Mole Recipes
Irma Said:
I have a Pen and a fold of paper, anybody got some good mole recipes?We Answered:
Guacamole Pig-in-a-Pen Poke SoupriseDeclaw and clean mole. Save the guts for soup. Cut into chunky blue fur bits, but preserve eyeballs in safety glass
{for the shrine}..Mix in to a spicy mole sauce, while
chanting over and over again "tastes like chicken! tastes like ckicken!"
Then break three fountain pen ink cartridges into mixture,
so that when little Johnny eats it and smiles for the camera
(because it's "yummmm,so gooood!", his teeth, tongue and lips will be a lovely bluish black!
Then have Granny kill you (for dessert), cut you open, and while she's holding it, pumping and jumping in her hot
little hands.......
Cory Said:
Need two recipes..tortilla soup and/or scalloped potatoes..we got a good mole chicken recipe, but need other 2We Answered:
Title: TORTILLA SOUPCategories: Soups, Mexican, Usenet
Yield: 4 servings
12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying
Cut the tortillas into strips (about 1 inch wide). Fry the
tortillas in the oil until golden brown and crispy. Dry them in a
paper towel and add a little salt.
To make the soup: In a medium kettle saute the onions in a bit of
oil until they become translucent. Mix about 2 cups of water with the
tomato sauce and bring to a boil. Set aside. Add salt and pepper to
taste.
To serve: pour the soup into 4 soup bowls. Put some tortilla
strips in each bowl. Bring them to the table along with the cheese,
pork rinds and avocado. Each person adds the rest to his/her soup to
their taste. You can add some tabasco sauce to the soup to make it hot
or use any cheese that will melt when added to the soup.^?
NOTES:
* A soup with crispy tortillas -- This is my recipe for a soup that
is very popular in Mexico. If you have ever wondered what to do with
some leftover tortillas that are in your refrigerator, then read
this recipe. If you haven't wondered, then do it with fresh tortillas.
* Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.
: Difficulty: easy
: Time: 10 minutes
from: http://www.recipesource.com/soups/soups/…
or:
Tortilla Soup
INGREDIENTS:
1/4 bunch cilantro, well washed (leaves only)
2-3 garlic cloves
1/2 small onion, chopped
1 small can of green chilies
6 cups chicken stock/broth
1 (14.5 ounce) can tomatoes
1 tsp. ground cumin
1 tsp. salt
2 tbsp. cornstarch dissolved in a small amount of water
Corn tortillas (about 10) cut into thin strips
vegetable oil
1-2 cups cooked chicken (2 oz. per serving)
Monterey Jack cheese (1 oz. per serving)
1-2 avocados, peeled, pitted and sliced
PREPARATION:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock.
from: http://southernfood.about.com/od/soupand…
and:
Scalloped Potatoes Recipe
3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper
1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.
2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.
Serves 8.
For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
from: http://www.elise.com/recipes/archives/00…
Jay Said:
any MOLE DAY recipes?We Answered:
I made this recipe and it turned out great!Cooky Cookies
INGREDIENTS:
1 cup vegetable oil
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup cornflakes cereal
1 cup rolled oats
1 cup chopped walnuts
1 cup unsweetened flaked coconut
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
3. In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
4. Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.
Roger Said:
Can I use a malt beverage in place of dark mexican beer in a chicken mole` recipe?We Answered:
yes, however it won't be quite the samealcohol is a very good conveyor of flavor and extracts essential flavorings, which gives a lot of flavor to the end product, you won't get with a malt-flavored soda.
Marvin Said:
Looking for a simple chicken mole recipe?We Answered:
2 tablespoons olive oil1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving
Directions
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.