Mole negro con guetabache

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Mole negro con guetabache. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Mole negro con guetabache is one of the most popular of recent trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes delicious. Mole negro con guetabache is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Mole negro con guetabache, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mole negro con guetabache delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mole negro con guetabache is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mole negro con guetabache estimated approx 4 horas.

To begin with this particular recipe, we must prepare a few components. You can cook Mole negro con guetabache using 27 ingredients and 10 steps. Here is how you cook it.

En Santiago Apóstol se acostumbra poner en el altar el rico mole acompañado con el guetabache, en donde el guetabache sustituye a la tortilla. Es costumbre prepararla en estas fechas.
Se coloca en el altar el día primero de noviembre por la tarde. #ofrendasUTVCO

Ingredients and spices that need to be Make ready to make Mole negro con guetabache:

1. Para el mole
2. 1 Kg chile mulato
3. 200 g ajonjolí
4. 15 g canela
5. 200 g tomillo
6. 40 g orégano
7. 2 cabezas ajo
8. 200 g cebolla
9. 20 g comino
10. 5 piezas pimienta negra entera
11. 5 piezas clavo de olor
12. 40 g hoja santa
13. 200 ml aceite
14. 6 piezas almendra
15. Para el caldo con guajolote
16. 1 kg carne de guajolote (pavo)
17. 4 litros agua
18. 1 rollito (40 gr) tomillo
19. 5 gr orégano
20. 3 gr comino
21. 1 cabeza ajo
22. Para el guetabache
23. 200 gr hoja santa
24. 1 kg masa nixtamalizada
25. 5 gr sal
26. 50 hojas verdes de milpa
27. 4 litro agua

Steps to make to make Mole negro con guetabache

1. Lavar la carne de gualolote y poner a cocer con el agua, el tomillo y el orégano, moler el ajo y comino en el molcajete y añadir al caldo. Cocer por 1 hora, o hasta que la carne ya esté cocida. Colar y reservar el caldo y la carne
2. Limpiar sacarle las semillas al chile. Cocer en el comer, aproximadamente 30 min, sin dejar de moverlo. Esto para evitar que se quemen. Ya que si se queman provocará un sabor amargo al mole. Los chiles deberán triplicar su tamaño. Después lavarlo 3 o 4 veces para reducir el picor del chile.
3. Quitarle las varitas al orégano y al tomillo, pelar el los 2 ajos, cortar la cebolla en cubitos, y lavarlos.
4. Tatemar en el comal el orégano, la almendra (pelarla), tomillo, canela, cebolla, hoja santa, comino, clavo, pimienta entera y ajonjolí.
5. Moler finamente el chile con todo los ingredientes del paso 4 con 1 L de agua.
6. En una cazuela añadir el Aceite y freír lo que se molió del paso 5. Posteriormente añadir el caldo de la carne de guajolote y dejar hervir.
7. Para el guetabache lavar las hojas de milpa. Añadir sal al gusto a la masa y hoja santa en trozos pequeños y amasar.
8. Aplastar con la prensa una bolita de 40 gr aproximadamente. A manera que de grosor tenga 4 milímetros y cubrirlo con la hoja de milpa.
9. En una olla vaporera, añadir agua hasta hervir. Colocar el guetabache y tapar la olla. El tiempo de cocción es de aproximadamente 30-45 minutos. De manera que la masa se despegue con facilidad de la hoja y no se pegue en los dedos.
10. Tradicionalmente el mole es acompañado del guetabache.

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