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| La Villa Bonita Culinary Vacation in Tepoztlán, Morelos. Photo: Courtesy La Villa Bonita |
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Dobladillas With Mole de Guajolote
Recipe courtesy of Chef Ana García, founder and chef at La Villa Bonita Mexican Culinary Vacation.
Serves 6-8. Preparation time: one hour. Mole Ingredients:
* Mole Preparation:
2. Place the toasted chiles in a bowl and add enough stock to cover them. Soak for at least 20 minutes. 3. Fry the tomato, garlic, anise, cinnamon, tortilla, bread, and almonds—each separately—in ¼ cup of the lard. (If you fry them together, some ingredients will burn.) As you finish frying the individual ingredients, drain and place them all in the same bowl as your chiles. You can dry roast the ingredients instead of frying in the lard. Make sure the anise and cinnamon are aromatic. 4. Add the rest of the ingredients to the chiles and the spices. Add enough stock to cover and allow the mixture to cool. 5. After the mixture has cooled, place a portion of it in a blender and blend until smooth. You will have to blend all the ingredients in batches since the blender will not hold all of it at one time. Place what you have blended in a separate bowl. 6. In a cazuela (deep pot), place 1/4 cup of lard. Heat the cazuela until it gets hot enough that a drip of water or mole in the cazuela sizzles. Add all the mole into the cazuela. Cook 1 to 2 hours or until little puddles of black oil form on the top of the mole.
Dobladilla Ingredients:
Dobladilla Preparation: 1. Heat the cooking oil in a skillet until, when you place a wooden spoon in the oil, it quickly bubbles. Drop one tortilla into the oil until it is warm and pliable, but not crispy. Add the next tortilla into the oil and repeat the process until they are done, placing the tortillas between paper towels to absorb excess oil. 2. Place some shredded turkey in the tortillas and fold in half (hence the name dobladillas from the Spanish verb "doblar," to fold). Place on a plate and cover generously with the mole sauce. Garnish with cream, onion, and queso añejo. Notes on Mole: Mexicans often prepare a large batch of mole, freezing any leftovers for later consumption. The joy of mole is that it becomes better over time, and reheating mole tends to marry the flavors. But don’t add meat to the mole before freezing. When you reheat, you may need to add some chicken stock, and then add the meat once the mole becomes hot. Moles are good with chicken, pork, beef, turkey, shellfish, and even chayotes (a squash-like fruit). There are many recipes for mole. The word mole comes from the word “moler,” or to grind. Spaniards at the time of the colonization of These links are provided for informational purposes only. AARP does not endorse, and has no control over, or responsibility for, the linked sites or the content, advertisements, materials, products, or services available on or throughout these sites. |
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