Place olive oil and mole paste in a medium saucepan,
his paste to make your Mole Sauce. Freeze the remainder away
blender combine the premade Mole sauce and jalapenos. Using the
ote:
To freeze: Prepare recipe through step 26. Place rolled
he chicken.
Brown other mole ingredients: Turn on an exhaust
ntil done. Top chicken with mole. Serve with rice.
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.
re going to serve the mole; fry the blended ingredients, stirring
nd more salsa verde.
Slow-cooker Salsa Verde Pork: Put trimmed
n small bowl (except Salsa Verde).
Mix Beef Boulion with
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
Prepare the mole sauce by combining tomatoes and
it, add in the salsa verde, diced green chiles and El
-quart saucepan. Stir in mole and heat for 1 to
n a preheated grill, mix mole and olive oil together. Add
et aside.
For the mole:
Heat the canola oil
Place ingredients in blender and blend well.
For an authentic Magarita, mix three parts mix, 1 part tequila and 1/2 part Cointreau or Triple Sec and serve in a glass with salted rim. (To salt the rim, wipe rim of glass with lime skin and dip upside down in a plate of salt.
To make bartenders simple syrup, used in bars since it won't cloud or settle in your drink, take 1 cup water, 2 cups sugar and simmer or Nuke (microwave) until the sugar is dissolved, cool to room temperature Keep on hand.
ntil required. For the salsa verde, blend or process herbs, capers