Chef Feature: Angel Munoz + Mole Poblano

Executive Chef - Maya at The Westin Riverfront Resort in Avon, Colorado

Chef Angel Munoz

Chef Angel Munoz

RSH: How long have you been with Richard Sandoval Hospitality?
AM: 7 years

RSH: When did you know you wanted to be a chef?
AM: I dreamed about being a chef when I was 5 years old. However, it wasn’t until age 24 that I realized that it would be my career.

RSH: How do you get your inspiration?
AM: Through books and the people that I work with.

RSH: Did you eat your veggies growing up?
AM: All the time, my mom was very disciplinary with my sisters and me at the time of eating. We need to finish all the food on the plate before leaving the table.

RSH: Best cooking tip for a beginner chef just getting into the business?
AM: Clean, clean, clean! Your station, your prep, your self, all the times.  

RSH: Astrological Sign?
AM: Virgo

RSH: Hometown?
AM: Tijuana, Baja California, Mexico.

RSH: Guilty Pleasure?
AM: Video games

RSH: Drink of Choice?
AM: Arrogant Bastard Ale by Stone Brewing

RSH: One-word description of yourself?
AM: Dedicated

RSH: Favorite Richard Sandoval restaurant?
AM: Maya

RSH: Favorite 90’s jam?
AM: “Siguiendo la Luna” by Fabulosos Cadillacs

RSH: Last Meal?
AM: Carne Asada, with family and friends

RSH: Do you have a favorite food to cook with?
AM: Whatever you can put in a smoker and enjoy afterwards  

RSH: Favorite cookbook?
AM: Food Bible or Flavor Matrix

RSH: What recipe are you sharing with us today? Why do you love this recipe?
AM: Poblano Mole - It represents both classic ingredients from Mexico (peppers, piloncillo and lard) and the adaptation of food to the American palate. In general, I think it represents the willingness to adapt a classic dish to another culture.

Mole Poblano

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Ingredients:

  • 1/2 cup peanuts; toasted

  • 1/2 cup almonds; toasted

  • 1/4 cup walnuts; toasted

  • 1/4 cup sesame seeds; toasted

  • 2/3 cup lard; melted

  • 2 cups sweet plantains

  • 1 1/2 cups onion; roughly chopped

  • 6 cloves of garlic, chopped

  • 2 cinnamon sticks; toasted

  • 4 cloves; toasted

  • 1/3 cup pasilla chiles

  • 1/3 cup ancho chiles

  • 1/3 cup mulato chiles

  • 1/8 cup Mexican chocolate

  • 1/8 cup dark chocolate

  • 3/4 cup raisins

  • 1/4 lb animal crackers; fried

  • 2.8 oz honey

  • 1 qt chicken stock

  • 3 1/2 tbp salt

  • 1/2 piloncillo cone

  • 1/3 cup brown sugar

Directions:

  1. Remove the stems from the chiles and fry in the deep fryer until well toasted, being sure not to burn.

  2. Bring a very large, wide saucepan to high heat on the stove and add the lard. Saute the plantains until golden brown and remove. 

  3. Add the onions, cook until translucent. Add the sesame seeds, cinnamon stick, anise seeds, cloves and animal crackers and toast well.

  4. Add all the ingredients to the pot and bring to a simmer.  Simmer over low heat for 4 hours. 

  5. Blend sauce with an emulsion mixer and then strain through a fine china cap.  Reserve sauce in refrigerator. Heat up and serve with your favorite protein.

Sauces, Chef Feature, Main CourseRichard Sandoval Hospitalitysauce, mole, chiles