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
Why We Eat: Mole
Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.
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Mole Poblano
Make a nice big batch of mole, freeze what you don't use and you will be able to have an authentic Mexican dinner whenever the mood strikes you. Chef Adolfo Alvarado from Tu Y Yo Mexican Cuisine walks you through the step-by-step process of how to make this amazing chocolaty sauce with other flavorful ingredients like peanuts, prunes, sesame seeds and anise. Buen provecho!
HOW TO MAKE MOLE POBLANO FROM SCRATCH WITH MEXICAN CHOCOLATE, CHILES, NUTS, AND SPICES
FOR MORE RECIPES, FOLLOW OUR SISTER SITE @Kate's Best Recipes
LEARN HOW TO MAKE THIS WORLD FAMOUS MOLE SAUCE WITH @cagrownofficial INGREDIENTS!
Mole Poblano, Mexico’s most famous sauce and the pride of Puebla’s cuisine, is layered, complex, and mysteriously rich. This recipe takes you step-by-step on how to make it.
INGREDIENTS
9 dried pasilla chiles
8 dried ancho chiles
4 dried chipotle chiles
1/2 cup, plus 3 tablespoons avocado oil, divided
1/2 cup (about 3 ounces) raisins
1/2 cup (about 4 ounces) prunes
1 large white onion, quartered
8 unpeeled cloves of garlic
2 inch piece canela (Ceylon cinnamon sticks)
10 black peppercorns
1/2 teaspoon anise seeds
10 ounces tomatoes (about 3 large), cored
1/4 cup sliced almonds
1/4 cup shelled pistachios
1/2 cup white sesame seeds, divided
1 small stale corn tortilla
1 teaspoon dried Mexican oregano
2 teaspoons kosher salt
1/2 teaspoon ground coriander
1 1/2 ounces Mexican dark chocolate
INSTRUCTIONS
Remove the stems and seeds from the dried chiles then rinse under running water to remove any dust or extra seeds.
Bring a large saucepan of water to a boil. Heat 1/4 cup of the avocado oil in a large frying pan over medium heat. Once shimmering add the chiles and fry. You may need to do this in batches depending on the size of your pan. Fry the chiles in the oil, turning frequently until their color deepens and they become fragrant.
Transfer the chiles to the boiling water. Add the raisins and the prunes and remove from heat. Soak the chiles until they have softened, at least 30 minutes.
Heat a large comal or dry frying pan over high heat. Place onion wedges and unpeeled garlic cloves on the hot comal and cook until they are charred and skin is blackened on all sides, about 15 minutes. Transfer to a bowl and peel the garlic cloves once cool.
Reduce heat under the comal to low. Add canela, peppercorns, and anise seed and toast until they are fragrant, about 30 seconds to a minute.
Remove to a spice grinder or clean coffee grinder. Let cool and then grind into a fine powder.
Raise the heat under the comal back to high. Add tomatoes and let cook until charred on all sides, about 10 minutes. Remove to a separate bowl.
Heat 1 tablespoon of the avocado oil in a small frying pan over medium heat. Add the almonds and pistachios and fry stirring frequently until golden and toasted, about 2 minutes. Remove to a bowl.
Add another tablespoon of oil to the skillet add sesame seeds. Toast for 1 minute, stirring constantly. Remove to a separate bowl and wipe the skillet clean with a paper towel.
Heat one more tablespoon of oil in skillet and add the tortilla. Fry until crisp then remove to a plate. Let cool then break into a few large pieces.
Remove chiles and dried fruit with tongs and place into a blender. I did this in 3 batches because my blender is small, you may be able to do yours in one batch if you have a larger blender like a Vitamix. Save the soaking liquid from the chiles and add 1/4 cup to the blender. Blend until very smooth then strain into a large bowl with a fine mesh sieve. You don't have to strain it, but you will get a much silkier, more luxurious sauce if you do.
Really push and scrape the mixture through the sieve to get all the puree out, leaving only the chile skins and seeds behind
Add the onions, garlic, ground spices, nuts, 1/3 cup of the sesame seeds, tortilla, coriander, salt, and oregano to the blender. Add 1/2 cup of the chile soaking liquid and blend on high until smooth. Strain into a separate large bowl like you did with the chiles.
Puree the tomatoes in the blender, strain into a separate bowl and set aside.
Heat 1/4 cup avocado oil in a large pot or Dutch oven over medium heat. Once shimmering add the chile puree—be careful it will spurt and sputter—stir constantly. Continue frying the puree in the oil until it has changed color and looks toasted, about 4-5 minutes.
Add the nut puree and stir that into the chile puree, cooking it in the oil.
Now stir in the tomatoes and add the chocolate. Stir constantly, simmering the sauce until the chocolate has melted and the sauce is smooth. Lower the heat if it begins to boil too rapidly.
If the sauce is thick add more of the chile soaking liquid, 1/4 cup at a time, until it reaches a silky consistency. It should be thick enough to coat the back of a spoon and not gloppy. Taste and add more salt if needed.
Serve over cooked turkey or chicken or use to fill tamales or make enmoladas. Garnish with remaining sesame seeds.
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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
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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'Weeknight' mole poblano with pork tenderloin and limey lima beans
Thanks to National Pork Board for sponsoring this video! Bring flavor to everyday moments with pork. Learn more: #PorkPassport #RealPork
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***RECIPE, FEEDS 2-3***
An approx. 1 lb (454g) pork tenderloin
4-5 garlic cloves, peeled and lightly crushed
1-2 large shallots, peeled and roughly chopped
2 canned chipotle peppers
1 teaspoon peanut butter or tahini
1 teaspoon (at most) cocoa powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon (at most) ground cloves
3/4 teaspoon flour
1 teaspoon tomato paste
1-2 tablespoons any fruit preserves
salt
pepper
oil
2 tablespoons butter
toasted sesame seeds (optional)
For the beans:
6 oz (170g) bag frozen lima beans
1-2 tablespoons toasted sesame oil
1 lime
fresh cilantro (optional)
salt
pepper
sugar
Trim silverskin off the pork and season with salt and pepper. Heat a non-stick or well-seasoned cast iron pan to medium, and put in a generous coating of oil. Lift the pork into the pan with tongs and keep moving it constantly as you sear all sides — imagine mopping up the oil with the meat. Once all sides have decent color, add in the butter, garlic and shallots, and reduce heat to medium-low. Cook the pork, flipping it frequently in the butter, until the interior temperature is 145ºF/63ºC — about 15 minutes total cooking time for a 1 lb tenderloin. Remove the meat and let it rest.
Stir the chipotles into the garlic and shallots and fry them for a minute. Do likewise with the following things, in order: the peanut butter, cocoa powder, remaining spices, flour and tomato paste. Deglaze with at least a cup of water and allow the sauce to simmer and reduce until it's quite thick. Turn the heat off, stir in the fruit preserves, and taste for seasoning. Either eat the sauce chunky, puree it, or push it through a sieve.
Transfer the sauce to a bowl and give the pan a quick rinse. Over medium, heat the sesame oil and stir in the frozen lima beans. When they're thawed and just starting to brown, turn off the heat, grate in the zest of the lime and squeeze in at least half the juice. Stir in salt, pepper and a pinch of sugar to taste. Stir in some fresh cilantro leaves at the last second.
Slice the pork against the grain, reheat the sauce in the microwave if necessary and spoon it generously over the meat (hot sauce will reheat the meat for you). Scatter sesame seeds over the sauce (optional) and serve with the lima beans.