Puebla is a beautiful Spanish colonial city renowned for its delicious traditional cuisine. No Mexican spread would be complete without corn so to begin this meal we’ve got sopa de maiz (corn-on-the-cob soup) flavoured with a hint of chipotle and served with a deep-red oil coloured by annatto seeds. For the main, we’ve got mole poblano - an ancient dish that has been called the ‘national dish’ of Mexico and features chillies, fruit, nuts and spices along with chocolate to counteract the heat of the chillies. To finish there’s decadently rich chilli chocolate pots served with little aniseed biscuits.
1 hour 30 minutes
Soup Blend: cumin, coriander, bay, chipotle chilli, coriander leaf, thyme Annatto Seeds: annatto Mole Ground Spices: cinnamon, Mexican oregano, guajillo chilli, pasilla chilli, allspice, cloves, thyme, bay, cumin, ancho chilli Mole Seed Blend: pumpkin seeds, white SESAME Pico De Gallo Blend: coriander leaf, green bell pepper, green chilli Chocolate Spices: ancho chilli, cayenne chilli Biscuit Spices: aniseed, allspice
May contain traces of celery and mustard Allergens are listed in CAPITALS
2 chicken legs or large thighs
1 medium red onion
4 cloves of garlic
1 avocado (optional)
10g bunch of coriander
325-340g tin of sweetcorn
Sour cream to serve
50g butter at room temperature
150ml double cream
60g dark chocolate
Rice to serve
85g plain flour
50g ground almonds
50g caster sugar plus extra to dust the biscuits
Product Rating (2):
Delicious and a really unique flavour. Blackening the vegetables for the sauce along with the annatto seed oil made a deeply flavoured sauce which we made tortillas to scoop up every bit. The corn soup starter was really good also, and I'll definitely make that again.
A mixed bag for me. The starter didn’t appeal at all but we stuck with it and for the effort I wasn’t impressed enough with it. The main was nice. The chicken was cooked well enough to fall off the bone and the sauce and rice went well with it. I did think it could have done with some veg cooked into the sauce as the sides didn’t feel enough. The dessert was very nice indeed with the biscuits turning out particularly well.
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