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Mole (pronounced MOH-lay) Poblano is upscale Mexican sauce that's piquant with a hint of chocolate and a slight sweetness that is typically reserved for festivals and holidays. If you like mole sauce, you should add my recipe to your "must make" list.
My Chicken in Chocolate and Chile Sauce (Mole Poblano de Pollo) went from "what you've got now isn't edible" to "this is great" "definitely make it again". My husband normally is quite supportive of my recipes but I admit he was right. The "classic" recipe I modified and eventually abandoned called for bittersweet chocolate and an overpowering amount of cloves which had ruined this gorgeous sauce. That is until I made a mid-course correction.
Chicken or the more traditional bird for a mole, turkey, is cooked until tender in water while the sauce is made. I cleaned several ancho chiles and soaked them in homemade chicken stock, and measured out the almonds (some combination of almonds, peanuts, pumpkin seeds and/or sunflower seeds is traditional), onions, tomatoes, raisins, sesame seeds, and garlic .These are all the ingredients of a Mole Poblano.I threw the mixture into the blender jar and whirred it into a thick creamy sauce before putting it into a large skillet and cooking it down. The most important ingredient is chocolate which is unsweetened or bittersweet. I prefer to use fair trade and organic chocolate. Be careful not to burn the chocolate -- keep the flame low.
Most recipes include a tortilla that's been broken up or pieces of stale white bread that gets blended into the sauce as a thickener.
In my research I found wild variation from recipe to recipe on spice measurements. Cinnamon is common to most and so are ground anise or fennel seeds. I had anise and ground it in a spice mill along with all the other spices listed in the recipe. I share with you that recipes vary with 1/4 to 1 teaspoon of each spice per five cups of liquid which is made up primarily of tomatoes and chicken stock. I made a good guess that 1/2 teaspoon of each spice was a perfect compromise. Slightly less common are coriander seeds, many recipes include fresh cilantro and cloves (I recommend 1/8 of a teaspoon - no more!). Of the dozens of recipes I read, one included allspice berries
After adding the chocolate, my sauce lacked any hint of sweetness. It was downright bitter and uber clovey. In coming up with a game plan for "fixing" the ruined sauce, I had to think on my feet. More tomato would dilute the clove, check, a little sugar would sweeten the bitter chocolate flavor, check, and peanut butter, yes peanut butter, would help neutralize the bitterness even more. After adding more pureed tomatoes, I added sugar and peanut butter just one tablespoon at a time tasting between each addition. The recipe below is the perfect combination of piquant and slightly sweet (at least according me my husband's and my palettes).
NOTES: wear rubber gloves when handling chilies and keep your fingers away from your eyes. There is plenty of mole sauce for two chickens or one turkey (or leftovers if you want to cook just one chicken. Mole is great on grilled pork tenderloin). A good quality vegetable oil is substituted for the more traditional lard.
Two 4-pound chickens or one small turkey (8-9 pounds) - local - cut into pieces
Water to cover
8 dried ancho chiles
4 cups fresh chicken stock (made with local chicken)
3/4 cup blanched almonds, pulverized
1 cup onions, chopped
3 cups drained, canned tomatoes (I prefer Muir Glen Organic)
1/2 cup seedless raisins
1-3 tablespoons peanut butter (depending on your taste)
2 tablespoons sesame seeds
1 tortilla, broken in small pieces
1 teaspoon fresh garlic, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon coriander seeds, ground
1/2 teaspoon anise seeds, ground
1/8 teaspoon cloves
salt and pepper
3 ounces of fair trade and organic unsweetened or bittersweet chocolate, cut into roughly 8-10 pieces
1-3 Tablespoons sugar
4 tablespoons vegetable oil
Garnish: 2 tablespoons sesame seeds, fresh sprigs of cilantro
Place the chicken or turkey in a 4 to 5 quart heavy Dutch oven. Cover with water and bring to a boil over high heat. Once boiling, reduce to low heat, cover the pot and simmer for 45 minutes to one hour or until the meat is cooked through and tender. Remove the chicken from the stock and set aside. The stock may be used for the mole sauce or reserved for a future recipe.
Mole sauce: remove the stems from the chilies. Cut the chiles open, and using your finger or the back of a knife brush off the seeds being sure to invert the chili to expose any hidden seeds. Remove ribs from the chilies then tear chilies into small pieces. In a large bowl, heat half of the chicken stock, or 2 cups, pour the hot stock over the chiles. Soak them for at least a half hour.
In a blender or food processor pulverize the almonds to a powder. Push the almonds through a sieve to remove any large pieces and return them to the blender. Add the chilies, the chicken stock used to soften the chilies, chopped onions, tomatoes, raisins, tablespoons of sesame seeds, tortilla, garlic, and ground spices. You may need to work in batches depending on the size of your carafe or bowl. Start on low and gradually turn up to high speed until the mixture is a smooth puree. Depending on your blender, you may need to stir the puree occasionally and push down the whole ingredients as the sauce will be thick and may cause your blender to stop pureeing.
In a heavy 10" skillet, add 1 tablespoon of vegetable oil over moderate heat. Pour in the mole and simmer, stirring frequently, for about five minutes. Add the remaining chicken stock, stir to incorporate, the add the chocolate pieces. Cook, uncovered, over low, stirring until the chocolate has melted. This is a critical point to taste the mole sauce and decide how much sugar and peanut butter you want to add. If the sauce is bitter, add sugar, one tablespoon at a time. Stir and taste after each addition. If the chiles are overpowering, add more tomato sauce. Add peanut butter 1 tablespoon at a time. If additional chocolate is desired be sure to add sugar, if needed. Remove from heat, cover and set aside.
Pat dry the turkey or chicken before browning using paper towels. Add 3 tablespoons of vegetable oil to the Dutch oven and heat over medium flame. Add the chicken or turkey pieces and brown them well on all sides, turning them frequently so they don't burn. Add the mole sauce to cover the chicken turning the pieces in the sauce to cover them evenly. Cover the skillet and simmer over low for about a half an hour. Check 2 or 3 times and baste the chicken with the mole sauce to keep it moist.
Serve with rice. Garnish with sesame seeds and a few sprigs of cilantro, if desired.
- 2 tablespoons lard
- ½ onion, sliced
- 2 cloves garlic, sliced
- 1 teaspoon salt
- 1 tablespoon cumin seeds
- 2 poblano peppers, seeded and thinly sliced
- 2 Anaheim peppers, seeded and thinly sliced
- 4 skinless, boneless chicken thighs, cut into chunks
- 4 cups chicken broth
- 2 cups chicken broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 corn tortilla, cut into 1-inch strips
- 4 tomatoes, cut in half crosswise
- 3 tomatillos, cut in half crosswise
- 2 tablespoons lard
- ½ onion, sliced
- 5 cloves garlic, sliced
- 2 teaspoons cumin seeds
- 2 cups chicken broth
- salt to taste
- 1 teaspoon white sugar, or more to taste
- 3 ounces dark chocolate, coarsely chopped
- 12 corn tortillas
- ½ bunch fresh cilantro, coarsely chopped
- ½ cup crumbled queso fresco
Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer cook and stir until chocolate is melted, about 5 minutes.
Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.
Arcelia's Mole de Pollo
In a large dutch oven, add 3 quarts of water, bay leaves, half of the chopped onion, and all the chicken parts. If you have the chicken carcass from cleaning the chicken, add that as well.
Bring to a boil and then simmer for about 40 minutes or until chicken is cooked through.
Remove chicken and set aside in a bowl. Discard carcass.
Strain stock and reserve 1 quart for mole sauce.
Jar up remaining stock, cool, and keep in your fridge.
Rinse out dutch oven as you will need it again later.
Clean the chile peppers by removing the seeds and stems. You might want to wear gloves or immediately wash your hands after to clean the chile oils off your hands.
In a cast iron pan, heat 1/4 cup of canola oil over medium heat. Add the chiles and quickly fry the chiles on all sides. Do not burn the peppers. When chiles are done, use tongs to remove chiles from pan and set aside in a bowl. Clean the pan.
In a medium pot, bring 1 quart of water to a boil. Add the fried chiles, turn off the heat, and let sit for at least 15 minutes to soak.
In the cast iron pan, heat 2 Tbsp of canola oil over medium heat. Add pumpkin seeds, sesame seeds, peanuts, tomato, garlic, bread, allspice, peppercorns, cloves, and cinnamon. Stir to coat with oil and fry for about 5 minutes, until ingredients are fragrant. Do not burn. Turn off heat and transfer ingredients into a blender.
Remove the hydrated chiles from the pot and add to the blender.
Add as much of the reserved 1 quart of chicken stock that your blender can hold. Blend fully for a few minutes.
Place a fine mesh strainer over a large bowl and pour blender contents through strainer, using a spatula to push everything through. Discard remnants left in the sieve.
In the dutch oven, heat 1/4 cup of canola oil over medium low heat. Before oil is too hot, slowly add the strained sauce, continuously mixing as you add it. If oil is too hot, the sauce with splatter. Add 1/2 disc of Abuelita chocolate and 1 Tbsp of salt and mix to melt chocolate. If you want a richer flavor, add remaining 1/2 disc of Abuelita. If mole is too salty, add more stock. Bring to a simmer over low heat.
Once mole is simmering, add chicken parts. Spoon mole over the chicken to cover. Simmer for about 40 minutes covered, or until mole has reached desired thickness.
How to make Chicken Mole Enchiladas
JUMP TO FULL INSTRUCTIONS
Frequently Asked Questions About Mexican Mole Poblano
Before I share my mole recipe, here are a few questions I've been asked about homemade mole poblano.
What does mole poblano taste like?
I have to say it's delicious! In my opinion, it has the perfect balance between sweet and spicy. It really depends on how much chocolate and peppers you add.
Does mole have chocolate?
Yes, it doesn but not the sweet kind. For this mole, I decided to use Mexican chocolate (also known as Taza de Chocolate) which is usually shaped like a disc and mad from pure cacao. It's a very dark chocolate that really helps mellow out the spiciness of the peppers.
Is mole poblano sweet?
Honestly, the amount of chocolate I added to this recipe is not enough to make it really sweet.
What is mole sauce used for?
The mole sauce can be used over turkey, chicken, and even over fry eggs for brunch and for mole enchiladas the next day since it tastes better when reheated.
Think of it like a Mexican gravy!
Toast the chillies in a frying pan on a high heat for about 20 seconds until fragrant but not burnt. Place them in a bowl and cover with boiling water for 20 minutes. Drain and set aside.
Place the same pan over a medium heat and toast the bread, 1 teaspoon of the reserved chilli seeds, sesame seeds, almonds, coriander seeds, peppercorns and cinnamon until fragrant but not burnt. Set them aside and blend to a powder when cool.
Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with the drained chillies, powdered spices, cloves, oregano and 350ml/12fl oz of the chicken stock. Blend into a smooth sauce.
Pour the sauce into a clean saucepan with the remaining stock and the chocolate. Heat through gently for 15–20 minutes until the chocolate has melted and the sauce resembles a thick dark ‘gravy’. Do not allow it to boil. If the mixture is too thick, add a splash of water. Taste for seasoning and add a little salt if needed.
Coat the chicken breasts with the remaining 2 tablespoons corn oil and season with salt. Place in a frying pan over a medium heat and brown on both sides. Reduce the heat and continue to cook for 10–15 minutes until cooked through and the juices run clear.
Meanwhile, toast the sesame seeds in a dry frying pan until brown.
Slice the chicken breasts diagonally and serve one breast per person, with the sauce spooned over. Sprinkle with toasted sesame seeds.
Roberto Santibañez On How To Make Mole Poblano
Cinco De Mayo is tomorrow, but there’s still time to plan a kick-ass Mexi-menu. You can’t go wrong with this mole poblano recipe from the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers. Follow Santibañez’s lead and serve up this thick, rich mole sauce over chicken, enchiladas, or turkey.
It’s ironic that the mole that has served as the ambassador for all others in the United States is also one of the most misunderstood. Whenever I hear this sophisticated mole casually referred to as “chocolate sauce,” I’m saddened, because it’s so much more! While a little Mexican chocolate does contribute to its sweetness, so do a host of nuts and, sometimes, a plantain, an apple, or animal crackers. In fact, I’d bet there are as many recipes for it as there are cooks in Puebla, and everyone seems convinced that their version is the best. Me? I’m in love with this one, straight from Ana Elena Martinez’s kitchen to yours.
Roberto Santibañez On How To Make Mole Poblano
- Prep Time: 11/2 to 1 3/4 hours
- Cook Time: 2 1/2 to 3 1/2 hours
- Level of Difficulty: Easy
- Serving Size: 10 to 12 servings
- 3 ounces tomato, (about 1 small)
- 3 ounces tomatillos, (2 medium), husked and rinsed
- 1 (1/2-inch-thick) round slice white onion
- 5 cloves garlic, peeled
- 1 cup mild olive oil, or vegetable oil, divided
- 4 ounces mulato chiles, (8), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
- 2 ounces ancho chiles, (4), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
- 2 ounces pasilla chiles, (6), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveined
- 1/2 ounce chipotle meco chiles, (2 to 3, tobacco-color), wiped clean, stemmed, slit open, seeded (reserve the seeds), and deveine
- 1 corn tortilla
- 1/2 cup blanched almonds
- 3 tablespoons hulled raw (green) pumpkin seeds
- 1/4 cup packed raisins
- 1 (1-inch) slice baguette
- 1/2 small ripe (brown or black) plantain, peeled and cut crosswise into 1/2-inch slices
- 1/4 cup unhulled sesame seeds, scant
- 1 (1-inch) piece canela (Mexican cinnamon)
- 6 whole cloves
- 1/4 teaspoon aniseed
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon whole allspice berries, (5 large)
- 1/4 teaspoon whole black peppercorns
- 6 ounces Mexican chocolate
- 1 tablespoon sugar
- 1 1/2 teaspoons fine salt, or 1 tablespoon kosher salt
- 1/4 cup sesame seeds, toasted unhulled for garnish
Set the oven or toaster oven to broil and preheat. Alternatively, you can preheat the oven to 500°F. If you’re using the oven broiler, position the rack 8 inches from the heat source. Core the tomato and cut a small “X” through the skin on the opposite end. Roast the tomato, cored side up, and tomatillos on a foil-lined pan, turning the tomatillos over once halfway through, until their tops and bottoms have blackened and they are a khaki-green color and cooked to the core, 20 to 30 minutes and the tomato (without turning) until its top is blackened and it’s cooked to the core, 20 to 30 minutes total. Slip the skin off the tomato.
Meanwhile, heat a comal, griddle, or heavy skillet over medium-low heat, and roast the onion and garlic on the comal, turning the garlic over occasionally, until it is just tender and golden brown with some blackened spots, 8 to 10 minutes and carefully turning the onion slice over once, until it’s softened and charred on both sides, 15 to 20 minutes.
Heat 1/2 cup of the oil in a medium heavy skillet over medium heat until it simmers. Fry the chiles, a few of the same variety at a time, turning them over with tongs, until puffed and slightly changed in color, 30 to 45 seconds per batch of mulato and ancho chiles, 45 seconds to 1 minute for pasilla chiles, and about 11/2 minutes for chipotle meco chiles. As the chiles are fried, transfer them to a large bowl. When all the chiles are fried, add enough cold water to cover them and let them soak for 30 minutes. Discard the remaining oil from frying the chiles and set the skillet aside.
Using tongs, hold the tortilla directly over a burner set to medium, turning it over frequently, until it’s dark, golden brown, and some burned spots appear on both sides. Crumble it into the soaking fried chiles.
Have ready a medium bowl and a metal sieve set over a small heatproof bowl.
Heat the remaining 1/2 cup of oil in the reserved skillet over medium heat until it shimmers and fry the following ingredients one by one. As they’re fried, use a slotted spoon to transfer them to the medium bowl (for ingredients that are difficult to scoop, empty the contents of the skillet into the sieve to drain first, then return the oil to the skillet and put the fried ingredient into the medium bowl).
Fry the almonds, stirring, until they are golden, about 2 minutes.
Fry the pumpkin seeds, stirring, until they are puffed and only slightly browned, about 1 minute.
Fry the raisins, stirring, until they are puffed, about 1 minute.
Fry the bread, turning over once, until golden on both sides, about 3 minutes.
Fry the plantain slices, turning over once, until golden, about 3 minutes.
Transfer the remaining oil (2 to 4 tablespoons) in the skillet to a 7- to 8-quart heavy pot and set aside.
Wipe the skillet clean and heat it over medium heat until it’s hot. Toast 3 tablespoons of the reserved chile seeds (save the remainder for another use) in the skillet, stirring, until fragrant and a shade darker, about 2 minutes. Transfer the chile seeds to the medium bowl. Toast the sesame seeds, canela, cloves, aniseed, coriander, allspice, and peppercorns in the skillet, stirring, until the sesame seeds are a shade darker, about 11/2 minutes. Transfer the mixture to the medium bowl.
Drain the chiles and discard the soaking water, and puree them in the blender jar with about 2 cups of the stock.
Heat the reserved oil in the pot over medium heat until hot, then add the chile puree and cook (use a splatter screen so the sauce doesn’t make a mess of the stove), stirring occasionally, until thickened slightly, about 10 minutes.
Meanwhile, working in 2 batches, combine the fried and toasted ingredients (from the medium bowl) with the roasted tomato, tomatillos, onion, and garlic in the blender jar, along with 2 more cups of the stock per batch, and blend until smooth, about 3 minutes per batch. Be careful when you’re blending hot ingredients: Cover the top with a towel, and hold the top firmly in place with your hand. Add the mixture to the chile puree in the pot as you blend it, and once you’re done, swish a little liquid around in the blender and add it to the pot.
Add the chocolate, sugar, and salt to the mole, stirring until the chocolate melts. Simmer, partially covered, stirring occasionally and adding more stock as needed to maintain a velvety consistency that thickly coats a wooden spoon, but isn’t gloppy, about 45 minutes. Season to taste with additional sugar and salt.
At this point you would add cooked chicken or turkey to the mole, reduce the heat to low, and cook until it’s just heated through, 15 to 20 minutes.
MOLE POBLANO RECIPE — From the Heart of Puebla, Mexico
Recipe commissioned by Azuñia Tequila however, all ideas and recipe concepts are our own. Thank you for supporting those brands that make this blog possible.
Cinco de Mayo commemorates the historic Battle of Puebla when a small Mexican army defeated the well-financed French army. Please remember, it does not mark Mexico’s independence. Although the holiday is mostly celebrated here in the United States, we think it is a good opportunity to take a deeper look at the city of Puebla’s most iconic dish — Mole Poblano. This authentic preparation marries mulato, ancho/pasilla, and guajillo chiles with warm spices, and sweet Mexican chocolate to create a velvety smooth sauce ideal for spooning over chicken or smothering steamed veggies.
Generations have labored over a hot fire cooking their mole down to a paste, which can be reconstituted for later use. This recipe yields 10 cups of sauce, which you can use in one sitting or freeze a portion for future use, no pasting required. Unlike making the thicker paste which takes hours, making straight mole sauce takes less time but it’s still important to make the cooking process manageable and enjoyable so have all of your ingredients pre-set and measured.
We’ve also broken the process down to a few easy parts: Chiles, Seeds and Spices, Creating the Sauce.
Making the mole will feel so easy and seamless you’ll tell everyone that you’ll make it for the next party.
As you gather with friends and family to celebrate Cinco de Mayo, everyone will appreciate the love you put into your mole dish. The weather gets hot here in Southern California during the month of May so nothing pairs better with this Mole Poblano than an icy cold margarita made with Azuñia Tequila Reposado. The tequila has a clear sweet agave bouquet and a very refreshing vanilla-minty finish taste. You can choose from their varieties: Blanco, Reposado, Añejo, and Black. Visit Azuñia Tequila website to see the variety of recipes and find the one you like.
Azuñia has launched a national campaign to find the most delicious, authentic, and grown-up Cinco de Mayo recipe and we are honored to be one of the 10 food bloggers to be featured. You can help us be named the “Azuñia Food blogger of the Year.” These two hungry bears WANT TO WIN!
Thank you for helping us by voting for our Mole Poblano recipe between April 18th-29th. You will be entered for a chance to win a Grand Prize of 1 full suite of Azuñia tequila, a home bar tool set, and a home cocktail mixing book. Visit this link here to vote!
Mole Poblano Recipe
Yield: 10 cups ………(24 Servings)
1/2 cup vegetable oil
3 ounces dried chiles ancho pasillas about 6, stemmed and seeded
3 ounces dried chiles guajillo about 6, stemmed and seeded
3 ounces dried chiles mulatos about 6, stemmed and seeded
1/2 white onion, roughly chopped
3 large garlic cloves, peeled and roughly chopped
3 tablespoons raw almonds with skin
3 tablespoons raw shelled peanuts
3 tablespoons raisins
1 tablespoon pumpkin seeds
4 tablespoons sesame seeds
1/2 cup reserved chile seeds
2 whole cloves
1/4 teaspoon anise seeds
1/4 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1 stick true or ceylon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon dried thyme
1/8 teaspoon dried oregano
1 tablespoon orange zest
1/2 pound roma tomatoes, charred or roasted
1/3 pound tomatillos about 2, husked, rinsed, charred/roasted
2 corn tortillas sliced into 8 pieces
1/2 bolillo roll or baguette, about 2 ounces, thickly sliced (if it is a couple of days old, better)
6 ounces Mexican-style chocolate
5 cups chicken broth plus 4 more to dilute later on
2 teaspoons kosher salt or more to taste
1/2 cup sesame seeds toasted, to sprinkle at the end
Phase 1 – Chiles
In a large dutch oven over medium-high heat, add 1/2 cup vegetable oil. Add chiles in 2 or 3 batches and sauté, stirring often, being careful not to let them completely burn. Remove with tongs/slotted spoon and place in a large mixing bowl lined with paper towels to absorb excess oil.
In the same oil, add chopped onion and garlic and sauté for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.
Phase 2 – Seeds and Spices
Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme, and oregano. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Add the orange zest, tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple of minutes until the tomatoes are softened.
Phase 3 – Creating the Sauce
At this time, add the already sautéed and softened chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for at least a half hour to allow the chiles to soften completely.
In batches, puree the mixture in the blender or food processor until smooth. Push through a sieve into a large stock pot adding additional chicken broth to get to a thick sauce consistency.
Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds.
is having a campaign to find the most delicious, authentic, and grown-up Cinco de Mayo recipe.
- In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
- Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful — it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
- Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
- Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up the almonds to a golden brown the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful — it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.
Reprinted with permission from Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. © 2005 Shearer Publishing
Grilled Chicken Mole Recipe
Many believe that the word mole (pronounce moe-lay) comes from the Spanish word moler meaning “to grind” but it actually comes from Nahuatl word Molli (sauce) or chimolli (chili sauce). Grilled Chicken Mole Recipe comes in a variety of delicious flavors and ingredients, with chili peppers and chocolate as the common ingredients. There are many different kinds of mole sauce, the best known is the Mole Poblano which contains many ingredients including chocolate. The sauce contains a fruit, chili peppers, nut and spices like black pepper, cinnamon and cumin. This sauce is best made at least a day ahead, allowing flavors to mingle and develop beautifully. Always store, covered, in the refrigerator. It is used as a base for cooking a stew or a sauce to pour over chicken or meat.
One of the best known Mexican specialty is the Grilled Chicken Mole Recipe. This dish is always present at every special event of Mexican lives. In this recipe, we use Chicken for grilling. Chicken pieces, wings, and drumsticks are always popular and economical too. Grilled Chicken especially thicker pieces are often served blackened on the outside and rare in the center. Never serve rare chicken as the bacteria which may be present will not have been destroyed. To cook the chicken properly, place the chicken on the cooler part of the wire rack and turning occasionally to allow heat to penetrate to the center. Basting chicken with a flavored oil adds tang and keeps chicken moist.
Watch the video: COMO HACER MOLE CASERO (May 2022).