How do I make the mole thick?
Sometimes this dish can have a very watery or light texture. To fix it, it will be necessary to liquefy a little corn dough with broth or water, add it to the mole and let it boil. This will help thicken the preparation without the risk of losing the final texture of the mole.
How to thicken a Charquican?
Mix one tablespoon of cornmeal or cornstarch with one tablespoon of water. Stir both ingredients to form a paste and add it to the stew. Stir the stew until the pasta is fully incorporated.
What type of mixture is mole?
The word Mole comes from a word of Nahuatl origin, which refers to any type of mixture of ground chilies to which water is added.
How does the mole open?
The package is sealed with the intention of caring for and preserving the quality of the content, and a simple can opener (the one with a kind of spout) should be enough to open it. He gets up where he has the 3 points.
How do you open the new container of Doña María mole?
Rinse the chili first to remove the vinegar flavor, then add it to the blender with the cooked tomatoes. The lid of the DOÑA MARÍA® Mole jar is very easy to open, but if you have any difficulty, you can use a bottle opener.
Why would mole be a mestizo food?
The mole fully represents – like no other dish – the miscegenation of the country’s gastronomy, as it is the result of almost 500 years of culinary syncretism. There are at least 50 versions of the mole poblano, but the common denominator is the chiles mentioned above.
Why is the mole mestizo?
The mole combines the miscegenation of two cultures: the Aztec and the Spanish. Although tradition attributes Puebla as the place that gave rise to the mole, it is throughout Mexico and everywhere that Spanish culture had influence, which resulted in that mixture of flavors, as a kind of gastronomic miscegenation.
Who invented the mole poblano?
Sister Andrea of the Assumption
What origin does the pozole have?
Mexico
How did our ancestors make pozole?
We know, from historical testimonies, that the most common recipe for preparing this sacred meat was to cook it in water with corn, then crumble it and use it to make tamales or what we now know as pozole.
When did the pozole begin to be elaborated?
It derives from the Nahuatl pozolli, which means foam; It is of pre-Hispanic origin and as proof we have the records of Bernardino de Sahagún, a Franciscan missionary. In them it is mentioned that it was prepared with human meat; until in the 1700s and 1800s, cooking began as we know it today.
What people can not eat pozole?
However, if you are diabetic, avoid adding ingredients to the pozole that add calories, such as pork rinds, cheese or cream. Diabetics should consume a pozole only with vegetables such as radish, lettuce and cabbage.
What happens if I eat a lot of pozole?
*Flatulence (stomach gas). * Abdominal swelling. * Heartburn and a feeling of heartburn or reflux. * Loss of appetite.