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
Authentic Mexican Mole from Michoacan step by step
Authentic Mexican Mole from Michoacan step by step. Hello my friend and welcome to cooking with Gloria today. I'm going to show you how to make an authentic Mexican mole from my state in Mexico Michoacán. If you love making Mole at home, you are going to love this recipe I'm going to show you step-by-step how to make this authentic Mexican mole that you and the whole family are going to love. Mexican mole recipe that's easy to make, how to make mexican mole at home, or authentic mexican mole at home recipe.
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Authentic Mexican Mole Recipe
10 guajillo chile pods
4 pasilla chile pods
1 black Chile pod
1 plantain
1 bolillo
1 tortilla
1/2 union
1 cup of pepitas 1 cup of almonds
1 cup of peanuts
1 cup of sesame seeds
1 cup of lard
2 tbs of chicken bouillon
4 cups of water
1/2 tsp of black pepper
1/2 tsp of allspice
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Oaxacan Mole Negro Recipe - How to cook Mexican Cocolate Mole Sauce
This Mole recipe comes from the Oaxaca region, and includes chocolate and bread!
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CHICKEN MOLE RECIPE *spicy* | MARIELA PRADO
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*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 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).
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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
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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
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How to make shortcut mole sauce ???????? #cooking #food #mexicanfood