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How To make Chicken Tomatillo Sauce with Mole Chile
5 ounces skinless boneless chicken breasts
(1 fillet)
freshly ground black pepper Mexican spice mix olive oil spray 1/2 red bell pepper :
sliced
2 ounces sliced mushrooms -- (2 or 3 oz)
** S A U C E ** 1/2 cup green tomato-chile sauce
3 tablespoons mole chili pepper paste
1/2 sweet onion roasted
1 head garlic :
roasted, to taste
1/2 chipotle pepper with
1 teaspoon adobo sauce
1/4 cup diced tomato :
or salsa
1/2 cup coffee
1 cup nonfat chicken broth
1/2 teaspoon lemon zest minced, or more
fresh chopped cilantro :
last garnish 8 ounces cooked egg noodles
4 tablespoons monterey jack cheese with
chopped jalapeno :
crumbed * S I D E S * 2 cups zucchini julienned
orange zest :
to taste fresh herbs thyme 4 small potato :
boiled and halved
* CONDIMENTS * 1 small jicama sticks
2 large cucumbers :
cut into spears
8 ounces radishes quartered
1 orange :
sliced
4 tablespoons plain lowfat yogurt
To roast onion and garlic, peel and trim the onion; slice the head of garlic to expose the cloves. Roast in a overn 325degF , sealed in an aluminum foil packet, spray (optionally) with a olive oil, until aromatic (45 to 60 mins.)
Trim the chicken breast of fat. Slice it along the grain diagonally; then cut into strips. Season with black pepper and your choice of a Mexican spice blend (such as Cre-ole Spice Blend, posted previously). Spray a wok lightly; heat the wok to sear and slightly char the chicken. When no longer pink ad the bell peppers and mushrooms. Make a well in the wok's center and add the sauce item in the order list. When the mole paste blends with the sauce liquids, stir to combine all. Make about 1 to 1-1/4 cups of the sauce: Add water and/or broth to thin the sauce as it siimmers. Taste and adjust lemon and/or pepper. Stir in chopped fresh cilantro and spoon stew over the hot cooked noodles; then sprinkle with Jalapeno Jack cheese. Serve with zucchini steamed with orange zest and thyme; boiled potato wedges, well drained; condiments.
Mushroom Tomatillo Sauce with Mole Chile (Variation). Use a variety of domestic and wild mushrooms. Thin the sauce with strained soaking liquid and/or vegetable broth. Serve 1/2 cup pintos as side dish.
Pasta: fettucine, spaghetti, short lasagna, or homestyle (thick). Broth: we used about 1/2 cup 99% fat free, low salt chicken broth, and then switched to water to thin the sauce as it simmered. Mole contains ancho peppers, vegetables oil, toasted bread (crumbed), sugar, chocolate, sesame seed and/or nuts (ground) and salt, pepper, and dried herbs and spices to taste; such as oregano, cinnamon, etc. Potato: traditionally white, but gold, sweet (not yam) or blue would also be welcome. Add more Chipotle with Adobo to please the taste. The Cre-ole' spice blend is hot, spicy, sweet: Caribbean!
How To make Chicken Tomatillo Sauce with Mole Chile's Videos
How To Make Mole Sauce From Scratch | Homemade Dona Maria Style Chicken Mole
Today I am making my favorite mole sauce of all time. This is a chocolate mole sauce simplified and nut free allergy friendly. This sauce hits all the right notes of savory, spicy, sweet and smokey.
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INGREDIENTS
10 (50 g) guajillo chiles
2 (20 g) pasilla chiles
4 (45 g) ancho chiles
7 cups (1.66 L ) chicken broth
3 (274 g) Roma tomatoes
2 (135 g) tomatillos
7 (20 g) cloves of garlic
2 corn tortillas (you can sub with 10 to 12 saltine crackers)
1 small onion (130 g)
1 tsp Mexican oregano
6 to 7 (55 g) prunes (you can sub with 1/3 cup raisins)
1 chipotle chile in adobo (optional)
8 to 10 oz bittersweet chocolate
1/2 cup (120 g) Sunbutter (or peanut butter)
1/8 tsp ground cinnamon
a pinch of ground clove
3 Tbsp sugar
salt to your taste
RED POTS USED IN VIDEO
PEANUT FREE CHOCOLATE used in video
-Rinse, remove stems and seeds from chiles
-Broil cleaned chiles, onion, tomatoes, tomatillos, garlic still in husks and corn tortillas until charred and toasted
-Remove chiles from broiler before they start to char too much
-Place toasted chiles in a bowl, cover with boiling hot water and steep for at least 30 minutes or until softened
-Remove everything from broiler once charred
-In a blender, puree softened chiles, charred tomatoes, onions, garlic, tomatillos, prunes, oregano and optional chipotle chile
-add chicken broth to help puree if necessary
-Sieve puree with more chicken broth if needed
-In a preheated pot add 3 Tbsp oil and add sieved chile puree mixture
-Bring to a gentle simmer and add chocolate, Sunbutter, ground cinnamon, ground clove, salt to taste, sugar to taste and more chicken broth as needed.
-I ultimately use between 6 to 7 cups of chicken broth in this recipe
-Once the mole sauce is mixed well and at a gentle simmer, cover with a lid, lower the heat and continue to simmer for at least 30 minutes while stirring every 15 minutes
-You can serve this on top of baked or boiled chicken with a delicious rice on the side. Serves at least 6 to 8. Enjoy!
MOLE ENCHILADAS
MEXICAN RICE RECIPE
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Chicken Tamales with Tomatillo Salsa Recipe ~Tamales de Pollo con Salsa de Tomatillo
Description. Here I have for you my version of How I make these Green Salsa Chicken Tamales. I go step by step with you to try and give you an easy understanding of the process. This is a very traditional meal in our family. This Tamale recipe is not an exact recipe.
Pork Tamales Recipe;
#howtomakegreensalsachickentamales #howtomakeporktamales #virtualkitchenwithlaura
Tamale Dough spreader
Offset spatula
Steamer pot
Ojas/Corn Husk leaves
Chili ancho
Chili guajillo
Manteca
Chicken Green Tomatillo Tamales
Chicken
4 lbs. boneless, skinless Chicken thighs
1 large carrot chopped
½ onion cubed
2 celery stalks chopped
4 garlic cloves
1 tablespoon salt
2 litters water/or just to cover chicken
Add all ingredients to a large stock pot. Cover with water. Bring to a boil for 1 ½ hours. Remove from heat let cook for 30 minutes. Remove chicken from broth. Reserve broth. Discard all vegetables, they have done their job at this point.
Chili Guajillo Sauce
5 chili guajillo’s cleaned, seeded and deveined.
1 garlic clove
¼ onion
Water to cover chilies
Add all ingredients to a small stock pot. Bring to a boil for 10 minutes, let cool.
Tomatillo Tomatoes
3 lbs. of green tomatillo tomatoes peeled and washed.
½ onion chopped
3 garlic cloves
1 teaspoon salt
2 chili serrano, seeded
Water
Add all ingredients to a medium stock pot. Add water just about half way up on the tomatoes.
Bring to a boil for 20 minutes. Let cool.
Masa
2 lbs. Maseca 6 cups
1 tablespoon salt
1 tablespoon chicken bouillon
1 teaspoon baking powder
1/2 cup chili Colorado (red sauce) (recipe follows)
2 lbs. or 3 cups (melted) pork Manteca (pork lard or vegetable lard
5 cups pork broth or chicken broth or water
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Laura Sanchez
PO Box 701131
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The Best Green Salsa Chicken Tamales | Tamales De Pollo en Salsa Verde
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Enchiladas De Mole | Chicken Mole Enchiladas | Mole Sauce Recipe
Here is a simpler and peanut free way to make a delicious molé sauce.
INGREDIENTS
10 guajillo chiles
1 small to medium onion
5 cloves garlic
3 Roma tomatoes
2 tomatillos
1/3 cup raisins
1/3 to 1/2 cup SunButter
1 to 2 tablets Mexican Chocolate or 4 oz to 8 oz Peanut-free chocolate of your choice
(Always check for ALLERGEN WARNINGS)
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1 whole clove or a pinch of ground clove (optional)
10 crackers (you can use 1/3 cup breadcrumbs or even 2 toasted corn tortillas)
Salt to Taste
6 to 7 cups chicken broth or stock (try to use low sodium)
ENCHILADAS
15 to 20 Corn Tortillas
shredded chicken (I used a rotisserie chicken)
8 oz shredded mozzarella cheese
3 to 4 cups Mole Sauce
Garnish with toasted sesame seeds and queso fresco
Nordic Ware Lasagna Baking Dish
How to make Mole
Easy Mole Recipe
Como hacer Mole
Homemade Mole Recipe
How to Make Mole From Scratch
Mole Enchilada Recipes
Enchiladas de Mole
Como Hacer Enchiladas de mole
Como hacer Enmoladas
The Easiest, MOIST and Irresistible TAMALES VERDES DE POLLO Y RAJAS! NO MORE DRY TAMALES AFTER THIS
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how easy it is to make tamales de pollo y rajas , now let me tell you the best tamales are moist, fluffy and full of flavor the chicken has to be juicy and wet with its sauce! After you make your own masa and you make it float you will taste the difference and will never use store bought masa again, seriously making your own tamales is life changing, and I mean yes they are time consuming but you only make tamales at least once a year, why not make the BEST!? use your extra little hands and create memories!
???? Keep in mind, like every recipe and every household, are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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I M P O R T A N T ⚠️
Make sure your masa floats! Making tamales in different temperature does make a difference on how much broth the masa will need to hydrate! When my ac is on, I usually use between 7-8 cups of broth during the colder days it only takes 6 cups of broth. if your masa dont float that means its not fully hydrated so add a little more broth then mix for 2 minutes and test it again until it floats. light and fluffy masa means soft and moist tamales! its very important for the masa to float TRUST ME you can taste the difference. dry tamales are not good!!!! the masa is what will make the tamal perfect!
Tip: if you don’t have a stand mixer you can also use a hand mixer or use your hands but keep in mind you will mix for at least 45 minutes to get the right consistency !
Ingredients: makes 40 tamales
For the chicken, boil 5qs water with 1 onion, 6 garlic cloves (1/2 head) salt I used 1/4 cup, 3 bay leaves and 2 tsp peppercorn
7 lbs chicken breast with rib
9 poblano peppers
5 green hatch peppers
25 tomatillos
jalapenos, I used 3
green chile arbol or serrano peppers
1/2 white onion
4 garlic cloves
1 1/2 tsp black pepper
1 tsp oregano
1/2 tsp whole cumin
chicken bouillon; I used 1 1/2 tbsp
bunch of cilantro
salt to taste
For the masa
6 cups instant corn masa for tamales
1 1/2 cup lard
5 tsp baking powder
4 cups broth
4 cups hot water plus needed
1 serving of love ????
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Recipes in Spanish :
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Easy Tomatillo Arbol Chile Salsa | Rick Bayless Taco Manual
When your tacos need a little extra buzz, it's time to reach for this invigorating salsa! Three ingredients never tasted so good...
Check out my recipe below ????????
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~How to make perfect homemade tortillas:
~Make your own tortilla kit: