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How To make Oaxacan Black Mole Mole Negro Oaxaqueno

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Jim Vorheis 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 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 Oaxacan Black Mole Mole Negro Oaxaqueno's Videos

The Brooklyn Family Bringing Mole to Many

Back in the 1970s, Damiana Bravo’s Brooklyn kitchen smelled like mole all day, every day. Recently arrived from Puebla, Mexico, she sold the special sauce to coworkers craving a taste of home. As word of Damiana’s culinary magic spread, the orders got bigger and bigger. Now, decades later, Damiana, her daughter and granddaughter cook up nearly 2,000 pounds of mole a day at Mole Poblano Asunción Corp. Made from a family recipe and infused with loved, the mole brings a bit of Puebla to supermarkets, bodegas and restaurants all over the New York City tri-state area.

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Mole Amarillo With Rick Martinez From Mi Cocina #shorts

For the first installment of the Masienda Cookbook Club, we cooked Oaxacan mole amarillo with chochoyotes from @chefrickmartinez’s bestselling book, Mi Cocina. This hearty, satisfying dish is layered with flavor — just the thing to cure the winter blues. Head to the link in bio to catch a recording of the virtual class led by Rick himself, featuring a special Choco guest appearance. PSA for everyone wondering about that sold-out Sassy Pink press, it *just* may make a comeback later this year! ????????

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How to make MOLE POBLANO From SCRATCH, The BEST Step BY Step Recipe + SECRET TIPS!!!

Ingredients for Mole Poblano
2 1/2 Ibarra Chocolate bars
6 mulato Chiles or Ancho chiles
6 Pasilla chiles
3 Chipotle chiles
1/2 cup of raisins
1/2 cup of sesame seeds
1/2 cup raw peanuts (no salt- not roasted)
1/4 cup of almonds
1/2 cup of gamesa animal cookies
1 platano macho (plantain)
1 piloncillo (total used was 1/4) OR 1/4 cup of sugar
6 garlic cloves
1/2 large onion or 1 med onion
1 tbsp salt + Extra
1/2 cinnamon stick
1/2 Tbsp cumin seeds
3 pieces of clove
1/2 tsp anis seeds
1/2 tsp coriander seeds
1 cup of lard + extra
1 corn tortilla

To prepare mole
1 to 2 cups of mole paste
3 to 4 cup of chicken broth
1 whole boiled chicken
Toasted sesame seeds

Step 1
Remove seeds from mulato and pasilla chiles (Save mulato seeds to toast in step 3)
Toast mulato and Padilla chiles
Soak in warm water 20 mins until soft
Fry chipotle chiles in 3 tbsp lard until fully- place in same bowl of soaking chiles

Step 2 Frying medium heat
Warm 1/2 cup lard
Fry raisins until fluffy then place in a bow of warm water (save 1/3 cup of raisin water)
Fry tortillas, garlic, onion, peanuts (10 minutes, almonds (15 secs), animal cookings until golden color, plantain until soft

Step 3 Toast on medium heat (continuously stir)
Toast following ingredients for 10 to 15 secs- Cinnamon stick, anis seeds, cloves, cumin seeds, coriander seeds, mulato Chile seeds, then set to the side
Toast 1 tsp salt + sesame seeds (save some for garnish)

Step 4 blend spice
Blend toasted spices first- cinnamon , anis seeds, clove, coriander seeds, sesame seeds, mulato Chile seeds
Add raisin + water, plantain, animal cookies, peanuts, almonds, garlic, onion, chiles + chili water
Blend slowly and starting picking speed.
⚠️‼️Suggestion
My blender was over worked! Try step 4 in batches of 3 to assure a smooth blend ????
If using a different blender than a vitamix save 3/4 of a cup of raisin water and 1 cup of Chile water to assist your blend as needed. Not to worry the excess water will dissipate when cooking. Add 15 minutes to cook and stirring time. You got this corazón!

Step 5 cooking on medium heat mostly (Constantly stirring once mole paste touches the pot)
Add 1/2 cup of lard to pot allow to warm up and then add your mole paste
Cook 15 minutes while constantly to avoid burning and even cooking
In a bowl of warm water add desired chocolate bars + piloncillo once dissolved add to mole pot
Cook another 10 to 15 minutes taste and adjust chocolate and piloncillo as needed
Once you achieve desired sweetness add salt adjust to taste and continue storing to complete 45 minutes of stirring
Last 5 to 10 minutes switch heat to low and continue stirring amoricito, don’t quit, you got this babe.
Once paste is cooked set in a bowl and allow to cool a few hours
Place in an air tight container or small freezer bag in portions
If kept clean will last in refrigerator 3+ months
Will last in freezer 6 months to a year if not more ????

Tips‼️
Have a lot of fun when making this recipe ????
If you see smoke while frying or toasting lower temperature
Please watch video for SECRET TIP to the most flavorful way to cook mole
Make all recipes comfortable for your home

????????
Refried beans recipe-
chicken, rice, and potatoes casserole-
Mexican Chicken and rice casserole w/ creamy chili sauce
Carne asada marinade-
Easy Salsa roja recipe-

#molerecipe #mexicanfoodrecipes #breakfast #lunch #dinner #cooking #mealprep
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Receta de mole negro de Oaxaca / Recipe Oaxacan black mole

Receta de mole negro de Oaxaca / Recipe Oaxacan black mole
21 julio 2014

Ingredientes: 8 muslos de pollo, 5 chiles chilhuacle, 5 chiles guajillos, 4 chiles anchos negros, 2 chiles chipotles, 1 cebolla blanca, 1 cabeza de ajos, 3 cucharadas almendras, 2 cucharadas cacahuate, rajita de canela, 3 pimientas negras, 3 clavos de olor, 3 cucharadas aceite de maíz, 2 cucharadas pasas, 1 rebanada de pan de yema, 1 plátano macho, 1/2 taza semillas de ajonjolí, 2 nueces pacanas, 250 gr jitomate, 125 gr tomate verde, 1 rama tomillo, 1 rama orégano, 2 cucharadas manteca, 1 1/2 pastilla de chocolate, 1 hoja de aguacate.

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MOLE OAXAQUEÑO TRADICIONAL LA JUQUILITA

Mole Negro Part 1 - Building The Sauce

One of the seven well known moles of Oaxaca, Mexico. The sauce is not complicated or even difficult to make it can just be time consuming with some of the steps. Some cooks will extend the process over several days, but this can be completed in just a few hours with some diligence.

Mole Recipe -- Yield 2-2.5 Quarts:
10 Dried Guajillo
7 Dried Mulato Negro
7 Dried Pasilla
32 oz Water
3 Old Corn Tortilla or 1-2 Day Old Bread Slice
1 Yellow Onion
8 Garlic Cloves
1 Large Plantain
10oz/310g Tomatillo
2oz/42g Dried Raisins
3 Dried Prunes
1 oz/21g Peanut or Almonds
1 oz/21g Sesame Seeds
1 oz/21g Pumpkin Seeds, green
8 oz/230g Canned Roasted Tomato
1.5 tsp Dried Thyme
2 tsp Marjoram
.5 Stick Cinnamon, Toasted
1 tsp Anise Seed, Toasted
.5 tsp Whole Black Pepper, Toasted
.5 tsp Whole Cloves, Toasted
.5 tsp Whole Allspice
1.5 oz Bittersweet or Dark Chocolate
4 oz Avocado Oil, or other neutral oil
.5 oz/15g Cacao Nibs (Optional)

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