2 lg Chickens (about 3 1/2 lbs
-each), cut into Serving pieces, or 1 7-pound -turkey 2 sm Heads of garlic, scored
-around the middle 2 sm White onions, roughly sliced
6 Fresh mint sprigs
Sea salt to taste The sauce: 1/4 lb Chilhuacles negros or
-guajillos 2 oz Chilies pasillas (Mexican,
-not Oaxacan) 2 oz Chilies mulatos
1/2 lb (about 1 large) tomatoes,
-broiled 1 c Water
3 Whole cloves
3 Whole allspice
6 Fresh thyme sprigs, leaves
-only, or 1/4 tsp dried 2 tb Oaxacan or 1 Tbsp Mexican
-oregano 3/4 c Melted lard or safflower oil
1/4 c Sesame seed
1/4 c Shelled peanuts
10 Unskinned almonds
1/4 c Raisins
1 sm Onion, thickly sliced
1 Ripe plantain, skinned and
-cut into thick slices 2 Crisp-fried corn tortillas
3 Thick slices dried French
-bread or semisweet roll 2 oz Tablet Mexican drinking
-chocolate Sea salt to taste Oaxacan Black Mole Serves 10 to 12 The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender - about 35 minutes. Strain, reserving the broth. Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred - about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color - a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa.) Add more broth if necessary - the mole should just coat the back of a wooden spoon - along with the chicken and salt to taste; cook for 10 minutes longer. The Art of Mexican Cooking From the collection of Jim Vorheis
How To make Mole Negro Oaxaqueno's Videos
RECETA DE MOLE NEGRO-RICA PASTA DE MOLE OAXAQUEÑO
ESPERO LES GUSTE ESTE RICO MOLE NEGRO
RECETA APROXIMADAMENTE PARA 30 PERSONAS
10 chiles guajillos del que no pica
10 chiles pullas o guajillo del que pica
10 chiles mulatos
10 chiles pasilla
10 chiles anchos
1 cabeza de ajos
1 cebolla mediana
cominos (en el video dice la cantidad)
3 clavos
5 pimientas
4 cucharadas de ajonjoli
1/3 de taza de pasitas
2 tablillas de chocolate.
oregano ( en el video dice la cantidad)
2 libras de jitomate
15 libras de pollo
11 tazas de caldo
1/3 de taza de aceite o manteca de preferencia manteca
3/4 de taza de pan molido o masa (tambien puede ser harina de maiz )
las fotos de los chiles pueden verlas en mi pagina de facebook.
How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo mole for funerals.
Follow Evangelina's work here:
MORE STILL STANDING VIDEOS:
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Mole Negro. Mole tradicional de Oaxaca.
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❤️Muchas gracias a todas las personas que se están suscribiendo a nuestro canal Doen Oaxaca.
????El equipo de Doen Oaxaca:
Da su agradecimiento a Lidia Martínez López por compartir su receta para la elaboración de este video.
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Sally Muñoz M.
Alejandro Luis M.
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Banda Azul de Oaxaca
Director: Héctor Cortés
Facebook/Héctor Cortés
Contacto 9511942886
Nota:
Este video fue hecho desde casa por lo que no se usaron cubrebocas, se utilizaron las medidas de protección durante la visitas al exterior.
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 ????
Mole Negro Oaxaqueño #shorts #comidamexicana
Mole Negro Oaxaqueño #shorts #comidamexicana
Mole Negro from Oaxaca
“Black Mole from Oaxaca”, served with chicken, turkey or duckling, is just one of the many moles prepared in mexico, but one of my favorites. Since not all the ingredients are available to me year round, every time I make it, it’s character and flavor changes... this is how I do it...
sea 2 epi 10
Black Mole from Oaxaca. Mise en Place:
10 to 12 Cups Chicken Stock
5 Ancho, 5 Mulato, 5 Guajillo Peppers
(or whichever dried peppers are available to you)
1 oz each of Peanuts, Sesame seeds, Almonds 1 ripe Plantain
1.5 oz Raisins
4 medium Tomatos
1/2 large Onion
4 Garlic Cloves
1 tablet of Mexican Chocolate 5 Cloves
1 Tbsp Cumin
1 tsp Cinnamon
5 stems of fresh Oregano Bread Cumbs (optional)
Pepe Cano’s Legacy FoodWorks is where I keep alive my family’s tradition of good eating.
And what’s my secret to great tasting food?
First restraint...
the minimum ingredients for maximum effect.
Then LOVE...
because people CAN taste the love you put in...
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