How to Quickly Catch a MOLE in One Day! | Easy with NO TRAPS!
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Moles Digging
How to Quickly Catch a MOLE in One Day! | Easy with NO TRAPS!
How To QUICKLY Catch A Mole / NO TRAPS!
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P2: Mexican Red Mole with Chiles from Oaxaca (aka Ancho Mole, Mole Coloradito), (2/2)
Here is Part II of II for my video on how to make a shortcut version of red mole (also known as mole rojo, ancho mole, mole coloradito). I was inspired to make this after having a number of delicious moles during two visits to Mexico. I even picked up dried chilies, spices, and chocolate in the markets I visited in Oaxaca!
See my full Mexican Mole videos:
Part 1 - Make Mexican (Oaxacan) Red Mole:
Part 2 - Make Mexican (Oaxacan) Red Mole:
Full Mole Food Playlist:
This mole can be used in countless ways, from sauces to flavor your protein (chicken, pork, tofu -- any of these could work!), in tacos, enchiladas, stews -- let your imagination run wild! It's a really complex and deliciously layered sauce that is sweet, savory, smoky, and acidic all at the same time.
Mole Rojo (simplified) ingredients:
10 ancho chilies
6 guajillo chilies
2 large tomatoes (about 1 lb)
1 large onion
4 garlic cloves
2 Tbsp (white) sesame seeds, toasted
1 tsp oregano (preferably Mexican)
3-4 Tbsp Mexican chocolate*
1/2 tsp canela (Mexican cinnamon)
1/2 tsp pepper (to taste)
Salt*
Sugar*
3 cups chicken (or vegetable) stock
4 Tbsp oil (or lard)
*ingredients should be adjusted to taste at end
1. Toast and soak the chiles using the method described in the video: cut open each chile, carefully removing all the seeds from the insides. Set a large skillet over medium heat. When hot, lay a few chile pieces on the pan Press down until they change color slightly and a smokey fragrance overtakes your kitchen. Flip the chiles and press down, and toast the other side. Add all toasted chile pieces to a bowl. When all are toasted, cover chiles with hot tap water and weigh down with a plate. Allow them to soak until soft, about 1/2 hour.
2. Roast the tomatoes, onions, and garlic on a baking sheet below a very hot broiler until blackened on all sides, about 10-15 minutes (keep an eye on these; every oven is very different!). Let cool.
3. Transfer the soaked chilies (drained of their soaking liquid), tomatoes, onions, garlic, sesame seeds, oregano, pepper, cinnamon, Mexican chocolate, some salt and sugar into a blender. Add 1.5 cups of stock. Blend until fully pureed. Strain the mixture with a fine sieve/colander, making sure to press down on the solids to extract as much puree as you can.
4. Cook the mole. Set a large heavy pot over medium to medium-high heat. Add the oil to the pot. When hot, add the chile puree and stir until the mixture becomes very thick—about 20 minutes. Add the remaining 1.5 cups stock. Turn down the heat to medium-low and cook 45 minutes to 1 hour.Taste and season the mole with sugar (around 1 Tbsp) and salt. Let the mole cool to room temperature. Use in desire recipe for enchiladas, stews, tacos, with meats, etc.
Please like and comment! Thanks for watching!
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Newfoundland, Canada Food Tour Playlist:
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I swear to God cure swollen hemorrhoids without surgery in just one day
Here is the proven and natural recipe for treating swollen external hemorrhoids. It will restore the hemorrhoids to their natural state without swelling or bleeding using two magic ingredients.
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Why You Should STOP Eating Pumpkin Seeds NOW! | Dr. Steven Gundry
This Halloween, don't fall for the pumpkin seed hype! While they might seem like a tempting, healthy snack, they could actually be causing harm. Many of the so-called benefits you've heard are pure myths! In this episode, we unveil the REAL story behind pumpkin seeds and uncover a hidden problem that you need to know about.
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