#mole rojo

[agenciapanoramik]

Este es un comercial que realizamos para el Mole Rojo Emperador de Teloloapan.

[liliencarna]

Receta de mole rojo.

En el centro de los chiles pasilla, cascabel y negro hay semillas y venas que tienes que retirar. Sácalos todos para que el mole no quede muy picante y luego dora los chiles en una cazuela con manteca de cerdo sin que se quemen porque entonces el mole quedará amargo.

Ahora toma la borcelana de barro favorita de tu abuela, esa donde tantas veces sirvió carnitas y nopales y acomoda los chiles, báñalos con caldo de pollo caliente.

Vuelve al fogón y ahora en la misma cazuela que doraste los chiles vierte los cacahuates, las semillas de calabaza, las almendras, las nueces y dóralas cuidadosamente, que no se quemen porque entonces el sabor se perderá.

Reúne estas semillas en la misma borcelana con los chiles y el caldo.

Ahora vienen los sabores: Muy pocos cominos, (la receta de mamá Carmen lleva pocos porque a papá José no le gustaban tanto) un poco de clavos de olor, pimienta grande, pimienta pequeña, la cantidad que tomes con tus cinco dedos, dos hojas de laurel; estos sabores los pasas por la manteca caliente y los acomodas luego entre los chiles, las semillas y el caldo de la borcelana de barro.

Empieza a llenarse la cocina con el olor de estos ingredientes, y mientras platicas con tu abuela, toma ahora un jitomate, media cebolla, un tomate verde, dos dientes de ajo grandes, un cuarto de manzana y un trozo pequeño de plátano, todos estos ingredientes van a pasar por la manteca caliente antes de ir a dar a la borcelana, junto con los demás.

Por último toma una tortilla y un pedazo de bolillo y haz lo mismo: dóralos en la manteca y llévalos a la borcelana.

¡Ah!, ¡Me olvidaba del chocolate! Toma una tablilla de chocolate abuelita y pártela en trozos. Come  algunos pedacitos mientras pasas el resto por la manteca caliente, se va a ir derritiendo pero no importa, el mole necesita de su dulzura, si es necesario toma otra tablilla más, endúlzate el momento mientras mamá Carmen te regaña por requisito como si fueras niña chiquita.

No olvides el ajonjolí. Sé generosa con esta semilla. La dejamos al final porque no requiere mucha manteca y porque debemos cuidar que se tueste correctamente, sin quemarse y además con el calor brinca y nos quema.

Antes de moler todos los ingredientes mamá Carmen tiene un gesto muy tierno de generosidad y en complicidad te cuenta que ella le pone un ingrediente secreto.¿Recuerdas las semillas que retiraste de los chiles? ¡Espero que no las hayas tirado a la basura! Pues bien, toma un puñado pequeño de estas semillas y dóralas enseguida que hayas retirado el ajonjolí. ¡Es el ingrediente secreto de mamá Carmen!. Una vez doradas agrégalas a los demás ingredientes para que se impregnen entre los sabores y el caldo de pollo.

Cuando termines de moler los ingredientes, vierte la mezcla en una cazuela al fuego con un poquito de manteca de cerdo, mueve constantemente y prueba el sabor, le faltará algo mas y es un pequeño puñado de azúcar, pero colócalo formando una cruz con ella, es para que no nos haga daño.

Sírvelo a tu familia y disfruta la tarde. Acompáñalo con arroz y pollo y si en tu pueblo no hay tortillas ceremoniales pues ven a Comonfort, Guanajuato.

[foodbully]

Mole Rojo

Mexican Independence day is coming up on the 16th (And no, Mexican Independence Day is not May 5th.) So let's celebrate with some authentic Mexican cooking.  

I love mole, It's a bit of work to make it, but once you make it any left overs can be put to good use in Enmoladas (Mole Enchiladas) or tamales. I'll cover these two left over options in my next posts, since I'll be celebrating Mexican Independence day with a week of Mexican food posts! YAY!!

First thing's first... This dish may seem complicated, but I'll break it down into to three parts so it doesn't seem so overwhelming. It's going to take some work, but believe me it's worth it.

And P.s. The mole get's better on the second day. :)

First We'll make the chicken broth-

2 garlic cloves, peeled and mashed

1/4 of a white onion, cut in half

6 chicken thighs, skin removed

1T of salt

1 bay leaf

6C of water

Add 6 cups of water to large pot and bring water to a boil. Place all 6 pieces of chicken in the pot along with the garlic, onion, salt, and bay leaf.  Bring to a boil again. Once boiling, reduce to a simmer and allow chicken to cook for about an hour. Remove chicken and garlic cloves and set aside. Maintain a low heat under the broth since we will be using it for the mole sauce. 

Next we'll work on the veggie part of the mole. You'll need:

1/2 a pound of roma tomatoes, cut in half

1/4 of a large white onion, cut in half

canola oil

Drizzle the tomatoes and onion with oil. Broil the tomatoes and onion in the broiler until the tomatoes skin starts to blister, and the tomatoes are soft to the touch. Remove from the oven. Once cooled, peel the skin off the tomatoes. 

For the mole base:

4T canola oil, separated in half

2 oz of dry guajillo chilies

2 oz of dry chile negro

2 oz of dry chile nuevo mexico

1 stale tortilla, broken into pieces

1 slice of toasted white bread, broken into pieces

1/4C of peanuts, shelled 

1/4C of sesame seeds

1/8C of whole raw almonds

1/8C of raisins

1/4t of Mexican oregano

1/8t of cumin

1/8t of thyme

2 coriander seeds

1 black peppercorn

1/4" cinnamon stick

2 large tomatillos, cut in half

1T of salt

1/2 a disk of Abuelita chocolate

In a heavy sauté pan, working in batches, quick fry the chiles in the 2T of oil. Try not burn them, or they'll become bitter. Add the fried chiles into the pot of chicken broth and simmer for 10 minutes. In the meantime, add 2 tablespoons oil to the sauté pan and fry the roasted onions and garlic from the broth. Add the stale tortilla, slice of bread, and cook for 5 minutes. Add the peanuts, sesame seeds, almonds, raisins, oregano, cumin, thyme, coriander seeds, whole black peppercorns and cinnamon stick. Saute for 4 minutes and remove from the heat. Cool slightly. Remove the cinnamon stick and discard. Working in two batches, transfer half of the cooled nut and seed mixture into a blender. Then transfer half of the simmered chiles, 2C of the broth, into the blender. Add half of the roasted tomatoes and fresh tomatillos. Process until smooth. A paste will form. If the mixture is too dry, add 1 cup of reserved chicken broth at a time. Strain the mixture into a large pot. Repeat the process with the remaining ingredients, processing until smooth and then strain. Heat the pot with the mole over medium-high heat. Season with the salt, some pepper. Add another 1 1/2 cups of the reserved chicken broth and stir to combine.

Add the Mexican chocolate and stir to melt. Simmer for 15 minutes, uncovered.

Return the chicken to the pot with the mole and cook until the chicken is warmed through, an additional 5 minutes.

When serving sprinkle with some sesame seeds and a drizzle the Mexican crema. Serve with white rice. 

[ilovemole]

Mole Rojo-Soy Sauce Marinated Steak

Right on time for this long 4th of July grilling weekend, the ladies over at our test kitchen have prepared for you this succulent marinated steak recipe using our ever-so-popular mole rojo paste.  So get your fat pants out everyone, it's going to be a long delicious weekend! 

  Ingredients:

    •    3/4 cup soy sauce

    •    1/4 cup packed light-brown sugar

    •    3 tablespoons apple cider vinegar

    •    1/3 cup Guelaguetza Mole Rojo paste

    •    1 tablespoon Worcestershire sauce

    •    1 teaspoon red-pepper flakes

    •    1/4 teaspoon ground pepper

    •    2 skirt steaks (about 1 1/2 pounds)

    •    Peanut oil

  Preparation:

In a large bowl, combine soy sauce, sugar, vinegar, Guelaguetza Mole Rojo paste, Worcestershire sauce, red-pepper flakes and freshly ground pepper. Using a spatula, mix until mole paste and sugar have completely dissolved. Place steak and cover dish tightly with plastic wrap. Swirl bowl so that marinade coats the steak completely. Refrigerate 1 to 2 hours, turning steak occasionally.

Heat grill or grill pan to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

Pour some oil on a paper towel, and oil grill racks lightly. Grill steaks turning over once; for medium-rare, grill for about 6 to 8 minutes total. Transfer steaks to a cutting board and rest for about 5 minutes. Thinly slice steaks diagonally.

Enjoy!

[ilovemole]

Mole Rojo-Black Bean Soup with Coriander Crema

To make this soup for a quick weeknight dinner, use 3 cups of previously cooked beans, or 3 cans (15.5 ounces each) of black beans, rinsed and drained, along with 3 cups of stock. 

  Ingredients     •    2 tablespoons grape seed or corn oil     •    1 large yellow onion, diced small     •    4 garlic cloves, minced     •    1 teaspoon ground cumin     •    Kosher salt and ground pepper to taste     •    1/2 cup Guelaguetza Mole Rojo paste     •    2 1/2 teaspoons apple cider vinegar     •    3 cups vegetable broth     •    1 tablespoon cornstarch Coriander Crema      •    1/2 cup Mexican sour cream     •    1 tablespoon ground coriander     •    Salt and pepper to taste Directions     1.    In a medium bowl, stir in Guelaguetza Mole Rojo paste, apple cider vinegar and about 1/2 cup of the vegetable broth. Stir with a spatula until mole paste has fully dissolve. Reserve.     2.    In a medium pot, put oil over medium heat. When oil is hot, add the onions and cook, stirring until onions are soft, about 5 minutes. Stir in the garlic, cumin and about 1/2 teaspoon of salt, cook until fragrant, about a minute or two.     3.    Stir in Guelaguetza Mole Rojo, vegetable broth, black beans and season with salt and pepper. Raise the heat to medium-high heat and bring soup to a boil, then lower the heat to medium-low to simmer, stirring occasionally for about 15 minutes.      4.    While the soup cooks, combine sour cream, coriander and salt pepper to taste in a small bowl. Reserve for garnish.     5.    In a small bowl, combine the cornstarch and about 1 tablespoon of cold water, stir to combine. After the soup has cooked for about 15minutes, transfer 2 cups of it to a blender and add the cornstarch mixture. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, about 2 minutes.      6.    Serve in bowls and garnish with the Coriander Crema. Top with tortilla strips if desired. Enjoy!