Mexican Chicken Red Mole Recipe > http://shorl.com/dejydryprinumi

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Continue, using the remaining tortillas, mole sauce and chicken. Yummy too! Sop up the gravy with those tortillas, get every drop. advertisement FRONTERA GRILLRESERVATIONS TOPOLOBAMPORESERVATIONS XOCO ONLINEORDERING Facebook Twitter Instagram Pinterest Vimeo HOME PAGE ABOUT Meet Rick Bayless Upcoming Appearances Awards and Affiliations Recent Press The Bayless Gardens Ricks Travel Guides Rick Bayless FAQ RESTAURANTS Frontera Grill Topolobampo Xoco Fonda Frontera Lea Brava Cervecera Cruz Blanca Tortas Frontera Frontera Fresco Frontera Cocina Private Dining & Catering TV & BOOKS Mexico-One Plate at a Time, Season 11 TV Show Recipes Find a Station Behind-the-Scenes Video: Oaxaca TV Season Archive Cookbooks by Rick Bayless RECIPES Appetizers & Snacks Drinks Salsas & Sauces Soups & Salads Tacos & Tostadas Entrees Side Dishes Desserts Essential Ingredients FOUNDATION About Frontera Farmer Foundation Why Support Organic Farming? Donate to the FFF Meet the FFF Farmers Grant Applications CLASSES BLOG SHOPPING Cookbooks by Rick Bayless Cookware by Rick Bayless (New!) Restaurant Gift Cards DVD Collections Frontera Foods Products SHOPPING CART Entrees/ Classic Red Mole Mole Rojo Clasico Recipe from Season 7, MexicoOne Plate at a Time Servings: 3/4 gallon of mole Print Ingredients 10ounces (5 medium)tomatillos, husked and rinsed1 1/3 cup (about 6 1/2 ounces) sesame seeds1cuprich-tasting pork lard or vegetable oil, plus a little more if necessary6ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces3ounces (6 medium)dried ancho chiles, stemmed, seeded and torn into large flat pieces3ounces (10 medium)dried pasilla chiles, stemmed, seeded and torn into large flat pieces8 garlic cloves, peeled1cup (about 4 ounces) unskinned almonds1cup (about 4 ounces) raisins1teaspooncinnamon, preferably freshly ground Mexican canela1/2teaspoon black pepper, preferably freshly ground1/2teaspoon anise, preferably freshly ground1/4teaspoon cloves, preferably freshly ground2slices firm white bread, darkly toasted and broken into several pieces2ounces (about 2/3 of a 3.3-ounce tablet)Mexican chocolate, roughly chopped3quarts chicken broth Salt1/3 to 1/2cup sugar Instructions Preliminaries. Season chicken on both sides with salt and pepper. If you want to spice it up, add guajillo chilies to the soaking, or sprinkle with cayenne. Repeat with the remaining chiles.Return the soup pot or cazuela to medium heat.

Recipes Stew Mexican Chicken Red Mole (Mole Colorado de Pollo) By Sue Lau 5.0 (1) Upload Your Recipe Photo Recipe Box Grocery List Print Share Total Time 2hrs 30mins Prep 1 hr Cook 1 hr 30 mins Chicken Mole with ancho chilies. Close Add to Recipe Box Please select a folder . Scrape into a large bowl. Reserve the remainder for sprinkling on the chicken. All Rights Reserved. MENU . Dont toast them so darkly that they begin to smokethat would make the mole bitter.

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