I love mole. it is yummy, but i have not have it in a long time and i want to know how to sort it.
Answers:
Good authentic mole is difficult to make it take lots of ingrediants. But if you want to try it my Mother in Law is from Puebla, which is where on earth mole orginated, and I have the recipe but find it difficult to bring to my husbands liking.
4 Tbsp grease
1 Tbsp sunflower kernels
1/4 cup sesame seed
1/2 tsp cumin seeds
1/2 tsp aniseeds
1 cup blanched slivered almonds
1/2 cup raisins
1/2 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground coriander
1/3 cup chili powder
1 cup can Italian tomatoes, drained, seeded, and chopped
2 milieu onions, chopped
3 cloves garlic, minced
1 tsp salt
Freshly ground pepper
1 tortilla, torn into small pieces
3 cups chicken stock
2 ounces unsweetened baking chocolate, grated
4 full chicken breasts, split
4 chicken thighs
4 chicken drumsticks
In a small skillet, heat 1 Tbsp of the grease over moderate heat and within it cook the sunflower kernels, sesame seed, cumin seeds, aniseeds, and almonds, stirring constantly until the sesame seed and almonds are golden, 2 or 3 minutes. Purée the mixture in a food processor.
Add to the processor the raisins, oregano, cinnamon, cloves, coriander, chili powder, tomatoes, onions, garlic, saline, pepper, the tortilla, and 1/2 cup of the stock and purée until smooth.
Transfer the purée to a saucepan. Stir in the remaining 2-1/2 cups stock, bring the sauce to a simmer, and join the chocolate. Cook the sauce at a gentle simmer, stirring occasionally, to thaw out the chocolate.
While the sauce is simmering, rinse the chicken quickly surrounded by cold water and dry near paper towels. In a ample casserole, heat the remaining 3 Tbsp grease over moderately high warmness and in it sauté the chicken within batches until respectively piece is golden brown on all sides. Set the pieces aside on a plate as done.
Put the chicken and any accumulate juices within a flameproof casserole, placing the dark meat on the bottom. Pour the sauce over the chicken. Simmer, covered, until the chicken is tender, around 30 minutes.
Place the chicken on a warm serving platter. Pour the sauce over the chicken, side dishes with the chopped fresh coriander, and serve.
Here, I posted a recipe quicker today : http://answers.yahoo.com/question/index;...
4 boneless skinless chicken breasts
1 teaspoon olive oil
2 green onions, finely chopped
1 clove garlic
1 teaspoon cocoa powder
1 teaspoon chili powder
1/2 teaspoon cumin, ground
1 (1 1/4 cup) can tomato puree (300 ml)
2 tablespoons raisins
1/4 cup hose down
2 tablespoons fresh coriander, chopped
Preheat oven to 400F.
Place the chicken breasts in a baking dish and set aside. In a roomy non-stick saucepan, heat the grease.
Add the green onions and garlic and saute over medium warmth for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low steam for about 10 minutes uncovered.
Pour the sauce over the chicken and boil for 30-45 minutes until chicken is cooked through.
If you want an easy suggestion- run to the supermarket and check the ethnic food aisle. They sell a jar of mole sauce already made. All you own to do is add the chicken and any extras. I've tried it past and it's good.
i contemplate buy the mole in the store is the comfortable way but beside the leftovers you can kind the nex day enchiladas de mole use the chicken and shreddar use the mole approaching enchiladas sauce and rice for accompaniment
That Bayless recipe is great!, ah, but for a quick mole, buy a jar of Dona Maria, tag on some tomato sauce, chicken broth and sugar. Without these, it's kind of bitter and hideous.
The sauce and the broth will dilute the fasten and the sugar will of course, sweeten it. Use according to zest. Enjoy!
I have made it from chisel but now I of late buy the mole' in a jar at the store and follow the directions on the jar. They get rid of the red-brown and green mole's in a jar on the isle near the other Mexican foods at the supermarket.
Chicken with Mole
Ingredients -
1 Whole clove
1/2 teaspoon(s) Allspice, ground
11 clove(s) Garlic, 4 halve, 7 whole
1 Cinnamon stick
1/4 cup(s) Sesame seed, toasted
1/4 cup(s) Vegetable oil
12 Guajillo chiles
to morsel Sea salt
1 tablespoon(s) Oregano, dried
4 cup(s) Rice, cooked, for accompaniment
1 Chicken, cut into 8 serving pieces
2 Onions, 1 quarter, 1 sliced
6 Sprigs of fresh thyme, oregano and parsley
1 Plantain, peeled and chopped (optional)
1 ounce(s) Mexican or sweetened chocolate
1 1/2 cup(s) Tomato puree
Instructions
Place the chicken, quarter onion, halved garlic, and herb in a immense stew pot. Cover with sea and bring to a boil. Cover and simmer until chicken is tender, about 30 minutes. Remove chicken and strain broth, reserving 2 cups.
Meanwhile, toast the chiles briefly within a hot skillet, being discreet not to burn, cool, remove stems, shake out seeds, and break into huge pieces. Transfer to a small bowl and cover with hot dampen; reserve.
In a blender or food processor, blend tomato puree, sesame seeds, oregano, and allspice, until smooth. Reserve. Heat grease in a skillet and fry the onion slices for in the region of 5 minutes. Add the garlic cloves, clove, and cinnamon stick and continue frying for 2–3 minutes. Remove spices next to a slotted spoon, and add sautéed onion and garlic to the blender.
Fry the plantain for a few minutes and supply to the blender with the toasted chiles and their soaking soft. Blend until smooth, strain, and return to the stew pot. Add the chocolate and season with brackish. Add reserved broth to the sauce and the stewed chicken. Cook for about 20 to 30 minutes uncovered. Serve chicken and sauce over white rice.
Chicken With Green Mole
GREEN MOLE SAUCE:
1 tb Vegetable Oil
1 md Onion, coarsely chopped
1 cl Garlic, crushed
1/8 ts Ground Cumin
1 Canned Green Chili
1/3 c Fresh Cilantro Leaves
1/4 c Fresh Parsley Leaves
1/4 c Shelled Sunflower Seeds
1 c Chicken Broth
1/2 c Water
2 ts Lime Juice
4 Chicken Breast Halves
Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly grease broiler-pan rack.
Prepare green mole sauce: Heat grease in surrounding substance skillet over medium warmth. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along beside chili, cilantro, parsley, sunflower seeds, broth, and marine. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir contained by lime juice. Broil chicken 6 inches from roast for 3 minutes on each side or a short time ago until cooked through. Top with mole sauce.
Mole Poblano
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
6 boneless chicken breasts
2 tablespoons vegetable grease
1 (15 ounce) can tomato sauce
1/2 cup picante sauce
4 teaspoons cocoa, unsweetened
1 teaspoon ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
scamper gound cloves, nutmeg and allspice
Pound chicken to 1/2 inch thickness (if desired). Lightly brown surrounded by oil surrounded by large skillet; drain.
Combine remaining ingredients and mix economically. Pour over chicken in skillet. Bring to boil, decline heat, cover and simmer thoughtfully for 10 minutes.
Remove chicken to serving platter and keep heat. Cook and stir sauce until slightly thickened, nearly 5 minutes and spoon over chicken.
If you want to make your own mole:
Mole Sauce
2 T chili powder
20 adjectives blanched almonds
1/4 cup diced green tipped banana
1 t ground cinnamon
1 t salt
2 corn tortillas (provides for thicken of the sauce I presume)
2 T sesame seed
1 T pine nuts
1 oz semisweet chocolate (I in recent times put 1/4 bag of semisweet chocolate chips contained by enough chicken broth to blend smoothly
Put the ingredients within a blender, blend until smooth and then pour over chicken that have been browned surrounded by a pot and cook until the chicken is tender. (I might put it on low and let it simmer for an hour or two). You will inevitability to add sea to the pot to make the sauce the right consistency
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Answers:
Good authentic mole is difficult to make it take lots of ingrediants. But if you want to try it my Mother in Law is from Puebla, which is where on earth mole orginated, and I have the recipe but find it difficult to bring to my husbands liking.
4 Tbsp grease
1 Tbsp sunflower kernels
1/4 cup sesame seed
1/2 tsp cumin seeds
1/2 tsp aniseeds
1 cup blanched slivered almonds
1/2 cup raisins
1/2 tsp dried oregano
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground coriander
1/3 cup chili powder
1 cup can Italian tomatoes, drained, seeded, and chopped
2 milieu onions, chopped
3 cloves garlic, minced
1 tsp salt
Freshly ground pepper
1 tortilla, torn into small pieces
3 cups chicken stock
2 ounces unsweetened baking chocolate, grated
4 full chicken breasts, split
4 chicken thighs
4 chicken drumsticks
In a small skillet, heat 1 Tbsp of the grease over moderate heat and within it cook the sunflower kernels, sesame seed, cumin seeds, aniseeds, and almonds, stirring constantly until the sesame seed and almonds are golden, 2 or 3 minutes. Purée the mixture in a food processor.
Add to the processor the raisins, oregano, cinnamon, cloves, coriander, chili powder, tomatoes, onions, garlic, saline, pepper, the tortilla, and 1/2 cup of the stock and purée until smooth.
Transfer the purée to a saucepan. Stir in the remaining 2-1/2 cups stock, bring the sauce to a simmer, and join the chocolate. Cook the sauce at a gentle simmer, stirring occasionally, to thaw out the chocolate.
While the sauce is simmering, rinse the chicken quickly surrounded by cold water and dry near paper towels. In a ample casserole, heat the remaining 3 Tbsp grease over moderately high warmness and in it sauté the chicken within batches until respectively piece is golden brown on all sides. Set the pieces aside on a plate as done.
Put the chicken and any accumulate juices within a flameproof casserole, placing the dark meat on the bottom. Pour the sauce over the chicken. Simmer, covered, until the chicken is tender, around 30 minutes.
Place the chicken on a warm serving platter. Pour the sauce over the chicken, side dishes with the chopped fresh coriander, and serve.
Here, I posted a recipe quicker today : http://answers.yahoo.com/question/index;...
4 boneless skinless chicken breasts
1 teaspoon olive oil
2 green onions, finely chopped
1 clove garlic
1 teaspoon cocoa powder
1 teaspoon chili powder
1/2 teaspoon cumin, ground
1 (1 1/4 cup) can tomato puree (300 ml)
2 tablespoons raisins
1/4 cup hose down
2 tablespoons fresh coriander, chopped
Preheat oven to 400F.
Place the chicken breasts in a baking dish and set aside. In a roomy non-stick saucepan, heat the grease.
Add the green onions and garlic and saute over medium warmth for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low steam for about 10 minutes uncovered.
Pour the sauce over the chicken and boil for 30-45 minutes until chicken is cooked through.
If you want an easy suggestion- run to the supermarket and check the ethnic food aisle. They sell a jar of mole sauce already made. All you own to do is add the chicken and any extras. I've tried it past and it's good.
i contemplate buy the mole in the store is the comfortable way but beside the leftovers you can kind the nex day enchiladas de mole use the chicken and shreddar use the mole approaching enchiladas sauce and rice for accompaniment
That Bayless recipe is great!, ah, but for a quick mole, buy a jar of Dona Maria, tag on some tomato sauce, chicken broth and sugar. Without these, it's kind of bitter and hideous.
The sauce and the broth will dilute the fasten and the sugar will of course, sweeten it. Use according to zest. Enjoy!
I have made it from chisel but now I of late buy the mole' in a jar at the store and follow the directions on the jar. They get rid of the red-brown and green mole's in a jar on the isle near the other Mexican foods at the supermarket.
Chicken with Mole
Ingredients -
1 Whole clove
1/2 teaspoon(s) Allspice, ground
11 clove(s) Garlic, 4 halve, 7 whole
1 Cinnamon stick
1/4 cup(s) Sesame seed, toasted
1/4 cup(s) Vegetable oil
12 Guajillo chiles
to morsel Sea salt
1 tablespoon(s) Oregano, dried
4 cup(s) Rice, cooked, for accompaniment
1 Chicken, cut into 8 serving pieces
2 Onions, 1 quarter, 1 sliced
6 Sprigs of fresh thyme, oregano and parsley
1 Plantain, peeled and chopped (optional)
1 ounce(s) Mexican or sweetened chocolate
1 1/2 cup(s) Tomato puree
Instructions
Place the chicken, quarter onion, halved garlic, and herb in a immense stew pot. Cover with sea and bring to a boil. Cover and simmer until chicken is tender, about 30 minutes. Remove chicken and strain broth, reserving 2 cups.
Meanwhile, toast the chiles briefly within a hot skillet, being discreet not to burn, cool, remove stems, shake out seeds, and break into huge pieces. Transfer to a small bowl and cover with hot dampen; reserve.
In a blender or food processor, blend tomato puree, sesame seeds, oregano, and allspice, until smooth. Reserve. Heat grease in a skillet and fry the onion slices for in the region of 5 minutes. Add the garlic cloves, clove, and cinnamon stick and continue frying for 2–3 minutes. Remove spices next to a slotted spoon, and add sautéed onion and garlic to the blender.
Fry the plantain for a few minutes and supply to the blender with the toasted chiles and their soaking soft. Blend until smooth, strain, and return to the stew pot. Add the chocolate and season with brackish. Add reserved broth to the sauce and the stewed chicken. Cook for about 20 to 30 minutes uncovered. Serve chicken and sauce over white rice.
Chicken With Green Mole
GREEN MOLE SAUCE:
1 tb Vegetable Oil
1 md Onion, coarsely chopped
1 cl Garlic, crushed
1/8 ts Ground Cumin
1 Canned Green Chili
1/3 c Fresh Cilantro Leaves
1/4 c Fresh Parsley Leaves
1/4 c Shelled Sunflower Seeds
1 c Chicken Broth
1/2 c Water
2 ts Lime Juice
4 Chicken Breast Halves
Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly grease broiler-pan rack.
Prepare green mole sauce: Heat grease in surrounding substance skillet over medium warmth. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along beside chili, cilantro, parsley, sunflower seeds, broth, and marine. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir contained by lime juice. Broil chicken 6 inches from roast for 3 minutes on each side or a short time ago until cooked through. Top with mole sauce.
Mole Poblano
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
6 boneless chicken breasts
2 tablespoons vegetable grease
1 (15 ounce) can tomato sauce
1/2 cup picante sauce
4 teaspoons cocoa, unsweetened
1 teaspoon ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
scamper gound cloves, nutmeg and allspice
Pound chicken to 1/2 inch thickness (if desired). Lightly brown surrounded by oil surrounded by large skillet; drain.
Combine remaining ingredients and mix economically. Pour over chicken in skillet. Bring to boil, decline heat, cover and simmer thoughtfully for 10 minutes.
Remove chicken to serving platter and keep heat. Cook and stir sauce until slightly thickened, nearly 5 minutes and spoon over chicken.
If you want to make your own mole:
Mole Sauce
2 T chili powder
20 adjectives blanched almonds
1/4 cup diced green tipped banana
1 t ground cinnamon
1 t salt
2 corn tortillas (provides for thicken of the sauce I presume)
2 T sesame seed
1 T pine nuts
1 oz semisweet chocolate (I in recent times put 1/4 bag of semisweet chocolate chips contained by enough chicken broth to blend smoothly
Put the ingredients within a blender, blend until smooth and then pour over chicken that have been browned surrounded by a pot and cook until the chicken is tender. (I might put it on low and let it simmer for an hour or two). You will inevitability to add sea to the pot to make the sauce the right consistency
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