Chicken (chocolate) mole is......?!
Chicken (chocolate) mole is......?
what?
Additional Details1 month ago
do you like it, not like, it, never tried it, it's yummy, gross, what?
Answers:
1 month ago
do you like it, not like, it, never tried it, it's yummy, gross, what?
its really good...if the sauce is made well...not only can you put the sauce on your chicken but its great over your rice..YUM!
It's absolutely delicious if the sauce is prepared correctly. The chicken can be prepared any way you like, grilled, baked, simmer with the sauce, etc...Here's Rick Bayless' recipe for the sauce which is one of the best I've ever tasted:
2 mulato chiles, seeded (or chiles negros)
2 ancho chiles, seeded
1 pasilla chile, seeded
2 plum tomoatoes
2- 6 inch corn tortillas
14 oz. chicken broth
1/2 cup chopped onion
1 soft, blank pantain cut into 1/4 inch slices
1/4 cup sliced almonds
4 garlic cloves chopped (I use 10 )
1 tablespoon unsweetened cocoa
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 1/4 cups water,divided
2 ounces dark chocolate, chopped
1 tablespoon freshlime juice
3/4 teaspoon salt
1. heat a large skillet over medium-high heat. Add chiles, cook for 1 minute on each side. Place chiles in a medium bowl and cover with hot water. Let stand at room temperature for 30 minutes. Drain.
2. While chiles soak, place tomatoes in pan and cook 6 minutes, browning on all sides. Remove from pan. Add tortillas to pan and cook 1 1/2 minutes on each side or until borwned. Place drained chiles, tomatoes, tortillas and broth in a blender. Process until smooth.
3. Heat pan over medium-high heat. Coat pan with cooking spray (or use oil or lard or whatever) Add chopped onion and saute for 3 minutes. Add plantain and saute for 3 minutes or until browned. Add almonds and garlic, saute for 1 minute. Stir in unsweetened cocoa,cumin, cinnamon and cloves, saute 15 seconds. Place this mixture and 1/4 cup water into blender with chile mixture and process until smooth.
4. Place chile mixture, 1 cup of water and chocolate in pan, cook over medium heat, partialy covered for 18 minutes, stirring occasionally. Remove from heat. Add lime juice and salt. Yield 4 cups.
I LOVE MOLE IS ONES I MY FEVERS MEXICAN FOOD,YOU USE THE SAME CAIN A CHOCOLATE YOU USE TO MAKE CHOCOLATE CHIP COOKIES ADD PEANUT BUTTER TOO AND CHILE PASILLA (dry), sesame seeds but the easy way go to the mexican store and look for mole DONA MARIA IS READY JUST ADD COOK CHICKEN IF YOU LIKE LESS SPICY ADD 1 SPOON PEANUT BUTTER
I love Mexican food, but I hate mole!
ewwwww mole is nasty...dont do it!
I love mole and have learned how to make them when I was living with my mexican in-laws in Mexico.
They make a black mole , yummy
3? oz (100g) of chihuacle or cascabel chilies
1? oz (50g) seeded mulato chilies (save the seeds)
1? oz (50g) seeded pasilla chilies (save the seeds)
2? oz (75g) butter
? big roasted onion
? roasted garlic
? tortilla bread
? slice of dead man's bread
? oz (20g) blanched almonds
? oz (15g) husked peanuts
? of a cinnamon stick
? oz (15g) sesame seeds
? oz (10g) husked pumpkin seeds
a pinch of aniseeds
a pinch of cummin (not caraway-seeds)
a pinch of dried thyme
a pinch of dried marjoram
1 tsp dried oregano
2 coriander seeds
2 black peppercorns
2 cloves
2? tbsp raisins
2? oz (60g) unsweetened or dark chocolate
1 lb (500g) ripe tomatoes, peeled
3? oz (100g) tomatillos (small green tomatoes)
2 tbsp butter
raw sugar and salt
1 big chicken, cut in pieces and boiled in spicy
chicken broth with carrots, onions and herbs
Fry the chilies in a hot frying pan, but don't burn them! Put them in a big casserole with enough water to cover them. Put to boil and let simmer until tender.
Fry the onions and garlic in the remains of the frying fat. Add the bread, almonds, peanuts, cinnamon, the chili seeds, sesame seeds, pumpkin seeds, aniseeds, cummin, thyme, marjoram, oregano, coriander seeds, peppercorns, cloves, raisins and chocolate. Fry for a couple of minutes. Mash the tomatoes and chilies, strain the purée and let boil in 2 tablespoons of butter. Flavor with sugar and salt and ? cup of chicken broth. If the mixture gets too thick thin it down with more broth. Chicken and mole is usually enjoyed with brown rice and salsa mexicana or salsa verde (green salsa), possibly also with sliced plantain fried in corn oil. Note that plantains are not ripe until almost black.
and here is a little history on chocolate mole:
There are many stories about the historical origins of Mole. They almost all agree that Mole was born between 1680 and 1688 in one of the convents in the Mexican city, Puebla de los ángeles. The most frequently told story is that Sor Andrea, sister superior of the Santa Rosa Convent, created the dish to honor the Archbishop for having a convent built for her order. Another spin suggests she was honoring the Viceroy, Don Tomás Antonio de la Cerda y Aragón. She wanted to create the perfect dish, trying to blend the ingredients of the New World with those of the old.
Another tale puts the spoon in the able hands of Fray Pascual, who had the task of creating a banquet honoring the Viceroy, Don Juan de Palafox y Mendoza. The Fray was picking up after his untidy assistants and put a loose collection of spices on a tray when the wind blew the window open and the odd mix of spices was windswept into the dish of Casuelas he was preparing. Whoever had the first bite of Mole, he or she had the first mouthwatering taste of the deep, dark, thick sauce with the robust chile base...and heaven was born!
Today, there are two focal points for Mexican Mole: 1) Puebla and 2) Oaxaca, though Veracruz is famous for "Mole Verde" (with Tomatillos and NO nuts or seeds), Guerrero features "Mole Verde" (with ground pumpkinseeds), Mexico City and Guadalajara play host to "Manchamanteles de Cerdo y Pollo" (simple Red Mole with Meat, Fowl and Fruit). Only Oaxaca boasts their exalted Seven Moles, which we will explore here later.
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