How To make Mole
1 Chicken, cut in parts
4 c Of water
1 Jar of mole
1/4 c Of tomato sauce
1/2 tb Of Mexican chocolate
1 Cube of chicken bouillon
Salt to taste In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender. In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings. I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later. Susy
How To make Mole's Videos
Mole Dona Maria | Easy Mole Recipe
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How to Make Traditional Mole Poblano for Cinco De Mayo
Margarita Villegas Leal talks about celebrating Cinco de Mayo in her hometown of Puebla and shows us how to make mole poblano the traditional way.
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Oaxacan Mole Negro - THE MOST MYSTERIOUS Mexican Food in Oaxaca Village, Mexico!
Mole negro is one of the most amazing Mexican foods!
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Cooking Oaxacan mole negro from scratch was one of the best food and cultural experiences I’ve ever had. On top of that, we didn’t really know what we were going to do when we set off in the morning… but things worked out for the best. Thank you to Javier and his family for inviting us into their home to cook amazing Oaxacan food!
So in the morning the plan was
Rent a van for the day
Drive to a village
Find a market
Ask a nice Grandmother or Aunty to cook us some authentic Oaxacan mole negro
Now, mole negro is one of the most complex and mysterious of all the Oaxacan Mexican food dishes. There’s such a huge mix of random ingredients in the dish, and no one knows for sure how it was invented or how it came about - there are only legends.
After renting a van for the day, our driver Javier came to pick us up and we started talking with him to see if he knew anyone that would make us Oaxacan mole negro from scratch. He called his Mom, and she agreed!
We picked up Mom in a place called Tlacolula de Matamoros, and we went straight to the market to buy all the ingredients for mole negro. Tlacolula de Matamoros is a predominantly Zapotec town, an Indigenous pre-Columbian civilization from the Valley of Oaxaca
We got back to the house and started preparing all the ingredients. Let me tell you, mole negro has to be one of the most complex and mysterious of all Mexican food. It includes so many random and seemingly odd ingredients. It was a lot of fun to learn how to make it.
The end result of the Oaxacan mole negro, was supreme. The sauce was so rich, chocolatey, and you could taste all the random ingredients in it - the nuts and dried fruit. It’s deliciously complex.
Mole was amazing, and having the chance to hang out in a traditional Oaxacan village to cook was priceless.
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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.
#simplymamacooks #cooking #molé
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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
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:
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