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Mole Oaxaqueño

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Try this recipe of mole oaxaqueño, a dish that you will love the mole is one of the most typical stews in Mexico and this is delicious.
Learn more about Sara Salame

Ingredients

15 portions
  • 1 chicken, big
  • garlic, and onion to cook the chicken
  • 125 grams chilaca chili pepper, black
  • 125 grams chilaca chili pepper, Red
  • 125 grams mulato pepper, black
  • 125 grams pasilla chili pepper
  • 250 grams vegetable shortening
  • 25 grams almond, peeled and soaked
  • 25 grams walnut, peeled
  • 25 grams peanut
  • 25 grams pumpkin seed, peeled pumpkin
  • 25 grams sesame seed
  • 600 grams Red tomato
  • 125 grams tomtato
  • 1 head garlic
  • 1 onion
  • 2 tortillas
  • 3 cloves
  • 3 peppercorn
  • 3 black peppercorn
  • 1/2 teaspoons cumin
  • 1/2 teaspoons anise
  • 1 raja cinnamon
  • 1/2 teaspoons thyme
  • 1/2 teaspoons oregano
  • 1/4 tablespoons marjoram
  • 1 stick chocolate
  • bread roll, to thicken
  • salt, to taste

Preparation

Cook the chicken in water with the garlic, onion and salt. Cut each chili lengthwise to remove the veins and seeds and remove the tail. Finishing this, put a frying pan on the fire with enough butter or oil and fry chilli for chili, until golden; Finally, fry the almonds, walnuts, peanuts and pumpkin seeds. The sesame seeds are roasted in a jar, covered with paper so that they do not jump and move from time to time so that they are evenly browned.
Roast the tomatoes, tomatoes, garlic, onion. Place the seeds and veins of the peppers inside the tortillas. The tortillas are placed on the fire until they burn and the seeds and veins are burned, but without letting them turn into ashes. They are put in water so that they do not become bitter and the water is thrown away. The chili begins to grind well, it moves away and then the tortillas burned with veins and seeds, all spices and herbs are ground.
In a large casserole, you start to fry the chili paste and when you see the bottom of the casserole you add the rest, leaving it to fry until that point. Put the strained broth and let it boil. Season by putting the chocolate and sprinkling the bread roll very ground. The salt is rectified, the fire is lowered and everything is allowed to cook slowly. At the end the chicken is put. It is preferable to do it from the night so that it takes better flavor and can be done without haste.
Serve and sprinkle with sesame seeds.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Balby Mendoza
03/08/2017 21:31:06
El chocolate tiene que ser molido junto con el pan o ??
Elizabeth Mazatan
11/07/2014 12:22:21
A través de Android Nunca me sale, es dificil pero es el mejor platillo del mundo!!! yo seria feliz comiendo mole todos los días.

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