How To make Mexican Chili Mole
1 tb Olive oil
3 lg Onions, sliced (4 cups)
2 Celery stalks, including
Leaves, chopped 3 lg Cloves of garlic, minced
(about 3 teaspoons) 16 oz Can, tomato sauce
1/4 c Vinegar
1/4 c Unsweetened cocoa
2 tb Chili powder
2 tb Basil
16 oz Can, white kidney beans,
Rinsed and drained 16 oz Can, red kidney beans,
Rinsed and drained 10 oz Can, whole kernel corn
3 c Jarlsberg cheese, shredded
(12 oz.) Heat oil in a large saucepan. Saute onion, cleery, and garlic until transparent, about 5 minutes. Stir in tomato sauce, vinegar, cocoa, chili powder, and basil. Simmer 15 minutes, stirring occasionally. Add beans and corn. Simmer 15 minutes longer. Stir in 2 cups of the cheese. Sprinkle remaining cheese on top of chili before serving.
How To make Mexican Chili Mole's Videos
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
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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How to Make a Mole Sauce Chile and Cacao Sauce
Institute of American Indian Arts, Indigenous Food Class on How to Make a Mole Sauce (Chile and Cacao Sauce)
POLLO EN MOLE ( CHICKEN IN MOLE SAUCE DOÑA MARIA)
Corn tortillas
POLLO EN MOLE is a traditional dish i was brought up with, my mom often served it on weekends, and i always looked forward to it. The delicious sauce is addictive, especially when served with tradicional beans and rice, but it can be served with your favorite side too.
CHICKEN INGREDIENTS
3 chicken legs (skin on)
3 chicken thighs (skin off)
1/2 small onion
2 garlic cloves
1 tsp salt
BOILED DRY CHILES
2 guajillo chiles
1 chile Ancho
enough water to cover
MOLCAJETE SPICES
1/2 tsp Cumin
1/2 tsp peppercorns
2 cloves
2 garlic cloves
1/2 C water
BLENDER
soft chiles (2 guajillo and 1 chile ancho)
3/4 jar of DONA MARIA MOLE
spices from molcajete
3 C. Chicken Broth
MOLE SAUCE
1 Tbls vegetable oil
mole mixture from blender
1-3 Tbls chocolate Abuelita (taste and continue adding till it's good for you)
SAUCE FOR RICE
3 Roma tomatoes 1 C rice (rinsed)
2 Tbls chopped onions 2 C water
2 garlic cloves 1 Tbls Chicken Boullion
1 C water 2 Tbls chopped carrots
cilantro
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The BEST & EASIEST Mole - Completely from scratch!!
Mole is a much loved unique and delicious recipe that varies by ingredient lists all over Mexico. Ask 5 different people how they make their mole and they will all have similar yet different recipes on how they make their mole.
Regardless of how it's made, if you've never had it, I think my recipe is a simple place to start, it's fully homemade and from scratch, none of that jarred bitter mole is included(Dona Maria) and it has many uses from simply serving over chicken with rice, making enmoladas, mole chilaquiles, mole tamales and so much more.
The full detailed recipe can be found here: provecho.bio/@freddsters
If you don't already, follow all my other social media accounts, Tik Tok & Instagram, both also with the username @freddsters
Rick Bayless Oaxacan Black Mole
Making black mole is an undertaking, one that folks in Mexico often spread over three days. The first day is for collecting, measuring and doing the preliminary steps of preparation—the cleaning, toasting, roasting and such—or what in the professional kitchen is called mise en place, setting everything in its place so that the cooking will go smoothly. I’ve labeled those steps Basic Preparations below. The cooking often takes place on the second day, followed by serving on the third day. That’s the way we make this version in our restaurants. It’s a compilation of years of Oaxaca exploration and stove-side experience—classic, deeply satisfying and awesome, but not too baroque (some recipes have nearly 40 ingredients).
Get the recipe ????