Dose anyone have an authentic Mexican recipe for red and green mole?

Question

I want to make it for my husband who is Mexican and misses his mothers cooking , any help would be great , THANK YOU .

Answer 1

* There's a great website sith original mole recipes (red, green, traditional, etc.) :

http://www.ramekins.com/mole/recipesmole.html

Enjoy!

MOLE VERDE
(Also called Pipian)
There's the recipe :-)

Yield: 4 servings, with about three cups of sauce

Ingredients:

For the chicken and broth:
1/2 t salt
1 small onion, diced
3 large (about 3 3/4 pounds) chicken breasts, halved

For the sauce:
1 scant cup (about 4 ounces) hulled, untoasted pumpkinseeds (pepitas)
12 ounces (about 8 medium) tomatillos, husked and washed
OR 1 1/2 13-oz. cans tomatillos, drained
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 small jalapeños), stemmed and seeded
5 large romaine lettuce leaves
1/2 medium onion, roughly chopped
3 small cloves garlic, peeled and roughly chopped
3 large sprigs fresh coriander (cilantro)
1/8 t cumin seeds (or 1/8 t ground cumin)
6 black peppercorns (or a big pinch ground)
2 cloves (or a pinch ground)
1 1/2 T lard or vegetable oil
salt, about 1/2 t

For the garnish:
A few sprigs of fresh coriander (cilantro)
4 radish roses
1. Simmering the chicken.
Bring 6 cups water and the salt to a boil in a large saucepan with the diced onion. Add the chicken breasts, skim off any grayish foam that rises during the first minute of simmering, partially cover and simmer over medium heat for about 12 minutes, until the breasts are barely done. If there is time, let the chicken cool in the broth. Remove the chicken; strain the broth, then spoon off all the fat that rises to the top.

2. The pumpkinseeds.

Heat a medium sized skillet over medium-low for several minutes, then pour in the pumkinseeds in a single layer. When the first one pops, stir them constantly for 4 to 5 minutes, until all have toasted and popped. Cool completely. In batches, pulverize the seeds in a spice grinder (or in a blender fitted with a miniblend container). Sift through a medium-mesh sieve, then stir in 1 cup of the broth.

3. The vegetables and spices.

If you have fresh tomatillos, simmer them with the whole chiles in salted water to cover until tender, 10-15 minutes; drain and place in the blender or food processor. Simply drain canned tomatillos and place in the blender or food processor with the raw chiles.

Tear the lettuce leaves into rough pieces and add to the tomatillos along with the onion, garlic and fresh coriander. Pulverize the spices in a mortar or a spice grinder, add to the blender, then process until smooth.

4. Frying and simmering the sauce.

Heat the lard or oil in a large saucepan over medium. When hot, add the pumpkinseed-broth mixture and stir constantly as it thickens and darkens, 4-5 minutes. Add the vegetable puree and stir a few minutes longer, until very thick.

Stir in 2 cups of the chicken broth, reduce the heat to medium-low and simmer, partially covered, for about 30 minutes. For a smooth sauce, scrape into a blender jar, cover loosely and blend until smooth, then return to the saucepan. Season with salt and, if necessary, thin to a light consistency with a little broth.

5. Finishing the dish.

Just before serving, add the chicken to the simmering sauce. When heated through, remove the breasts to a warm serving platter, spoon the sauce over them and decorate with sprigs of coriander and radish roses.

Answer 2

I bet you saw lotus answer and wanted to faint. Here's a simple way. go to your grocery store and buy the dona maria red mole sauce and some chicken.Boil the chicken but keep the water/broth.. Take the chicken out after it is cooked and shred it. In a large pot, put a little bit of the chicken broth in there. Then take out only half of the mole sauce and put it in the broth. Also put about 5 tablespoons of peanut butter in there too. Mix while heating it on the stove and taste. If it is too thick add more broth. If it is too spicy add more peanut butter. Then add the chicken and stir.Save the rest of the mole. ( If you use the whole bottle the mole will be real spicy and sometimes you can't it eat). It really is delicious. good luck,,,,

Answer 3

Safely & Permanently Remove Moles, Warts and Skin Blemishes

Answer 4

Enchiladas you will %: grated mexican blend cheese, diced fowl, salsa, tortillas, griddle a million. lay out tortillas 2. lay some cheese and fowl on it 3. fold in any way you like 4. warmth in microwave or on griddle until cheese is melted 5. sprinkle cheese on precise 6. spoon some salsa 7. voila!

Answer 5

i thought that moles were brown