mexican sauce

In what&#39;s commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce. You need to taste it to understand!

Mole Poblano

Ancho (0.35)

Mulato (0.32)

Pasilla (0.28)

tbsp sesame seeds (0.14)

almonds (0.64)

peanuts

pumpkin seeds (0.19)

½ bolillo roll, ripped (0.08)

corn tortilla, ripped (0.02)

½ stick cinnamon, broken apart (0.02)

pod star anise (0.01)

¼ tsp whole coriander seeds (0.01)

(0.01)

Mexican bay leaves (0.03)

½ tsp whole peppercorns (0.01)

raisins (0.33)

½ very ripe plantain, peeled (0.18)

garlic, peeled (0.12)

½ medium white onion,

Roma tomatoes, quartered (0.36)

neutral oil

vegetable broth (0.37)

tablet (3.1 oz) Mexican chocolate, chopped (0.68)

sugar

salt (0.01)

First, de-stem and de-seed the chiles. Reserve 1 tsp of seeds in a small bowl. Tear the chiles into large chunks, then set aside.

Heat a cast-iron skillet over medium-low, then add in the tsp of chile seeds, sesame seeds, broken up cinnamon stick, star anise pod, coriander seeds, and cloves. Toast, stirring frequently, until lightly browned and fragrant, about 2-3 minutes.

Transfer the mixture to a spice grinder or high-speed blender if you have one. Add in the peppercorns, grind into a fine powder, then set aside (transfer into your blender if you&#39;ve used a spice grinder).

Heat approximately ½ - ¾ cup of neutral oil in a large stockpot over medium-low until a deep-fry thermometer reaches 350°F. Cooking one type of chile at a time, fry each batch until slightly darkened and fragrant, approximately 60 seconds per batch. Using a slotted spoon, transfer the chiles to a paper towel-lined dish.

Next, fry the almonds until golden brown, about 1-2 minutes. Transfer to the same paper towel-lined dish as the chiles. Continue this process of frying each individual ingredient until golden brown. Fry the peanuts next, then the pumpkin seeds, raisins, bay leaves, corn tortilla, and bolillo bread.

Next, fry the garlic for about 30 seconds, or until fragrant, then transfer to another paper towel-lined bowl. Fry the onions until lightly golden, about 2-3 minutes, and transfer to the same bowl. Slice the plantain and fry until golden yellow and soft, about 2-3 minutes. Transfer to the bowl. Lastly, fry the tomatoes until tender, about 2 minutes, then transfer to the same bowl.

Working in small batches, add some ingredients from the dish of chiles and nuts to the blender along with the spices and a little vegetable broth. Blend until smooth, adding in small amounts of broth as needed. Discard the extra oil, then strain the mixture back into the pot, pushing through as much sauce as you can. Discard the solids.

Repeat this blending and straining process with the remaining chile mixture, garlic, onions, plantains, and tomatoes, using more vegetable broth as needed to help the blender along.

Heat the pot of mole over low-medium and cook, stirring constantly, until the mixture is starting to thicken, about 8-10 minutes. Mix in the Mexican chocolate, turn the heat down to low, and simmer (partially covered) for 1 hour, stirring occasionally. Lastly, season with salt and sugar. Serve over tortillas, rice, vegetables, etc. Happy eating!

https://www.youtube.com/watch?v=oDQySYcGwS4

In what's commonly revered as the national dish of Mexico, mole poblano combines ingredients like chiles, nuts, spices, and a touch of chocolate to create an intricate sauce.

With a deep red-brown hue and flavor profile that can only be described as "mole," understanding this sauce is key to mastering Mexican cuisine.

📋 FULL RECIPE 📋
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#mole #molepoblano #veganmole

Mole Poblano Recipe (Vegan)

The Best Ranchero Sauce Recipe Ever - Looking for the ultimate ranchero sauce recipe? You found it! Creamy, robust, and a hint spicy. This sauce makes every dish taste better!

The Best Ranchero Sauce Recipe

olive oil

shallots, (peeled and chopped)

garlic, (minced)

tomato sauce ((1 can))

roasted piquillo peppers (or roasted red peppers (1 jar))

green chiles ((1 can))

chicken stock

cumin

brown sugar

liquid smoke

heavy cream

tomatoes

Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.

Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.

Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

You guys are missing out if you haven’t made this yet. Holy you know what. 

This sauce is unreal, so much flavor!! I added just a touch of adobe sauce from some chipotles I had open and it kicked it up perfectly. 

Made a chunky version of this recipe tonight for rellenos and man, I can honestly say this TRULY is the best ranchera sauce I’ve ever had! Beats any restaurant ranchera sauce I’ve ever tried! The entire family raved about this dinner! Thank you for being a sauce genius!!!

I never have time or want to leave reviews on recipes but y’all this sauce is incredible! I’m dairy free so substituted creamy oat milk for the heavy cream. It was a huge family hit. I’m going to make this sauce a staple in our fridge and freezer! So happy a dear friend traded this recipe with me. 

I used ranchero sauce in our favorite burritos, I am so pleased with the outcome! My family loves it and they're can't wait to use it on tacos as well. Exciting!

Yup, this really is the best ever! This is such an amazing recipe, I sent it to my closest friends.

I made this to put on my carnitas I was making and this sauce added so much flavor now I think I need this sauce for any time I make carnitas.

So fabulous! I’ve been making this for a few years now and always have some on hand…the yummiest!

I just made this and it's terrific.  Like another poster I added a chipotle instead of liquid smoke.  I upped the garlic because garlic, more green chiles,  and didn't add the cream.  Used it for heuvos rancheros and we loved it.  This is a great sauce for enchiladas too.  Faster than my go-to enchilada sauce and just as good.  Thanks for posting this.

Fabulous recipe!  I'e made it 5 times over the last 6 months and it is a fan favorite.  Added chipotle in adobo sauce instead of liquid smoke.  Didn't have a can of green chilis so used a 10 oz can of Rotel and an 8 ounce can of tomato sauce as a replacement for the green chilis and the 15 oz can of sauce.  Came out perfectly.  Will make chicken enchiladas with this amazing sauce!

Absolutely delicious!  Pretty easy to make too!

Amazing!!! The blend of flavors takes this entirely over the top and it only takes a few minutes to make. My kind of recipe!

https://content.jwplatform.com/videos/Q6zFiKFE.mp4

The Best Huevos Rancheros Recipe we’ve ever made!! You’ve got to try this recipe at home.

The Best Heuvos Rancheros Recipe

Crispy roasted potatoes tossed in the perfect Mexican seasoning, these potatoes are an easy and healthy one pan side dish for any protein.

Easy, Crispy Oven Baked Mexican Potatoes

potatoes

onion, diced ((optional))

bell pepper, diced ((optional))

tbsp avocado oil

tbsp chili powder

tsp cumin

oregano

garlic powder

onion powder

paprika

tsp sea salt

tsp pepper

Preheat oven to 400° Fahrenheit and line a large sheet pan with parchment paper.

Mix together the Mexican seasoning ingredients in a small bowl or ramekin.

Wash and dry potatoes. Chop potatoes into small cubes and place them in a bowl. Chop onion and bell pepper as noted (if using) and add to the bowl.

Drizzle avocado oil over the potatoes and toss to coat. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly with the seasoning.

Spread the potatoes out evenly on the sheet pan. Place in the oven to bake for 30-40 minutes, or until the potatoes are soft when pierced with a fork.

Remove from the oven and serve.

These were so fantastic!  I made a huge batch so we would have potatoes for 2 dinners..  We ate almost all of them the first dinner!  🤣.    They are addictive!  I personally am sensitive to cumin and salt so I cut those in half.  I kept the other spices exact to the recipe.   Sooooo delicious.  Thank you for posting!

I made these tonight, what a fantastic recipe, served on toaster roasted flour tortillas.... fajitas mmmmmm

Pico De Gallo is a popular Mexican salsa that's loaded with fresh tomatoes, onion, jalapeno, garlic, cilantro, and lime juice. Pico De Gallo is excellent over tacos, burritos, nachos, or served with chips.

Classic Fresh Pico De Gallo Salsa

onion ((1 cup finely chopped))

jalapeno pepper (seeded

cilantro (chopped include stems too)

Tbsp lime juice (from 1 lime)

garlic (finely minced)

salt (or

tsp black pepper

Tortilla Chips for Serving

In a medium bowl, diced tomatoes, onion, jalapeno pepper, garlic, and chopped cilantro.

Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

Top 4 mexican sauce recipes from across the web

The most viewed mexican sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mole Poblano

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Top 4 mexican sauce recipes from across the web

The most viewed mexican sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mole Poblano

The Best Ranchero Sauce Recipe

Easy, Crispy Oven Baked Mexican Pot...

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The most viewed mexican sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine