Difficulty:
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base:
Beef
Bread
Dairy
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Rice
Salmon
Seafood
Turkey
Vegetables
Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Bulgarian cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Italian cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Holiday Recipes:
Christmas
Easter
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 |
|
Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Mole Pablano
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
|
|
Ingredients:
1/2 Pound(s) Mulato chilies,dried
1/4 Pound(s) Ancho chilies,dried
2 Ounce(s) Pasilla chilies,dried
1 Chipotle chili,dried
2 Onions,large,quartered
1 Tomato,medium-size
1/2 Pound(s) Tomatillos,husked/rinsed
1 Garlic head,medium*
2 Corn tortillas (7")
1/2 Cup(s) Sesame seed
2 Tablespoon(s) Salad oil
1 Plantain,sm,peeled/chopped
1/2 Cup(s) Dry-roasted almonds
1/2 Cup(s) Peanuts
1/2 Cup(s) Prunes,pitted,chopped
1/3 Cup(s) Raisins
2 Cinnamon sticks,2" long
1 Teaspoon(s) Coriander seed
1 Teaspoon(s) Anise seed
2 Cup(s) Chicken broth,reg strength
4 Ounce(s) Mexican chocolate** |
Directions: * - cut in half horizontally
** - or 4 oz. semisweet chocolate and 1/2 teaspoon ground cinnamon
***ROASTING THE CHILIES ***
1. Lay dried mulato, ancho, pasilla, and chipotle chilies in a single
layer in 10x15" pans. Bake in a 300'F. oven until chilies smell
lightly toasted and are flexible, 5-8 minutes. While they are still
warm, discard stems and shake out seeds.
2. Rinse chilies and put in a large bowl; add 8 cups boiling water.
Let stand until soft, 20-30 minutes. Drain; save liquid. Smoothly
puree chilies, a portion at a time, in food processor or blender. Add
a total 2 cups reserved liquid. (In processor, use a little liquid to
get mixture moving; add rest when pureed.) Rub firmly through fine
strainer into a bowl; discard residue. Use, or chill airtight up to 1
day.
*** ROASTING THE VEGETABLES ***
1. In a 10x15" pan, combine onions, tomato, tomatillos, garlic (cut
side down), and tortillas. Bake in a 450'F. oven, turning
occasionally, until the vegetables and tortillas have dark brown
spots or edges. Let cool. Pull off vegetable skins and discard.
2. Smoothly puree mixture in a food processor or blender; add a total
of 1 cup reserved chili-soaking liquid, from step 1. (In processor,
use a little liquid to get mixture moving; add rest when pureed.) Rub
firmly through fine strainer into a bowl; discard residue. Use, or
chill airtight up to 1 day.
*** COOKING THE SEASONINGS AND THICKENERS ***
1. In a 10x12" frying pan over medium heat, stir sesame seed until
toasted, about 4 minutes; set aside.
2. To pan, add oil, plantain, almonds, peanuts, prunes, raisins,
cinnamon, coriander, and anise. Stir often over medium heat until
mixture is richly browned, 10-15 minutes. Smoothly puree mixture and
sesame seed in a food processor or blender. Add remaining
chili-soaking liquid, from step 1. (In processor, use a little to get
moving; add rest when pureed.) Use, or chill airtight up to 1 day.
*** ASSEMBLING THE MOLE ***
1. In a 5-6 quart pan, mix chilies, vegetables, seasonings and
thickeners, and broth. Bring to a simmer on medium heat; cover and
simmer to blend flavors, about 2 hours, stirring often.
2. Chop chocolate; mix with sauce until melted. Use mole as suggested,
following; or chill airtight up to 1 week or freeze up to 3 months.
|
|
|
|
| |
|
|
Check some related videos
Similar recipes:
Mole poblano picante 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
About mole Mole (pron. mole-a) is a series of Mexican sauces that contain ground
chiles, spices, nuts, often chocolate, sometimes raisins, ground
seeds, etc.
There are three basic types of moles:
1. Mole Poblano (the most famous type, and the one that ALW
Mole castellano Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey pieces in a flameproof casserole with a cover;
add the stock and bouquet garni. Season to taste with salt and pepper, and
cook for 1 hour, or until almost tende
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 to a simmer, cover the pan, and
continue simmering until the chicken is just tender - about 35 minutes.
Strain, reserving the brot
Quick chicken mole In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili
powder, cumin, oregano and salt. Stir in tomato sauce, onion and
garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes
or until mixture is bubbly around edges
Chicken in mole sauce * Flour tortillas should be 7 to 8-inches in diameter and be cut
into
small pieces. ** Chicken breast halves should be boneless and the
total weight should
be about 4 lbs. Cover chile with warm water. Let stand until
softened
Salasa mole' in a medium bowl combine all the ingredients. serve with torilla chips
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 to cover and simmer 30
minutes. While chicken is cooking, make the sauce by placing all remaining
ingredients (except bay leaf) i
Turkey mole From
"
American Game Cooking,
"
by John Ask and Sid Goldstein.
Heat oil in a large, heavy-bottomed saute pan and brown turkey on all
sides. Remove turkey and set aside. Add onion to pan and saute until
lightly browned. Add garlic, sesame seeds,
Oaxacan chicken mole Season chicken with 1 teaspoon chili powder, salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken; cook until brown, about 2 minutes per side. Transfer chicken to plate. Add remaining 2-1/2 teaspoons chili powder, cumin
Mole de guajolote Ingredients:
4 chilies anchos 4 chilies mulatos 4 chilies pasillas 1 onion,
roasted 2 Tbs sesame seeds 2 Tbs shelled peanuts 1 square (one ounce)
cooking chocolate 2 inch stick cinnamon 5 peppercorns 2 cloves 1/2 tsp
aniseed 1 tsp salt 1/2 tortilla, fried
Chicken enchiladas in green mole Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions,
paprika, and salt in large bowl. Mix thoroughly; set aside. Combine
remaining chicken broth, peppers, almonds, cilantro, and garlic in
blender; process until smooth. Heat
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 a boil; skim foam from the surface. Reduce heat, cover and simmer about 30 minutes or until meat is tender. Drain, reserving br
Chicken mole Brown chicken in oil and remove. Saute onion and garlic and Add green
chiles. Add remaining ingredients. Stir until chocolate is melted.
Replace chicken and cook over low heat for 30 minutes. Serve over
cooked rice.
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 to cover and salt to taste. Bring to a simmer, cover the pan, and
continue simmering until the chicken is just tender - about 35
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. Wap garlic in foil and bake
35 to 40 minutes until garlic is soft. Set aside until cool enough to
handle. Squeze garlic cl
Turkey mole empanadas Preparation Time: 20 minutes Cooking Time: 10 minutes
[Note: serving size is the number of peices this recipe will yield, not
the number of people it will serve.]
1. Combine filling ingredients together in a small bowl.
2. Heat oven to 350 degrees.
3. If
Mole poblano de dos chiles 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 por
Classic mole poblano sauce Combine chiles, onion, garlic, tomatoes, 1 Tbsp sesame seeds, almonds,
tortilla, raisins, cloves, cinnamon, and coriander. Puree small
amounts of mixture in a blender until smooth.
Melt shortening in a skillet and saute the puree for 10 minutes
Chicken with green mole Skin and bone chicken breast halves. Set aside. Preheat broiler. Lightly
grease broiler-pan rack.
Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add
onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in
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 continue to saute for 1 minute.
Remove from the heat and add garlic. Season with salt and pepper. In an
electric mixer, mix the shor
Green rice with pablano Soak the rice for 5 minutes in warm water, rinse well and drain.
Rinse the spinach well, place it into a saucepan with no added water,
cover and cook over low heat for 5 minutes. Transfer to a blender, add the
parsley, onion, garlic and 1/2 cup wa
|
Loading...
|
::