How to make Quick & Easy MOLE Recipe | Mole Doña Maria
???????????? How to make Quick & Easy Chicken Mole ☁️The ingredients and quick tips are listed below ⬇️
Ingredients
1 or 2 Rotisserie chickens
1 cup of Mole Doña Maria
5 cups of hot water
3 Tbsp Chicken Bouillon
The desired amount of sesame seeds
Served with Mexican rice ????
Mexican rice recipe-
Tip‼️
Have a lot of fun when making this recipe ????
Adjust salt content by allowing your mole to cook for 10 mins- Taste and adjust as recommended in the video recipe
If after cooking you’d like a super mole flavor, add another 1/2 cup of mole paste- Blend with 1/2 cup of water
If your mole gets too thick while cooking, Start by adding 1/2 cup hot water at a time, cook 3 more mins on the lowest setting, and boom done!!
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Hello & Welcome! In today’s recipe, I’ll be showing you how to make Quick & Easy Chicken Mole recipe. In less than 30 minutes dinner is served!! Hope you all enjoy this quick savory mole as much as our family. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love Steph, Punky, and Cloud ????
#mexicanfood #mole #molerecipe #quick&easy
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
How to make MOLE POBLANO From SCRATCH, The BEST Step BY Step Recipe + SECRET TIPS!!!
Ingredients for Mole Poblano
2 1/2 Ibarra Chocolate bars
6 mulato Chiles or Ancho chiles
6 Pasilla chiles
3 Chipotle chiles
1/2 cup of raisins
1/2 cup of sesame seeds
1/2 cup raw peanuts (no salt- not roasted)
1/4 cup of almonds
1/2 cup of gamesa animal cookies
1 platano macho (plantain)
1 piloncillo (total used was 1/4) OR 1/4 cup of sugar
6 garlic cloves
1/2 large onion or 1 med onion
1 tbsp salt + Extra
1/2 cinnamon stick
1/2 Tbsp cumin seeds
3 pieces of clove
1/2 tsp anis seeds
1/2 tsp coriander seeds
1 cup of lard + extra
1 corn tortilla
To prepare mole
1 to 2 cups of mole paste
3 to 4 cup of chicken broth
1 whole boiled chicken
Toasted sesame seeds
Step 1
Remove seeds from mulato and pasilla chiles (Save mulato seeds to toast in step 3)
Toast mulato and Padilla chiles
Soak in warm water 20 mins until soft
Fry chipotle chiles in 3 tbsp lard until fully- place in same bowl of soaking chiles
Step 2 Frying medium heat
Warm 1/2 cup lard
Fry raisins until fluffy then place in a bow of warm water (save 1/3 cup of raisin water)
Fry tortillas, garlic, onion, peanuts (10 minutes, almonds (15 secs), animal cookings until golden color, plantain until soft
Step 3 Toast on medium heat (continuously stir)
Toast following ingredients for 10 to 15 secs- Cinnamon stick, anis seeds, cloves, cumin seeds, coriander seeds, mulato Chile seeds, then set to the side
Toast 1 tsp salt + sesame seeds (save some for garnish)
Step 4 blend spice
Blend toasted spices first- cinnamon , anis seeds, clove, coriander seeds, sesame seeds, mulato Chile seeds
Add raisin + water, plantain, animal cookies, peanuts, almonds, garlic, onion, chiles + chili water
Blend slowly and starting picking speed.
⚠️‼️Suggestion
My blender was over worked! Try step 4 in batches of 3 to assure a smooth blend ????
If using a different blender than a vitamix save 3/4 of a cup of raisin water and 1 cup of Chile water to assist your blend as needed. Not to worry the excess water will dissipate when cooking. Add 15 minutes to cook and stirring time. You got this corazón!
Step 5 cooking on medium heat mostly (Constantly stirring once mole paste touches the pot)
Add 1/2 cup of lard to pot allow to warm up and then add your mole paste
Cook 15 minutes while constantly to avoid burning and even cooking
In a bowl of warm water add desired chocolate bars + piloncillo once dissolved add to mole pot
Cook another 10 to 15 minutes taste and adjust chocolate and piloncillo as needed
Once you achieve desired sweetness add salt adjust to taste and continue storing to complete 45 minutes of stirring
Last 5 to 10 minutes switch heat to low and continue stirring amoricito, don’t quit, you got this babe.
Once paste is cooked set in a bowl and allow to cool a few hours
Place in an air tight container or small freezer bag in portions
If kept clean will last in refrigerator 3+ months
Will last in freezer 6 months to a year if not more ????
Tips‼️
Have a lot of fun when making this recipe ????
If you see smoke while frying or toasting lower temperature
Please watch video for SECRET TIP to the most flavorful way to cook mole
Make all recipes comfortable for your home
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chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
Easy Salsa roja recipe-
#molerecipe #mexicanfoodrecipes #breakfast #lunch #dinner #cooking #mealprep
❤️If you are looking for a recipe. Search on YouTube “Views on the road _______“ and finish with the recipe you are looking for. If you don’t see it, make a request in the comment section and we will gladly upload the recipe for you.
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Chicken with Chocolate Mole
Mole is the ultimate Mexican sauce layered with big flavors (and sometimes dozens of ingredients) and it usually simmers for hours. Not tonight! This batch is ready in 45 minutes and relies on pantry staples like savory spices (cinnamon, garlic, and cayenne to name a few), rich tomato paste, and dark chocolate to round everything out.
Watch the video above or go to for the full recipe.
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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.
#simplymamacooks #cooking #molé
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⭐️ EASY MEXICAN RED RICE
⭐️ COOKWARE VIDEO
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
Easy Mexican Chocolate Chicken Mole [Simplified Recipe]
A scintillating blend of dark chocolate, red chilli and aromatic spices weave their magic in this Mexican Chicken Mole recipe. It’s deliciously tender AND easy enough to prepare for a mid-week dinner. Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
Mexican Chicken Mole (aka Mexican Chocolate Chicken) is a rich and decadent dish featuring aromatic spices and dark chocolate. Despite a “long” ingredient list, it’s surprisingly simple to make. You can even prepare the chocolate mole sauce in advance, or freeze for that next Mexican dinner.
Our wandering adventures haven’t quite led us to Mexico (yet!), but that doesn’t mean we can’t do a little kitchen adventuring at home in the meantime.
Traditional mole sauces call for a range of different types of chillies including pasilla/negro, puya, ancho and mulato. To keep things simple we’ve modified this recipe to make use of regular large dried red chillis (or small if you can’t find the big ones) since that's what we can most easily access at home. However, if you can get your hands on traditional chillies, we definitely encourage your own chilli mole experiments!
So with a little experimentation, we created a simplified version which is easy (and quick) to make for a mid-week dinner. The hardest part is chopping the onion – the rest is left to the blender and saucepan!
???? Ingredients:
For the Chicken:
1.5 kg chicken we used 4 wings and 4 legs, you can also use thighs or breast.
½ cup vegetable oil
3 cups chicken stock
½ cup orange juice 2 tbsp orange rind OR ½ cup water
Salt and pepper
For the Sauce:
6 dried long red chillis
1 onion diced
3 cloves garlic chopped
1 cinnamon stick
1 tsp oregano
½ tsp ground cumin
½ tsp allspice
½ tsp fennel seeds
¼ coriander seeds
¼ tsp ground nutmeg
¼ tsp ground cloves
1-2 tbsp peanuts crushed
1 tbsp pepitas
400 g passata
2-3 tbsp dried prunes or raisins
1 slice day old bread torn into chunks
60 g dark chocolate minimum 80% cocoa
To Serve:
flour or corn tortillas
fresh cilantro / coriander
red onion finely sliced
2 tbsp white sesame seeds garnish
???????? Recipe Steps:
00:00 - How to Make Mexican Chicken Mole
00:04 - Cook chillies, then soak to soften, retaining chilli oil
00:31 - Cook chicken in chilli oil
00:56 - Transfer chicken to saucepan or wok
01:10 - Simmer chicken in orange juice
01:21 - Add spices and other ingredients to chilli oil
02:01 - Add passata, stock and chillies, then simmer
02:30 - Remove cinnamon stick and blend sauce
02:39 - Add dark chocolate, melt and stir
02:50 - Shred chicken, then add to the sauce with juices and stock
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