8 Mulato chiles
4 Ancho chiles
4 Pasilla chiles
8 lb Turkey, in pieces
4 tb Lard
4 tb Sesame seeds
1 lg Onion, chopped
2 Cloves garlic, chopped
1 Tortilla, cut up
1 c Blanched almonds
1/8 ts Ground gloves
1/8 ts Cinnamon
1/2 ts Ground coriander seed
1/4 ts Anise
1/2 c Raisins
3 Tomatoes, seeded, chopped
4 Canned chipotle chiles
2 oz Unsweetened chocolate
Salt Freshly ground pepper 1 ts Sugar
Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste.
How To make Mole Poblano Picante's Videos
Mole poblano preparado-mole from scratch/mexican recipe
????????????????Como preparar un mole (NEGRO) / comida mexicana ????????????????️
No te quiebres la cabeza de que tantas cosas vas a comprar para hacer un mole
En este video te compartire como hacer un mole negro en solo 5 pasos tan facil y rapido
Hola es un gusto para mi poder compartirte recetas tan faciles para ti y tu familia este canal esta dedicado para toda mi gente que quiera recordar esos momentos que pasamos con nuestros abuelitos recordar nuestras infancia y como nos consentian
ESTE CANAL ES PARA TODOS LOS QUE NOS VEN MI FAMILIA
Te comparto nuestro ultimo video para que puedas recordar excelentes momentos saludos a todos
Cocina facil una salsa martajada de chipotle:
#quehagodecomerhoy
#conmigo
#mole
Mole Rojo al estilo Guerrero | Con Sabor a Guerrero
Así se prepara el mole rojo en Guerrero.
INGREDIENTES:
10 chiles Guajillos
8 chiles Anchos
1 chile Negro
5 chilles Pullas
1/2 Cebolla
1/4 Cebolla para freir
6 Dientes de Ajo
1/2 cda de Comino
1/2 cda de Pimienta Negra
5 Pimientas Gordas
5 Clavos de Olor
1 Pedazo de Canela
1/2 Taza de Almendras
1/2 Taza de Cacahuate
1/2 Taza de Ajonjolí
1 Tortilla
6 Galletas Crackets (se puede sustituir por 1/2 bolillo)
1/4 de Tablilla de Chocolate Abuelita
Aceite (el necesario)
Sal (al gusto)
Tradicional Mole Negro Oaxaqueño original desde el rancho
#cocinadeli. #desdeelrancho #molenegro
How to Make Mole Poblano with Chicken from Scratch
Learn how to make mole poblano, a thick, rich red or brown sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. It's the perfect mix of sweet and spicy for topping chicken, meat or enchiladas. Many people know it as the Mexican Chocolate Sauce. Enjoy our traditional mole poblano recipe served with chicken. Making it from scratch takes some time but it is well worth the effort.
See the full recipe...