Chile Rellenos Recipe | Authentic Mexican Food | How To Make Fluffy Egg Whites | Jenny Martinez
This simple recipe will give you the fluffiest and most BEAUTIFUL Chile Rellenos every time! One of my family's favorites, they are absolutely mouth watering! Usually, people put toothpicks to keep their Chile Pasilla closed. However, if your egg whites are fluffy enough there is no tooth pick required! I hope you guys enjoy this recipe, if you recreate it please let me know on my Instagram @HappyBelliesByJenny!
Full Recipe will be updated soon!
30 Minute Spicy Mole Rojo (Red Mole) Recipe I Molé Mama
Scroll down for the recipe!
Some of my fondest culinary memories include my mama's rich, spicy Mole Rojo. My first bite of the rich flavors would transport my taste buds to joyful ecstasy. Time stopped, my hearing ceased, and I was consumed by the flavors of my Mexican heritage and the wealth of someone whose devoured exceptional food and builds memories in your soul, this was my mama's mole. It was the best of her talent, love, and devotion served in a delicious red sauce.
Mole originated in Oaxaca, Mexico. There are spicy and sweet varieties, and Mexican mamas and abuelitas take great pride in their recipes. My mama's Mole Rojo's primary ingredients are chiles and spices and a rich roux. Mole Dulce (sweet mole) can include nuts, chocolate, bread, and more.
My preference is Mole Rojo, most likely because it has the power to connect me to my beautiful mama, and it is the taste of my childhood.
A few years ago, I shared my mama's authentic Mexican mole recipe video, and while delicious, it is quite complicated. And because so many of you have asked for a simpler version, here it is. My mama used to make this when she didn't have time to make the authentic recipe from dried chiles. And honestly, it's super delicious too, and I love it! The ingredients for this recipe include dried spices that are sold in most supermarkets and Amazon.
Remember to have fun, and don't be afraid to spill a little sauce on your stove! It's all about learning a new recipe, creating memories, and adding your love to every recipe you make!
Happy Cooking!
Be well!
Molé Mama
Mole Rojo Recipe
Important tools
Whisk
Flat wooden spoon
Measuring cups
Measuring spoons
Cast iron skillet (can substitute frying pan)
Ingredients
¼ cup powdered California chili
1 tablespoon paprika
2 teaspoons cayenne pepper
1 tablespoon garlic
1 tablespoon onion powder or onion flakes
½ teaspoons cloves
½ teaspoon salt
¾ cup flour
⅝ cup olive oil
8 cups stock (chicken or veggie) fresh is best, but if use boxed or dried stock, omit salt in the recipe and salt mole to taste preferences - see homemade stock recipe below
Directions
1. Combine Spices & Stock
Add dried spices(chili powder, cayenne pepper, paprika, cloves, garlic, onion, salt) and stock to a large bowl, mix with a whisk and set aside
2. Make Roux
Add oil to a cast-iron skillet over medium heat. Test heat of oil with a wooden spoon, and once bubbles add flour and constantly mix to keep from burning. Mix until roux is dark brown. Don't leave the stove during this process and continue to mix for about 15 minutes.
3. Add stock mixture to the roux
Reduce heat. Add ½ stock, whisk well, remove lumps and then add remaining stock, until the roux thickens and boils gently
4. Add cooked chicken or raw veggies and simmer for 10 minutes or until vegetables are cooked
5. Serve warm. Great with Spanish (orange) rice
and tortillas de harina(flour tortillas) -
Mole freezes well and is a delicious sauce for tamales!
Homemade Chicken Stock & Cooked Chicken Recipe
Tools
Stockpot
Measuring cup
Strainer
Ingredients
2 lbs chicken (chicken breasts, thighs, drumsticks)
12 cups water
1 finely chopped yellow onion
1 head of garlic, chopped or smashed in a molcajete
Directions
Add chicken, onion, garlic, and salt to the stockpot
Cook for about 45 min until completely cooked
Remove chicken from stock
Strain stock to remove garlic and onion pieces or keep if you want a spicy mole; that's what I do!
Watch Authentic Mole Rojo Video made from dried chiles -
Molé Mama loves connecting with fellow chefs and local foodies! If you want to share recipes or watch more videos, consider following Molé Mama on the platforms below:
Website:
Facebook:
Instagram:
You can also listen to some of Molé Mama's best kitchen stories on her weekly podcast.
Filmed/edited by Molé Mama
Oaxaca's cuisine: the cradle of Mexican food
Mexican food has the distinction of being one of the world’s most popular cuisines. Famous from Texas to Tokyo for its tacos and burritos. The authentic dishes have conquered minds and palates, but Mexican food is far richer than just tacos.
CGTN’s Alasdair Baverstock travels into Mexico's sierra mountains to bring us more.
Watch CGTN LIVE on your computer, tablet or mobile
Subscribe to CGTN America on YouTube
Follow CGTN America:
Twitter: @cgtnamerica
Facebook: @cgtnamerica
Instagram: @cgtnamerica
TikTok: @cgtnamerica
Mexican Sopes Recipe | Cinco De Mayo Recipes | Jenny Martinez
Feliz Cinco De Mayo!!! First and foremost, I hope you guys all have a safe and healthy Cinco De Mayo! I hope you guys enjoyed this video guest starring my wonderful husband lol! He's always down to fulfill my crazzzzy ideas- and trust me I've had extremely crazy ideas throughout our 29 years of marriage lol! I'll be uploading some fun pictures of us on my instagram later on, if you want to see head over to my Instagram @HappyBelliesByJenny! This recipe is extremely easy, it took me a total of 30 minutes to prep and cook. I hope you guys enjoy this recipe as much as I did!
Head over to my TikTok to see my simple and delicious Cinco De Mayo Drink!
Full Recipe:
Meat Preparation
3 lbs ground beef
2 tbsp chicken bullion
1-2 tbsp garlic powder
1 tbsp black pepper
1/2 half an onion
2 tomatoes
1 small bunch cilantro
Sopes Preperation
4 cups Maseca
1/2 cup all purpose flour
4 cups warm water
1 tsp salt (optional)