Soledads Mole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC MOLE SAUCE



Authentic Mole Sauce image

Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 22

2 cups chicken broth
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips
2 tomatoes, cut in half crosswise
5 tomatillos, cut in half crosswise
1 tablespoon lard
1 onion, halved and thinly sliced
½ head garlic, peeled and sliced
⅓ cup chopped peanuts
¼ cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 ounces dark chocolate, coarsely chopped
1 cup chicken broth
3 tablespoons white sugar
1 teaspoon salt

Steps:

  • Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
  • Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  • Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  • Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g

SOLEDAD'S MOLE



Soledad's Mole image

Los Angeles restaurateur Soledad Lopez shares her recipe for a traditional Oaxacan chicken dish that includes Mole.

Provided by Martha Stewart

Categories     Mexican Recipes

Yield Makes 10 to 12 cups

Number Of Ingredients 24

1 pound ancho chiles, seeds removed
1/2 pound guajillo chiles
1/2 pound dried cascabel chiles
6 cups hot water
1/2 cup sesame seeds
1/2 cup peanuts
1/2 cup whole blanched almonds
1/2 cup pecans
1/2 cup raisins
1 onion, cut into 1/2-inch-thick slices
6 medium cloves garlic
1 tablespoon peanut oil
1 1/2 green plantains, cut into 1-inch pieces
1 large corn tortilla
2 pounds tomatoes
1 pound tomatillos
1 cinnamon stick
4 whole black peppercorns
4 whole cloves
3 one-inch-thick slices French bread, toasted
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 disk Ibarra Mexican chocolate
4 to 6 cups Homemade Chicken Stock, or low-sodium canned, for making tamales (optional)

Steps:

  • In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches until fragrant but not burned, 2 to 3 minutes. Transfer to a large bowl, add 6 cups hot water, and let soak for 1 hour.
  • In the same dry skillet, toast sesame seeds, shaking pan constantly, until golden brown and fragrant, about 3 minutes. Transfer to a large bowl. Repeat process with peanuts, almonds, and pecans. Add raisins to skillet, and cook for about 30 seconds. Add to bowl with nut mixture.
  • Raise heat under the skillet to medium-high, and add onions and garlic. Cook until slightly charred; add to bowl with the nuts.
  • In a medium skillet, heat oil over medium-high heat. Add plantains, and cook until golden; add to bowl with nut mixture.
  • Place tortilla directly over a medium flame, turning it until blackened. Add to bowl with nut mixture.
  • Bring a large pot of water to a boil. Add tomatoes, and cook for 3 minutes; use a slotted spoon to transfer to bowl with the nut mixture. Add tomatillos to boiling water, and cook for 3 minutes. Use a slotted spoon to transfer to bowl with nut mixture.
  • In a large stockpot, cook cinnamon stick, peppercorns, and cloves over medium heat until fragrant, 10 to 20 seconds. Add the soaked chiles with their liquid, the nut mixture, the bread, thyme, and oregano. Remove from heat.
  • Use an immersion blender to puree (or puree in batches in a blender). Strain through a medium sieve into a second stockpot. Cook over low heat, stirring occasionally and taking care not to burn, for 2 hours. Add chocolate, stirring, until completely melted. If using for tamales, thin with chicken stock to a pouring consistency.

MOLE NEGRO OAXAQUENO: OAXACAN BLACK MOLE



Mole Negro Oaxaqueno: Oaxacan Black Mole image

Provided by Food Network

Categories     main-dish

Time 4h45m

Yield 12 servings

Number Of Ingredients 29

2 (3 pound) chickens, cut into 12 pieces, skinned
5 chilhuacles negros, seeded and deveined; seeds reserved
5 guajillos, seeded and deveined; seeds reserved
4 pasillas Mexicanos, seeded and deveined; seeds reserved
4 anchos negros, seeded and deveined; seeds reserved
2 chipotles mecos, seeded and deveined; seeds reserved
1/2 head garlic, cloves separated
2 tablespoons whole almonds
2 tablespoons shelled and skinned raw peanuts
1 (1-inch) piece Mexican cinnamon
3 black peppercorns
3 whole cloves
3 tablespoons sunflower oil
1 1/2 tablespoons raisins
1 slice egg-dough bread
1 small ripe plantain, cut into 1/2-inch slices
1/2-cup sesame seeds
2 pecan halves
1/2 pound chopped tomatoes
1/4 pound chopped tomatillos
1 sprig thyme, or 1/2 tsp. dried
1 sprig Oaxacan oregano, or 1/2 tsp. dried
2 tablespoons lard
4 1/2 ounces Mexican chocolate
1 avocado leaf
Salt, to taste
4 large onions, chopped, plus 1 medium onion, quartered
8 ribs celery, chopped
8 carrots, chopped

Steps:

  • In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.
  • Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
  • In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.
  • Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.
  • Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.
  • Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.
  • In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.
  • Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.
  • Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.
  • Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.
  • To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.
  • You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.
  • Inspired by Maria Taboada and Paula Martinez

MOLE NEGRO OR DARK MOLE



Mole Negro or Dark Mole image

Provided by Food Network

Categories     condiment

Time 1h16m

Yield 6 servings

Number Of Ingredients 24

1 pound ancho chiles
1/2 pound guajillo or dried mirasol chile
1/2 pound dried cascabel chile, or rattle chile
2 pounds tomatoes, chopped
1 pound Mexican green tomato or tomatillo, chopped
Corn oil
1 telera roll or 4 slices white bread
1 cinnamon stick
4 to 5 cloves
4 to 5 whole peppercorns
1 sprig fresh thyme
1 pinch cumin
1/2 cup sesame seeds
1/2 cup shelled peanuts
1/2 cup blanched almonds
1/2 cup small raisins
1 1/2 plantains, chopped
1/2 cup walnuts
1 small onion, roasted, then chopped
1 small garlic clove, roasted, then minced
1 corn tortilla
1 piece unsweetened chocolate square, Mexican chocolate is preferred
1/2 cup chicken stock, plus 2 1/2 cups
3 tablespoons vegetable shortening

Steps:

  • Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed, and devein chiles. Set aside.
  • Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.
  • In a large saucepan, heat corn oil over low flame. Cut the telera bread or 4 slices of white bread, into pieces and fry in the corn oil until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds, raisins, plantains, and walnuts. Stir ingredients together. Add more corn oil, to coat ingredients lightly. Add chopped roasted onion and minced roasted garlic. Continue to fry over low flame for about 20 minutes. Add blended tomato mixture. Remove from heat and set aside.
  • Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.
  • In a medium frying pan, fry roasted chiles in corn oil along with burnt tortilla pieces for a few minutes. Combine tomato/spice/nut mixture with chile mixture in large saucepan. Add chocolate piece and cook until melted over a low flame. Add about 1/2 cup chicken stock to mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may be added to smooth out sauce.
  • In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you'd like. Warm sauce for another 30 minutes over a low flame.

REDDISH MOLE (COLORADITO)



Reddish Mole (Coloradito) image

Provided by Amanda Hesser

Categories     dinner, main course

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 pounds pork butt, bone in, trimmed of most but not all fat
1 head garlic, unpeeled, halved crosswise, plus 6 garlic cloves, minced
1 teaspoon whole black peppercorns, bruised plus 5 whole black peppercorns
3 bay leaves
2 teaspoons salt, or to taste
1 thick slice day-old challah or brioche,
4 dried ancho chiles, tops and seeds removed
4 dried guajillo chiles, tops and seeds removed
1 2-inch piece canela, or 2 teaspoons ground Ceylon cinnamon
5 cloves, or 1/8 teaspoon ground cloves
1/4 cup lard or vegetable oil
1 small onion, coarsely chopped
3 medium ripe tomatoes, coarsely chopped
1/3 small yellow plantain, peeled and chopped (about 1 cup)
12 sprigs fresh thyme
6 sprigs fresh oregano
3 tablespoons sesame seeds, toasted
1/4 cup dark raisins
3/4 cup blanched almonds
1 1/2 ounces Mexican chocolate, coarsely grated

Steps:

  • Place the pork butt, head of garlic, 1 teaspoon of bruised black peppercorns, bay leaves and 1 teaspoon salt in a 5 to 6 quart saucepan. Add enough cold water to cover well (10 to 12 cups). Bring to a boil over high heat and immediately reduce the heat to low. Remove any foam that collects on top. Simmer, partly covered, until the meat is tender, about 2 to 2 1/2 hours.
  • Lift out the pork, letting it drain well, and let cool to room temperature. Raise the heat to high and boil the stock until reduced to about 6 to 8 cups. Strain the stock through a fine-mesh seive, discarding the solids; let sit until the fat can be skimmed off (or refrigerate several hours and lift off the solidified fat). Reserve.
  • Remove and discard any visible fat from the pork butt. Pull the meat from the bones, carefully tear it into long shreds, and refrigerate if not using at once. You should have about 3 to 4 cups.
  • In a food processor, crush the bread to fine crumbs. You should have about 1 cup. Set aside. Place the ancho and guajillo chiles in a bowl. Pour over boiling water to cover, and let soak for 20 minutes. Meanwhile, in a spice grinder, coffee grinder or with a mortar and pestle, grind together the canela, cloves and remaining 5 peppercorns. Set aside. Drain the soaked chiles and reserve.
  • In a medium skillet, heat half the lard over medium heat until rippling. Add the ground spices and cook, stirring, just until fragrant, 1 to 2 minutes. Add the onion, minced garlic, tomatoes, plantain, thyme, oregano, sesame seeds, raisins and almonds. Cook, uncovered, stirring frequently, for 15 minutes.
  • Let this cooked mixture cool for about 10 minutes, then place half the mixture in a food processor with 1 cup of the reserved pork broth and half the drained chiles. Process to a smooth puree (about 3 minutes on high). Repeat with the remaining sauce mixture, another cup of pork broth, and the remaining chiles.
  • In a large Dutch oven or deep skillet, heat the remaining lard over medium high heat until rippling. Add the pureed mixture, stirring well to prevent splattering. Stir in the remaining stock, a little at a time. Cook, covered, stirring frequently, for 15 to 20 minutes, until the chiles lose the raw edge of their flavor. Stir in the bread crumbs and cook, stirring frequently, until the mixture is lightly thickened, about 10 minutes. Stir in the chocolate and cook, stirring constantly, until it is well dissolved. Add the salt.
  • Stir in the reserved shredded pork. Cook, partly covered, stirring occasionally, just until heated through, 7 to 10 minutes. Taste for seasoning. Serve.

SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO



Soledad's Tamal Oaxaqueno de Mole con Pollo image

Los Angeles restaurateur Soledad Lopez shares her recipe for a traditional Oaxacan chicken dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 four- to five-pound chicken
8 cloves garlic
10 whole black peppercorns
15 large fresh or frozen banana leaves
3 1/2 cups dry masa harina for tamales, mixed with 2 1/4 cups hot water, cooled to room temperature (or 2 pounds fresh masa)
1 teaspoon coarse salt
2 tablespoons solid vegetable shortening
4 cups Soledad's Mole
Sesame seeds, for garnish

Steps:

  • Place chicken, garlic, and peppercorns in a medium stockpot. Add enough water to cover by 2 inches. Bring to a boil. Reduce heat, and simmer until cooked through, 35 to 45 minutes. Strain through a fine mesh sieve, reserving liquid. Let chicken stand until cool enough to handle. Remove meat, and shred into bite-size pieces; set aside. Discard skin and bones.
  • If banana leaves are thick and not supple, they need to be steamed: Pour a couple of inches of water in a large pot, and bring to a boil, then reduce to a simmer. Roll banana leaves loosely, and arrange in a steamer basket. Place basket over water, cover, and steam leaves until pliable, about 30 minutes.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine masa, 1/2 cup reserved chicken-cooking liquid (freeze remaining liquid for another use), salt, and shortening, and beat on medium until light and fluffy, 3 to 5 minutes; set aside
  • Place a 12-inch piece of banana leaf on a flat work surface (if leaves are smaller, you can use a few to create one larger surface). Spread a very thin layer of the masa mixture (about 1/4 inch thick) over the banana leaf, leaving a 1-inch border. Place 1/2 cup of shredded chicken in center of the masa. Pour 1/4 cup mole over chicken. Fold edges up and over to enclose filling and form a packet. Repeat with remaining leaves, masa, chicken, and mole (reserve 1 1/2 cups mole for serving).
  • Bring a pot of water to a boil, then reduce to a simmer. Arrange masa packets in steamer. Place over water, cover, and steam for 1 hour.
  • To serve, use a serrated knife to cut a cross in the center of the package. Pull back corners, exposing tamale. Drizzle with remaining mole, and sprinkle with sesame seeds.

MOLE VERDE



Mole Verde image

Among the seven most well-known mole varieties, tomatillo-based mole verde is one of the easiest to prepare because of its use of fresh chiles and herbs rather than dried chiles and spices. Romaine, cilantro and epazote get blended into the mole of seared chiles, garlic, onion and toasted nuts and seeds to make an earthy sauce. Fresh epazote and hoja santa add depth of flavor, with unique notes of pungency and anise, but they can be tough to find, so dried options can be used. This mole can be stored in the freezer for up to 3 months, ready for weeknights when all you want to do is warm up some tortillas and mushrooms for a perfect taco, or you could serve it over Mexican rice with roasted cauliflower.

Provided by Jocelyn Ramirez

Categories     sauces and gravies

Time 1h

Yield 8 cups (8 to 10 servings)

Number Of Ingredients 18

8 medium tomatillos (about 1 pound), peeled and washed
1 large poblano
½ medium yellow onion, quartered
2 to 3 serrano chiles
2 garlic cloves, peeled
1 cup brown (unhulled) sesame seeds
½ cup raw pepitas
½ cup raw almonds
2 dried bay leaves
2 to 3 cloves
6 large romaine lettuce leaves
1 medium bunch cilantro, torn in half
8 large fresh epazote leaves
1 medium fresh or dried hoja santa leaf (optional)
2 ½ cups vegetable stock, plus more if needed
¼ cup neutral cooking oil (such as grapeseed)
1 tablespoon kosher salt (such as Diamond Crystal)
Seared mushrooms, tofu steaks, roasted cauliflower and/or Mexican rice, for serving

Steps:

  • Add the tomatillos, poblano, onion, serrano chiles and garlic to a large preheated comal or cast-iron skillet set over medium heat. Cook everything until lightly charred and soft on all sides, about 20 minutes. The poblano should take the longest to cook, while the garlic cloves will be done in about 5 to 8 minutes.
  • Meanwhile, heat a dry small to medium skillet over medium. Once warmed, toast the sesame seeds, stirring constantly, until golden and fragrant, 4 to 5 minutes. Add the toasted seeds to a large bowl and set aside.
  • Toast the pepitas in the same skillet, stirring constantly, until golden, popped and fragrant, 4 to 5 minutes. Add them to the bowl with sesame seeds.
  • Toast the almonds in the same skillet, stirring constantly, until lightly seared and fragrant, 4 to 5 minutes. Add them to the bowl with the seeds.
  • Toast the bay leaves and cloves until the leaves lightly brown and the cloves become fragrant, 1 to 2 minutes. Add to the same bowl with the seeds.
  • Stem and seed the charred chiles, and add them along with the remaining charred ingredients and the toasted ingredients to a blender. Add the romaine, cilantro, epazote, hoja santa (if using) and 2 ½ cups vegetable stock. Blend until almost smooth yet slightly lumpy and textured. Use more of the vegetable stock as needed to smooth out the mixture. If you don't have a high-powered blender, you may need to blend in two batches, adding equal amounts of the wet and dry ingredients to each batch.
  • Heat a large, deep pot over medium-low. Once warmed, add the oil. Once the oil is hot and shimmering, carefully add the mole from the blender. There will be some splatter. Stir in the salt and simmer the mole for 15 to 20 minutes, until the flavors meld together, stirring occasionally to make sure the mole doesn't burn at the bottom of the pot.
  • Serve with seared mushrooms, tofu steaks or roasted cauliflower, paired with Mexican rice. Extra mole can be kept in the refrigerator for up to a week or frozen for up to 3 months in an airtight container.

STEPH'S SLOW COOKER BEEF MOLE



Steph's Slow Cooker Beef Mole image

My husband owns a Mexican restaurant, so I'm always in the kitchen trying out new things. This recipe is a big hit with our customers! If you like it spicy, just add more hot sauce. I've even tried it with diced jalapenos and it's fabulous! I like to serve this dish with warm flour tortillas.

Provided by zoeandelvis

Categories     Everyday Cooking     Slow Cooker     Main Dishes     Beef

Time 3h5m

Yield 4

Number Of Ingredients 11

1 pound cubed lean beef stew meat
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced green chiles
¼ cup diced onion
¼ cup water
2 tablespoons unsweetened cocoa powder
1 tablespoon white sugar
2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
1 dash hot sauce (such as Louisiana®), or more to taste

Steps:

  • Combine beef, tomatoes, chiles, onion, water, cocoa, sugar, oil, cumin, garlic powder, and hot sauce in a slow cooker.
  • Cover and cook on Low until meat is fork-tender, 3 to 4 hours.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 13.6 g, Cholesterol 62.5 mg, Fat 18.2 g, Fiber 2.4 g, Protein 20.4 g, SaturatedFat 6.6 g, Sodium 657.3 mg, Sugar 7.2 g

More about "soledads mole recipes"

10 BEST COOKING WITH MOLE SAUCE RECIPES | YUMMLY
10-best-cooking-with-mole-sauce-recipes-yummly image
2022-06-12 Healthy Black-Eyed Pea Enchiladas with Mole Sauce & Mango Mint Salsa Vegan Yack Attack. ancho chili powder, smoked paprika, white onion, ancho chili powder and 22 more.
From yummly.com


20-MINUTE MOLE SAUCE - GIMME SOME OVEN
2018-10-08 Instructions. Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add garlic and jalapeño (if using) and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
From gimmesomeoven.com
4.8/5 (48)
Estimated Reading Time 6 mins
Servings 3
Total Time 20 mins


SALSAS AND MOLES: FRESH AND AUTHENTIC RECIPES FOR PICO DE GALLO, …
A collection of 60 authentic salsa and mole recipes from acclaimed chef/restaurateur Deborah Schneider, adapted for US kitchens. America has a new favorite condiment: salsa. And with good reason—a great salsa makes a big impression with just a little bite. In Salsas and Moles, award-winning chef Deborah Schneider explores a wide variety of ...
From amazon.ca
Reviews 298
Format Hardcover
Author Deborah Schneider


OAXACAN-STYLE MOLE (MO-LEH) SAUCE - LA PIñA EN LA COCINA
2015-09-22 In a large dutch oven pot, add 2-3 tablespoons of pork lard (manteca) or oil of choice, and heat to medium. After a few minutes when oil is hot, add the strained chile sauce (sauce from dried chiles). Cook for 5 to 7 minutes, stirring as needed. Add the other blended sauce and 6 cups of broth.
From pinaenlacocina.com


SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO
1 four- to five-pound chicken. 8 cloves garlic. 10 whole black peppercorns. 15 large fresh or frozen banana leaves. 3 1/2 cups dry masa harina for tamales, mixed with 2 1/4 cups hot water, cooled to room temperature (or 2 pounds fresh masa). 1 teaspoon coarse salt. 2 tablespoons solid vegetable shortening. 4 cups Soledad's Mole. Sesame seeds, for garnish
From wallygee.com


AN EASY MOLE RECIPE... AND SAYING GOODBYE TO MY MOM
2017-07-25 Directions. To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid. Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes.
From casamarcela.com


SOLEDAD'S MOLE | OPSKRIFTER 2022
Soledad's Mole. 2022. ingredienser; Kørselsvejledning; Soledad's Mole. Video: Soledad's Mole. Video: Soledad Pastorutti - Cumbia del mole (En Vivo) 2022, Kan. Los Angeles-restauratør Soledad Lopez deler sin opskrift på en traditionel Oaxacan-kyllingretter, der inkluderer Mole. Image. Udbytte: Gør 10 til 12 kopper . ingredienser. Ingrediens checkliste 1 kilo ancho chiles, …
From da.holidaysbeauty.com


AUTHENTIC MOLE RECIPE - MASHED.COM
2021-09-07 Add approximately ⅓ of the sauce to your blender at a time, then puree until smooth. Transfer the pureed sauce to a clean pot and finish the rest of the sauce. Stir all of the batches together, and here's where you can season to taste with salt and pepper when you're finished blending and mixing all of the mole.
From mashed.com


A QUICKER WAY TO MAKE MOLE NEGRO | FOOD & WINE
2017-06-28 A Quicker Way to Make Mole Negro. According to The Atlantic, one of the foremost experts in traditional Oaxacan cuisine is 71 year-old Soledad Ramírez Heras, who conducts private cooking classes ...
From foodandwine.com


MAKING THE 7 MOLES OF OAXACA IN 7 DAYS: A SURVIVOR’S GUIDE
2019-08-23 It’s day 5, and the moles have taken over. Chile seeds cover every inch of the test kitchen’s once pristine counters and floor. The blender has been running non-stop, flinging red-staining chile paste on the walls, ceiling, and innocent passersby. Every pot and pan within a mile radius is dirty. Through swirling clouds of cough-inducing smoke, a lone figure emerges (it’s …
From savoryspiceshop.com


BECOME A MOLE MASTER WITH THESE OAXACAN RECIPES
2016-12-09 Mole Negro Ingredients for chile paste. 1/4 kg pasilla chile; 1/4 kg mulato chile; 1/4 kg ancho chile; 1/4 kg chilhuacle negro chile 3 pz chipotle chile
From houstoniamag.com


6 MOLE RECIPES TO MAKE FOR THE DAY OF THE DEAD | FOOD & WINE
2017-06-28 In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, …
From foodandwine.com


PORK MOLE NEGRO - KEVIN IS COOKING - DELICIOUS RECIPES
2021-12-16 Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with bell peppers, Poblano chilies, onion, garlic, bay leaves, oregano, thyme, cumin and remaining 2 cups chicken stock. Simmers 3 1/2 to 4 hours or until fork tender. Carefully remove meat from molé and shred.
From keviniscooking.com


BEST MOLE STEW RECIPES | FOOD NETWORK CANADA
2011-03-01 Step 6. Heat the lard in a heavy 6-quart stockpot, and fry the chile purée well, about 15 minutes, until it “dries out” a bit. Add the tomato mixture and spice mixture and fry well, about 15 minutes. Stir the seed mixture and fry 15 minutes more. Add 2 cups of beef stock to thin the sauce, now referred to as “mole”.
From foodnetwork.ca


OAXACAN MOLE NEGRO RECIPE - HOW TO COOK MEXICAN COCOLATE …
This Mole recipe comes from the Oaxaca region, and includes chocolate and bread!See the Full Recipe: http://www.kevinallover.com/articles/4Support This Chann...
From youtube.com


SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO | MARTHA STEWART
2021-12-30 FOOD HOLIDAYS ENTERTAINING HOME GARDENING CLEANING ORGANIZING WEDDINGS SHOP DIY BEAUTY WELLNESS LIFE NEWS MARTHA BLOG Close Profile Menu Martha Blog Your Account Your Account Account Join Now Email Preferences Newsletter Manage Your Subscription this link opens...
From confidentrecipe.netlify.app


MAKING MOLE IN OAXACA IS ABOUT MORE THAN THE SAUCE ITSELF
2017-11-06 Molé is in itself, an act of cultural immersion that ends in a meal. For Soledad, cooking is survival. She was raised by her mother, who made her living selling homemade tortillas in a small village called Ejutla. She didn’t just sell tortillas but woke at 4 a.m. to nixtamlize and grind the corn, to form them by hand, and travel by foot to ...
From ediblemanhattan.com


DIY MOLE BITTERS RECIPE - SERIOUS EATS
2018-08-09 DIY Mole Bitters Recipe. Marcia Simmons is the author of DIY Cocktails: A Simple Guide to Creating Your Own Signature Drinks (2010). The exotic combination of chile and chocolate in these mole bitters is a perfect addition to cocktails made with tequila, mezcal, or dark rum. Notes: Cacao nibs are roasted bits of cacao beans.
From seriouseats.com


EASY MOLE RECIPE - THRIFT AND SPICE
2022-06-07 Instructions. Empty the mole into a pot over medium low heat. Slowly stir in 3 cups of chicken broth. Stir continuously for about 10 minutes until you have a smooth sauce and there are no more lumps of mole paste. Add the chocolate to the sauce and raise the heat to medium. Stir until the chocolate has dissolved.
From thriftandspice.com


SOLEDAD'S MOLE | RESEPI 2022
Soledad's Mole. 2022. Bahan-bahan; Petunjuk; Soledad's Mole. Video: Soledad's Mole. Video: Soledad Pastorutti - Cumbia del mole (En Vivo) 2022, Februari. Restoran restaurat Los Angeles Soledad Lopez berkongsi resipi untuk hidangan ayam Oaxacan tradisional yang merangkumi Mole. Image. Hasil: Membuat 10 hingga 12 cawan . Bahan-bahan. Senarai Semak Bahan 1 …
From ms.holidaysbeauty.com


RICK BAYLESSSUSANA'S BLACK MOLE - RICK BAYLESS
Instructions. Rinse the chiles quickly in running water, and remove all stems, veins and seeds. Reserve the seeds. Heat 2 quarts of water in a kettle. In a large griddle, comal or frying pan, toast the chiles over medium heat until black, but not burnt, about 10 minutes. Place the chiles in a large bowl and cover with the hot water to soak for ...
From rickbayless.com


OVOS MOLES DE AVEIRO (PORTUGUESE EGG YOLK CONFECTION)
2013-06-21 1) Pour the sugar in a saucepan on the stove with a glass of water and let it boil until 245 degrees fanrenheit or the sugar has become a syrup with an even consistency. 2) In another saucepan, dissolve the rice flour in 1/2 cup of cold water. Add the boiled sugar syrup to this mixture let it cook on low heat for 5 minutes.
From easyportugueserecipes.com


MOLE AMARILLO RECIPE - A OAXACAN FAVORITE MOLE - MEXICO IN MY …
2021-03-26 Put the corn masa and 1 cup of the broth in your blender and grind well. Add this to the tomato and pepper mixture in the pot. Let thicken for about 15 minutes, stirring frequently. Add a tablespoon of salt or more, to taste. Dilute the mole sauce with 2 …
From mexicoinmykitchen.com


AUTHENTIC MOLE SAUCE - TASTES BETTER FROM SCRATCH
2020-08-25 Boil the chicken in the spices: add chicken pieces, garlic, onion, bay leaf, chicken bouillon, salt, oregano and water to a pot. Bring to a low boil and cook over medium heat until chicken is just cooked through (165 degrees F ) about 30 minutes. Remove chicken to a plate, (reserving the broth) cover and set aside.
From tastesbetterfromscratch.com


MOLE NEGRO SAUCE (BLACK MOLE SAUCE ) | FEASTING AT HOME
2021-10-28 Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce ( if using). Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth.
From feastingathome.com


OAXACAN BLACK MOLE SAUCE AND ENMOLADAS - SAVEUR
Instructions. Set a heatproof platter by the stove. In a large comal or skillet over medium heat, toast twelve 6-inch tortillas until pliable, about a minute on each side. In a medium skillet over ...
From saveur.com


HOW TO MAKE THE BEST MOLE NEGRO - THE ATLANTIC
2012-03-28 To reach Soledad's house, you call her to set a date and time (no later than 9 a.m. if you're making mole negro, an all-day affair), and she …
From theatlantic.com


CLASSIC SOLE DORE SEAFOOD RECIPE - THE SPRUCE EATS
2021-12-01 Lift the sole fillets out of the egg mixture, allowing the excess to drip off, and sauté for 2 to 3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven. When all the sole fillets are cooked, turn off the heat, and add the capers, lemon juice, parsley, and cold butter to the pan.
From thespruceeats.com


SERIOUS HEAT: SILKY, SPICY MOLE SAUCE RECIPE
2018-09-28 Heat the olive oil in a sauté pan, and gently sauté the garlic and shallots over low heat. Once they're soft, add them to the blended chocolate-chile mix, and blend again. Transfer the sauce to a saucepan, and simmer for 10 minutes. Keep an eye on it to avoid scalding because the chocolate and nuts are delicate.
From seriouseats.com


SOLEDAD'S TAMAL OAXAQUENO DE MOLE CON POLLO RECIPE
To make the Mole: In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches till fragrant but not burned, 2 to 3 min. Transfer to a large bowl,…
From cookeatshare.com


SOLEDAD'S MOLE | RESEP 2022
Soledad's Mole. 2022. Bahan; Petunjuk arah; Soledad's Mole. Video: Soledad's Mole. Video: Soledad Pastorutti - Cumbia del mole (En Vivo) 2022, April. Pemilik restoran Los Angeles Soledad Lopez membagikan resepnya untuk hidangan ayam Oaxacan tradisional yang mencakup Mole. Image. Hasil: Membuat 10 hingga 12 cangkir . Bahan. Bahan Daftar Periksa …
From id.holidaysbeauty.com


RECIPE: OCTAVIO DIAZ’S ESTOFADO MOLE - SAN FRANCISCO CHRONICLE
2016-08-26 To make the chicken: Preheat the oven to 400 degrees. Season the chicken on all sides with salt and pepper. Heat the olive oil over medium-high heat in a …
From sfchronicle.com


RECIPES – SOLEDAD – AWESOME FOOD WORDPRESS THEMES 2017
Orange Banana Smoothie Recipe. by Sonia July 7, 2017. by Sonia July 7, 2017. Lommodo ligula eget dolor. Aenean massa. Cum sociis que penatibus et magnis dis parturient montes lorem, nascetur ridiculus mus. Donec quam felis,…. Desserts Featured.
From soledad.pencidesign.net


SOLEDAD'S CHEESE APPETIZER RECIPE - LOS ANGELES TIMES
2000-03-29 Pit avocados and slice into thin strips. Crumble cheese into large chunks. Gently add avocados and cheese to salsa. (Alternatively, cut cheese into wedges and serve with avocado slices alongside ...
From latimes.com


COOKING BANANAS WITH SWEET MOLE RECIPE - SPANISH ACADEMY …
2020-04-20 Step 1 : Cut the plantains into long slices, not too thick or too thin, then fry them in a pan. Step 2 : In a saucepan, place the chopped tomatoes, the bell pepper (seeded), pasilla chile and the cinnamon and simmer for about 10 to 15 minutes. Remove from the heat and let cool. Step 3 : In a frying pan, place the spices with the sesame and the ...
From spanishacademyantiguena.com


Related Search