Molé Mama shows you how to make mole rojo con pollo like her mom used to make! Her multi-generational recipe includes 4 different types of dried chiles, and all real ingredients. It’s a challenging recipe, but Molé Mama walks you through every step and once you taste homemade mole, all the work will so be worth it! Watch the full recipe video at: https://youtu.be/FZXXrUv-sTM . Visit molemama.com to read the blog…
If you ask any authentic Mexican chef, mole is one of the important culinary milestones in the preservation of heritage recipes. To find the right balance of texture, color and taste, you have to have a mixture of exceptional ingredients.
This highlights video gives a quick insight into the complexities and simplicities of mastering Mexican sauces. Molé Mama is a passionate chef with a keen palette for food that makes memories and connects hearts!
ABOUT MOLE MAMA
Molé Mama is Silicon Valley chef Diana Silva, a tech-exec/ foodie with a heart of gold and a forté for authentic Mexican cuisine. Relish in her passion for traditional, authentic food preparation that transports you back to your mama’s kitchen table. Subscribe to her channel to stay in the loop on upcoming recipes and featured guest chefs from around the globe!
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Edited by Caron Modern Media
caronmodernmedia.com
@caronmodmedia.
About Chicken Mole Rojo
Anyone who knows traditional South American cuisine knows that mole sauce is tough to master. Pulverized garlic, chopped onions, shredded chicken, everything needs to be just right to hit the ideal consistency. With more than 20 years of cooking experience, Molé Mama is more than happy to show the way.
This was one of my mother’s favorites recipes. It can be challenging to make this complex sauce, but it’s so worth it.
The thing to remember when practicing traditional recipes like this is to have fun and don’t be afraid to spill a little sauce on your stove! It’s all about the learning process and the memories.
Important tools
Molcajete to crush your garlic
Food processor
Cast iron skillet
Ingredients
3 lbs boneless skinless chicken breasts
2 heads of garlic
2 medium yellow onions
6 each Pasilla, Nuevo Mexico, California and Guajillo dried chiles
¾ cup flour
¾ cup olive oil
½ teaspoon cloves
Salt to taste
Step One – Boil Chicken Breasts
Add chicken, 1 head peeled crushed garlic, 1 finely chopped onion, 12 cups water, salt to taste
Cook for about 45 min until completely cooked
Remove chicken breasts, cool and shred into medium size pieces
Save chicken broth
Step two – Rehydrate chiles to create chile nectar
Add chiles, finely chopped onion, and crushed garlic into a pan, with 8 cups of water and simmer for about 30 minutes (until chiles are soft)
Remove chiles and remove stems – place in food processor with onions, garlic and broth, and puree
Pour mixture through a fine strainer to remove seeds. Maybe very thick and require more chile broth to work through strainer
Step three – Roux
Pour oil into cast iron skillet and heat
Test heat of oil with wood spoon and once bubbles around wood spoon, add flour and constantly mix to keep from burning
Once flour is a deep brown pour about 1 cup of chile nectar and 8 cups of chicken broth into mixture. Turn down heat and whisk to remove lumps. High heat will result in the mole bubbling excessively. May need more broth to get desired consistency.
Add cloves, salt, and chicken and simmer for at least 30 minutes
Serve warm. Great with Spanish (orange) rice and flour tortillas. Enjoy!
CONNECT with MOLÉ MAMA
Molé Mama loves connecting with fellow chef and local foodies! If you want to share recipes or watch more videos, consider following Molé Mama on the platforms below:
Blog: molemama.com
Facebook: fb.com/molemama
Facebook group: fb.com/groups/molemamawhatsfordinner
Instagram: instagram.com/mole_mama
Google +: plus.google.com/100080058475616786998
You can also listen to some of Molé Mama’s best kitchen stories on her weekly radio show via 12Radio.com! Tune in Thursday nights!
Filmed by Diana Silva
Edited by Caron Modern Media
caronmodernmedia.com
@caronmodmedia
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