Cinco de Mayo

In Mexico, Cinco de Mayo celebrates a day of remembrance, commemorating Mexico's victory over the French during the 1862 Battle of Puebla. Ignacio Zaragoza led his outnumbered Mexican army to defeat the invading French forces at the town of Puebla de Los Angeles during the Franco-Mexican war. The retreat of the French troops symbolized Mexico's ability to defend its sovereignty against a powerful foreign nation.

The traditional dish eaten in the town of Puebla on their holiday is mole poblano. Invented in the late 17th century, mole is a thick sauce made with  chocolate, chiles, nuts and spices. It covers chicken or turkey. 

The mole represents the heart of Mexican culture because it's served on special occasions: weddings, baby showers, and holidays like Cinco de Mayo.

How to  Make Mole Poblano 

• 2 dried pasilla chilis • 15 dried mulato chilis • 8 dried ancho chilis • 1 turkey, cut into pieces • 2 sprigs parsley • 3 cloves garlic • 1 large onion, chopped • 3/4 cup blanched almonds • 1/2 cup seedless raisins • 4 tablespoons toasted sesame seeds • 1/2 bolillo (French bread or baguette), lightly toasted • 1/2 teaspoon ground cloves • 1/2 teaspoon ground cinnamon • 1/2 teaspoon anise seeds • 1/4 teaspoon freshly ground black pepper • 1 corn tortilla, fried crispy and broken in small pieces • 1 chipotle chilli • 3 large tomatoes, peeled, seeded, and chopped • 1 teaspoon sugar or to taste • Salt to taste • 1 1/2 squares unsweetened chocolate • 1cup sesame seed oil or less. 

Directions: One day before: Toast the dried chiles. Remove the veins and seeds, and soak the chiles in salted water overnight. The following day: Place the turkey heart, gizzard and neck in a small saucepan and cover with 6 cups water. Add parsley, 1/2 cup onion and clove garlic. 

Cover and simmer about 1 hour. Strain stock and set aside. Drain the chiles. Using a molcajete (mortar and pestle) or blender, combine the chiles, almonds, raisins, 2 tablespoons sesame seeds, bolillo (bread), cloves, cinnamon, anise seeds, pepper, tortilla and the remaining onion and garlic. 

Blend into a smooth puree and set aside. Grind or blend tomatoes with chipotle until smooth. Heat sesame oil in a large skillet or pot over medium-high heat. Add turkey and brown on all sides. Add the tomato-chipotle mixture, and then add about 2 cups of the prepared stock. Simmer until most of the stock has evaporated. 

Add the chili puree and cook for a few more minutes. Add another 2 cups of stock. Simmer until turkey is tender. Add more stock as needed. Add the sugar and chocolate. Cook until chocolate has melted. 

Serve hot, accompanied with rice and warm corn tortillas. If desired, sprinkle the remaining sesame seeds on the mole when served. 

Celebrate the day with your design of mole.