FLOUR TORTILLAS NEAR ME RECIPES

Name: Chicken Mole
Yield: 12 servings
Ingredients: 3 tablespoons (or more) peanut oil (preferably unrefined), divided; 5 pounds skinless boneless chicken thighs; 3 cups low-salt chicken broth; 2 cups orange juice; 1 1/4 pounds onions, sliced; 1/2 cup sliced almonds; 6 large garlic cloves, sliced; 4 teaspoons cumin seeds; 4 teaspoons coriander seeds; 4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed; 1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed; 1/4 cup raisins; 4 (3 x 1/2-inch) strips orange peel (orange part only); 1 1/2 teaspoons dried oregano; 1 (3.1-ounce) disk Mexican chocolate,** chopped; Chopped fresh cilantro; Warm flour tortillas

CHICKEN MOLE RECIPE - EPICURIOUS

Chicken Mole Recipe - Epicurious image

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.

Provided by Jeanne Thiel Kelley

Yield 12 servings

Number Of Ingredients 17

Ingredients

3 tablespoons (or more) peanut oil (preferably unrefined), divided
5 pounds skinless boneless chicken thighs
3 cups low-salt chicken broth
2 cups orange juice
1 1/4 pounds onions, sliced
1/2 cup sliced almonds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup raisins
4 (3 x 1/2-inch) strips orange peel (orange part only)
1 1/2 teaspoons dried oregano
1 (3.1-ounce) disk Mexican chocolate,** chopped
Chopped fresh cilantro
Warm flour tortillas

Steps:

Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sautéuntil nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
Using tongs, transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

AMAZING FLOUR-LESS BLACK BEAN BROWNIES - SKINNYTASTE

Amazing Flour-less Black Bean Brownies - Skinnytaste image

Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!

Provided by Gina

Categories Dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 16

Number Of Ingredients 11

Ingredients

1 14 oz canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
1 cup semisweet chocolate chips (divided (Hershey's))

Steps:

Preheat the oven to 350° F.
Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
Fold in 1/2 cup chocolate chips until combined.
Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.
Allow the brownies to cool completely before slicing them into squares.

Nutrition Facts : ServingSize 1 brownie, Calories 144 kcal, CarbohydrateContent 25 g, ProteinContent 4 g, FatContent 5 g, SaturatedFatContent 0.5 g, CholesterolContent 23.5 mg, SodiumContent 91 mg, FiberContent 3.5 g, SugarContent 17.5 g

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CHICKEN MOLE RECIPE - EPICURIOUS

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican cooking. Mole, the signature sauce of Mexico.
From epicurious.com
Reviews 3.8

Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas.

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AMAZING FLOUR-LESS BLACK BEAN BROWNIES - SKINNYTASTE

Amazing Flour-less Black Bean Brownies are moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that's pretty darn good made with no flour and no butter!
From skinnytaste.com
Reviews 4.8
Total Time 45 minutes
Category Dessert
Cuisine American
Calories 144 kcal per serving

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CHICKEN MOLE RECIPE - EPICURIOUS

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