MOLE POBLANO
Provided by Food Network
Categories main-dish
Time 1h45m
Yield about 3 1/2 quarts
Number Of Ingredients 25
Steps:
- For the Lomo Saltado:
- Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve.
- In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside.
- In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot.
- Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached.
CLASSIC MOLE POBLANO SAUCE WITH CHICKEN
Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.
Provided by Rita1652
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
- Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
- Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.
Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34
MOLE POBLANO
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 16
Steps:
- In an ungreased skillet, cook tomatoes over medium heat for 10 minutes or until browned; set aside. In the same skillet, cook peppers, a few at a time, over medium heat in 4 tablespoons shortening for 20-30 seconds, turning often; drain. Place peppers in a large bowl of hot water; cover and soak for 1 hour. , In a spice grinder, combine sesame seeds, coriander seeds, aniseed, peppercorns, cloves and cinnamon; process until finely ground. Set aside. , In a skillet, cook the almonds, pumpkin seeds and garlic in 4 tablespoons shortening until lightly browned, stirring often. Add raisins; cook and stir for 1-2 minutes or until raisins are plump. Add bread cubes; cook and stir for 2-3 minutes or until crisp. Drain well. , In a blender, combine 1 cup broth and reserved tomatoes; cover and puree. Add seasoning mixture, raisin mixture and 1 cup broth; blend until very thick. Pour into a bowl; set aside., Place 1-1/2 cups broth in blender. Add peppers, one at a time; process to a thick consistency. In a Dutch oven, melt remaining shortening over medium heat. Add pepper mixture; cook and stir for 10 minutes. Add tomato mixture; cook and stir for 6-8 minutes or until thickened. Add the chocolate, salt and remaining broth. Simmer, uncovered, for 45 minutes or until mixture reaches desired consistency. Serve with poultry.
Nutrition Facts : Calories 184 calories, Fat 12g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 530mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
MOLE POBLANO SAUCE
The sauce is made from a combination of chili peppers, seeds, vegetables and spices, plus a little chocolate. I've never tried to make mole poblano at home because a true mole takes multiple days to make and requires upwards of 30 ingredients. Just the same, I've always wanted to spoon the dark and mysterious sauce over...
Provided by Dave Smith
Categories Chocolate Sauces
Time 20m
Number Of Ingredients 18
Steps:
- 1. Start by dry-toasting the sesame seeds and almonds until they are brown and fragrant. Put them aside in a medium bowl. This was my main dumping bowl, where I put everything once it was done cooking.
- 2. Next, cook a small onion, a clove of garlic and some raisins in vegetable oil. You'll know the raisins are done when they have plumped up. Once again, I dumped everything in my assembly bowl.
- 3. Mix a decent amount of chili powder (1/4 cup) with more vegetable oil and began toasting the powder. I added a little chipotle powder for extra heat and smokiness. Chipotles aren't one of the three required chiles in traditional mole, but they were integral to my sauce. Toast the chili powder until it begins to darken and the pan begins to smoke. Turn the heat off and stir in some unsweetened chocolate until melted. I poured the chili and chocolate mixture into my assembly bowl.
- 4. Add the remaining ingredients: diced tomatoes, cloves, cinnamon, salt, pepper, brown sugar and bread crumbs; stir it all together. Pour the mixture into a blender, and add a cup of chicken broth. Run the blender for at least a minute, adding more chicken broth, a splash at a time, if the thick sauce isn't moving through the blades.
- 5. The sauce will look pretty smooth, but if you taste it, you'll notice a slight grittiness. So you can pass the sauce through a strainer, pressing to get all of the liquid through. But if you going to use it in my Chili it will be OK like that.
POLLO CON MOLE POBLANO - CHICKEN IN MOLE SAUCE
Serve this famous Mexican dish with serve the dish with rice, homemade pork tamales, picadillo, flour tortillas, and a salad of tossed greens and tomatoes. From Texas Highways.
Provided by Molly53
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat a shallow layer of oil in a very large skillet, or use two skillets.
- Brown chicken in oil on both sides; add water to cover and simmer 30 minutes.
- While chicken is cooking, make the sauce by placing all remaining ingredients (except bay leaf) in a blender and processing until smooth.
- When chicken is done, drain broth and reserve.
- Add 1 to 1 1/2 cup of broth to sauce.
- Blend, pour over chicken in skillet, add bay leaf, and cook on low heat for 35 more minutes.
MOLE POBLANO
Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Categories Blender Chicken Chocolate Nut Tomato Dinner Tomatillo Seed Simmer Chile Pepper Dairy Free Peanut Free Soy Free
Yield Makes 15 servings
Number Of Ingredients 32
Steps:
- Poach the chicken in 2 quarts water with the onion, garlic, and salt. When cooked through, transfer the chicken to a plate and reserve the cooking liquid. Pour the liquid through a fine-mesh sieve and reserve. Remove and reserve the meat from the bones, discarding the bones and skin.
- On a comal or in a cast-iron skillet over moderately high heat, dry-roast the chiles, flipping occasionally, until they start to blister and change color. Transfer the chiles to a bowl of hot water and soak for 15 minutes. Drain the chiles and reserve the water then transfer the chiles to a blender or food processor and blend until smooth, adding the reserved water as needed. Push the purée through a small mesh sieve and set aside.
- On a comal or in a cast-iron skillet over moderate heat, dry-roast the tomatoes, tomatillos, onion, and garlic. Remove from heat and let cool. Once cool enough to handle, peel the tomatoes and the garlic.
- In a small skillet, over moderately low heat, heat 1 tablespoon of the lard. Add the peppercorns, cloves, cinnamon, coriander, and anise seeds and toast until fragrant. Remove from the heat.
- Using the remaining 4 tablespoons of lard, fry the raisins until they plump and change color. Remove with a slotted spoon. Continue the frying process with the almonds, pumpkin seeds, sesame seeds, tortillas, bread, and reserved chile seeds, adding more lard if needed.
- In a blender or food processor, purée the roasted vegetables, spices, and fried ingredients in small batches, adding water as needed, to form a smooth purée. Strain through a fine-mesh sieve and set aside.
- In a Dutch oven over moderate heat, heat the canola oil until hot but not smoking. Fry the chile purée, stirring constantly until it changes color, about 8 minutes. Add the reserved vegetable and spice mixture. Reduce the heat and simmer, stirring occasionally until the mole thickens, about 1 hour. Add about 2 cups of the reserved chicken broth and simmer for 30 minutes. The mole should be thick enough to coat the back of a spoon. Add the chocolate and cook for 10 to 12 minutes. Season to taste with salt and sugar, and add more chocolate if needed.
- To serve, ladle mole over the chicken until it is completely covered, then garnish with toasted sesame seeds.
MOLE POBLANO SAUCE
Mole is a rich, dark, reddish-brown, smooth sauce made spicy and robust with a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground sesame or pumpkin seeds. Its best-known ingredient is Mexican chocolate which is used sparingly. The chocolate, flavored with cinnamon, almonds, and vanilla, provides richness to the sauce without adding a cloyingly sweet aftertaste. In Mexico, mole, commonly served with poultry, is prepared in hundreds of ways. Its roster of ingredients can number few as four and as many as four dozen.
Provided by unsane1047
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Combine dried chiles, tomatoes, onion, tortilla pieces, raisins, garlic, 1 tablespoon sesame seeds, cloves, and coriander in a bowl. Puree small amounts of this mixture in a blender until smooth.
- Melt shortening in a skillet over medium-high heat. Add the puree and saute, stirring frequently, about 10 minutes. Add broth and chocolate, and cook over very low heat until sauce is very thick, about 45 minutes. Garnish with remaining sesame seeds.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 13 g, Fat 6.4 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 52.5 mg, Sugar 5.8 g
MOLE POBLANO
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
- In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.
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Main ingredients Chili pepper , spice and nutType Sauce and MarinadePlace of origin Mexico
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3.4/5 (5)Category ChickenServings 6Total Time 2 hrs
- Place the chicken into a large cooking pot and pour in water to cover the chicken about an inch.
- Before we blend the chilis, we lightly fry them in lard or oil to make sure they don’t taste bitter. First, cut the tops off the dried chilis, and remove the seeds and veins.
CHICKEN MOLE POBLANO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine MexicanCategory Main CourseServings 4
- Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes.
- Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt.
- Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet.
- Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’.
- Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides.
- Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds.
EASY MOLE SAUCE RECIPE - GREAT FLAVOR IN 30 MINUTES ...
From chiselandfork.com
Ratings 2Category SauceCuisine MexicanTotal Time 30 mins
- Heat olive oil in large saucepan over medium heat. Add onion, poblano pepper, oregano, cumin and cinnamon and cook for about 10 minutes or until onion is tender, stirring occasionally.
- With about 1 minute left, add garlic and combine. Mix in chili powder and flour and stir for about 2 minutes until combined. Gradually add chicken stock, whisking constantly and scraping up bits on bottom of pan. Bring to boil and simmer for about 5 minutes.
- Return saucepan to medium-high heat and stir in the chocolate, almond butter, tomato paste and salt. Simmer for 5 minutes or until sauce has thickened. Adjust for salt if needed. Serve warm.
MOLE POBLANO RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (3)Total Time 7 hrsCategory Condiments And SaucesPublished 2012-10-31
- Stem chiles and shake seeds into a small bowl. Tear chiles into large pieces; set aside. Place 4 tablespoons of reserved chile seeds and sesame seeds in a small cast iron skillet set over medium heat.
- Heat oil in a medium skillet over medium-high heat to 350°F. Working in batches, fry chilies until slightly darkened, about 20 seconds per batch; transfer chilies to paper towel lined plate as each batch is finished.
- Working in 3 batches, place 1/3 of the chilies, 1/3 cup soaking liquid, and 1/4 cup chicken stock into blender and purée until as smooth as possible. Set a fine mesh strainer over a large bowl and strain chile mixture, using a rubber spatula to push through as much chile mixture as possible.
- Return skillet with oil to 350°F over medium-high heat. One at a time, fry almonds, peanuts, pumpkin seeds, and raisins until toasted, about 1 minute for almonds, 45 seconds for peanuts, 20 seconds for pumpkin seeds, and 15 seconds for raisins.
- Fry bread until golden brown, 1 to 2 minutes per side; transfer to paper towel lined plate. Fry tortillas until golden brown, about 1 minute per side; transfer to paper towel lined plate.
- Set fine mesh strainer over small bowl and strain oil from skillet. Place 2 tablespoons of strained oil to now empty skillet. Heat over medium-high heat until shimmering.
- Return skillet to medium-high heat. When oil is shimmering, add in tomatillos and tomatoes. Cook until softened, about 10 minutes, stirring occasionally.
- Working in two batches, purée spice mixture in blender until as smooth as possible. Set a fine mesh strainer over a large bowl and strain spice mixture, using a rubber spatula to push through as much spice mixture as possible.
- In a large dutch oven or pot, heat 3 tablespoons of reserved strained oil over medium-high heat until shimmering. Add in chile purée and cook, stirring constantly, until mixture has thickened to consistency of tomato paste, about 10 minutes.
PUEBLA-STYLE MOLE SAUCE(MOLE POBLANO) - LA PIñA EN LA COCINA
From pinaenlacocina.com
5/5 (1)Category Salsa/SaucesCuisine MexicanTotal Time 4 hrs 20 mins
- To make it a little easier, I would suggest cooking your chicken the day before. Simply add chicken pieces to a large pot and cover with 15 cups of water. Add your vegetables, bay leaves and spices. Bring to a boil. Reduce to a simmer, skimming the top to remove scum(foam). Cook for 45 minutes. Cool completely before removing the chicken and straining out the solids.
- Add 8 cups of the chicken broth to a large pot and heat on low. Reserve any remaining broth for later. In another pan or skillet, add 1 cup of pork manteca. Preheat to medium/low heat for 4-5 minutes. In batches and in the order listed, fry the ingredients above. You will fry them just until they become aromatic and change in color slightly. You don't want any of the ingredients to get too dark in color. As you fry the ingredients, add them to the large pot of warm chicken broth.
- In a skillet or comal on medium heat, toast the oregano, cumin seeds, anise seeds and canela for a few minutes. Stir often so they don't burn. After 2 -3 minutes, transfer to a coffee grinder or molcajete. Next, toast the sesame seeds until golden brown and aromatic. Transfer to grinder as well. Grind all the ingredients until you have a fine powder/paste. Add this to the pot with broth.
- Preheat a large griddle or comal to medium heat. Place the tomatoes skin side down. Add the remaining ingredients, minus the tortillas. Dry roast for 20 minutes, removing the garlic after 15 minutes. Turn as needed. To speed up the process you could drizzle on a little oil while the ingredients roast. Transfer to pot with broth and other mole ingredients.
MOLE POBLANO RECIPE - MEXICAN PLEASE
From mexicanplease.com
4.8/5 (6)Category Main CourseCuisine MexicanCalories 222 per serving
- Wipe off any dusty crevasses on the dried chiles. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
- Roast the chile pieces for 1-2 minutes in a 400F oven. Alternatively, you can flash roast them in a skillet on the stovetop for 15-30 seconds per side. Once roasted, add the chile pieces to a bowl and cover with hot tap water. Let the chiles reconstitute for 20-30 minutes. If they float to the surface you can use a small bowl or plate to keep them submerged.
- Roughly chop 1/2 onion and peel 6 garlic cloves. Add a glug of oil to a skillet over medium heat and saute the onions and whole garlic cloves until lightly browned. Once cooked, add the onion-garlic mixture to the blender.
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