Photo: courtesy of Gilberto Hernandez
Cinnamon sticks: 2 cm
Star anise: 1 pcs
Cloves: 3 pcs
Cumin: 1 teaspoon
Piñón rosa: 100 g
Almonds: 100 g
Chili pepper: 3
Sesame: 90 g
Salt: to taste
Beetroots: 1 (100 g)
Onion: 1 (100 g)
Garlic: 2
Lard: 150 g for sauté
Broth: 200 ml
Baby beetroots: 10
Corn dough: 1 kg
Apple cider vinegar
Caster sugar: 30 g
Salt
Water
Coal
The Mexican-inspired vegetarian dish is full of flavour and surprise, perfect for a special occasion at home, to be shared with friends, family or even a lover.
Diaz says that both the choice of ingredients and cooking techniques reflect the history of her country, pre and post-colonisation, and is a means of preserving native ingredients and techniques while looking to the future.
Method
Light the coals. Clean the beetroot then place it directly under the coals.
Meanwhile, one by one, toast the cinnamon sticks, star anise, clover, cumin and chilli pepper, and set aside.
In the same skillet, heat the lard and brown the ingredients in the following order, one by one: onion and garlic, sesame, almond and piñón rosa.
Process with a metate by grinding the spices first, then the dry ingredients. Finally, remove the beetroot from under the coals, let it cool, and grind it.
Once everything has been ground, add chicken or vegetable broth. Season and reserve.
Light the charcoal on a grill. In the meantime season the corn dough with salt, knead and set aside.
Cover the baby beetroot with a layer of corn dough (a tortilla press can be used), and cook under the coal or in the pan until the baby beetroot is soft.
Remove and rest for 20 min. Then remove the layer of dough that covers them.
In a small saucepan, add vinegar, sugar and salt. Immerse the beetroot here and heat to reduce a little. Heat the pink mole.
Arrange the pink mole on a plate first and place the baby beetroot in the centre.
To garnish, use some vinegar reduction with sugar, and decorate with edible flowers if desired.
