Rick Martínez Makes Mole Negro | NYT Cooking
“I chose recipes that I felt were essential to my Mexican cooking journey — dishes from vastly different parts of the country — whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.
Mole negro:
Rick Martínez’s Essential Mexican Recipes:
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Traditional Mole | How to Make the Best Mole Sauce with Chicken
This week we’re making authentic Mexican mole sauce with traditional chilies.
#mole #mexicanmolesauce #howtomakemole
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Easy Mexican Chocolate Chicken Mole [Simplified Recipe]
A scintillating blend of dark chocolate, red chilli and aromatic spices weave their magic in this Mexican Chicken Mole recipe. It’s deliciously tender AND easy enough to prepare for a mid-week dinner. Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Mexican Chicken Mole (aka Mexican Chocolate Chicken) is a rich and decadent dish featuring aromatic spices and dark chocolate. Despite a “long” ingredient list, it’s surprisingly simple to make. You can even prepare the chocolate mole sauce in advance, or freeze for that next Mexican dinner.
Our wandering adventures haven’t quite led us to Mexico (yet!), but that doesn’t mean we can’t do a little kitchen adventuring at home in the meantime.
Traditional mole sauces call for a range of different types of chillies including pasilla/negro, puya, ancho and mulato. To keep things simple we’ve modified this recipe to make use of regular large dried red chillis (or small if you can’t find the big ones) since that's what we can most easily access at home. However, if you can get your hands on traditional chillies, we definitely encourage your own chilli mole experiments!
So with a little experimentation, we created a simplified version which is easy (and quick) to make for a mid-week dinner. The hardest part is chopping the onion – the rest is left to the blender and saucepan!
???? Ingredients:
For the Chicken:
1.5 kg chicken we used 4 wings and 4 legs, you can also use thighs or breast.
½ cup vegetable oil
3 cups chicken stock
½ cup orange juice 2 tbsp orange rind OR ½ cup water
Salt and pepper
For the Sauce:
6 dried long red chillis
1 onion diced
3 cloves garlic chopped
1 cinnamon stick
1 tsp oregano
½ tsp ground cumin
½ tsp allspice
½ tsp fennel seeds
¼ coriander seeds
¼ tsp ground nutmeg
¼ tsp ground cloves
1-2 tbsp peanuts crushed
1 tbsp pepitas
400 g passata
2-3 tbsp dried prunes or raisins
1 slice day old bread torn into chunks
60 g dark chocolate minimum 80% cocoa
To Serve:
flour or corn tortillas
fresh cilantro / coriander
red onion finely sliced
2 tbsp white sesame seeds garnish
???????? Recipe Steps:
00:00 - How to Make Mexican Chicken Mole
00:04 - Cook chillies, then soak to soften, retaining chilli oil
00:31 - Cook chicken in chilli oil
00:56 - Transfer chicken to saucepan or wok
01:10 - Simmer chicken in orange juice
01:21 - Add spices and other ingredients to chilli oil
02:01 - Add passata, stock and chillies, then simmer
02:30 - Remove cinnamon stick and blend sauce
02:39 - Add dark chocolate, melt and stir
02:50 - Shred chicken, then add to the sauce with juices and stock
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Mole Recipe in 30 Minutes
This mole will taste like it was made from scratch by adding a few simple ingredients!
Ingredients:
5-6 Lbs Chicken Legs, thighs, or a combination of both
1/2 White onion
1 Head of Garlic
Handful of Cilantro
1 Tsp Salt
8.5 oz Jar of Mole Dona Maria or any other brand
1/4 Cup Peanut Butter
5-6 Animal Crackers or Galletas Maria
1 Disc of Mexican Chocolate
1 Tbsp Chicken Bouillonn
5-6 Whole Cloves
1 Stick of Cinnamon
10 Chiles de Arbol (optional)
4-6 Cups of Chicken Broth
Rice Ingredients
4 Cups of Chicken Broth
2 Cups of White Rice
1 Tbsp Chicken Bouillon
1/4 Tsp Black Pepper
1/2 tsp Onion Powder
1/2 Tsp Garlic Powder
1 Cups Unthawed Frozen Peas or Mixed Vegetables
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Looking for more soup recipes? Here is a few more to enjoy!
Green Chicken Pozole
Easy Chicken Soup Recipe
Red Pork Pozole
Potato Soup with Queso Panela
Hamburger Stew
Shrimp Caldo
Sopa de Fideo
Aguachile
Sweet and Spicy Tamarind Kabobs
Gorditas Stuffed with Chicharron
Creamy Hatch Chile Pasta
Loaded Beef Nachos
Drunken Steak - Stovetop Recipe
Shredded Beef Tacos
Avocado Shrimp Salad
Gorditas Stuffed with Chicharron
Tamarind Kabobs
Pork with Chile Verde and Potatoes
Potato Soup with Panela Cheese
Red Pork Pozole
How to make MOLE POBLANO From SCRATCH, The BEST Step BY Step Recipe + SECRET TIPS!!!
Ingredients for Mole Poblano
2 1/2 Ibarra Chocolate bars
6 mulato Chiles or Ancho chiles
6 Pasilla chiles
3 Chipotle chiles
1/2 cup of raisins
1/2 cup of sesame seeds
1/2 cup raw peanuts (no salt- not roasted)
1/4 cup of almonds
1/2 cup of gamesa animal cookies
1 platano macho (plantain)
1 piloncillo (total used was 1/4) OR 1/4 cup of sugar
6 garlic cloves
1/2 large onion or 1 med onion
1 tbsp salt + Extra
1/2 cinnamon stick
1/2 Tbsp cumin seeds
3 pieces of clove
1/2 tsp anis seeds
1/2 tsp coriander seeds
1 cup of lard + extra
1 corn tortilla
To prepare mole
1 to 2 cups of mole paste
3 to 4 cup of chicken broth
1 whole boiled chicken
Toasted sesame seeds
Step 1
Remove seeds from mulato and pasilla chiles (Save mulato seeds to toast in step 3)
Toast mulato and Padilla chiles
Soak in warm water 20 mins until soft
Fry chipotle chiles in 3 tbsp lard until fully- place in same bowl of soaking chiles
Step 2 Frying medium heat
Warm 1/2 cup lard
Fry raisins until fluffy then place in a bow of warm water (save 1/3 cup of raisin water)
Fry tortillas, garlic, onion, peanuts (10 minutes, almonds (15 secs), animal cookings until golden color, plantain until soft
Step 3 Toast on medium heat (continuously stir)
Toast following ingredients for 10 to 15 secs- Cinnamon stick, anis seeds, cloves, cumin seeds, coriander seeds, mulato Chile seeds, then set to the side
Toast 1 tsp salt + sesame seeds (save some for garnish)
Step 4 blend spice
Blend toasted spices first- cinnamon , anis seeds, clove, coriander seeds, sesame seeds, mulato Chile seeds
Add raisin + water, plantain, animal cookies, peanuts, almonds, garlic, onion, chiles + chili water
Blend slowly and starting picking speed.
⚠️‼️Suggestion
My blender was over worked! Try step 4 in batches of 3 to assure a smooth blend ????
If using a different blender than a vitamix save 3/4 of a cup of raisin water and 1 cup of Chile water to assist your blend as needed. Not to worry the excess water will dissipate when cooking. Add 15 minutes to cook and stirring time. You got this corazón!
Step 5 cooking on medium heat mostly (Constantly stirring once mole paste touches the pot)
Add 1/2 cup of lard to pot allow to warm up and then add your mole paste
Cook 15 minutes while constantly to avoid burning and even cooking
In a bowl of warm water add desired chocolate bars + piloncillo once dissolved add to mole pot
Cook another 10 to 15 minutes taste and adjust chocolate and piloncillo as needed
Once you achieve desired sweetness add salt adjust to taste and continue storing to complete 45 minutes of stirring
Last 5 to 10 minutes switch heat to low and continue stirring amoricito, don’t quit, you got this babe.
Once paste is cooked set in a bowl and allow to cool a few hours
Place in an air tight container or small freezer bag in portions
If kept clean will last in refrigerator 3+ months
Will last in freezer 6 months to a year if not more ????
Tips‼️
Have a lot of fun when making this recipe ????
If you see smoke while frying or toasting lower temperature
Please watch video for SECRET TIP to the most flavorful way to cook mole
Make all recipes comfortable for your home
????????
Refried beans recipe-
chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
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Easy Salsa roja recipe-
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Best Mole with Morita from Scratch | Mole de Morita
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