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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
Tamales de pollo con chile verde con ingrediente secreto ????
Te comparto con mucho cariño cómo hago yo tamales con harina de maíz ???? Maseca quedan riquísimos muy porositos y suaves. Esta masa la puedes usar para cualquier relleno de tu preferencia!
Tamales dulces esponjados de leche condensada ????
Tamales ???? de dulce de leche ????
Tamales de piña ???? con masa quebrada ????
CHICKEN MOLE RECIPE *spicy* | MARIELA PRADO
Thank you so much for watching !
*Mole
Chile Guajillo
Pasilla Ancho
Chile de Arbol (spicy)
Garlic
Cumin
Whole Black Pepper
Cloves
Crackers
Tortilla
Chocolate abuelita
Water for blending
Salt to taste
*Macaroni Salad
Macaroni Pasta
Carrot
Green Onion
Sweet Peppers
Celery
Mayo
Mustard
Salt & Pepper
*Mexican Rice
Jasmine Rice
Tomatoe
Garlic
Onion
Knorr Buillon Tomatoe
Corn
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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MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
Rick Bayless Enchiladas Suizas (Creamy Chicken Enchiladas with Melted Cheese)
Though these are more traditionally made with chicken, my favorite version is made with a mixture of roasted vegetables—carrots, zucchini or Mexican calabacitas, butternut, red onion, cauliflower, broccoli or broccoli rabe, pretty much anything that’s roastable. If I have some black/dinosaur/Tuscan kale, I slice a few leaves and mix them in to the tray of roasting vegetables a few minutes before they come out of the oven. For this recipe, I call for a modest amount of cheese melted on top. You may want more.
RECIPE ????
MY SECRET For BEST SALSA VERDE | TOMATILLO Salsa Taquera ❤
This SALSA VERDE will be your favorite, it is easy to make and super delicious. I love preparing this salsa for so many recipes, my Ron absolutely loves it and you can make it as hot or mild as you want. i hope you try it.❤
INGREDIENTS----------------
10 small/medium tomatillos
2 medium Serrano peppers (you can add more for extra heat)
4 Chile de Arbol (you can add more for extra heat)
2 medium garlic cloves
1/4 small onion
Salt to your liking
Small bunch cilantro
1/2 C. water (or more)
I enjoyed it with __________
Tortilla chips
avocado slices
flour tortillas
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#tomatillo
#salsaverde
#rachelcookswithlove
Green tamale filling ✨spicy chile verde chicken✨ #shorts #shortsmas #shortmaschallenge