More about "mole negro mayordomo recipes"
BLACK MOLE FROM OAXACA (MOLE NEGRO ... - JUST A PINCH RECIPES
We grew up on this rich,and spicy sauce. My grandmother born in Oaxaca learned to make this sauce from her mother and grandmother. Called Mole Negro, Black Mole because it is so dark almost black it is made up of about 30 or more different ingredients. It has among other things dark cinnamon Mexican chocolate to help round out the bitterness of the dried chile peppers. It is normaly made with turkey or chicken. It is a complicated recipe. But, so well worth the effort. With a patience you can achieve a rich, unique authentic Mole. If you double the recipe this sauce is what flavors the meat Shredded pork for the delicious Mexican tamales. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Chicken
Prep Time 3 hours
Cook Time 2 hours
Yield 8
Number Of Ingredients 32
Steps:
- First the day before making your mole you will need to make a rich chicken stock. Cook two chickens cut into pieces, in a deep heavy pot cover pieces with cold water add a medium onion, some garlic cloves a little salt and some garlic powder cover on medium flame and cook for about 1 1/2 hours. Ensure you have at least 12 cups of good rich broth. When chicken is done take out pieces and put into a seperate pan let cool & cover and refrigerate for the next day. Do not over cook the chicken you want tender nice pieces, not chicken falling off the bone. When broth cools strain and refrigerate. All of the ingredients for the this broth are in addition to what is on the sauce ingredient list above. Next day skim of the fat from the top and put on back burner until ready to use.
- Clean the dried chilies with a damp cloth. Open the chiles by making a slit and removing the stem, seeds and membranes. Be sure to get all of the seeds out. They will cause you sauce to be bitter. After cleaning all of the dried chilies put into a sauce pan cover with cold water and put on medim flame let the chilies begin to boil for 5 minutes. Then shut off heat and let steep in this water for 10 more minutes. Make sure you have the extractor or ventilator on over the stove when doing this. Chile fumes can be strong. After the chilies have soaked for 10 minutes remove to a blender and with a little of the soaking water blend down to a puree. (Do not throw the remaining soaking water away Save it you will need it later). Take out chile puree and set aside in a seperate bowl.
- On a cookie sheet place your onion cut in half cut side down, tomatillos cut side down, the tomato leave whole but turn once or twice while roasting. Four peeled garlic cloves all to roast under the broiler. Do not let veggies char only to roast until somwhat brown, keep checking to make sure your veggies do not burn. Turn tomato just to get some nice browning spots. This should take about 4/5 minutes under the broiler. Some people do on a griddle but it's faster under the broiler. Remove veggies and puree everything in the blender. everything must be completly pureed. Set aside in a seperate dish.
- In a cast iron pan if available or a heavy large fry pan heat 1 tablespoon lard or oil and fry raisins until they puf up and brown a bit again I can't begin to remind do not scorch or burn the raisins. Remove the raisins and set aside. Add a little more lard or oil and fry gently the almonds, pecans, and the peanuts frying for five minutes on a medium to low flame careful not to burn. All this takes times you cannot hurry because burning or scorching any of these nuts will cause your sauce to be bitter. Nuts should be a golden brown. Remove nuts and set aside. Next in the same frying pan add a little more lard or oil and fry your torn bread pieces lightly then put bread in the oven for about ten minutes to toast a bit. After 10 minutes remove bread from oven. Next in that same frying pan cut your ripe plantains in small pieces and fry in oil or lard until golden. Remove the plantains to a seperate pan. Last fry the tortilla in a little bit more oil or lard until crispy again being careful not to burn. Remove fried tortilla to bread pan. Heat another heavy fry pan no oil or lard please. Keep heat down on medium low Add your spices to toast sesame seeds, cinnamon sticks anise, cloves, cumin seeds, black peppercorns and pumpkin seeds slowly. Toast until they are a fragarant do not burn or scorch. Put into a spice grinder or coffee grinder and pulse until totaly ground to a powder. Note if you do not have whole cumin seeds then add ground cumin powder to your mixture at the end after you have pulsed your spices. Next add your powdered spices to the just ground spices refering to the oregano, tyme and marjoram.
- At this time start to heat your chicken broth. When hot reduce to a simmer you don't want it to boil. Place the ground spices, the pureed veggies, the fried plantains, and a cup of chicken broth and blend into a smooth paste. Place in a bowl and set aside. Next place the bread, tortilla, and a little more broth and blend into a puree. Add some of the pureed chiles and continue to blend everything in little batches until all the bread, tortilla mixture is pureed and mixed with the chile puree Everything should be very well incorporated. Next put the nuts, remaining 2 cloves garlic,raisins and chocolate in the blender add a little of the water (about 1/2 cup) from the soaked chiles and blend to a smooth paste. By this time all of your ingredients should be well blended in a smooth paste or pureed except for the flour and sugar. Mix all of your pureed ingredients together. The bread and chilis, the veggies, the spices the nuts and chocolate mixture. Everything mix real real good. Taste for salt saesoning. (I have left out the avacado leaves because this is very hard for some to find. If you are close to a location that has fresh avacado leaves wash four and put aside for one of the final steps.
- In a deep heavy pot heat some more lard or oil, add the flour and begin to make a roux. Roux should be sautied to a golden brown then add about 2 cups of all your pureed mixture. With a large wisk begin to mix roux with the puree mixture. Your mixture will begin to get thick and be hard to stir. Start adding 2 or three cupfulls of hot chicken broth and wisking constantly until you have a nice consistency then add all of the remaing pureed mixture and about 8/10 cupfuls of the chicken broth. Keep stirring with the wisk until you have a smooth sauce. Taste to see if it has enough salt. If it is a little bitter add the sugar a little at a time. Each time tasting to see if the bitternes is gone. Your sauce should be savory, and spicy not sweet. If you have the avacado leaves now you add them to the sauce whole not cut with your cooked chicken pieces from which you made your broth. Simmer mole sauce and chicken on low flame for about 45 minutes. If sauce is too thick add more chicken broth. Remove avacado leaves and discard. Serve Mole and chicken with Mexican rice and warm tortillas. Sprinkle a few toasted sesame seeds over the mole when serving. I have the recipe posted for Mexican rice. I will be making this mole this weekend and will post the picture of the finished dish. This is not an easy dish. Mole Negro is a labor intensive and the most arduous of all the mole recipes. It is done in steps and takes patience. The reward is a melt in your mouth sauce and chicken that few have a chance to experience here in the U.S. Note: Do not use any other chocolate except the Mexican chocolate your mole will loose it's character & notoriety it is famous for. Mexican chocolate can be found in the Latin food section of your supermarket. Enjoy
HELP ME WITH MAYORDOMO MOLE PREPARATION! - HOME COOKING ...
Dec 30, 2004 · Help me with Mayordomo Mole preparation! n. nooodles. |. Dec 29, 2004 06:46 PM 4. I recently bought two jars of Mayordomo Mole: rojo and negro. Their website has a very simple recipe: fry up the mole to release flavors, add tomato sauce, add chicken broth, simmer, serve.
From chowhound.com
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MAYORDOMO OAXACAN MEXICAN CHOCOLATE : ARTICLE - GOURMETSLEUTH
Mar 12, 2018 · Mole Negro. Oaxaca is famous for their mole. Mayordomo creates the sauce from the traditional recipe using roasted mulato chilies, sesame seeds, cocoa, banana, onions, raisins, almonds, cinnamon, and other spices. 15.8 oz (450 g). The traditional Oaxacan "jarro" pot used for frothing hot chocolate.
From gourmetsleuth.com
From gourmetsleuth.com
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MOLE MAYORDOMO ARTESANAL EL MEJOR SABOR DE OAXACA
Mole Negro, Mole Rojo y Mole Coloradito. Nuestro de Mole Mayordomo está preparado íntegramente con productos 100% naturales. Es una Pasta de color elaborada a base de chiles Naturales y especias de sabor dulce, picante que hace un Mole delicioso. Mole Rojo Mayordomo de Oaxaca 1kg. Mole Negro Mayordomo de Oaxaca 1 Kg.
From molemayordomo.com
From molemayordomo.com
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HOW TO USE MOLE MAYORDOMO FROM MEXTOUCH - YOUTUBE
Easy to use, you just dilute in hot water or chicken broth is ready to use. Match nicely with chicken, beef or fish
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MOLE NEGRO RECIPE - OAXACAN MOLE NEGRO WITH TURKEY | HANK SHAW
Dec 19, 2019 · As for what you're eating with your mole negro, you generally simmer the turkey or chicken or pork in broth mixed with a ladle of the mole until it's tender. Then you will want to serve it with finished mole, thinned to the consistency of melted ice cream, topped with toasted sesame seeds.
From honest-food.net
From honest-food.net
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MAYORDOMO MEXICAN CHOCOLATE AND MOLE NEGRO SAUCE, FRESH ...
Mexican Mole Negro paste, Mayordomo brand from Oaxaca, 15.8 oz by weight container Oaxaca's famous mole negro sauce, dilute with hot water or chicken broth. Ingredients: peppers, chocolate, soy oil, sesame seeds, banana, onion, peanuts, raisin, salt, walnuts, almonds, garlic, cinnamon, spices, soy lecithin, and potassium sorbate.
From vivaoaxacafolkart.com
From vivaoaxacafolkart.com
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MOLE CHICKEN RECIPE WITH MOLE MAYORDOMO FROM MEXTOUCH ...
Super easy, you can have this amazing dish ready in 20 min
From m.youtube.com
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HELP ME WITH MAYORDOMO MOLE PREPARATION! - HOME COOKING ...
Dec 29, 2004 · I recently bought two jars of Mayordomo Mole: rojo and negro. Their website has a very simple recipe: fry up the mole to release flavors, add tomato sauce, add chicken broth, simmer, serve. Does anyone have additional advice or a better recipe? I'm looking to pour this over roast chicken and tamales, and i love thick, dark, black, chocolatey mole.
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MOLE NEGRO RECIPE - OAXACAN MOLE NEGRO WITH TURKEY | HANK SHAW
Dec 19, 2019 · Photo by Holly A. Heyser. Mole negro, black mole, is the darkest, most layered in flavor, and silkiest sauce in all of Mexico. Originally from Oaxaca, widely considered to be that nation’s culinary heart, mole negro is many things, but it is not that chocolaty sauce you may be thinking of right now.That sauce is likely a poorly made version of mole poblano, which most Mexican restaurants in ...
From honest-food.net
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GRILLED CHICKEN MOLE NEGRO RECIPE | GUY FIERI | FOOD NETWORK
Remove from the heat, cover and keep warm. For the grilled chicken: Preheat the oven to 350 degrees F. Prepare a grill for high heat and wipe down the grates with an oil-blotted paper towel ...
From foodnetwork.com
From foodnetwork.com
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MAYORDOMO – BLACK MOLE NEGRO 450G | .::MR CHILLI::.
One of the most traditional Mole recipes from Oaxaca, Mexico. This great mole paste is ready to cook your authentic Mexican mole dishes like enmoladas and black mole tacos! ... Be the first to review “MAYORDOMO – BLACK MOLE NEGRO 450G” Cancel reply. Your email address will not be published.
From desingwebs.com
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HOW TO USE MOLE PASTE [GUIDE] - MEXICAN FOOD JOURNAL
Nov 10, 2021 · You will be adding the remaining liquid during the cooking process. Break up the paste. Stir continually. The paste will start absorbing the liquid. Simmer for 20 minutes. Keep stirring. The mole will continue to absorb water. Add ¼ cup liquid as needed if the mole is becoming too thick. Mole should be on the thick side.
From mexicanfoodjournal.com
From mexicanfoodjournal.com
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CÓMO PREPARAR MOLE DE PASTA - FOOD & WINE EN ESPAÑOL
Jun 30, 2020 · Para el mole negro, por ejemplo, es necesario quemar los ingredientes (como las tortillas y las especias) a punto de carbón y luego molerlos, de rodillas y manualmente, en un gran metate. De ahí, que comprar la pasta del mole —en lugares como Mayordomo de Oaxaca o el Mural de los Poblanos— hecha sea una gran alternativa para prepararlo en ...
From foodandwineespanol.com
From foodandwineespanol.com
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MOLE - OAXACA, MEXICO | LOCAL FOOD GUIDE
When: Mon-Sat, 8am-10pm. Order: The mole negro de fandango (135p) is served with rice and two pieces of chicken breast (stuffed with a little surprise: plantain puree), garnished with delicate, edible flores de calabaza (squash blossoms), and swimming in the deep brown, smoky-spicy, sesame-seed-sprinkled mole negro. Heaven on a plate.
From eatyourworld.com
From eatyourworld.com
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MAYORDOMO - BLACK MOLE NEGRO 450G - EL CIELO
One of the most traditional Mole recipes from Oaxaca, Mexico. This great mole paste is ready to cook your authentic Mexican mole dishes like enmoladas and black mole tacos! Mix with hot water or chicken/veggie broth and is ready to use.INGREDIENTS:Peppers, Oil, Sugar, Sesame Seeds, Cocoa, Banana, Onion, Raisins, Walnut
From elcielo.shop
From elcielo.shop
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MEXICAN RECIPE FOR MOLE ROJO
Ingredients * 1 lb. of ancho chiles deveined * 1/2 lb. of pasilla chiles deveined * 1/2 lb. of mulatto chiles deveined * 1/4 lb. of peanuts * 1/4 lb. of almonds * 1/4 lb. of walnuts * 2.5 oz. tomato paste (half a 5 oz. can) * 2 tablespoons dried raisins * 3 tablespoons of sesame * 8 cloves. * 12 small red bell peppers. * 1/4 cup of sugar. * 1 70% cocoa unsweetened chocolate bar * 3 teaspoons ...
From mexicanrecipes.me
From mexicanrecipes.me
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MOLE NEGRO OAXAQUENO - BLACK MOLE PASTE FROM OAXACA BY ...
Sep 09, 2021 · Mole Negro Oaxaqueno - Oaxaca Black Mole Paste by Juquilita Mole Negro Oaxaca Hecho en Mexico por Juquilita SA de CV Miguel Angel Hernandez Gonzalez. Ingredients: Chile mulato, chile pasilla, canola oil, salt, plantain, sesame seed, garlic, onion, thyme, clove, cinammon, cumin, black pepper, oregano, peanuts,walnut, raisin, almonds, sugar ...
From mexgrocer.com
From mexgrocer.com
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MOLE NEGRO MAYORDOMO 500GR (MEXICAN OAXACA BLACK MOLE ) | EBAY
Black Oaxaca Mole 17 Oz Aprox. Black paste produced from chile and spices mainly sweet and spicy taste. Mild spice, ready to use. Complex and robust flavors, perfect balance between salty and sweet.
From ebay.com
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AMAZON.COM: MOLE NEGRO REAL DE OAXACA 16 OZ : GROCERY ...
Mole Negro Mayordomo 450 gr (Black Mexican Mole Sauce) (1) ... Follow the directions on the jar and use our recipe. Read more. Authentic Mole Rojo (Red Mole) from the family known for making it . This popular mole Rojo—subtle, spicy, slightly sweet, earthy-red in color—is one of the seven classic moles for which Oaxaca, Mexico, is known. It ...
From amazon.com
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