) over the mole chicken.
     Place a small piece of romaine lettuce on the plate.
     Place some escabeche on the romaine leaf.
     Place some stewed tomatillo on the plate as a bed for the yuca.
     Set the buttered yuca on top of the stewed tomatillos.
     Place a portion of the Mexican rice into a mold and invert the mold onto the plate.
     Remove the rice mold.
     Spoon a small portion of the refried black beans onto the plate.
     Garnish with cilantro sprigs.
   
     The deep flavor of the mole chicken is delicious!  The stewed tomatillos really are great tasting with the yuca.  Refried black beans have such a nice rich flavor.  The escabeche is a nice crispy refreshing accompaniment.  This is a full plate of very nice classic Mexican food!  Yummy!  ...  Shawna