ROASTED CHILIES:
1/2 lb Mulato chilies,dried
1/4 lb Ancho chilies,dried
2 oz Pasilla chilies,dried
1 Chipotle chili,dried
ROASTED VEGETABLES:
2 Onions,large,quartered
1 Tomato,medium-size
1/2 lb Tomatillos,husked/rinsed
1 Garlic head,medium*
2 Corn tortillas (7")
SEASONINGS & THICKENERS:
1/2 c Sesame seed
2 tb Salad oil
1 Plantain,sm,peeled/chopped
1/2 c Dry-roasted almonds
1/2 c Peanuts
1/2 c Prunes,pitted,chopped
1/3 c Raisins
2 Cinnamon sticks,2" long
1 ts Coriander seed
1 ts Anise seed
ASSEMBLING THE MOLE:
2 c Chicken broth,reg strength
4 oz Mexican chocolate**
* - cut in half horizontally ** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon ***ROASTING THE CHILIES *** 1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single layer
in 10x15" pans. Bake in a 300'F. oven until chilies smell lightly toasted and are flexible, 5-8 minutes. While they are still warm, discard stems and shake out seeds. 2. Rinse chilies and put in a large bowl; add 8 cups boiling water. Let
stand until soft, 20-30 minutes. Drain; save liquid. Smoothly puree chilies, a portion at a time, in food processor or blender. Add a total 2 cups reserved liquid. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** ROASTING THE VEGETABLES *** 1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut side
down), and tortillas. Bake in a 450'F. oven, turning occasionally, until the vegetables and tortillas have dark brown spots or edges. Let cool. Pull off vegetable skins and discard. 2. Smoothly puree mixture in a food processor or blender; add a total of 1
cup reserved chili-soaking liquid, from step 1. (In processor, use a little liquid to get mixture moving; add rest when pureed.) Rub firmly through fine strainer into a bowl; discard residue. Use, or chill airtight up to 1 day. *** COOKING THE SEASONINGS AND THICKENERS *** 1. In a 10x12" frying pan over medium heat, stir sesame seed until toasted,
about 4 minutes; set aside. 2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins, cinnamon,
coriander, and anise. Stir often over medium heat until mixture is richly browned, 10-15 minutes. Smoothly puree mixture and sesame seed in a food processor or blender. Add remaining chili-soaking liquid, from step 1. (In processor, use a little to get moving; add rest when pureed.) Use, or chill airtight up to 1 day. *** ASSEMBLING THE MOLE *** 1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and thickeners,
and broth. Bring to a simmer on medium heat; cover and simmer to blend flavors, about 2 hours, stirring often. 2. Chop chocolate; mix with sauce until melted. Use mole as suggested,
following; or chill airtight up to 1 week or freeze up to 3 months.
How To make Mole Pablano's Videos
¡A darle que es mole... poblano!
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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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Mole Poblano Recipe (Vegan)
In what's commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce.
With a deep red-brown hue and flavor profile that can only be described as mole, understanding this sauce is key to mastering Mexican cuisine.
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.
#mole #molepoblano #veganmole
Mole recipe from scratch PART 1/2 (mole poblano)
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Part 2 its here:
On this video you will learn how to make one of the most complicated dishes from the Mexican cuisine, that is mole, this videos is in 2 parts because i go in detail in all the steps needed for this recipe, enjoy!!
Ingredients for 40 portions if you like to make less just divide
3 lb (1.5 kg) chicken meat
2 lb (1 kg ) pork ribs or any pork meat cut of your choice
2 oz ( 56 grams) of Chile pasilla
2 oz Chile ancho
5 chile chipotle or also known as morita
2 oz raisins
2 oz almonds
2 oz roasted peanuts pealed
2 oz galletas de animalitos or marias or Italian bread
2 oz sesame seeds plus extra to serve as decoration
3 inch piece cinnamon
1 circle of chocolate abuelita or ibarra
3 ripe yellow plantains
1 tablespoon of anise seed or 1 teaspoon anise extract
Salt to taste
2 cups canola, vegetable or corn oil
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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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Mole Poblano
Vegane Mole Poblano
1/2 Paprika
75g Schokolade (Zartbitter)
Tomaten in Stückchen
1 Zwiebel
2 Knoblauchzehen
1 TL Zitronensaft
1 EL Öl
Salz
1/4 TL Koriandersamen
1/2 TL Kreuzkümmel
1/4 TL Zimt
1 Nelke
1-3 Vogelaugenchilis (je nach gewünschter Schärfe)
25g Mandeln
25g Erdnusskerne
25g Rosinen
25g Sesam
1 TL Zucker
1 TL Oregano
Alle Gewürze Mörsern.
Erdnusskerne, Mandeln und Sesam in Öl rösten, nach kurzer Zeit Zucker zugeben und karamellisieren.
Zwiebeln und Paprika würfeln in Öl anschwitzen. Wenn die Zwiebeln glasig sind die Gewürze hinzugeben, kurz anbraten und mit Tomaten ablöschen.
Anschließend die gebratene Nussmischung zugeben, etwas Wasser zugeben und dann die Schokolade in der Soße schmelzen.
Zum Schluss Rosinen und Oregano hinzugeben, kurz mitköcheln lassen und anschließend die Soße in den Mixer geben.
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