How To make Classic Mole Poblano Sauce
2 c Cups
4 Dried Pasilla chiles, stems
-and seeds removed 4 Dried red New Mexican
-chiles, stems and seeds -removed 1 md Onion, chopped
2 Cloves garlic, chopped
2 md Tomatoes, peeled and seeds
-removed, chopped 2 tb Sesame seeds
1/2 c Almonds
1/2 Corn tortilla, torn into
-pieces 1/4 c Raisins
1/4 ts Ground cloves
1/4 ts Ground cinnamon
1/4 ts Ground coriander
3 tb Shortening or vegetable oil
1 c Chicken broth
1 oz Bitter chocolate (or more to
-taste) Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of mixture in a blender until smooth. Melt shortening in a skillet and saute the puree for 10 minutes, stirring frequently. Add chicken broth and chocolate and cook over very low heat for 45 minutes. The sauce should be very thick. Remaining sesame seeds are used for garnish. Sauce is excellent with poultry. The Whole Chili Pepper From the collection of Jim Vorheis
How To make Classic Mole Poblano Sauce's Videos
Mole Sencillo | Sweet Heat with Rick Martinez
Welcome to Sweet Heat with Rick Martinez. Twice a month, Rick will be bringing you recipes built on this favorite flavor profiles—sweet and heat—from his kitchen in Mazatlán. First up: Mole. One of the most famous sauces in Mexico because of their beautifully complex, smoky-sweet-hot flavor, their velvety smooth texture, and their rich, deep color. Rick created this Mole Sencillo—or “simple mole”—with only 10 ingredients and a handful of steps. Think of it as a starter mole that will help you master the techniques used in making basically any mole. GET THE RECIPE ►►
CHAPTERS
00:00 Intro
01:51 Simple Ingredients Done Right
07:29 Build That Flavor
08:59 Fry Time
11:20 The Perfect Blend
15:26 Actually, It's Time to Eat!
INGREDIENTS
1 large (123g) Roma tomato, cored
1/4 large (71g) white onion
6 medium (60g) chile ancho, stemmed and seeded
1/3 cup lard or vegetable oil
1/3 cup (22g) animal crackers
1/4 cup (40g) raw almonds
1/4 cup (35g) raisins
1 tablespoon (10g) untoasted sesame seeds
1 whole star anise
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton (15g) kosher salt
1 tablespoon (16g) piloncillo or dark brown sugar
1 1/4 ounces (35g) bittersweet chocolate, preferably 75% or more cacao
1 pinch toasted sesame seeds, for garnish
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Rick Bayless Oaxacan Black Mole
Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation—the cleaning, toasting, roasting and such—or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day. That’s the way we make this version in our restaurants. It’s a compilation of years of Oaxaca exploration and stove-side experience—classic, deeply satisfying and awesome, but not too baroque (some recipes have nearly 40 ingredients).
Get the recipe ????
EASY Chicken Molé Recipe | Doña Maria Mole Sauce
Today I am making an easy simplified molé sauce with the help of Doña Maria's store bought jar of molé. This easy for ingredient sauce is great when you are pressed for time but want a delicious mole sauce.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who 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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4 lbs bone in chicken thighs (boiled or baked)
8 oz jar of Doña Maria mole sauce base
4 cups chicken broth
3.1 oz tablet of Mexican hot chocolate
2 Tbsp peanut butter
DISCLAIMER: This video and description contains 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 the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Molé Rojo De Vaso
The Best Chicken Mole
Easy Chicken Mole
Best Mole with Morita from Scratch | Mole de Morita
#mexicana #viral #mexicanfood #viralvideo #shortsbeta #shortsyoutube #youtubeshort #latina #shortsfeed #youtuber #homemade #diy #youtube #tiktok #instagram #foodie #food #cooking #foodlover #howto #homemade
How to Make Traditional Mole Poblano for Cinco De Mayo
Margarita Villegas Leal talks about celebrating Cinco de Mayo in her hometown of Puebla and shows us how to make mole poblano the traditional way.
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My Signature $1,000,000 Mole Poblano recipe - El Padrino Chef
El Padrino Chef
Amazing news! We are so excited to share our recipes.
From our kitchen to yours.
Yields 10 servings
My Signature $1,000,000 Mole Poblano recipe
Chocolate Chili Sauce
Mole
• 4 ea dried pasilla chili clean
• 4 ea dried mulato chili clean
• 4 ea dried ancho chili clean
• 10 cups chicken stock
• 3/4 cup peanuts
• 1/2 cup walnuts
• 1/2 yellow onion
• 2 tbs sesame seeds
• 3 ea tomatoes medium seedless cut in half
• 1 ea tortilla toasted
• 3 ea garlic clove
• 2 oz raisins
• 2 ea whole cloves
• 6-8 oz grape seed oil
• 8 oz chocolate sweet molido
• 1/2 tsp cinnamon ground
• 1 tsp kosher salt as needed
• 1/4 tsp fresh black pepper
• 1 ea anise spice
Chicken Stock
• 2 pieces of chicken leg and thigh (2 1/4 lb) and chicken thigh skinless
(2 lb) to make the stock with 96 oz water, 1/2 medium yellow onion, 4 ea garlic clove, 10 oz celery large dice, 1 ea medium tomato, 12 oz carrots dice, 1 tsp salt and 1/4 tsp fresh black pepper. Bring to boil and then reduce the heat to low, cover the casserole and simmer for 2 1/2 hours.
We hope you enjoy this video and share it to keep our Mexican cooking tradition. Please like and subscribe for more videos. Please stay subscribed for useful tips and special dishes. For any questions please email us.
Gracias,
El Padrino Chef
Email: elpadrinochef1@gmail.com