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
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.
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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
How to Make Traditional Mole Sauce | Mole Sauce Recipe | Allrecipes.com
Get the recipe @
Do you have a favorite dish or an International restaurant that you regularly go to because they always make things just the way you like? Have you ever wondered how they do it? Welcome World Cuisine demystifies International food and shares the secrets behind popular restaurant dishes including Pad Thai, Tikka Massala, Pho, Sushi, and more! Watch how to make authentic Mexican mole, the traditional sauce that turns chilies and dark chocolate into a deeply flavorful sauce that's only mildly spicy.
In the video, you'll meet the mother and son team behind one of Seattle's most beloved Mexican restaurant, La Carta de Oaxaca. They'll show you how to develop a smooth, rich mole sauce and provide tips for adjusting flavors to suit your personal taste.
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Cinco De Mayo Foods: Mole Poblano | History
Join host Famous Fat Dave as he tries to unlock the mystery of Cinco de Mayo's most unusual food Mole Poblano.
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Rick Martínez Makes Mole Negro | NYT Cooking
“I chose recipes that I felt were essential to my Mexican cooking journey — dishes from vastly different parts of the country — whose ingredients, methods and techniques have made me a better, more creative and fearless cook.” Rick Martínez is a cookbook author, New York Times contributor and a second-generation Mexican American. He shared the 11 regional Mexican specialties he adores most. Mole negro, a velvety black sauce that’s traditionally served over roasted poultry, is one of the dishes on that list.
Mole negro:
Rick Martínez’s Essential Mexican Recipes:
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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
Enmoladas #shorts
Enmoladas ????
This was a HUGE one. Having spent a few weeks in Mexico (as you all know), I wanted to challenge myself to recreate one of my favourite dishes out there. For me, the numerous types of mole (a popular mexican sauce) had the most INCREDIBLE flavours. Hence my take on an Enmoladas - tacos covered in mole sauce. I defitnely wouldn’t specify this a a certain type of mole, but more of a hybrid between a classic Oaxacan mole negro and the well known mole poblano. Enjoy! ????
Full recipe will be up on my YouTube in a longer tutorial video in the future ????
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