Sweet & Spicy Mole Poblano from Scratch
Almost every region in Mexico has its own version of mole. The nutty and spicy flavor in mole poblano is from the south-central state of Puebla dating back over 500 years. Featuring a rich balance of savory and sweet, this sauce requires a lot of stirring and patience. Ingredients are cooked individually and then combined in steps.
Boil Chicken with the following ingredients
5-6 Lbs Chicken
1/2 Onion
4-5 Garlic Cloves
1 Tbsp Salt
1 Cinnamon Stick
Ingredients for the Sauce
1/2 Cup Almonds
1/2 Cup Raw Peanuts
1/2 Cup Walnut
1/3 Cup Sesame Seeds
6 Chile Anchos
3 Chile Mulatos
4-5 Chile Guajillo
6-8 Chile De Arbol or more for extra spice
4-5 Large Garlic Cloves
1 White Onion
6-8 Whole Cloves
1 Tsp Anise Seeds
2 Sticks of Cinnamon
1 Tbsp Cumin
One Disc Mexican Chocolate
7 Oz Piloncillo Broken Down ( Can also be substituted with 1 Cup brown sugar or regular sugar)
1 Platano Macho (Plantain)
1/2 Package Gallestas Maria or 1 Cup Animal Crackers, or Toasted Bolillo Bread
1 Tsp Salt or More if Needed
6-8 Cups of Chicken Broth
With ingredients used we had plenty mole sauce leftovers for enmoladas.
How to Make Enmoladas
How to Make the Perfect Rice every time
How to Prepare Mole Using Dona Maria (Easy Recipe)
Pork with Chile Verde and Potatoes
Potato Soup with Panela Cheese
Red Pork Pozole
Sopa de Fideo/Mexican Noodle Soup
Cheesy Crispy Potato Rolled Tacos
Sweet Pineapple Tamales
Tamales with Oaxaca Cheese and Poblano Peppers
Beef Tamales in Red Chile
Pork Tamales in Green Hatch Chile Sauce
Sweet Corn Tamales
Tres Leches Cake with Rompope (Eggnog)
Pumpkin Spice Rice Pudding
Homemade Eggnog
Conchas - Mexican Sweet Bread
Buttery & Cheesy Jalapeno Bread
Breakfast Oatmeal with Apples
Easy Homemade Apple Fritters
Pumpkin Empanadas
How to make Excellent Mole Sauce Homemade - Mexican Poblano Mole
This is how to make mole and it came out fantastic. Mole is a Nahuatl/Aztec word meaning mixture. There are as many different molé sauces as there are regions and kitchens in Mexico. Every Mole sauce will be different. The average mole contains 20 to 30 ingredients, based with chile peppers, nuts, fruits, spices, and maybe chocolate, traditionally crushed in a molcajete (volcanic rock mortar & pestle). A truly international dish, mole displays elements from the Americas, Europe, Africa, and Asia.
------------------
Ingredients:
Chocolate (99% cacao), anise, cinnamon, pepper, tamarind, cloves, cumin, coriander, mustard seed, nuts (walnut/cashew/pistachio), coffee, chiles (ancho, pasilla, guajillo, etc.), nutmeg, garlic, onion, tomato, dates, figs, oregano, chicken/veg stock, lard/veg oil, annatto, etc..
*vegan recipe, vegetarian recipe
*receta de mole poblano, mole mexicano, mole casero
*mexican mole sauce recipe
@CuisineQuest
Enmoladas #shorts
Enmoladas ????
This was a HUGE one. Having spent a few weeks in Mexico (as you all know), I wanted to challenge myself to recreate one of my favourite dishes out there. For me, the numerous types of mole (a popular mexican sauce) had the most INCREDIBLE flavours. Hence my take on an Enmoladas - tacos covered in mole sauce. I defitnely wouldn’t specify this a a certain type of mole, but more of a hybrid between a classic Oaxacan mole negro and the well known mole poblano. Enjoy! ????
Full recipe will be up on my YouTube in a longer tutorial video in the future ????
Instagram:
TikTok:
More Recipes:
Adding ingredients for Mole Poblano Sauce
Adding ingredients for Mole Poblano Sauce. Part of the series: How to Make a Mole Poblano Sauce. How to add your ingredients to a processor for making mole poblano sauce; get expert tips and instruction on making traditional Mexican food recipes in this free cooking video.
HOW TO MAKE MOLE POBLANO FROM SCRATCH WITH MEXICAN CHOCOLATE, CHILES, NUTS, AND SPICES
FOR MORE RECIPES, FOLLOW OUR SISTER SITE @Kate's Best Recipes
LEARN HOW TO MAKE THIS WORLD FAMOUS MOLE SAUCE WITH @cagrownofficial INGREDIENTS!
Mole Poblano, Mexico’s most famous sauce and the pride of Puebla’s cuisine, is layered, complex, and mysteriously rich. This recipe takes you step-by-step on how to make it.
INGREDIENTS
9 dried pasilla chiles
8 dried ancho chiles
4 dried chipotle chiles
1/2 cup, plus 3 tablespoons avocado oil, divided
1/2 cup (about 3 ounces) raisins
1/2 cup (about 4 ounces) prunes
1 large white onion, quartered
8 unpeeled cloves of garlic
2 inch piece canela (Ceylon cinnamon sticks)
10 black peppercorns
1/2 teaspoon anise seeds
10 ounces tomatoes (about 3 large), cored
1/4 cup sliced almonds
1/4 cup shelled pistachios
1/2 cup white sesame seeds, divided
1 small stale corn tortilla
1 teaspoon dried Mexican oregano
2 teaspoons kosher salt
1/2 teaspoon ground coriander
1 1/2 ounces Mexican dark chocolate
INSTRUCTIONS
Remove the stems and seeds from the dried chiles then rinse under running water to remove any dust or extra seeds.
Bring a large saucepan of water to a boil. Heat 1/4 cup of the avocado oil in a large frying pan over medium heat. Once shimmering add the chiles and fry. You may need to do this in batches depending on the size of your pan. Fry the chiles in the oil, turning frequently until their color deepens and they become fragrant.
Transfer the chiles to the boiling water. Add the raisins and the prunes and remove from heat. Soak the chiles until they have softened, at least 30 minutes.
Heat a large comal or dry frying pan over high heat. Place onion wedges and unpeeled garlic cloves on the hot comal and cook until they are charred and skin is blackened on all sides, about 15 minutes. Transfer to a bowl and peel the garlic cloves once cool.
Reduce heat under the comal to low. Add canela, peppercorns, and anise seed and toast until they are fragrant, about 30 seconds to a minute.
Remove to a spice grinder or clean coffee grinder. Let cool and then grind into a fine powder.
Raise the heat under the comal back to high. Add tomatoes and let cook until charred on all sides, about 10 minutes. Remove to a separate bowl.
Heat 1 tablespoon of the avocado oil in a small frying pan over medium heat. Add the almonds and pistachios and fry stirring frequently until golden and toasted, about 2 minutes. Remove to a bowl.
Add another tablespoon of oil to the skillet add sesame seeds. Toast for 1 minute, stirring constantly. Remove to a separate bowl and wipe the skillet clean with a paper towel.
Heat one more tablespoon of oil in skillet and add the tortilla. Fry until crisp then remove to a plate. Let cool then break into a few large pieces.
Remove chiles and dried fruit with tongs and place into a blender. I did this in 3 batches because my blender is small, you may be able to do yours in one batch if you have a larger blender like a Vitamix. Save the soaking liquid from the chiles and add 1/4 cup to the blender. Blend until very smooth then strain into a large bowl with a fine mesh sieve. You don't have to strain it, but you will get a much silkier, more luxurious sauce if you do.
Really push and scrape the mixture through the sieve to get all the puree out, leaving only the chile skins and seeds behind
Add the onions, garlic, ground spices, nuts, 1/3 cup of the sesame seeds, tortilla, coriander, salt, and oregano to the blender. Add 1/2 cup of the chile soaking liquid and blend on high until smooth. Strain into a separate large bowl like you did with the chiles.
Puree the tomatoes in the blender, strain into a separate bowl and set aside.
Heat 1/4 cup avocado oil in a large pot or Dutch oven over medium heat. Once shimmering add the chile puree—be careful it will spurt and sputter—stir constantly. Continue frying the puree in the oil until it has changed color and looks toasted, about 4-5 minutes.
Add the nut puree and stir that into the chile puree, cooking it in the oil.
Now stir in the tomatoes and add the chocolate. Stir constantly, simmering the sauce until the chocolate has melted and the sauce is smooth. Lower the heat if it begins to boil too rapidly.
If the sauce is thick add more of the chile soaking liquid, 1/4 cup at a time, until it reaches a silky consistency. It should be thick enough to coat the back of a spoon and not gloppy. Taste and add more salt if needed.
Serve over cooked turkey or chicken or use to fill tamales or make enmoladas. Garnish with remaining sesame seeds.
Find out more here:
HIT SUBSCRIBE, follow ¡Hola! Jalapeño and never miss a recipe!
Instagram:
Pinterest:
Website:
Newsletter:
YOU ARE WATCHING:
Home Cooking Like My Abuelo | Molé Poblano Sauce Recipe | Simply Mamá Cooks
Today I am making my Abuelo's molé poblano. This is a molé sauce with origins in the state of Puebla, Mexico. Like most cuisine, the recipe can vary from household to household. The ratios for my grandfather's molé sauce are to taste and can be adjusted. This recipe makes at least 2 to 2 1/2 quarts of molé sauce.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #cooking #molé
????My COOKBOOK HERE ????
????MERCH HERE!
*FOLLOW ME*
TIKTOK ????????
INSTAGRAM ????????
FACEBOOK ????????
⭐️ EASY MEXICAN RED RICE
⭐️ COOKWARE VIDEO
INGREDIENTS For The SAUCE
9 to 10 cups chicken broth
8 to 10 Pasilla chiles (170 g)
4 to 5 Mulato chiles (56 g)
1 ripe plantain (200 g)
10 Maria cookies (60 g)
1 small pan bolillo (75 g)
1/2 cup peanuts (100 g)
1/4 cup pepitas (35 g)
1/4 cup sesame seeds (28 g)
1/2 cup raisins (85 g)
1 1/2 tablets of Mexican chocolate (195 g)
1/4 cup dark brown sugar (50 g)
3 cloves garlic
1/2 small onion
1/2 tsp anise seeds
1 small cinnamon stick
3 whole cloves
salt and season to taste
DISCLAIMER: This video and description contain 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 your support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Courtesy of
MOLÉ SAUCE FROM SCRATCH
Homemade Molé Sauce Recipe