Hip Bone Mole is a traditional Mexican dish distinguished by its stew of goat meats in a tomato sauce with ground huaje seeds. Its preparation includes boiling the meats with garlic and onion, boiling the chilies and tomatoes, blending them, and frying in lard. When the sauce is combined with the cooked meats, raw huaje, avocado leaves, and cilantro are added. Finally, it is simmered briefly and served with a delightful aroma and distinctive flavor.
Hip Bone Mole is a dish full of flavors and aromas that blend delicately.
The meats cooked in their own broth merge with a thick, nuanced sauce.
The avocado leaves and fresh cilantro add a final touch that elevates the culinary experience.
Hip Bone Mole
Ingredients
1 Goat hip bone
1 Goat backbone
2 kilograms of Tomato
1 kilogram of Green tomato
10 Costeño chilies
10 Cuicateco chilies
10 Guajillo chilies
10 Serrano chilies
5 Garlic cloves
2 Onions
1 Bunch of cilantro
1 Bunch of huaje seeds
Avocado leaves
Lard
Preparation
Step 1 : To prepare the hip bone mole, the meats should be boiled with garlic and onion.
Step 2 : Then, boil the chilies, tomato, and green tomato.
Step 3 : Blend them together with garlic and onion, fry in lard, and season.
Step 4 : Next, add this sauce to the previously cooked meats with their broth.
Step 5 : Grind the raw huaje seeds and add them to the mixture.
Step 6 : Once the stew is boiling, add the avocado leaves and cilantro sprigs.
Step 7 : Finally, let it simmer briefly and serve.
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