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  2. en.wikipedia.org › wiki › Mole_(sauce)Mole (sauce) - Wikipedia

    Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...

  3. Aug 25, 2020 · Add 1 Tablespoon of brown sugar, to start, then add more to taste, as needed. Cook the mole sauce over medium-low heat for 30 minutes to 1 hour, stirring often. If the mixture is too thick, add more chicken broth (I usually end up using all of the remaining chicken broth). Taste and add salt or sugar, as needed.

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  4. Aug 12, 2021 · Learn about the history, types and uses of mole, a complex sauce that is one of the most important dishes in Mexican cuisine. Find out how to make your own mole at home with our recipes and tips.

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  5. Jul 25, 2020 · Comforting, complex, and extremely versatile, Mole (pronounced moh-lay) is one of my very favorite Mexican cuisine classics. A labor of love to prepare, making your own homemade mole sauce is a million times worth the effort. This recipe, while not 100 percent traditional, isn’t exactly fast and easy either.

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  6. Jan 19, 2024 · Learn how to make mole sauce, a Mexican sauce with chiles, spices, nuts, and chocolate, for enchiladas, tacos, and more. Follow the step-by-step instructions and tips for toasting, blending, and simmering the ingredients.

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  7. Sep 16, 2021 · Mole Verde. Made with green chiles, tomatillos, jalapeños, pumpkin seeds, epazote, garlic, onions, coriander and other fresh herbs, mole verde is a much fresher—and even spicier—sauce. If you have the chance to try other types of mole, you’ll run into all kinds of ingredients including ground peanuts (mole de cacahuate), bananas and ...

  8. Feb 24, 2009 · Combine all of the ingredients to make the chicken in a large pot. Bring everything to a boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming the foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in the pot.

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