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How To make Chicken Tomatillo Sauce with Mole Chile
5 ounces skinless boneless chicken breasts
(1 fillet)
freshly ground black pepper Mexican spice mix olive oil spray 1/2 red bell pepper :
sliced
2 ounces sliced mushrooms -- (2 or 3 oz)
** S A U C E ** 1/2 cup green tomato-chile sauce
3 tablespoons mole chili pepper paste
1/2 sweet onion roasted
1 head garlic :
roasted, to taste
1/2 chipotle pepper with
1 teaspoon adobo sauce
1/4 cup diced tomato :
or salsa
1/2 cup coffee
1 cup nonfat chicken broth
1/2 teaspoon lemon zest minced, or more
fresh chopped cilantro :
last garnish 8 ounces cooked egg noodles
4 tablespoons monterey jack cheese with
chopped jalapeno :
crumbed * S I D E S * 2 cups zucchini julienned
orange zest :
to taste fresh herbs thyme 4 small potato :
boiled and halved
* CONDIMENTS * 1 small jicama sticks
2 large cucumbers :
cut into spears
8 ounces radishes quartered
1 orange :
sliced
4 tablespoons plain lowfat yogurt
To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves. Roast in a overn 325degF , sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic (45 to 60 mins.)
Trim the chicken breast of fat. Slice it along the grain diagonally; then cut into strips. Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously). Spray a wok lightly; heat the wok to sear and slightly char the chicken. When no longer pink ad the bell peppers and mushrooms. Make a well in the wok's center and add the sauce item in the order list. When the mole paste blends with the sauce liquids, stir to combine all. Make about 1 to 1-1/4 cups of the sauce: Add water and/or broth to thin the sauce as it siimmers. Taste and adjust lemon and/or pepper. Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.
Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of domestic and wild mushrooms. Thin the sauce with strained soaking liquid and/or vegetable broth. Serve 1/2 cup pintos as side dish.
Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick). Broth: we used about 1/2 cup 99% fat free, low salt chicken broth, and then switched to water to thin the sauce as it simmered. Mole contains ancho peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame seed and/or nuts (ground) and salt, pepper, and dried herbs and spices to taste; such as oregano, cinnamon, etc. Potato: traditionally white, but gold, sweet (not yam) or blue would also be welcome. Add more Chipotle with Adobo to please the taste. The Cre-ole' spice blend is hot, spicy, sweet: Caribbean!
How To make Chicken Tomatillo Sauce with Mole Chile's Videos
How To Make Mole Sauce From Scratch | Homemade Dona Maria Style Chicken Mole
Today I am making my favorite mole sauce of all time. This is a chocolate mole sauce simplified and nut free allergy friendly. This sauce hits all the right notes of savory, spicy, sweet and smokey.
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INGREDIENTS
10 (50 g) guajillo chiles
2 (20 g) pasilla chiles
4 (45 g) ancho chiles
7 cups (1.66 L ) chicken broth
3 (274 g) Roma tomatoes
2 (135 g) tomatillos
7 (20 g) cloves of garlic
2 corn tortillas (you can sub with 10 to 12 saltine crackers)
1 small onion (130 g)
1 tsp Mexican oregano
6 to 7 (55 g) prunes (you can sub with 1/3 cup raisins)
1 chipotle chile in adobo (optional)
8 to 10 oz bittersweet chocolate
1/2 cup (120 g) Sunbutter (or peanut butter)
1/8 tsp ground cinnamon
a pinch of ground clove
3 Tbsp sugar
salt to your taste
RED POTS USED IN VIDEO
PEANUT FREE CHOCOLATE used in video
-Rinse, remove stems and seeds from chiles
-Broil cleaned chiles, onion, tomatoes, tomatillos, garlic still in husks and corn tortillas until charred and toasted
-Remove chiles from broiler before they start to char too much
-Place toasted chiles in a bowl, cover with boiling hot water and steep for at least 30 minutes or until softened
-Remove everything from broiler once charred
-In a blender, puree softened chiles, charred tomatoes, onions, garlic, tomatillos, prunes, oregano and optional chipotle chile
-add chicken broth to help puree if necessary
-Sieve puree with more chicken broth if needed
-In a preheated pot add 3 Tbsp oil and add sieved chile puree mixture
-Bring to a gentle simmer and add chocolate, Sunbutter, ground cinnamon, ground clove, salt to taste, sugar to taste and more chicken broth as needed.
-I ultimately use between 6 to 7 cups of chicken broth in this recipe
-Once the mole sauce is mixed well and at a gentle simmer, cover with a lid, lower the heat and continue to simmer for at least 30 minutes while stirring every 15 minutes
-You can serve this on top of baked or boiled chicken with a delicious rice on the side. Serves at least 6 to 8. Enjoy!
MOLE ENCHILADAS
MEXICAN RICE RECIPE
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
Rick Bayless Essential Salsa: Roasted Tomatillo Salsa
Tomatillo salsa can be made in so many different ways and with different proportions. I’m going to encourage you to play around a little bit. Instead of roasting the tomatillos, you—like many people in Mexico—may like them boiled just until they turn from lime-green to olive. I don’t care for raw garlic, but you may. Or you may want to leave it out all together. Sometimes I like the flavor of raw chile here, instead of roasted. Though cilantro is classic, you may experiment with other herbs—anything from mint to basil or parsley. Trust your own taste.
The reason I gravitate to a roasted tomatillo version when I’m cooking at home is this: Tomatillos are acidic and roasting adds welcome sweetness (think about the difference between boiled carrots and roasted ones). Plus, the bits of charred skin add a rustic gutsiness. Roasted garlic is sweet, too, and roasted chiles are way more mellow than raw ones. So, you can see that I lean toward a salsa verde that’s mellow-rustic, with a sweet-tart balance. If that sounds good to you, follow my lead below.
RECIPE ????
Chicken Tamales with Tomatillo Salsa Recipe ~Tamales de Pollo con Salsa de Tomatillo
Description. Here I have for you my version of How I make these Green Salsa Chicken Tamales. I go step by step with you to try and give you an easy understanding of the process. This is a very traditional meal in our family. This Tamale recipe is not an exact recipe.
Pork Tamales Recipe;
#howtomakegreensalsachickentamales #howtomakeporktamales #virtualkitchenwithlaura
Tamale Dough spreader
Offset spatula
Steamer pot
Ojas/Corn Husk leaves
Chili ancho
Chili guajillo
Manteca
Chicken Green Tomatillo Tamales
Chicken
4 lbs. boneless, skinless Chicken thighs
1 large carrot chopped
½ onion cubed
2 celery stalks chopped
4 garlic cloves
1 tablespoon salt
2 litters water/or just to cover chicken
Add all ingredients to a large stock pot. Cover with water. Bring to a boil for 1 ½ hours. Remove from heat let cook for 30 minutes. Remove chicken from broth. Reserve broth. Discard all vegetables, they have done their job at this point.
Chili Guajillo Sauce
5 chili guajillo’s cleaned, seeded and deveined.
1 garlic clove
¼ onion
Water to cover chilies
Add all ingredients to a small stock pot. Bring to a boil for 10 minutes, let cool.
Tomatillo Tomatoes
3 lbs. of green tomatillo tomatoes peeled and washed.
½ onion chopped
3 garlic cloves
1 teaspoon salt
2 chili serrano, seeded
Water
Add all ingredients to a medium stock pot. Add water just about half way up on the tomatoes.
Bring to a boil for 20 minutes. Let cool.
Masa
2 lbs. Maseca 6 cups
1 tablespoon salt
1 tablespoon chicken bouillon
1 teaspoon baking powder
1/2 cup chili Colorado (red sauce) (recipe follows)
2 lbs. or 3 cups (melted) pork Manteca (pork lard or vegetable lard
5 cups pork broth or chicken broth or water
Links above may have affiliate links. I get paid a small amount for you using this link. This does not affect anything for you in any way. Thank you if you decide to use it. If you don't, that's okay too.
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Laura Sanchez
PO Box 701131
San Antonio, TX 78270
Tamales de pollo con chile verde con ingrediente secreto ????
Te comparto con mucho cariño cómo hago yo tamales con harina de maíz ???? Maseca quedan riquísimos muy porositos y suaves. Esta masa la puedes usar para cualquier relleno de tu preferencia!
Tamales dulces esponjados de leche condensada ????
Tamales ???? de dulce de leche ????
Tamales de piña ???? con masa quebrada ????
Rick Bayless Beginner's Mole
???? Hello to all you new subscribers! Today, I’m going to step you through the beginner’s version of mole poblano, one of the most essential dishes in all of Mexico.
Mole, you say? Doesn’t that take all weekend? Well, yes it does. But not this one.
Jammed with a harmonious balance of dried chiles, nuts, seeds, dried fruit and chocolate, this mole poblano can be ready in about an hour’s time, or more if you want to let the pot simmer awhile.
Key to your success here is preparation: gather your ingredients, read the instructions carefully and let’s get to work.
???????? Recipe:
What to make with this? I love mole poblano over grilled chicken or roasted turkey breast. I especially love it ladled over enchiladas.
MY SECRET For BEST SALSA VERDE | TOMATILLO Salsa Taquera ❤
This SALSA VERDE will be your favorite, it is easy to make and super delicious. I love preparing this salsa for so many recipes, my Ron absolutely loves it and you can make it as hot or mild as you want. i hope you try it.❤
INGREDIENTS----------------
10 small/medium tomatillos
2 medium Serrano peppers (you can add more for extra heat)
4 Chile de Arbol (you can add more for extra heat)
2 medium garlic cloves
1/4 small onion
Salt to your liking
Small bunch cilantro
1/2 C. water (or more)
I enjoyed it with __________
Tortilla chips
avocado slices
flour tortillas
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#tomatillo
#salsaverde
#rachelcookswithlove