Cook Up Frida's Famous Mole Poblano in your Follies Yellow Kitchen

Written by CHLOE VARELIDI
·3 mins read

Frida loved to draw all sorts of food from her kitchen like bananas, watermelons, and pitahayas. She also loved to cook and was inspired by indigenous Mexican recipes. In her yellow kitchen she used tradi­tional earth­en­ware pots from Oaxaca and copper vats from Santa Clara.

Today we are recreating her famous yellow kitchen with our Casa Azul Set and making her famous “mole poblano” recipe that can still be found today. 

Ingredients

  • 250 g (1/2 lb.) mulato chilies (remove veins and seeds)
  • 350 g (3/4 lb.) pasilla chilies (remove veins and seeds)
  • 350 g (3/4 lb.) ancho chilies (remove veins and seeds)
  • 250 g (1/2 lb.) lard
  • 3 medium-sized cloves of garlic (peeled)
  • 2 medium-sized onions (diced)2 hard tortillas broken into pieces
  • ½ dried bolillo (like a French bread roll)
  • 60 g (2 oz.) raisins
  • 125 g (1/4 lb.) almonds
  • 6 tablespoons of pepitas de calabaza (pumpkin seeds)
  • 125 g (1/4 lb.) sesame seeds
  • 1 teaspoon of anise
  • 2 cloves
  • 1 stick of cinnamon
  • 1 teaspoon of black pepper
  • 3 tablets of Mexican chocolate (or to taste)
  • 150 g (1/3 lb.) tomatoes (peeled and diced)
  • Salt and sugar to taste
  • 1 large turkey cut into pieces and cooked in a soup made with carrots, leek, onion, a stick of celery, parsley, a clove of garlic (turkey can be substituted with four chickens)

Instructions

  • Heat 150 grams (1/3 lb.) of the lard and quickly sauté the chilies. Transfer them to a ceramic pot with boiling water to soften them.
  • In the same lard, sauté the garlic and onion until golden brown. Add the tortillas, bread, raisins, almonds, pumpkin seeds, and half the sesame seeds, the anise, cloves, cinnamon, black pepper, chocolate, and tomatoes and sauté them well. Add the drained chilies and sauté a few more seconds. Put the entire mixture in a blender with the turkey broth and strain it.
  • In a large ceramic pot, heat the rest of the lard. Add the sauce and allow the mole sauce to boil for 5 minutes, season with salt and sugar (it should be a little sweet). Add more broth if necessary, it should be a thick sauce. Let it boil for 20 to 25 minutes over a low flame. Add the cooked turkey pieces and let it boil for five minutes more.
  • Serve it in the same pot with the rest of the sesame seeds toasted and sprinkled on top.

Source: https://familiakitchen.com/frida-kahlos-black-mole-from-oaxaca/