RICK BAYLESS MOLE SAUCE RECIPES

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SPICY GRILLED CHICKEN WITH CREAMY PUMPKIN MOLE SAUCE ...



Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce ... image

Provided by Rick Bayless

Yield Makes 8 servings

Number Of Ingredients 14

2 dried ancho chiles,* stemmed, seeded, torn into large pieces
4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes
3 1/2 cups low-salt chicken broth
4 canned chipotle chiles*
1 cup canned pure pumpkin
1/3 cup whipping cream
2 teaspoons dark brown sugar
8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges

Steps:

  • Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.
  • In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).
  • Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.
  • Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.
  • Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)
  • Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.
  • *Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

MOLE COLORADITO ENCHILADAS, FROM RICK BAYLESS RECIPE ...



Mole Coloradito Enchiladas, from Rick Bayless Recipe ... image

I saw this on Rick Bayless' show, and immediately made it the next day. Absolutely delicious. The mole takes a long time to prepare, but the ingredients are not hard to find and the recipe is not difficult to follow. It also makes about a gallon of sauce, so you'll still have leftover mole after eating all the enchiladas. Rick Bayless recommends freezing it, and then defrosting whenever you like. Very convenient when you don't have time to cook: just go to the store and buy a rotisserie chicken and some tortillas, then defrost the sauce and you'll have enchiladas in just a few minutes! I also have used the mole sauce to make wet burritos- yum.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 servings of enchiladas, with extra sauce for later, 4 serving(s)

Number Of Ingredients 20

16 (8 ounce) dried ancho chiles, stemmed, seeded and torn into large flat pieces
1 lb tomatoes
1 onion, peeled and sliced
4 garlic cloves, unpeeled
1/4 cup vegetable oil, divided
1/2 cup sesame seeds
1 teaspoon oregano, preferably Mexican
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 1/2 teaspoons ground cinnamon, preferably freshly ground Mexican canela
2 tablespoons raisins
8 whole blanched almonds
4 cups chicken broth
3 tablespoons breadcrumbs
6 ounces mexican chocolate, roughly chopped
1 -2 tablespoon sugar
2 teaspoons salt
12 corn tortillas
2 cups chicken, cooked & shredded
1/4 cup parsley, finely chopped

Steps:

  • Set a large (10-inch) skillet over medium heat. When hot, lay a few chile pieces on the hot surface in single layer. Press down with a metal spatula until they change color and become aromatic - about 15 seconds. Flip the chiles and press down, toasting other side. Remove to a bowl. When all are toasted, cover chiles with hot tap water and weight with a plate. Let soak until soft, about 30 minutes.
  • Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Remove & cool.
  • Return chile-toasting skillet to medium heat. Add the onion slices and all of the garlic. Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Remove from skillet and cool.
  • Return the onion-roasting skillet to medium heat. Pour in 1 tablespoon of the vegetable oil, then pour in the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.
  • Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds to the chiles and sesame seeds. Mix well, then scoop half of the mixture into a blender. Pour in just enough chile-soaking water to cover. Cover and blend at high speed until very smooth. Set a medium-mesh strainer over another bowl. Pour in the chile puree and press through with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer. Blend the remaining mixture with the soaking water. Strain into the same bowl.
  • When the roasted tomatoes are cool, peel off and discard skins. Put the tomatoes in the blender. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion. Cover and blend at high speed until smooth. Wash and dry the skillet. Set over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook - stir almost continually - until the tomato mixture thickens, 10 to 15 minutes.
  • Set a large heavy pot over medium-high heat. Add the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick - about 20 minutes.
  • Scrape in the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.
  • Finally, remove from heat and stir in sugar & salt.
  • To make enchiladas with the sauce, just warm up some tortillas on a skillet or in the microwave. Fill each tortillas with about 2 tablespoons of chicken and 1 tablespoon of mole sauce. Roll each tortilla, and lay three each on 4 dinner plates. Douse each plate with 1/4 cup sauce (I use way more) and top with a sprinkling of parsley. Serve immediately.

Nutrition Facts : Calories 3293.6, FatContent 109.8, SaturatedFatContent 15.2, CholesterolContent 0, SodiumContent 2426.9, CarbohydrateContent 564.6, FiberContent 209.4, SugarContent 42, ProteinContent 126

RICK BAYLESSCLASSIC RED MOLE - RICK BAYLESS
On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos.
From rickbayless.com
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RICK BAYLESSSUSANA'S BLACK MOLE - RICK BAYLESS
Instructions. Rinse the chiles quickly in running water, and remove all stems, veins and seeds. Reserve the seeds. Heat 2 quarts of water in a kettle. In a large griddle, comal or frying pan, toast the chiles over medium heat until black, but not burnt, about 10 minutes. Place the chiles in a large bowl and cover with the hot water to soak for ...
From rickbayless.com
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RICK BAYLESS' MEXICAN MOLE RECIPE | CHEFS | THE GUARDIAN
Mar 14, 2010 · Red Mole – the king of Mexican sauces. 275g (5 medium) tomatillos, husked and rinsed. 70g sesame seeds. 140ml rich-tasting pork lard or vegetable oil, plus a little more if necessary
From theguardian.com
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RICK BAYLESS’ RECIPE FOR STATE DINNER BLACK MOLE | THE ...
May 19, 2010 · By. Seattle Times staff. Chef Rick Bayless shared the recipe for the complicated mole sauce he made at the White House for the state dinner on Wednesday – and it’s a doozy. The Oaxacan black ...
From seattletimes.com
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RICK BAYLESS' RECIPE FOR STATE DINNER BLACK MOLE - BOSTON.COM
May 19, 2010 · Blend to a smooth puree and pour into a small bowl. Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour ...
From boston.com
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RICK BAYLESSCLASSIC RED MOLE WITH TURKEY - RICK BAYLESS
Instead complete the mole through the simmering (Step 4); cool, cover and refrigerate the mole and the browned, uncooked turkey breast separately for up to 3 days. Just before serving, warm the mole in the pot, nestle in the turkey breast, then braise and serve as described in Step 5. The turkey breast will be much juicier.
From rickbayless.com
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RICK BAYLESS'S AUTHENTIC MEXICAN RECIPES - SAVEUR
Mar 17, 2011 · Rick Bayless’s Authentic Mexican Recipes. Published Mar 17, 2011 8:00 AM. Food. From manchamanteles to turkey with mole poblano, try these authentic mexican dishes from chef Rick Bayless. Chef ...
From saveur.com
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RICK BAYLESS' MEXICAN MOLE RECIPE | CHEFS | THE GUARDIAN
Mar 14, 2010 · Red Mole – the king of Mexican sauces. 275g (5 medium) tomatillos, husked and rinsed. 70g sesame seeds. 140ml rich-tasting pork lard or vegetable oil, plus a little more if necessary
From theguardian.com
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RICK BAYLESS' RECIPE FOR STATE DINNER BLACK MOLE - BOSTON.COM
May 19, 2010 · Blend to a smooth puree and pour into a small bowl. Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour ...
From boston.com
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RICK BAYLESS MOLE SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Rick BaylessClassic Red Mole - Rick Bayless best www.rickbayless.com. 10 ounces (5 medium) tomatillos, husked and rinsed 1 1/3 cup (about 6 1/2 ounces) sesame seeds 1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary 6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
From therecipes.info
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RICK BAYLESS'S AUTHENTIC MEXICAN RECIPES - SAVEUR
Mar 17, 2011 · Rick Bayless’s Authentic Mexican Recipes. Published Mar 17, 2011 8:00 AM. Food. From manchamanteles to turkey with mole poblano, try these authentic mexican dishes from chef Rick Bayless. Chef ...
From saveur.com
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GREEN MOLE RECIPE RICK BAYLESS - TFRECIPES.COM
CHICKEN IN EASY GREEN PUMPKIN SEED SAUCE - RICK BAYLESS. Into a large (6- to 8-quart) pot, measure 10 cups of water. Add half of the onion, half of the garlic, the marjoram, thyme, bay and 1 ½ teaspoons salt. Bring to a boil, then add the chicken breasts and simmer, uncovered, over medium heat for 10 minutes.
From tfrecipes.com
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RICK BAYLESSRECIPES ARCHIVE - PAGE 2 OF 4 - RICK BAYLESS
Rick BaylessRecipes Archive - Page 2 of 4 - Rick Bayless. Archives. Crispy Yucatecan Marquesitas. Crunchy Tomatillo-Avocado Salsa. Crusty Choriqueso Tortas. Cucumber Agua Fresca Becomes “Green Juice”. Dark Chile Shrimp Soup with Epazote. Day of the Dead Bread. Devilish Shrimp.
From rickbayless.com
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RICK BAYLESS POBLANO CREAM SAUCE RECIPES
2017-09-11 · Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes. Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine.
From tfrecipes.com
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SPEND A DAY MAKING MOLE - TEXAS COOKING: RECIPES AND ...
To Finish: In a medium Dutch oven, heat the oil or lard over medium heat. Add the almonds and cook, stirring until lightly toasted, about 3 minutes. Remove the almonds with a slotted spoon to a blender or food processor. Add the onion to the pan and cook until browned, about 10 minutes.
From texascooking.com
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MOLE POBLANO: YES YOU CAN! - PATI JINICH
Mar 26, 2010 · Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften. In batches, puree the mixture in the blender or food processor until smooth.
From patijinich.com
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MOLE POBLANO RECIPE - SERIOUS EATS
Aug 30, 2018 · Heat over medium-high heat until shimmering. Add in onions and cook until browned, about 10 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 1 minute. Transfer onions and garlic to bowl with spice mixture, leaving as much oil in pan as possible. Return skillet to medium-high heat.
From seriouseats.com
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RICK BAYLESS BRICK RED MOLE & BEEF ENCHILADAS - FRUGAL ...
May 03, 2018 · Mole is like the king of enchilada sauces. While some Enchilada sauces are super easy (hello Enchilada Sauce from Pantry Ingredients) others, like Mole, can be incredibly complicated with dozens of ingredients and take hours to make.Rick Bayless Brick Red Mole (Mole Coloradito) is kind of in the middle. A bit of a production but no more difficult and probably less time consuming than a home ...
From frugalhausfrau.com
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RICK BAYLESS' SMOKY PEANUT MOLE RECIPE W/PORK TENDERLOIN ...
Sep 08, 2009 · Stir in 2 cups chicken broth, red wine, cider vinegar, and bay leaves. Turn the heat down to medium-low, partially cover the pot, and let the mixture simmer for about 45 minutes, stirring regularly. Taste the mole and season with salt (1/2 - 1½ teaspoons) and sugar. Remove the bay leaves. Keep the mole warm.
From cookincanuck.com
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