Mole Cremoso De Calabaza Recipes

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MOLE CREMOSO DE CALABAZA



Mole cremoso de calabaza image

Le dimos un toque vanguardista a la clásica receta de mole, preparándolo con calabaza y queso crema.

Provided by My Food and Family

Categories     Recetas

Time 40m

Yield 14 porciones de 2 cucharadas cada una

Number Of Ingredients 9

1 chile ancho, sin el cabito
1 taza de agua hirviendo
1/2 taza de caldo de pollo
1/2 taza de calabaza (zapallo) enlatada
1/4 taza de tomates (jitomates) picados
2 onzas (1/4 de paquete de 8 onzas) de queso crema PHILADELPHIA Cream Cheese, ablandado
2 cucharadas de aderezo italiano fuerte KRAFT Zesty Italian Dressing
1 cucharada de azúcar morena
1/4 cucharadita de sal

Steps:

  • Calienta una sartén pequeña a fuego medio. Agrega el chile ancho; cocina 2 minutos por lado o hasta que cambie de color. Retira del fuego; déjalo enfriar. Sacúdelo para quitar las semillas. Coloca el chile en agua hirviendo. Déjalo reposar durante 20 minutos o hasta que el chile se hidrate y se ablande; escúrrelo.
  • Coloca el chile y los demás ingredientes en la licuadora; tápala. Licua hasta que queden cremosos.
  • Vierte la mezcla en una cacerola pequeña. Cocina a fuego bajo, revolviendo constantemente, hasta que la mezcla empiece a hervir. Usa una cuchara para colocar la mezcla sobre carne o arroz cocidos o para rellenar tamales.

Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AUTHENTIC MOLE FROM VERACRUZ MEXICO



Authentic Mole from Veracruz Mexico image

My MIL gave me this recipe. She makes this for any special occasion. Its delicious and beats the base you buy in a jar here in the US.

Provided by cervantesbrandi

Categories     Poultry

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 whole chicken (cut in pieces)
3 tablespoons chicken base (or 3 chicken bouillon cubes)
6 cups water
1/2 cup oil
4 ancho chilies
4 pasilla chiles
4 mulato chilies
3 prunes (seedless)
1 tablespoon raisins
1/4 teaspoon anise
1 banana (actually you will need a platano but an unripened banana can work too, peeled and mashed)
1 tablespoon sesame seeds
1 tablespoon unsalted peanuts
1/4 cinnamon stick
6 shortbread cookies (prefferably Maria's brand galletas)
2 whole cloves
2 black peppercorns
1/4 small white onion
1 garlic clove
1 corn tortilla (fried)
1 tablespoon piloncillo (can use brown sugar if you cannot find piloncillo)
1 tablespoon mexican chocolate (I use abuela brand)

Steps:

  • Place the water, chicken base or cubes and chicken in a stock pot. Bring the water to a boil, turn the heat down to a medium simmer, cover and cook the chicken for 1 hour or until fork tender and the meat shreds easily.
  • While the chicken is cooking pour the oil into a large saute pan. Heat the oil on medium heat. Once the oil is hot enough add in all ingredients from the dried chiles to the garlic clove. Fry the ingredients for 1 minute or until fragrant making sure not to burn the chiles.
  • Strain the ingredients and discard all of the oil except for 2 tablespoons Place the strained ingredients possibly working in two batches in the blender.
  • When the chicken is done, remove the meat from the broth and add in 2 cups of broth into the blender and half of the fried tortilla. Blend on high for 5 minutes.
  • Heat the 2 tbsp of reserved oil on medium heat in the large skillet you were using before and pour in the blended mole.
  • Then pour the other batch of chile and spices into the blender with the other half of the tortilla and 2 cups of broth and blend on high for 5 minutes.
  • Pour the other batch of mole in the saute pan and stir to combine. Place the piloncillo and chocolate in the mole and stir until melted. Taste to adjust for salt.
  • Add in the chicken pieces spooning the sauce over the chicken. Cover and cook for an additional 10 minutes to marry the flavors. Serve with fresh warm corn tortillas and white rice.
  • Enjoy!

Nutrition Facts : Calories 1210.1, Fat 88.6, SaturatedFat 20, Cholesterol 246.2, Sodium 361.1, Carbohydrate 42.7, Fiber 9.1, Sugar 12.2, Protein 63.6

CAPE MAY CALABAZA



Cape May Calabaza image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 pound calabaza, peeled and cut into 3/4-inch cubes
1/4 pound dried apricots, minced
1/2 cup freshly squeezed orange juice
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees. Rub the inside of an ovenproof casserole with a bit of oil or spray it with cooking spray to prevent sticking. Add the calabaza, apricots, and orange juice. Sprinkle with the brown sugar and cinnamon and dot with butter. Cover with aluminum foil and bake for 30 minutes, or until the calabaza is fork tender. Serve hot.

MOLE COLORADITO



Mole Coloradito image

Provided by Rick Martinez

Categories     condiment

Time 4h

Yield 8 servings

Number Of Ingredients 28

2 1/2 ounces ancho chiles (5 to 7), stemmed and seeded
2 1/2 ounces guajillo chiles (7 to 9), stemmed and seeded
3 cascabel chiles, stemmed and seeded
2 dried avocado leaves (see Cook's Note)
1 fresh bay leaf (or dried)
1-inch piece canela or 1-inch piece cassia cinnamon stick (see Cook's Note)
1 whole clove
2 teaspoons dried Mexican oregano
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup raisins
1/4 cup pitted prunes
2 tablespoons sliced raw almonds
2 tablespoons roasted salted peanuts
2 tablespoons raw pecans
2 tablespoons raw pumpkin seeds
2 tablespoons untoasted sesame seeds
3 tablespoons schmaltz or rendered lard
1/2 very ripe (black) plantain, sliced into 1/2-inch rounds
5 cloves garlic, chopped
1/2 medium white onion, chopped
Kosher salt
One 14-ounce can fire-roasted diced tomatoes
2 quarts homemade turkey stock or low-sodium chicken broth
1 ounce bittersweet (72 percent cacao) chocolate, chopped
Roasted turkey or roasted chicken, for serving
Toasted sesame seeds, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F.
  • Toast the ancho, guajillo, cascabel, avocado leaves, bay leaf, canela, clove, oregano, cumin, coriander and peppercorns on a rimmed baking sheet until browned in spots (but not charred!) and very fragrant, nutty and spicy, 5 to 7 minutes. Transfer to a large heatproof bowl.
  • Toast the raisins, prunes, almonds, peanuts, pecans, pumpkin seeds and sesame seeds on the same baking sheet until the nuts are lightly browned and the fruit are puffed and lightly toasted but not burnt, 10 to 12 minutes. Transfer to the bowl with the toasted chiles.
  • Meanwhile, heat the schmaltz in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the plantains and cook until deep golden brown and caramelized on both sides, 5 to 7 minutes. Transfer to a small bowl. Add the garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the onions are tender and lightly browned, 6 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, 5 to 7 minutes. Add the reserved chile mixture, the plantains, and the stock and bring to a boil. Reduce the heat to low, cover and simmer until the chiles are very tender and fragrant, about 30 minutes. Discard the avocado leaves, bay leaf and canela (if you can find them). Remove the pot from the heat and let cool slightly.
  • Working in batches, transfer the stewed chiles to a blender and puree until very smooth and thick. Transfer to a large bowl and repeat with the remaining stewed chiles.
  • Wipe the pot clean, transfer the mole to the pot and bring to simmer over medium-high heat, stirring constantly to prevent from sticking to the bottom of the pot. Simmer until the mole is the consistency of a smooth, thick tomato sauce, 5 to 10 minutes, adding water or additional stock if the sauce is too thick. Add the chocolate and stir until melted. Season with salt. Remove from the heat. Serve over roasted turkey or roasted chicken. Top with toasted sesame seeds.

MOLE POBLANO SAUCE



Mole Poblano Sauce image

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

4 peppers dried ancho chiles, stemmed and seeded
4 peppers New Mexico dried red chile pods, stemmed and seeded
2 medium tomatoes - peeled, seeded, and chopped
1 medium onion, chopped
½ (6 inch) corn tortilla, torn
¼ cup raisins
2 cloves garlic, chopped
3 tablespoons sesame seeds, divided
¼ teaspoon ground cloves
¼ teaspoon ground coriander
3 tablespoons vegetable shortening
1 cup vegetable broth
1 ounce Mexican chocolate

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

30-MINUTE MOLE



30-Minute Mole image

Several styles of mole - negro, colorado, verde and so many more - span different regions throughout Mexico, and the formulas vary from family to family. Mole is often viewed as intimidating, a sauce that requires toasting each ingredient individually, pounding them down to a paste and then cooking over low heat for hours to achieve layers of flavor. Although this recipe will never stand up to the mole an abuelita has been making for more than half her life, it will satiate the craving for homemade mole on a weeknight. Shortcuts like using roasted peanut butter and tahini help create this satisfying sauce in just 30 minutes. It's perfect for serving over just about anything: roasted mushrooms or seared cauliflower, jackfruit or tofu. It can even be tossed with cooked rice noodles.

Provided by Jocelyn Ramirez

Categories     sauces and gravies

Time 30m

Yield 4 1/2 cups

Number Of Ingredients 17

3 cups unsalted vegetable broth or water
3 tablespoons neutral oil, such as canola
3 dried pasilla chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
1 medium yellow onion, coarsely chopped
4 garlic cloves, minced
6 tablespoons unsalted roasted natural peanut butter or almond butter
3 tablespoons tahini
2 tablespoons turbinado or raw sugar
2 tablespoons cacao or unsweetened cocoa powder
1/4 cup dark chocolate chips or chunks
1 tablespoon dried oregano, preferably Mexican
1/4 teaspoon plus 1/8 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 6-inch corn tortilla, toasted, or 1 tostada
Salt and pepper
Seared cauliflower or other vegetables or proteins, for serving

Steps:

  • Heat broth in a small saucepan over medium-high until steaming; remove from heat. Meanwhile, heat 2 tablespoons oil in a medium pot over medium. Add all the dried chiles and sear until darkened, turning constantly so they don't burn and become bitter, 1 to 2 minutes. Transfer chiles to the hot broth to rehydrate for 10 minutes. Set a bowl over the chiles to keep them submerged.
  • Add the remaining tablespoon oil and the onion to the same medium pot (no need to wash). Cook over medium, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring frequently, until lightly toasted, about 1 minute. Transfer to a blender, along with the chiles and their soaking liquid, the peanut butter, tahini, sugar, cacao, chocolate, oregano, cumin, cinnamon and toasted tortilla. Blend until completely smooth and creamy. Season to taste with salt and pepper.
  • Pour the mole back into the same medium pot and set over high heat. Once the mole starts to bubble, lower heat to medium and simmer, stirring every couple of minutes to make sure the mole isn't burning or sticking to the pot, until the flavors marry, at least 10 minutes and up to 30 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Serve with cauliflower or vegetable or protein of your choice.

CREMA DE CALABAZA (CREAMY SQUASH SOUP)



Crema De Calabaza (Creamy Squash Soup) image

Translated from "Atrévete a cocinar" by Karlos Arguiñano. This is a quick and easy recipe, and the soup is perfect for a chilly autumn or winter day. NOTE: The most common squash is Spain are large butternut-shaped gourds, green on the outside and bright orange on the inside, and are bigger than most people shopping in the city can carry. Seriously they look like the Incredible Hulk's forearms. So people tend to buy squash in slices. Acorn or pumpkin should do the trick, though I admit the Spanish variety is much easier to peel and slice.

Provided by Valeria

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

400 g squash
1 (200 g) potatoes
2 carrots
1 leek
2 tablespoons olive oil
salt

Steps:

  • Boil 1 L water in a saucepan.
  • Cut squash into cubes.
  • Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
  • Clean the leak, reserve a part of it for garnish and slice the rest.
  • Peel the potato and cut into stew chunks.
  • Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
  • Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.

Nutrition Facts : Calories 140.2, Fat 7.1, SaturatedFat 1, Sodium 30.6, Carbohydrate 18.2, Fiber 3.5, Sugar 4.8, Protein 2.8

CREMA DE CALABAZINES



Crema de Calabazines image

I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

Provided by Rebecca

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 6

5 medium zucchini
2 potatoes
1 large onion
1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
2 tablespoons chicken bouillon powder
salt and pepper to taste

Steps:

  • Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
  • In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
  • Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g

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From yummly.com


ARROZ CREMOSO DE CALABAZA | RECIPE | COOKING RECIPES, FOOD, …
Oct 13, 2015 - Este arroz de calabaza es el acompañamiento ideal para cualquier comida. Especialmente en estos días, cuando recibimos a la familia y amigos en nuestra casa, necesitamos ideas para variar nuestro menú. Este arroz no solo le dará un toque diferente y delicioso a tu comida, sino que dejará a tus invitados muy satisfechos…
From pinterest.com


HOW TO MAKE AUTHENTIC MOLE POBLANO WITH CHICKEN
2021-06-16 Break up the tablet of Mexican chocolate and add to the pot. Stir to combine. Add the chicken bouillon cubes and stir until cubes melt. Add the other half of the mole paste to the pot. Add chicken stock to thin out the paste and stir. Your sauce should have a medium consistency — not too thick and not too runny.
From mexicanfoodjournal.com


CALABAZA — THE TEX-MEX GOULASH - THE SOCCER MOM BLOG
2015-03-08 Cut the ends off the calabaza. Cut each squash in half lengthwise; chop into 1/2 inch slices. Begin adding ingredients to pot: Add onions, peppers, and diced garlic; sauté in olive oil until soft. Add ground beef, onion powder, garlic powder, cumin, smoked paprika and cook until beef starts to brown.
From thesoccermomblog.com


PAY DE CALABAZA EXTRA CREMOSO | RECETA | PAY DE CALABAZA, PASTEL …
24-oct-2020 - El relleno de este pay de calabaza es cremoso, no muy dulce y cuando lo sacas del horno no hay grietas No te pierdas la receta #byenrilemoine. 24-oct-2020 - El relleno de este pay de calabaza es cremoso, no muy dulce y cuando lo sacas del horno no hay grietas No te pierdas la receta #byenrilemoine. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.com


CREMA DE CALABAZA - PINTEREST
Feb 7, 2019 - Explore Sua's board "crema de calabaza" on Pinterest. See more ideas about food, recipes, ethnic recipes. Feb 7, 2019 - Explore Sua's board "crema de calabaza" on Pinterest. See more ideas about food, recipes, ethnic recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CREMA DE CALABAZA CON QUESO AZUL - COOKIDOO® – THE OFFICIAL …
This shows how many portions this recipe makes. Ingredients. 100 g de cebolla en trozos 50 g de aceite de oliva virgen extra ; 800 g de calabaza limpia y troceada en dados 1000 g de caldo de verduras or 1000 g de agua con 1 cucharadita de sal 100 g de queso cremoso ; 80 g de queso azul (no muy curado) 1 cucharadita de sal ; 1 cucharadita de pimienta molida ; …
From cookidoo.international


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