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 Poblano for Tamales
Today we are making Mole Poblano from scratch to fill our tamales. You can also enjoy this exact same recipe over chicken with a side of your favorite rice recipe.
Mole Ingredients:
6-8 Chile Guajillos
3 Chile Anchos
Chiles de Arbol for Spice (Optional)
1/2 White Onion
4 Garlic Cloves
1/3 Cup Pumpkin Seeds
1/4 Cup Pecans
1/4 Cup Raw Peanuts
1/3 Cup Sesame Seeds
OR use a combination of nuts of your choice
3 Star Anise
One Stick of Cinnamon
6-8 Whole Cloves
1 Tsp Peppercorns (6-8)
1 Tsp Cumin
1 Tsp Thyme
One Ripe Plantain
1/2 Cup Raisins
1/2 Bolillo or a couple slices of French Bread
One Disc Mexican Chocolate
1/4 Cup Brown Sugar or 4 oz Piloncillo
8 Cups of Vegetable Broth (Divided)
Store leftover mole to use in other recipes.
Ingredients for the Masa
7-8 Lbs Prepared Masa
3-4 Cups of Lard
2 Tbsp Baking Powder
2 Tbsp Baking Soda
2 Tbsp Salt or Chicken Bouillon
2 Cups of Chicken or Vegetable Broth or as Needed
For a quick mole recipe, try this recipe.
Dona Maria Mole Recipe
Hexclad Wok with Lid
How to render homemade Manteca
Be ready to prepare your tamales this season with these items.
As an Amazon affiliate, I earn from qualifying purchases.
GasOne Double Burner
NM Chili Pods
Tamale Husks
30qt Stainless Steel Bowl
Kitchen Aid 6QT Mixer
40qt Tamale Steamer
52qt Tamale Steamer
Here are a few more recipes to try!
Thank you so much for watching!
Red Beef Tamales
CrockPot Tamales
Crockpot Green Pork Tamales
Sweet Corn Tamales
Tamales with Oaxaca and Poblano Peppers
Aguachile
Sweet and Spicy Tamarind Kabobs
Gorditas Stuffed with Chicharron
Creamy Hatch Chile Pasta
Loaded Beef Nachos
Drunken Steak - Stovetop Recipe
Shredded Beef Tacos
Avocado Shrimp Salad
Gorditas Stuffed with Chicharron
Tamarind Kabobs
Pork with Chile Verde and Potatoes
¡A darle que es mole... poblano!
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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
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!
My Signature $1,000,000 Mole Poblano recipe - El Padrino Chef
El Padrino Chef
Amazing news! We are so excited to share our recipes.
From our kitchen to yours.
Yields 10 servings
My Signature $1,000,000 Mole Poblano recipe
Chocolate Chili Sauce
Mole
• 4 ea dried pasilla chili clean
• 4 ea dried mulato chili clean
• 4 ea dried ancho chili clean
• 10 cups chicken stock
• 3/4 cup peanuts
• 1/2 cup walnuts
• 1/2 yellow onion
• 2 tbs sesame seeds
• 3 ea tomatoes medium seedless cut in half
• 1 ea tortilla toasted
• 3 ea garlic clove
• 2 oz raisins
• 2 ea whole cloves
• 6-8 oz grape seed oil
• 8 oz chocolate sweet molido
• 1/2 tsp cinnamon ground
• 1 tsp kosher salt as needed
• 1/4 tsp fresh black pepper
• 1 ea anise spice
Chicken Stock
• 2 pieces of chicken leg and thigh (2 1/4 lb) and chicken thigh skinless
(2 lb) to make the stock with 96 oz water, 1/2 medium yellow onion, 4 ea garlic clove, 10 oz celery large dice, 1 ea medium tomato, 12 oz carrots dice, 1 tsp salt and 1/4 tsp fresh black pepper. Bring to boil and then reduce the heat to low, cover the casserole and simmer for 2 1/2 hours.
We hope you enjoy this video and share it to keep our Mexican cooking tradition. Please like and subscribe for more videos. Please stay subscribed for useful tips and special dishes. For any questions please email us.
Gracias,
El Padrino Chef
Email: elpadrinochef1@gmail.com
Mole Sencillo | Sweet Heat with Rick Martinez
Welcome to Sweet Heat with Rick Martinez. Twice a month, Rick will be bringing you recipes built on this favorite flavor profiles—sweet and heat—from his kitchen in Mazatlán. First up: Mole. One of the most famous sauces in Mexico because of their beautifully complex, smoky-sweet-hot flavor, their velvety smooth texture, and their rich, deep color. Rick created this Mole Sencillo—or “simple mole”—with only 10 ingredients and a handful of steps. Think of it as a starter mole that will help you master the techniques used in making basically any mole. GET THE RECIPE ►►
CHAPTERS
00:00 Intro
01:51 Simple Ingredients Done Right
07:29 Build That Flavor
08:59 Fry Time
11:20 The Perfect Blend
15:26 Actually, It's Time to Eat!
INGREDIENTS
1 large (123g) Roma tomato, cored
1/4 large (71g) white onion
6 medium (60g) chile ancho, stemmed and seeded
1/3 cup lard or vegetable oil
1/3 cup (22g) animal crackers
1/4 cup (40g) raw almonds
1/4 cup (35g) raisins
1 tablespoon (10g) untoasted sesame seeds
1 whole star anise
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton (15g) kosher salt
1 tablespoon (16g) piloncillo or dark brown sugar
1 1/4 ounces (35g) bittersweet chocolate, preferably 75% or more cacao
1 pinch toasted sesame seeds, for garnish
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.