ancho chiles

<p>Homemade Mole Sauce is a long project, but the results are pretty outstanding. I used my version to make delicious chicken and cheese enchiladas.</p>


Traditional Mole Sauce

garlic

onion

tomatoes

black peppercorns

cinnamon

cumin seeds

fennel seeds

red pepper flakes

sesame seeds

ancho peppers

pasilla peppers

water

almonds

peanuts

pecans

raisins

chicken stock (recipe below)

plantain banana

corn tortillas

Mexican Chocolate (Ibarra is good)

lard

chicken

onion, quartered

celery

carrots, chopped

Amarillito Mole with Chicken recipe from Pati&#x27;s Mexican Table Season 1, Episode 10 “Cinnamon”

Amarillito Mole with Chicken

ancho chiles (stemmed and seeded)

guajillo chiles (stemmed and seeded)

Roma tomato

cloves

oregano

tsp salt

tsp black pepper (ground)

vegetable oil

chicken pieces (with skin and bones)

chicken broth

hoja

Corn Masa Dumplings (optional (recipe in same episode!))

On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.

In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.

Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.

The showcase of last week’s class was one of Mexico’s most famous and delicious moles, the Poblano, which originated in the kitchen of the Convent of Santa Rosa, in Puebla. After seeing how much guests enjoyed it, I can’t wait to share it with you. I know, the word Mole sounds exciting to eat yet intimidating to prepare.

Mole Poblano

lard (vegetable shortening or vegetable oil)

chiles anchos (about 6

chiles pasillas (about 12

chiles mulatos (about 6, stemmed and seeded)

chipotle chiles (about 4, stemmed and seeded)

white onion (about 1/2 pound, roughly chopped)

pumpkin seeds

chile seeds

(stemmed)

anise seeds

coriander seeds

true cinnamon

allspice

thyme

marjoram

roma tomatoes (about 2

tomatillos (about 2, husked, rinsed, charred/roasted)

bolillo (telera

chocolate chocolate

chicken broth (plus

salt

sesame seeds (toasted, to sprinkle at the end)

In a large extended casserole dish set over medium high heat, add 1/2 cup lard, oil, or vegetable shortening. Once hot, about 2 minutes later, add the chiles in 2 or 3 batches and saute, stirring often, and being careful not to let them completely burn. Remove with a slotted spoon and place in a mixing bowl as you move along.

In the same oil, add chopped onion and garlic and saute for 2 to 3 minutes, stirring, until they soften and release their aroma. Stir in the almonds, peanuts, raisins and pumpkin seeds, and let them cook for 2 to 3 minutes.

Stir in the sesame seeds, reserved chile seeds, stemmed cloves, anise seeds, coriander seeds, black peppercorns, cinnamon stick, ground allspice, thyme and marjoram. Stir frequently and let it all cook for 3 to 4 more minutes, stirring often. Make room again, and add the tortilla and bread pieces along with the tomatoes and tomatillos. Let it all cook for a couple minutes.

Incorporate the already sauteed chiles and pour in the chicken broth. Stir and once it comes to a simmer, add the chocolate pieces and the salt. Mix well, and let it simmer for 12 to 15 minutes. Turn off the heat, cover and let the mix rest for 1/2 hour, so the chiles can completely soften.

In batches, puree the mixture in the blender or food processor until smooth. You can store this mole, covered, in the refrigerator for up to a month, or freeze it for up to a year.

When ready to eat, dilute a cup of mole with 1/2 cup chicken broth in a saucepan and simmer for 2 to 3 minutes. Serve over cooked chicken or turkey and sprinkle with toasted sesame seeds on top.

Enchiladas de Suelo recipe from Pati&#x27;s Mexican Table Season 8, Episode 801 &quot;A Local&#x27;s Tour of Culiacán&quot;

Enchiladas from the Floor

white vinegar (divided)

vegetable oil (plus more for frying)

black pepper

red onion

white onion

zucchini

Mexican chorizo (casings removed, chopped)

corn tortillas (store-bought

romaine lettuce

(about 5 to 6) radishes

avocado (halved, pitted,

cucumber

queso Cotija, ranchero or fresco

In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. 

Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.

Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.

Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl. 

In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside. 

Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.

Chicken in a Pecan and Ancho Chile Sauce recipe from Pati&#039;s Mexican Table Season 9, Episode 9 &quot;Cooking for my Crew in Sonora&quot;

Chicken in a Pecan and Ancho Chile Sauce

chicken broth (or store bought)

Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.

Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.

Season the chicken with the salt and pepper.

Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.

Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

Chile Rubbed Pork Chop recipe from Pati&#039;s Mexican Table Season 9, Episode 10 &quot;Sabores Norteños&quot;

Chile Rubbed Pork Chop

pork chops

ancho chile powder

Pickled Grape Salad (to serve)

Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.

Preheat the grill to medium high, or heat a grill pan over medium-high heat.

Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.

Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.

Adobo Pork Butt recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”

Adobo Pork Butt

Roma tomatoes

garlic cloves

orange juice

apple cider vinegar

sugar

pork butt

bay leaves

Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)

Place tomatoes, peeled garlic and onion in the jar of a blender.

Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant. Place the chiles in a medium saucepan, cover with water, and simmer about 10 minutes until soft and rehydrated.

Transfer the rehydrated chiles, along with 1 cup of their cooking liquid, to the blender with the other ingredients. Add in the orange juice, vinegar, piloncillo, marjoram, thyme, oregano, salt, and pepper and puree until completely smooth. Let cool.

To make the marinade:

Preheat the oven to 325°F with the rack set in the bottom third.

With a small paring knife, pierce the pork butt all over so it will absorb the marinade. Place it in a large oven-proof casserole or baking dish and cover with the marinade* and add the bay leaves. Cover with a tight fitting lid or aluminum foil.

Place in the oven and roast for 3 hours or until meat is completely tender. Remove from the oven and raise the temperature to 375°Carefully remove the lid or foil, baste the sauce all over the meat and return to the oven, continue cooking another 20 to 30 minutes until browned on top.

Transfer the meat to a chopping board and let rest. Meanwhile cook the sauce in the casserole over medium-high heat or until thickened to a gravy consistency, about 15 to 20 minutes. Slice the meat, coarsely chop if desired, and place on a platter and dress with the sauce.

*Note: You can marinate the meat for up to 48 hours or roast right away.

To roast the meat:

My go-to version of a tamal casserole: The masa dough is set in two thick layers that hold a rich and baroque filling, typical of the Mexican colonial era, when nuns used to combine Spanish and Mexican ingredients in their convent kitchens. The filling has a sauce made with my preferred pairing of dried chili peppers: sweet, almost chocolaty and prune-flavored ancho and mild, bright-tasting guajillo. It’s seasoned with onion, garlic, oregano, cloves, cinnamon and a pinch of cumin, then made hearty with juicy ground meat that is sprinkled with crunchy almonds, chewy raisins and salty manzanilla olives.

Meaty Tamal Casserole

vegetable shortening

baking powder

(about 5 cups) corn masa flour

chicken broth (may substitute water)

guajillo chiles (stemmed, halved and seeded)

ancho chiles (stemmed, halved and seeded)

cumin

white onion (chopped (about 1 cup))

garlic (chopped)

meat

pimento-stuffed manzanilla olives (chopped)

Place the vegetable shortening or lard in the bowl of a stand mixer; beat on medium speed for about 3 minutes, until it is light and airy. Stop to scrape down the sides of the bowl.

Add the salt and baking powder; on low speed, gradually add the corn masa flour and the broth in alternating additions, making sure each time that the addition is well incorporated. Beat for about 10 minutes to form a masa dough that is homogeneous and fluffy. Let the dough sit at room temperature while you make the filling.

For the dough:

Heat a comal (tortilla griddle) or skillet over medium heat. Add the guajillo and ancho peppers; toast them for about 15 seconds per side, until they become more pliable, lightly toasted and fragrant and their inner skin turns opaque. Transfer to a medium saucepan and cover with at least 2 cups of hot water. Cook over medium-low heat for about 15 minutes, or until the peppers have rehydrated, plumped up and softened.

Transfer the peppers and 2 cups of the liquid to a blender and add the oregano, cloves, cinnamon and cumin. Remove the center knob from the blender lid and cover the opening with a dish towel to contain splash-ups. Puree to form a smooth sauce. The yield is 2 1/2 to 2 3/4 cups.

Heat the oil in a large, deep skillet over medium-high heat. Add the onions and cook for 4 to 5 minutes, stirring continuously, until the onions are cooked through and beginning to brown at the edges. Add the garlic and cook until fragrant, less than a minute, then add the ground meat, salt and black pepper. Cook for 12 to 15 minutes, stirring occasionally and using a spoon to break up the meat, until it has lightly browned. Add the sauce, the broth, raisins, almonds and olives, stirring to combine; reduce the heat to medium-low, cover the skillet and cook for 20 minutes. Uncover, stir and cook uncovered for 5 minutes.

Preheat the oven to 400°F. Use a little vegetable oil to grease a 9-by-13-inch baking dish or the equivalent.

Spoon half of the prepared masa dough into the dish, forming a bit of a lip on the sides and gently leveling it out; don't press hard. Spoon all of the meat filling on top. Cover evenly with the remaining dough. Cover the dish tightly with aluminum foil and bake for 1 hour or until the masa is completely cooked and the top appears to be firm. Remove from the oven and let it sit, covered, for 10 to 15 minutes before serving.

For the filling:

Coloradito Chicken recipe from Pati&#x27;s Mexican Table Season 6, Episode 6 “Women of Oaxaca”

Coloradito Chicken

plantain

(or 3 to 4) ripe Roma tomatoes

garlic (unpeeled)

1-inch-long stick ceylon cinnamon

piloncillo (or dark brown sugar)

salt (divided)

Vegetable oil chicken

chocolate

chayote squash

green beans

Pre-heat the oven to 400 degrees Fahrenheit. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.

Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.

On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.

On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.

As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.

Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.

Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.

Serve with tortillas and/or rice.

An easy to make, silky textured and exquisite tasting mole sauce, that can bathe anything you can think of. From chicken to meat, fish, seafood and veggies; it all goes beautifully swaddled in it. I like it mostly with chicken or turkey, which is how I am most used to eating thick and rich Mole sauces….So that you can try it too, here it goes.

Pumpkin and Ancho Chile Mole

garlic (charred

ancho chiles (stemmed,

true

whole allspice berries (or 1/8 teaspoon ground)

pumpkin puree (about 1 3/4 cup)

brown sugar (or more to taste)

pumpkin seeds (lightly toasted)

Place the onion and garlic in a baking sheet under the broiler. Char for 9 to 10 minutes, flipping once in between. Once they are soft and charred, remove from the heat. When the garlic is cool, peel.

In an already hot skillet or comal set over medium-low heat, toast the ancho chiles for about 15 to 20 seconds per side, until they brown and crisp without burning. Place toasted ancho chiles in a bowl covered with boiling water. Soak for 10 to 15 minutes until they are plumped up and rehydrated.

In the same skillet or comal, toast the cloves and all spice until aromatic, about a minute. Remove from the heat. Toast the almonds and cinnamon, stirring often, until lightly browned, 4 to 5 minutes.

Place the onion, garlic, chiles, 1/2 cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and puree until smooth.

In a soup pot or casserole, heat the oil and pour the pureed mixture over medium heat. Add the salt and sugar. Cook for about 5 minutes, stirring frequently to help prevent the sauce from sticking to the bottom of the pan. The color will darken considerably.

Add the pumpkin puree and chicken broth to the sauce. Stir well until the pumpkin puree has dissolved, it will have a silky consistency. Continue to cook for about 12 minutes, stirring occasionally.

Use the mole sauce to pour over grilled, broiled or boiled chicken, meat or fish. Sprinkle with toasted pumpkin seeds for some added flavor and crunch.

Chile Ancho Relleno de Queso recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”

Top 11 ancho chiles recipes from across the web

The most viewed ancho chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Traditional Mole Sauce

Amarillito Mole with Chicken

Mole Poblano

Enchiladas from the Floor

Chicken in a Pecan and Ancho Chile ...

Chile Rubbed Pork Chop

Adobo Pork Butt

Meaty Tamal Casserole

Coloradito Chicken

Pumpkin and Ancho Chile Mole

Chile Ancho Relleno de Queso

Top 11 ancho chiles recipes from across the web

The most viewed ancho chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional Mole Sauce

Amarillito Mole with Chicken

Mole Poblano

Enchiladas from the Floor

Chicken in a Pecan and Ancho Chile ...

Chile Rubbed Pork Chop

Adobo Pork Butt

Meaty Tamal Casserole

Coloradito Chicken

Pumpkin and Ancho Chile Mole

Chile Ancho Relleno de Queso

The most viewed ancho chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine