Dinner Tonight: Huasteca-Style Chicken in Mole
I've made loads of Mexican moles over the past few years, but none that have tasted quite like this one from Zarela's Veracruz. In fact, I'd never even heard of Huasteca-Style mole before. But that's also what I love so much about Mexican cuisine. I've learned about dishes from Oaxaca and Puebla, but still have much to know more about other regions, especially from the northeastern portion of the country.
I've made loads of Mexican moles over the past few years, but none that have tasted quite like this one from Zarela's Veracruz. In fact, I'd never even heard of Huasteca-Style mole before. But that's also what I love so much about Mexican cuisine. I've learned about dishes from Oaxaca and Puebla, but still have much to know more about other regions, especially from the northeastern portion of the country.
- 6 cups water
- chopped cilantro
- 1 tablespoons salt
- 4 tablespoons vegetable oil divided
- 1 chicken quartered, backbone and wings set aside for another use
- 4 sprigs mint
- 2 small white onions one left unpeeled, second one chopped
- 4 large tomatoes about 2 pounds total
- 5 garlic cloves unpeeled
- 1 teaspoons black peppercorns
- one 1-inch piece canela
- 10 cloves
- 5 large ancho chiles stemmed and seeded
- white rice and/or corn tortillas
- 1 teaspoon sugar (or up to 1 tablespoon to taste)
- Carbohydrate 13.1899825000657 g
- Cholesterol 165.652053197712 mg
- Fat 43.956977286486 g
- Fiber 3.36712509384459 g
- Protein 43.5125966930436 g
- Saturated Fat 10.3516247615856 g
- Serving Size 1 1 people (821g)
- Sodium 180.584082996596 mg
- Sugar 9.82285740622115 g
- Trans Fat 3.09392056212774 g
- Calories 623 calories
Step-by-step
- Add the chicken pieces to a large pot, along with the mint, unpeeled onion, 2 teaspoons of salt, and the water. Bring to a boil over high heat, and then reduce to low. Skim off any foam that comes to the surface. Cook the breasts until they register 140° and the legs hit 150°, measuring with a meat thermometer. This should take 25 to 30 minutes.
- Remove the chicken from the broth, and set aside. When chicken is cool, take off the skin, and remove meat from the bones. Using your fingers, shred the chicken.
- Meanwhile, place a sheet of aluminum foil on a cast iron skillet set over medium heat. When hot, add the tomatoes. Using a pair of tongs, flip and turn the tomatoes occasionally, until the skins are blistered and blackened all over, about ten minutes. Set aside and let cool for a few minutes. Then peel the skins off and place tomatoes in a blender.
- Reduce heat to medium-low, and add the garlic cloves. Stir occasionally and cook until the insides are soft, about eight minutes. Set garlic aside and let cool, and then remove from skins and place in the blender.
- While the garlic is roasting, add the peppercorns, canela, and cloves to a small heavy skillet set over medium heat. Shake the pan constantly, and toast them until very fragrant, one to two minutes. Transfer to the blender.
- When the chicken is done, remove two cups of the stock and transfer to a medium-sized bowl. Add the chiles and let soak for 15 minutes.
- Pour two tablespoons of the oil into a large saucepan set over medium heat. When oil is shimmering, add the chopped onions. Stir often and cook until translucent, about three minutes. Add the onions to the blender.
- When chiles are done soaking, add them to the blender, along with their liquid. Puree the mixture thoroughly, stopping occasionally to scrape down the sides with a spatula. It should take a few minutes to do this.
- Strain this mixture through a medium-mesh sieve into a bowl, using the spatula to force the liquid through.
- Clean out the large saucepan, and then add the remaining two tablespoons of oil. Turn the heat to medium, and when shimmering, add the chile mixture. Cover and cook, stirring occasionally, until it has reduced and the fat is starting to separate, about 15 minutes.
- Add the shredded chicken, thin with a little of the remaining stock, and add the sugar. Season to taste with more salt.
- Serve with white rice, tortillas, and some chopped cilantro.
A Culinary Journey Through Mexico's Huasteca Region: A Mole Adventure
My culinary adventures have led me down many exciting paths, from the bustling markets of Oaxaca to the serene countryside of Puebla. Each region in Mexico boasts a unique culinary identity, a rich tapestry woven from generations of tradition and innovation. But recently, I embarked on a journey that took me to a less-explored corner of this vibrant country: the Huasteca region. This northeastern area, with its lush landscapes and distinct culture, presented a fascinating opportunity to expand my knowledge of Mexican gastronomy.
One of the dishes that captivated me during my exploration of Huasteca cuisine was the Huasteca-style chicken in mole. Unlike the well-known moles from Oaxaca and Puebla, this mole offered a distinctive flavor profile that was both familiar and entirely new. Its rich, complex depths hinted at the unique blend of ingredients and techniques unique to the region. It’s a testament to the diversity within Mexican cuisine, showing that even seemingly familiar dishes can be completely reimagined and redefined by regional traditions.
The preparation itself is a rewarding process, a blend of precise steps and intuitive adjustments. The simmering chicken, fragrant with mint and onion, sets the stage for the complex mole sauce to come. The careful roasting of tomatoes and garlic, the precise toasting of spices, and the meticulous blending and straining all contribute to the ultimate flavor. The final result is a harmonious symphony of flavors and textures, showcasing the remarkable versatility of simple ingredients.
Beyond the recipe itself, my experience with the Huasteca-style mole was a lesson in appreciating the hidden culinary treasures scattered across the world. It encouraged me to seek out lesser-known regional dishes, to broaden my culinary horizons beyond the familiar. Each new recipe, each novel ingredient, opens up a whole new world of flavors and cultural understanding. This mole has not only enriched my repertoire of recipes but has also instilled in me a deeper appreciation for the richness and diversity of Mexican cuisine and the importance of seeking out and celebrating culinary traditions from all corners of the globe.
The mole is more than just a sauce; it's a story. It’s a story whispered through generations, carried on the fragrant steam of simmering spices and the rich aroma of roasted tomatoes. It is a story of tradition, of community, and of the love and care poured into each meticulous step. It's a journey that starts with simple ingredients and culminates in a dish that is far greater than the sum of its parts. It is a reminder that food is not just nourishment; it is culture, history, and a celebration of the human spirit.
This Huasteca-style chicken in mole is a dish that invites sharing. It's a meal that brings people together, sharing stories and laughter around a table laden with delicious food. This mole isn't just something to be eaten; it's a legacy to be shared, a culinary treasure to be savored, a testament to the beauty of regional Mexican cuisine, and a testament to the rich history and cultural pride of the Huasteca region.
And so, my culinary journey continues. With every new dish I discover, I grow in my understanding and appreciation of the boundless creativity and cultural significance found within the culinary arts. I encourage you to embark on your own culinary adventures, to explore the hidden gems of your local region and beyond. The world of food is vast and varied, waiting to be discovered one delicious bite at a time. Let the flavors transport you, the aromas inspire you, and the stories woven into each dish enrich your understanding of the world around you.
Ingredients: (This section is for reference only and will not be repeated in the detailed blog post above.) 6 cups water, chopped cilantro, 1 tablespoons salt, 4 tablespoons vegetable oil divided, 1 chicken quartered, backbone and wings set aside for another use, 4 sprigs mint, 2 small white onions one left unpeeled, second one chopped, 4 large tomatoes about 2 pounds total, 5 garlic cloves unpeeled, 1 teaspoons black peppercorns, one 1-inch piece canela, 10 cloves, 5 large ancho chiles stemmed and seeded, white rice and/or corn tortillas, 1 teaspoon sugar (or up to 1 tablespoon to taste)
