Rick Bayless Mole: Classic Red Mole with Turkey
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From the 12th season of “Mexico: One Plate at a Time” (the season where you selected dishes for our “Bayless’ Best Ever” theme), comes a classic central-style red mole that begins with the traditional toasting of chiles, in this case the dark and earthy pasilla, mulato and ancho chiles and the sweeter ancho chiles—and then it’s off to toast or roast nearly all of the remaining ingredients. This preparation owes its extra-silky texture a browned turkey breast, which gets nestled in the mole for a short-ish braise.
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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⭐️ EASY MEXICAN RED RICE
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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
Rick Martínez Makes Mole Negro | NYT Cooking
“I chose recipes that I felt were essential to my Mexican cooking journey — dishes from vastly different parts of the country — whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.
Mole negro:
Rick Martínez’s Essential Mexican Recipes:
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SUPER EASY Turkey Leg Mole #shorts
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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