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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
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CHICKEN MOLE RECIPE *spicy* | MARIELA PRADO
Thank you so much for watching !
*Mole
Chile Guajillo
Pasilla Ancho
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Garlic
Cumin
Whole Black Pepper
Cloves
Crackers
Tortilla
Chocolate abuelita
Water for blending
Salt to taste
*Macaroni Salad
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Green Onion
Sweet Peppers
Celery
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Salt & Pepper
*Mexican Rice
Jasmine Rice
Tomatoe
Garlic
Onion
Knorr Buillon Tomatoe
Corn
Slow Cooker Mole with Shredded Chicken
This isn't necessarily a shortcut version of Mexico's iconic sauce — all of the classic ingredients are part of the preparation — but it delivers complex flavor and saves you a good deal of time. Get the recipe:
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 ????
How to Make the Best Restaurant Style GREEN CHILE CHICKEN ENCHILADAS | ENCHILADAS VERDES
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you how to make the best green enchiladas, I loooove enchiladas, I can eat them everyday if i could ????,but to me the best aenchiladas are made at home. Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Enchiladas Suizas:
Enchiladas Suizas rojas:
Chilaquiles Verdes:
Tex Mex beef enchiladas:
Enchiladas Norteñas:
Huevona style green enchiladas:
Authentic red enchiladas:
Enmoladas:
Entomatadas:
Enfrijoladas:
Ingredients:
1-2 rotisserie chicken
1/2 white onion chopped
Corn tortillas
Oil
Queso Oaxaca
Salsa:
15-20 small tomatillos
2 chile poblanos
2 chile Anaheim
Chile serrano I used 4
1/2 white onion
4 garlic cloves
8 oz hatch green chile
1/2 bunch cilantro
1/2 tsp cumin
1 tsp oregano
chicken bouillon
Salt and black pepper
1 serving of love ????
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Recipes in Spanish :
The Easiest, MOIST and Irresistible TAMALES VERDES DE POLLO Y RAJAS! NO MORE DRY TAMALES AFTER THIS
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how easy it is to make tamales de pollo y rajas , now let me tell you the best tamales are moist, fluffy and full of flavor the chicken has to be juicy and wet with its sauce! After you make your own masa and you make it float you will taste the difference and will never use store bought masa again, seriously making your own tamales is life changing, and I mean yes they are time consuming but you only make tamales at least once a year, why not make the BEST!? use your extra little hands and create memories!
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
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I M P O R T A N T ⚠️
Make sure your masa floats! Making tamales in different temperature does make a difference on how much broth the masa will need to hydrate! When my ac is on, I usually use between 7-8 cups of broth during the colder days it only takes 6 cups of broth. if your masa dont float that means its not fully hydrated so add a little more broth then mix for 2 minutes and test it again until it floats. light and fluffy masa means soft and moist tamales! its very important for the masa to float TRUST ME you can taste the difference. dry tamales are not good!!!! the masa is what will make the tamal perfect!
Tip: if you don’t have a stand mixer you can also use a hand mixer or use your hands but keep in mind you will mix for at least 45 minutes to get the right consistency !
Ingredients: makes 40 tamales
For the chicken, boil 5qs water with 1 onion, 6 garlic cloves (1/2 head) salt I used 1/4 cup, 3 bay leaves and 2 tsp peppercorn
7 lbs chicken breast with rib
9 poblano peppers
5 green hatch peppers
25 tomatillos
jalapenos, I used 3
green chile arbol or serrano peppers
1/2 white onion
4 garlic cloves
1 1/2 tsp black pepper
1 tsp oregano
1/2 tsp whole cumin
chicken bouillon; I used 1 1/2 tbsp
bunch of cilantro
salt to taste
For the masa
6 cups instant corn masa for tamales
1 1/2 cup lard
5 tsp baking powder
4 cups broth
4 cups hot water plus needed
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
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Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
#tamalesverdes #greechilechickentamales #tamalesderajas