8 Mulato chiles
4 Ancho chiles
4 Pasilla chiles
8 lb Turkey, in pieces
4 tb Lard
4 tb Sesame seeds
1 lg Onion, chopped
2 Cloves garlic, chopped
1 Tortilla, cut up
1 c Blanched almonds
1/8 ts Ground gloves
1/8 ts Cinnamon
1/2 ts Ground coriander seed
1/4 ts Anise
1/2 c Raisins
3 Tomatoes, seeded, chopped
4 Canned chipotle chiles
2 oz Unsweetened chocolate
Salt Freshly ground pepper 1 ts Sugar
Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste.
How To make Mole Poblano Picante's Videos
Receta de mole poblano tal y como se hace en puebla - Comida Mexicana - La receta de la abuelita
En esta ocasión les dare la receta del exquisito mole poblano, explicado paso a paso, espero les guste!!
INGREDIENTES:
para 30 personas: Tiempo de preparación 4 horas
6 chiles chipotle seco, se remoja en agua hirviendo
125 g (5 oz) chile ancho, se asa y luego se remoja
125 g (5 oz) chile pasilla, se asa y luego se remoja
125 g (5 oz) pasas, se frie
125 g (5 oz) almendras, se frie
125 g (5 oz) cacahuate pelado, se frie
125 g (5 oz) ajonjoli + extra para decorar, se tuesta
125 g (5 oz) galletas de animalitos, marias o bolillo, se frie
1 tableta de chocolate abuelita o ibarra
3 platanos machos ( yellow plantain ) se frie
1 cucharada da anis o unas gotas de esencia
3 cm canela
Sal necesaria
Aceite necesario
3 pollos o 3 kg (7 lb) carne al gusto también se puede usar mitad de pollo y mitad de cerdo.
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Mole poblano preparado-mole from scratch/mexican recipe
Mole Poblano Mexico's National Dish
Mole is one of the most representative dishes of Mexico, especially for major celebrations.
Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca, the best-known moles are native to these two states, but other regions in Mexico also make various types of mole
A common legend of its creation takes place at the Convent of Santa Rosa in Puebla early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. They killed an old turkey, cooked it and put the sauce on top; the archbishop loved it. When one of the nuns was asked the name of the dish, she replied, I made a mole. Mole was the ancient word for mix.
The other legend states that mole came from pre-Hispanic times and that Aztec king “Montezuma” thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them.
Mole Poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers, but the chocolate does not dominate.
The women of Santa Maria Magdalena in Querétaro have been locally known for their mole for about 100 years. In 1993, they decided to hold a contest for the best mole. This was the beginning of the Feria del Mole y Tortilla (Mole and Tortilla Festival).
Ingredients for 8 persons and 6 liters mole sauce
1 chicken, 1.5kg pork belly, 8 dried Pasillas chilies, 4 to 5 dried Anchos (mulato) chilies, 6 dried Guajillo chilies, 4 tomatoes, 4 tomatillos, 1 plantain banana, 200gr dark Mexican chocolate, 1 big white onion, 10 garlic cloves, ½ cup Mexican biscuits (or crackers), ½ cup almonds, ½ cup raw peanuts, ½ cup pumpkin seeds, 1 cup dried prunes , ½ cup dried raisins, ½ lime, 1 ½ cup sesame seeds, 2 tbsp caraway seeds, 4cm cinnamon, 2 tbsp coriander seeds, 8 cloves, ½ cup dried oregano, 1 tbsp black pepper corns, 1 tbsp anise seeds, salt
Photography: Wessel Woortman
Video montage: Wessel Woortman
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Como hago el mole ! A mi estilo
????????????????Como preparar un mole (NEGRO) / comida mexicana ????????????????️
No te quiebres la cabeza de que tantas cosas vas a comprar para hacer un mole
En este video te compartire como hacer un mole negro en solo 5 pasos tan facil y rapido
Hola es un gusto para mi poder compartirte recetas tan faciles para ti y tu familia este canal esta dedicado para toda mi gente que quiera recordar esos momentos que pasamos con nuestros abuelitos recordar nuestras infancia y como nos consentian
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