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
Cinco De Mayo Foods: Mole Poblano | History
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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
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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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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.
Musik:
Lockdown 20
von Tomtetom Games
Sweet & Spicy Mole Poblano from Scratch
Almost every region in Mexico has its own version of mole. The nutty and spicy flavor in mole poblano is from the south-central state of Puebla dating back over 500 years. Featuring a rich balance of savory and sweet, this sauce requires a lot of stirring and patience. Ingredients are cooked individually and then combined in steps.
Boil Chicken with the following ingredients
5-6 Lbs Chicken
1/2 Onion
4-5 Garlic Cloves
1 Tbsp Salt
1 Cinnamon Stick
Ingredients for the Sauce
1/2 Cup Almonds
1/2 Cup Raw Peanuts
1/2 Cup Walnut
1/3 Cup Sesame Seeds
6 Chile Anchos
3 Chile Mulatos
4-5 Chile Guajillo
6-8 Chile De Arbol or more for extra spice
4-5 Large Garlic Cloves
1 White Onion
6-8 Whole Cloves
1 Tsp Anise Seeds
2 Sticks of Cinnamon
1 Tbsp Cumin
One Disc Mexican Chocolate
7 Oz Piloncillo Broken Down ( Can also be substituted with 1 Cup brown sugar or regular sugar)
1 Platano Macho (Plantain)
1/2 Package Gallestas Maria or 1 Cup Animal Crackers, or Toasted Bolillo Bread
1 Tsp Salt or More if Needed
6-8 Cups of Chicken Broth
With ingredients used we had plenty mole sauce leftovers for enmoladas.
How to Make Enmoladas
How to Make the Perfect Rice every time
How to Prepare Mole Using Dona Maria (Easy Recipe)
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