@.kiwi_wini_lemon_minnie: سلكولي اول مرة امنتج بذي الطريقة . . . . . #for_you #tiktokviral #explore #tiktok #fyp

𐙚𝑲𝒊𝒘𝒊 𝑴𝒊𝒅𝒐𝒓𝒊𝒚𝒂𐙚

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Saturday 06 December 2025 03:21:18 GMT

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COMFORT FOOD FROM AROUND THE WORLD AD | As summer approaches, we’re slowly transitioning away from comfort food, but there’s still time and space for a few comforts. This is the season finale and today we are taking a trip to Mexico, to make a classic Mole Poblano. This time, I got to stay longer in the city, than I normally would which allowed me to experience the full Mexico City experience, which allowed me to explore the city further and recreate one of my favourite dishes ever. This was because I got to stay with @Stayforlong. It’s brilliant, if you’re planning a longer getaway, because the more nights you book, the better the deal per night. So instead of rushing through the city in just a few days, I had even more time to explore authentic restaurants, where the locals really eat and discover Mexico City, at an even slower pace! If you’re ever planning a trip where you want to stay a bit longer, Mexico or anywhere else, definitely check out @stayforlong a smart way to travel more and spend less.” Start by making the chicken stock by heating up a large pot of boiling water, add the onion, coriander stems and salt to taste. Then add the chicken and cook for 25 minutes, then reserve and strain the stock. In the meantime, rehydrate your chills by toasting them in a medium hot frying pan, then add to a large bowl of very hot water for 15 minutes. Then in the same pan, toast the whole spices in a pan until fragrant. This is a very important step in mole, to get that dark authentic colour. Once done add a dash of oil and char the rest of the vegetables, then remove. Place all in a large food processor alongside a bit of the stock, then pulse into a very smooth paste. Then use a sieve to add to an another large pot, alongside the dark chocolate and a few ladles off the stock, then allow to cook on a medium low for 45-60 minutes, until the sauce tuns a lovely dark brown colour. Finally add the chicken and cook for a further 15 minutes, season to taste with salt , then serve and enjoy. Dry spices: 1 cinnamon stick 1 tbsp sesame seeds 15 almonds 2 tbsp pumpkin seeds 1/2 tsp allspice 1 tsp whole clove 1 tsp peppercorns 1 tbsp raisins 2 tsp cumin seeds 1 tsp dried oregano 1 tbsp dried thyme 4 bay leaves 1 tsp ground coriander 1 tsp cayenne pepper 1 circle of Mexican dark chocolate or normal dark chocolate 4 ancho chilli 1 guajillo chilli 2 mulatto chilli 3 tomatillos 2 roma tomatoes 1/2 onion 3 garlic cloves Stock 8 coriander stems 1/2 brown onion Salt to taste 3 chicken thighs 3 chicken legs #comfortfood #stew #molepoblano #mexicanfood #FoodTok

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