A-Z | Search Ingredients Recipes Restaurants Utilities Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
|
|
|
Directions: Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey and pork in a large kettle with enough salted
water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain,
reserving the stock. Dry the turkey and pork pieces thoroughly with paper
towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork
pieces, a few at a time; then transfer to a flameproof casserole. In the
electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame
seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and
reduce to a coarse puree.
Heat the lard remaining in the skillet, adding a little more if necessary,
and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the
reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir
until chocolate has melted. Pour the sauce over the turkey and pork in the
casserole; cover; and cook over very low heat for about 1 hour, taking care
not to let it burn. Sauce should be the consistency of heavy cream, so, if
necessary, thin with more stock. Sprinkle with remaining sesame seeds just
before serving.
| Ingredients:
6 mulato chiles
6 pasilla chiles
8 Pound(s) turkey, in pieces
1 Pound(s) pork loin, in 2" chunks
4 Tablespoon(s) lard
1/2 Cup(s) almonds
1/2 Cup(s) peanuts
1 tortilla, coarsely chopped
12 Teaspoon(s) sesame seeds
1/8 Pinch(s) ground cloves
-1
1/2 Teaspoon(s) anise
1 tomatoes, seeded, chopped
1 Ounce(s) unsweetened chocolate |
|
|
|
Check some related to MOLE POBLANO DE DOS CHILES videos
Similar recipes:
|
Chicken in mole sauce * Flour tortillas should be 7 to 8-inches in diameter and be cut
into
small pieces. ** Chicken breast halves ...
Holy tofu mole! Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in
half crosswise. Rub cut surfaces with oliv ol....
Classic mole poblano sauce Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds,
tortilla, raisins, cloves, cinnamon, and coriande...
Mole poblano picante Prepare the mulato, ancho, and pasilla chiles by washing in cold water;
removing veins, stems, and seeds; and tearing them ro...
Mole de guajolote Ingredients:
4 chilies anchos 4 chilies mulatos 4 chilies pasillas 1 onion,
roasted 2 Tbs sesame seeds 2 Tbs shelled peanuts ...
Turkey mole empanadas Preparation Time: 20 minutes Cooking Time: 10 minutes
[Note: serving size is the number of peices this recipe will yield, no...
Cornbread, poblano and pine nut stuffing Char chilies over gas flame or in broiler until blackened on all sides. Place in a bowl and cover with plastic wrap. Let st...
Corn stuffed poblano chiles Set the oven control to broil. Cut the chiles lengthwise into halves
and carefully remove ALL the seeds. Place the cut...
Mole pablano * - cut in half horizontally
** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon
***ROASTING THE CHILI...
Chiles rellenos de queso Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chili to remove seeds. Leave stems on. P...
Quick chicken mole In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato s...
Oaxacan chicken mole Season chicken with 1 teaspoon chili powder, salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add c...
Wanda's chicken en mole poblano Heat a shallow layer of oil in a very large skillet, or use two skillets.
Brown chicken in oil on both sides, then add water ...
Cheese chiles Cut the cilantro stems into 1/2-inch pieces.
Place all ingredients except cilantro and paprika in food processor work
b...
Chiles rellenos con queso * California Chiles should be roasted and peeled.
~---------------------------------------------------------------------...
Chiles rellenos casserole * 7 oz. cans
**shredded (approx. 12 oz.)
Split chili peppers lengthwise and remove seeds and pith. Spread
chil...
Turkey with apricots and chiles Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch
oven or simil...
Mole negro oaxaqueno Oaxacan Black Mole Serves 10 to 12
The Chicken:
Put the chicken into a saucepan with the garlic, onions, and mint. Add
water ...
Chorizo tamelles with green mole In a saute pan, heat the olive oil. When the oil is hot, add the chorizo
and saute for 2 minutes. Add the onions and contin...
Mole castellano Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey pieces in a flameproof cassero...
Elote con crema (fresh corn with cream, chiles, & cheese) Again, there are so many variations of corn-chile-cream dishes that is is
hard to know just which recipe to choose. For a...
Chili poblano pie Make the Crema Fresca ahead of time: mix Cream and Sour Cream
together. Cover and let stand at room temp. until thicken...
Oaxacan black mole - mole negro oaxaqueno The Chicken:
Put the chicken into a saucepan with the garlic, onions, and mint. Add
water to cover and salt to taste. Bring ...
Chicken with green mole Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly
grease broiler-pan rack.
Prepare green mole sa...
Chiles in walnut sauce * Chiles should be roasted and peeled (See Sowest 1 for
information) ** Use an all purpose cooking apple that i...
Chayotes with corn and chiles In this dish, each vegetable beautifully complements the other. Serve as a
vegetarian entree or as an accompaniment to gr...
Chicken enchiladas in green mole Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions,
paprika, and salt in large bowl. Mix thoroughl...
About mole Mole (pron. mole-a) is a series of Mexican sauces that contain ground
chiles, spices, nuts, often chocolate, sometimes ra...
Pork mole Trim fat from meat and cut meat into 1-inch cubes or thin strips. Place in a saucepan with the water and bay leaf. Bring to...
Salasa mole' in a medium bowl combine all the ingredients. serve with torilla chips
...
Turkey mole From
"
American Game Cooking,
"
by John Ask and Sid Goldstein.
Heat oil in a large, heavy-bottomed saute pan and br...
"basic salsa with any kind of dry chiles" The kind of chiles that you use determine the final flavor, you can
experiment with different kinds or mixing the differe...
Adobo sauce [if i understand my chiles] Cover chiles with hot water, let sit for 15 min. Combine chiles, and 1/4 to
1/2 cup of the water they were soaking in, on...
Turkey with apricots & chiles Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or
simil...
Chicken mole Brown chicken in oil and remove. Saute onion and garlic and Add green
chiles. Add remaining ingredients. Stir until choc...
Baked rice with green chiles * Use 2 4-oz cans of chopped green chiles which have been drained.
Heat the oven to 350 degrees F. Mix all the ingre...
Blade steaks marinated with jalapeno chiles & cilantro Cooking Directions
Sprinkle adobo seasoning onto both sides of pork.
Combine juice, chiles and cilantro in large resealable p...
Spicy hot stuffed poblano peppers Spicy Hot Stuffed Poblano Peppers
Ingredients:
6 poblano peppers
1 1/2 C. diced chorizo
2 T. olive oil
1/2 C. diced onions
2 ...
Choosing and cooking with chiles There are many types of chiles, ranging from mild to fiery hot. The degree
of heat depends on the time of harvest - red ch...
White rice pilaf with corn, roasted chiles, and fresh cheese In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes,...
|
Loading...
|
|
::