Mole Poblano is a rich, sauce based dish that originated in Puebla, Mexico back in the 1600's. The story goes that the Archbishop was enroute to visit a convent there and the Sisters were in a tizzy 'cause they were poor and nothing "fancy" to feed him. So, they concoted this sauce with over a dozen spices, served it with an aged turkey they caught and the Archbishop was so smitten with the flavor that he beatified the place...or something like that
Anyway, it is great stuff! Smoking it over oak as is the tradition...
Here's the bird-
The plan is to cut it up, smoke the legs, thighs and wings for the mole. The breast is gonna be oven roasted and sliced for sammies. Mrs Rivet handled the bird like a pro-
Going to rub the meat with green achiote prior to smoking. I used red achiote in the Yucatan Pork- this one is much richer. The smell is incredibly deep and full of different spices. I can tell it's going to go great with the mole.
Here's the parts in "achiote verde"....marinating for about an hour as the smoker gets ready. The oak is smelling perfect!
I'll post more pics as the smoke progresses. Been on the smoker for about half hour now at 240 F~ steady as she goes........
Anyway, it is great stuff! Smoking it over oak as is the tradition...
Here's the bird-
The plan is to cut it up, smoke the legs, thighs and wings for the mole. The breast is gonna be oven roasted and sliced for sammies. Mrs Rivet handled the bird like a pro-
Going to rub the meat with green achiote prior to smoking. I used red achiote in the Yucatan Pork- this one is much richer. The smell is incredibly deep and full of different spices. I can tell it's going to go great with the mole.
Here's the parts in "achiote verde"....marinating for about an hour as the smoker gets ready. The oak is smelling perfect!
I'll post more pics as the smoke progresses. Been on the smoker for about half hour now at 240 F~ steady as she goes........