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
Mole Sencillo | Sweet Heat with Rick Martinez
Welcome to Sweet Heat with Rick Martinez. Twice a month, Rick will be bringing you recipes built on this favorite flavor profiles—sweet and heat—from his kitchen in Mazatlán. First up: Mole. One of the most famous sauces in Mexico because of their beautifully complex, smoky-sweet-hot flavor, their velvety smooth texture, and their rich, deep color. Rick created this Mole Sencillo—or “simple mole”—with only 10 ingredients and a handful of steps. Think of it as a starter mole that will help you master the techniques used in making basically any mole. GET THE RECIPE ►►
CHAPTERS
00:00 Intro
01:51 Simple Ingredients Done Right
07:29 Build That Flavor
08:59 Fry Time
11:20 The Perfect Blend
15:26 Actually, It's Time to Eat!
INGREDIENTS
1 large (123g) Roma tomato, cored
1/4 large (71g) white onion
6 medium (60g) chile ancho, stemmed and seeded
1/3 cup lard or vegetable oil
1/3 cup (22g) animal crackers
1/4 cup (40g) raw almonds
1/4 cup (35g) raisins
1 tablespoon (10g) untoasted sesame seeds
1 whole star anise
2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton (15g) kosher salt
1 tablespoon (16g) piloncillo or dark brown sugar
1 1/4 ounces (35g) bittersweet chocolate, preferably 75% or more cacao
1 pinch toasted sesame seeds, for garnish
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Buy the metate chef Saúl uses for this recipe:
When you buy something from our affiliate links, we earn a commission.
Producer: Jonathan Bang
Director: Maria Paz Mendez Hodes
Director of Photography: Charlie Jordan
Editor: Phil Ceconi
Host: Saul Montiel
Sr. Culinary Director: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinty
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio: Lily Van Leeuwen
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
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
EASY Chicken Molé Recipe | Doña Maria Mole Sauce
Today I am making an easy simplified molé sauce with the help of Doña Maria's store bought jar of molé. This easy for ingredient sauce is great when you are pressed for time but want a delicious mole sauce.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
????????Please LIKE, SHARE and SUBSCRIBE! Thank you!
????MY VLOG CHANNEL
4 lbs bone in chicken thighs (boiled or baked)
8 oz jar of Doña Maria mole sauce base
4 cups chicken broth
3.1 oz tablet of Mexican hot chocolate
2 Tbsp peanut butter
DISCLAIMER: This video and description contains 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 the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Molé Rojo De Vaso
The Best Chicken Mole
Easy Chicken Mole
The Best Mole Negro Recipe | How To Make Mole from Scratch | Jenny Martinez
#dayofthedead #díadelosmuertos #diademuertos #latina #mexican #mexicana #momlife #shortsbeta #shorts
Fastest, Easiest Chicken Mole Ever!
2 tablespoons butter
2 tablespoons all purpose flour
2 tablespoons chili powder (If you don't want spicy, use California chili powder.) I like New Mexico chili powder, which is slightly spicy.
2 cups chicken broth
spices:
1 tsp of salt
1/2 a teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Oregano
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 tsp crush chili flakes (optional adds more spicy)
1 large shredded chicken breast.