In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Place the meat in a large stock pot and cover with cold water by 2 1/2 inches. Add the onion (peeled, but left whole), the garlic cloves, salt parsley. Bring to a boil over high heat.
Lower heat and skim off any gray foam that rises to the top. Keep doing this periodically. Cook over medium-low heat.
Meanwhile, rinse the chilies and place in a bowl. Cover with hot water and place something on top to keep the chilies submerged.
When the meat has been cooking for about an hour, take the parsley, garlic and onion out of the pot. Reserve ...
n a preheated grill, mix mole and olive oil together. Add
blender combine the premade Mole sauce and jalapenos. Using the
This recipe will make about six, 1
Prepare the mole sauce by combining tomatoes and
he chicken.
Brown other mole ingredients: Turn on an exhaust
For the sauce, pour the oil that has separated from the contents of the jar into a skillet.
Heat the oil, add the mole paste and briefly fry (2 to 3 minutes) over medium heat.
Slowly add the chicken broth, stirring constantly.
Bring to a boil, then reduce to simmer.
Keep warm for tortilla preparation.
his paste to make your Mole Sauce. Freeze the remainder away
Place the basic mole in a saucepan.
Dissolve the tamarind concentrate in the chicken broth.
Add the processed huitlacoche.
Add these ingredients to the basic mole.
Cook until flavors blend together. Simmer for about 5 minutes after it starts boiling.
Serve over cooked chicken or turkey pieces.
For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
Hurray for copycat recipes!
re going to serve the mole; fry the blended ingredients, stirring
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
Cut up chicken into small pieces; boil in water with salt, garlic and onions.
When the chicken is cooked, remove 3 to 4 cups (8 ounces) of broth.
Stir the mole thoroughly.
In a pan stir/blend in the mole and 2 tablespoons of oil.
On low heat, cook/simmer the mole.
Mix the mole and allow it to simmer for about 10 minutes.
For the MOLE: Pull the stems off the
o 350A\u00b0F.
Combine mole, chocolate, and oil in a