ROASTED CHILIES:
1/2 lb Mulato chilies,dried
1/4 lb Ancho chilies,dried
2 oz Pasilla chilies,dried
1 Chipotle chili,dried
ROASTED VEGETABLES:
2 Onions,large,quartered
1 Tomato,medium-size
1/2 lb Tomatillos,husked/rinsed
1 Garlic head,medium*
2 Corn tortillas (7")
SEASONINGS & THICKENERS:
1/2 c Sesame seed
2 tb Salad oil
1 Plantain,sm,peeled/chopped
1/2 c Dry-roasted almonds
1/2 c Peanuts
1/2 c Prunes,pitted,chopped
1/3 c Raisins
2 Cinnamon sticks,2" long
1 ts Coriander seed
1 ts Anise seed
ASSEMBLING THE MOLE:
2 c Chicken broth,reg strength
4 oz Mexican chocolate**
* - cut in half horizontally ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon ***ROASTING THE CHILIES *** 1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer
in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds. 2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let
stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** ROASTING THE VEGETABLES *** 1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side
down), and tortillas. Bake in a 450'F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges. Let cool. Pull off vegetable skins and discard. 2. Smoothly puree mixture in a food processor or blender; add a total of 1
cup reserved chili-soaking liquid, from step 1. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** COOKING THE SEASONINGS AND THICKENERS *** 1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted,
about 4 minutes; set aside. 2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon,
coriander, and anise. Stir often over medium heat until mixture is richly browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE *** 1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners,
and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often. 2. Chop chocolate; mix with sauce until melted. Use mole as suggested,
following; or chill airtight up to 1 week or freeze up to 3 months.
How To make Mole Pablano's Videos
Mole recipe from scratch PART 1/2 (mole poblano)
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Part 2 its here:
On this video you will learn how to make one of the most complicated dishes from the Mexican cuisine, that is mole, this videos is in 2 parts because i go in detail in all the steps needed for this recipe, enjoy!!
Ingredients for 40 portions if you like to make less just divide
3 lb (1.5 kg) chicken meat
2 lb (1 kg ) pork ribs or any pork meat cut of your choice
2 oz ( 56 grams) of Chile pasilla
2 oz Chile ancho
5 chile chipotle or also known as morita
2 oz raisins
2 oz almonds
2 oz roasted peanuts pealed
2 oz galletas de animalitos or marias or Italian bread
2 oz sesame seeds plus extra to serve as decoration
3 inch piece cinnamon
1 circle of chocolate abuelita or ibarra
3 ripe yellow plantains
1 tablespoon of anise seed or 1 teaspoon anise extract
Salt to taste
2 cups canola, vegetable or corn oil
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Rick Bayless Oaxacan Black Mole
Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation—the cleaning, toasting, roasting and such—or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day. That’s the way we make this version in our restaurants. It’s a compilation of years of Oaxaca exploration and stove-side experience—classic, deeply satisfying and awesome, but not too baroque (some recipes have nearly 40 ingredients).
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Mole Poblano Recipe ~ Episode 196
Hello everyone and welcome back into my kitchen. Today we will be making Mole Poblano, which is traditionally served over pork. The word Mole was derived from the Nahuatl word mōlli, meaning sauce. Mole can be served over protein or as a marinade. The base of the sauce is comprised of a variety/combination of dried chilies, chocolate and an assortment of nuts and seeds, which come together to form a symphony of deliciousness, guaranteed to tantalize your taste buds ... Join me for this epic culinary adventure!
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.
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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!
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MOLÉ SAUCE FROM SCRATCH
Homemade Molé Sauce Recipe
Mole Poblano Tradicional
Mole Poblano. Mole Poblano de Jauja Cocina Mexicana™. Mole preparado en molcajete con todos los sabores, chiles y especias que recuerdan las tradiciones de Puebla. Receta completa, secretos y técnicas paso-a-paso de cómo hacer Mole Poblano para festejos familiares y para el Día de Muertos. Buen provecho, y mil gracias por suscribirse
#molepoblano #mole #díadelosmuertos
RECETAS PARA LA FAMILIA @JaujaCocinaMexicana
Como Hacer Tortillas de Maiz
Arroz Rojo Mexicano
Arroz Blanco Mexicano
Arroz Verde Mexicano
Mole Verde
Cochinita Pibil
Pollo en Adobo al Horno
Pollo en Salsa Verde
Tostadas de Tinga de Pollo con Chorizo
Pollo en Pipian Verde
Pechugas de Pollo en Crema de Chipotle
Pasta de Mole
Taquitos Dorados de Pollo
Enchiladas Suizas
Carne en su Jugo
Chicharrón en Salsa Verde
Chicharrón en Salsa Roja
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Contacto: jaujacocinamexicana@gmail.com
INGREDIENTES
CHILES: 110 gm mulato, 30 gm ancho, 30 gm pasilla, 1 chipotle, 1 cda semillas de chiles, ¼ kg jitomate asado
ESPECIAS: ½ raja canela, 4 clavos de olor, ¼ cdta semillas cilantro, ½ cdta anis en grano, 10 pimientas negras
SEMILLAS: ½ tza ajonjoli, ¼ tza cacahuate, ⅓ tza almendra
FRUTAS Y FRITOS: 1 platano macho, ⅓ tza ciruela pasa, ¼ tza pasitas, 1 tortilla, ½ bolillo, 1 cebolla, 5 dientes ajo
PARA MOLER: 2-3 tza caldo de pollo, agua cocción de chiles la necesaria
PARA TERMINAR EL MOLE: 2 cda manteca, 1 cda sal, 60 gm chocolate de metate, 1-2 cda piloncillo
Cinco De Mayo Foods: Mole Poblano | History
Join host Famous Fat Dave as he tries to unlock the mystery of Cinco de Mayo's most unusual food Mole Poblano.
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